Sunday 16 June 2024
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European Specialty Tea Association and Brita release the white paper about the importance of water quality in tea on World Water Day

The paper covers the chemistry of tea brewing, the science of water, tea sensory evaluation and achieving ideal water conditions. Following extensive chemical and sensory evaluation of a variety of teas prepared with different qualities of filtered water the sensory panel from Esta and Brita identified the optimal water composition for tea extraction from a sensory perspective

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LONDON/TAUNUSSTEIN – World Water Day is on 22nd March and Esta (European Specialty Tea Association) and Brita are recognising the importance of water by publishing their joint white paper entitled ‘Water, a key factor to the perfect tea experience’. This paper is the result of over two years of planning, preparation and collaboration, drawing on knowledge and experience from water experts at Brita and tea inspiration from members of Esta, and explains simply and clearly the tea and water parameters which will lead to brewing perfect tea.

Esta and Brita recognising the importance of water in tea

The paper covers the chemistry of tea brewing, the science of water, tea sensory evaluation and achieving ideal water conditions. Following extensive chemical and sensory evaluation of a variety of teas prepared with different qualities of filtered water the sensory panel from Esta and Brita identified the optimal water composition for tea extraction from a sensory perspective. An explanation of the importance of carbonate hardness (buffering) is an important element of the paper.

David Veal, Executive Director of Esta said: “This important piece of work will help tea professionals and enthusiasts understand just how important it is to filter water and show them what an amazing difference there can be between filtered and unfiltered water”.

“Water is the most emotional and exciting food of the world. With this white paper we want to discover the importance of water for tea and unveil the fascinating world of tea sensory”, added Birgit Kohler, Senior Manager Research & Development Shared Services – Organoleptic.

The white paper will be available on the Esta website from 22nd March free to members and at a small charge to non-members.

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