Tea & Water Water - the source of all life and the soul of the tea Unfortunately, the importance of water in the preparation of tea is still underestimated in our parts of the world. The use of the wrong water can rob the best tea of its character. If you have invested in a comparatively good tea quality, it makes sense to pay attention to good water quality, too. In some areas, the water quality is good, not too hard nor too rich in lime or chlorine. Please contact your local water supplier for a detailed analysis. If your tap water does not comply with these quality criteria, you have got several options for improving your water quality: - Use a water filter - Boil the water twice - Leave the water to boil for 5 minutes - Buy commercially available bottled still water Our recommendation For tea varieties of medium to good quality, we recommend to leave the water to boil for 5 minutes, and only as an alternative to boil it twice. However, very high quality teas can only fully develop with very good water. For such teas, you should only use commercially available branded still water. Using water filters has the inherent risk that important trace minerals are also filtered out. The result: the tea tastes insipid.