About Water

Water plays a fundamental role in the preparation of Japanese tea and is, in a way, the invisible heart of this centuries-old ritual. One of the great masters of Japanese tea, Sen no Rikyū, knew that water is the elixir of life that brings out the essence of the tea leaves. Without pure, well-tempered water, even the finest teas cannot develop their full flavor and aroma.

In Japan, a country whose geography is characterized by mountain ranges and volcanic soils, water is of outstanding quality. The volcanic rock layers act as natural filters and give the water its amazing softness and purity. These specific properties support the optimal extraction of tea flavors and are particularly important for the preparation of high-quality teas such as Sencha, Gyokuro or Matcha.

The temperature of the water is crucial for the preparation of Japanese tea. Each type of tea requires its own ideal temperature to ensure a harmonious balance of flavors and nuances. For example, a fine Gyokuro requires a relatively low temperature of around 50 to 60 degrees Celsius in order to release its characteristic, gentle umami flavor and sweet notes. Sencha, on the other hand, is traditionally infused at a higher temperature of around 70 to 80 degrees Celsius to emphasize its lively freshness and grassy notes. These subtleties in temperature control are essential to bring out the full enjoyable character of a tea.

The quality of the water itself is just as important as its temperature. In Japan, soft water is often used as it brings out the subtle complexity of the tea best. Hard water with a high mineral content can affect the taste and often leads to bitterness. Therefore, when preparing tea, care is always taken to use water that is as low in minerals as possible in order to preserve the purity and finesse of the tea.

The boiling process of the water is also of particular interest. Traditionally, the water is given enough time to absorb oxygen during boiling, which has a decisive influence on the perception of its lightness and freshness. After heating, the water is cooled in special teapots to reach the ideal infusion temperature. The Zen aspect of tea preparation is also reflected in these steady and calm processes, which require both concentration and dedication.

In summary, water is not simply a medium, but an integral component that significantly shapes the enjoyment of tea in Japan. The harmonious balance between water, temperature and tea leaf is essential for an authentic taste experience that enriches the art and culture of Japanese tea.