Chapter 1: The Influence of Water on Taste

The flavor of tea can vary significantly depending on your location. Unfortunately, my current water doesn't quite measure up to what I was accustomed to in my previous home. I have a theory about this — a theory that feels logical. While I sense there’s more complexity at play, the basics make sense.

I grew up drinking well water, which is a hallmark of rural living. There were times we had to be patient as the well replenished itself, thanks to the generosity of rainfall. The taste of water can differ greatly based on various factors, including the depth of the well and the surrounding geography.

After moving from my childhood home to a small city nearby, my husband and I switched to municipal water. This water had its own distinct taste, but overall, it was quite pleasant. It was rich in minerals and trace elements, much like the well water I was used to.

This mineral content is likely responsible for the varied flavor profiles not only of the water itself but also in beverages like tea, coffee, and soup. Currently, we reside in an area where the mineral levels in the water are so high that they are deemed unsafe, prompting most residents to use filtration systems.

Even with a filtration system in place, I take it a step further by using Reverse Osmosis water, which I then remineralize. Unfortunately, even this process fails to produce a satisfying flavor for my tea, regardless of how much raw material I use.

I've experimented with mineral drops, but in my opinion, they don't enhance the taste of water, whether consumed directly or when mixed in for tea preparation. If anyone has alternative suggestions, I would be eager to try them out!

I often let my tea steep for extended periods, which does help to some extent, but the improvement is minimal. Even steeping overnight in the fridge yields similar results to a few hours of soaking, making it an impractical solution.

I've tried numerous high-quality teas, but I'm not inclined to risk trying brands that I don't trust. If that’s the only option, I would rather forgo tea altogether. Interestingly, many herbal teas, like detox varieties, tend to be quite flavorful, but sometimes I crave a classic cup of tea.

When I say "English tea," I refer to a robust black tea (definitely not Earl Grey!) paired with cream and honey. I've been playfully dubbed 'English' because of my preference, as it’s common for folks to associate that style of tea with British culture.

Photo credit: My own; no affiliation with the tea brand featured.

Why does any of this matter to you? I find it intriguing, but your perspective may differ. I hope to spark your curiosity about the quality of water available in your area and how different sources can yield a wide array of flavor profiles — from high mountain springs to glacier water, and even well water to commercially filtered tap water.

Water has an incredible capacity to vary in taste based on its origin, mineral content, and more. It is truly miraculous. Water is essential, healing, and life-giving.

Water

is

Life

Water

GIVES

Life

Water is ALIVE. — Or at least, naturally sourced water is alive! I value recycled water and acknowledge its benefits, but nothing compares to the vitality of natural water.

Before concluding, I have a couple of questions for you. First, are you aware that even in the wild, water and animals are becoming contaminated with human-made substances like antibiotics? Secondly, are you familiar with Masaru Emoto’s work? If not, I highly recommend looking into both topics, as they are fascinating! I plan to write a follow-up addressing these issues, including topics like acid rain.

“Traditional Chinese wisdom holds that pure water offers extensive health benefits. While this view is understandable from a biophysical perspective, it often faces skepticism from conventional medicine.” (1)

It’s curious to see the use of the term conventional medicine. What is truly 'conventional' about it? It often contradicts ancient wisdom, and as science increasingly explores these ancient teachings, it reveals the validity of what was once considered 'alternative'.

We have deconstructed what used to be mainstream and capitalized on the ignorance surrounding these truths. But that’s a different discussion for another day!

I'm pondering whether boiling eggshells to add calcium before making tea might be worth a shot.

Regardless of what resonates with you from this article, I hope you grasp the significance of water and the minerals within it, which can dramatically affect the flavor and enjoyment of that life-giving beverage.

Water does indeed have a taste, and I can substantiate this claim!

“Research has shown which minerals are deemed tasty. Mineral water producers may modify their content to better meet consumer preferences, and the health implications of certain minerals are well-documented.” (2)

I understand the common refrain: “It doesn’t taste like anything!” But in reality, it does. Perhaps you haven’t noticed the difference or haven’t yet sampled various waters, but research supports that water has its own flavor profile.

If you’re curious...

Check out Zac Efron and Darin Olien as they explore water flavors on their Netflix series, Down to Earth.

REFERENCES:

1. Emoto, Masaru. (2004). The Healing Power of Water. California, Carlsbad: Hay House Inc.
2. Honig V, Procházka P, Obergruber M, Roubík H. Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe. Foods. 2020;9(12):1875. doi:10.3390/foods9121875.

Conventional, according to Google search means: