Abstract:
After water, tea is the most consumed beverage worldwide. White, green, oolong, and
black teas are the most popular types of tea produced. The quality of the water used
directly affects the way tea is brewed. Not just for brewing a cup of tea, but also for
growing the tea leaves. The water used to make the tea may have a direct effect on the
tea's taste, appearance, and aroma. Because water makes up the majority of a brewed
cup of tea, good water results in high-quality tea liquor. Water quality and tea leaf
quality are both influenced by the same factors. To enhance the flavor of the natural
tea, the water must be pure, free of contaminants and minerals, and with enough
oxygen. Tea's chemical and sensory characteristics are influenced by water quality.
This study focuses on the components of tea brewing related to water quality. The
objective of this study was to find out whether the water used to make tea matters to
the average tea consumer. Bottled water, tap water, filtered water, well water, distilled
water, black tea, white tea, and green tea were prepared. By examining the most
significant water quality parameters. such as total hardness, total alkalinity, pH level,
electrical conductivity, total solids, and turbidity, the goal of this study is to investigate
how physical and chemical water quality factors affect the sensory qualities of each
tea liquor. The well water has a mean pH that is lower than SLS standards. The well
water has the highest EC and turbidity. Purified water has higher alkalinity, hardness,
and TDS than different kinds of water. The ISO standard (9768: 1994 E) was followed
for the analysis of the water extract from each tea. Black tea, white tea" and green tea
that was prepared with distilled water performed higher on the sensory evaluation than
other types of water. As a result, the sensory assessment of tea depends on the quality
of the water.
