Tuesday, October 25, 2011

Revisiting my first lesson in tea - Water

Water is the main pillar of preparing tea. When using a good water source in combination with quality tea leaves, one is almost always guaranteed a better tea tasting experience. In other words, good water should be a highly dynamic entity, overflowing with vitality. Water of this nature never disappoints in terms of the qualities of the final tea infusion: clarity of brew, fragrance, sweetness. A multidimensional experience for our senses of smell and taste.
Being in between solids and gases, the largely dynamic nature of water as a liquid extends into a blinding myriad of varying tastes and flavours which certainly add to the fun of tea appreciation keeping it uniquely charming, and by no means lesser than a class of its own in the field of taste exploration.
 A long term observation of tea aficionados is this: Consistently, the same water source and vessels for boiling water are used. A wealth of tea tasting notes and experiences are accumulated through the passing of time and more importantly by recognising the hallmarks of suitable vessels used for boiling water.

Adapted from TeaParker

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