How the pH Level of Water Impacts the Flavor of Tea

January 6, 2025

As tea farmers and processors we have learned that not everyone has the same experience with our tea as we do. This can be due to many factors. But when it comes to brewing the perfect cup of tea, many people focus on the type of tea leaves, steeping time, and water temperature. However, one often-overlooked factor is the pH level of the water. The pH level can have a significant impact on the flavor, aroma, and overall experience of your tea. Let’s dive into how water pH affects tea and how you can optimize your brew.

Jason McDonald, a Great Mississippi Tea Company mastermind, shares that when you steep your tea at different pH's you will get different flavor profiles because of the waters ability to extract different compounds.

It this reason why those with Alkaline water may prefer an Earl Grey tea. The citrus flavors in Earl Grey enhance to the flavor of the tea.

Understanding pH Levels

The pH scale ranges from 0 to 14, with 7 being neutral. Values below 7 are acidic, while values above 7 are alkaline. Pure water typically has a pH of around 7, but tap water and bottled water can vary depending on the source and treatment methods. For tea brewing, understanding these variations is key to achieving the best flavor profile.

How pH Affects Tea Flavor

The pH of the water you use can influence the chemical interactions that occur during the steeping process. Here’s how different pH levels impact your tea:

1. Acidic Water (pH < 7)

Acidic water can enhance certain flavor notes in tea, particularly fruity or floral teas. It can also make black teas taste brighter and more astringent. However, too much acidity can overwhelm delicate teas, making them taste sour or overly sharp. Additionally, acidic water can cause certain teas to lose their vibrant color, especially green teas, which may turn yellowish.

So what do we think this is best for? Black teas, fruity blends, and hibiscus teas. Avoid for: Green teas, white teas, and delicate herbal blends.

2. Neutral Water (pH ~ 7)

Neutral water is generally considered ideal for brewing most teas. It allows the natural flavors of the tea leaves to shine without interference. The balance between acidity and alkalinity ensures that the tea’s natural compounds are extracted evenly, resulting in a well-rounded flavor.

Best for: All types of tea, especially green, white, and oolong teas.

3. Alkaline Water (pH > 7)

Alkaline water can soften the bitterness and astringency of some teas, creating a smoother and more mellow brew. However, it can also dull the brightness of teas and make them taste flat or bland. In particular, green teas and floral blends may lose their distinct character when brewed with highly alkaline water.

Best for: Strong black teas and heavily oxidized oolong teas.

Avoid for: Green teas, white teas, and delicate herbal blends.

The Science Behind It

Tea leaves contain a variety of chemical compounds, including polyphenols, amino acids, and essential oils. When tea is steeped, these compounds are released into the water. The pH level of the water affects the solubility and extraction of these compounds, ultimately influencing the taste and aroma of the tea.

For example, polyphenols, which contribute to the astringency and bitterness of tea, are more soluble in alkaline water. This is why alkaline water can reduce bitterness. On the other hand, acidic water can accentuate the fruity and floral notes of certain teas by enhancing the extraction of aromatic compounds.

How do we adjust our water at the Tea Farm for brewing?

Firstly, we generally don't have to unless we travel. If you want to optimize the pH of your water for tea brewing, here are some tips:

1. Use Filtered Water

A good water filter can help remove impurities and balance the pH of your water. Some filters are specifically designed to produce water with a neutral pH.

2. Test Your Water’s pH

pH test strips or digital pH meters are inexpensive tools that can help you determine the pH of your water. Knowing your starting point can help you make adjustments as needed.

3. Adjust with Additives

To lower pH: Add a small amount of lemon juice or citric acid.
To raise pH: Use a pinch of baking soda.

4. Consider Bottled Water (Spring Water)

If your tap water has a pH that isn’t ideal for tea, consider using bottled water with a known pH level. Look for waters labeled as having a neutral or slightly acidic pH. Jason recommends Spring Water that does not contain any extra minerals in it.

Final Thoughts

The pH level of your water is a critical factor in the tea brewing process that shouldn’t be overlooked. By understanding how pH affects tea flavor and making simple adjustments, you can elevate your tea experience and enjoy a perfectly brewed cup every time. So, next time you put the kettle on, remember that it’s not just about the leaves – it’s also about the water!