Discover how water quality, temperature, and mineral content can transform your tea. A simple guide to improving your daily tea ritual with better water.

Most people overlook this

When preparing tea, most people focus on the leaves.

Origin, harvest, quality,  all of these matter a lot - but there is one element that is often ignored.

Water :) 

Water represents more than 98% of your cup! 
This means that even the finest Japanese tea can taste flat, bitter, or unbalanced if the water is not right.

The simplest rule: start with water you enjoy

A good starting point is simple.

If your water does not taste pleasant on its own, it will not improve your tea.

Clean, fresh-tasting water will always give better results than water with strong odors or heaviness.

There is no single “perfect” water, but there is water that works better for your personal taste.

Understanding water hardness

Water contains minerals such as calcium and magnesium.
The level of these minerals determines whether water is considered soft or hard.

• Soft water (low mineral content) brings out more sweetness and umami
• Hard water (higher mineral content) can create a sharper, sometimes flatter taste

In Japan, including places like Kyoto, water is naturally soft.
This is one reason why Japanese teas often taste smoother and more rounded when prepared locally.

If you enjoy a more delicate and umami-rich cup, softer water is generally the better choice.

Should you use distilled water?

Distilled water removes almost all minerals.

While this may sound pure, it is not ideal for tea.

A small amount of minerals is necessary to properly extract flavor.
Without them, tea can taste thin and lacking depth.

For this reason, distilled water is not recommended for brewing Japanese tea.

Temperature also plays a key role

Water is not only about composition. Temperature changes everything.

• Hojicha: works well with high temperatures (90–100°C)
• Sencha: better at lower temperatures (70–80°C)

Higher temperatures extract stronger, roasted notes, while lower temperatures preserve sweetness and reduce bitterness.

Adjusting the temperature is one of the easiest ways to improve your tea instantly.

Cold brewing: a different expression of tea

You do not always need hot water.

Cold brewing is a simple method that uses cold or iced water to extract tea slowly.

This technique creates:

• a smoother texture
• a naturally sweet profile
• reduced bitterness

It works particularly well with Japanese green teas and offers a refreshing alternative during warmer days.

 

A simple way to improve your tea today

You do not need complex tools to make better tea.

Start with these small adjustments:

1. Use filtered or soft water
2. Avoid distilled water
3. Adjust the temperature based on the tea
4. Take a moment to slow down while preparing your cup

These small changes can significantly enhance both taste and experience.

Tea as a daily ritual

At Tea Room Senryu, we believe that tea is not only about what you drink, but how you prepare it.

Paying attention to water is a simple way to reconnect with the process.

A small adjustment can reveal new layers of flavor and transform an ordinary cup into a more thoughtful experience.

Better tea does not always require better leaves.

Sometimes, it starts with better water.

Where to Find Natural Water Sources in Kyoto 

We discussed this in more detail within our community, where we shared a few temples in Kyoto known for their natural water sources! 
Join, and we can redirect you to the post where we shared all the good spots to find natural sources in Kyoto!
Join here!  https://www.facebook.com/groups/262393308494052 

At these locations, you can usually give a small fee and fill a few bottles of fresh spring water.

You may think you will not notice the difference, especially if you are not an expert, but you will, trust us.