At BRITA, we have always known that water, which makes up as much as 99% of a cup of tea, affects the tea’s taste, aroma and appearance.
Discover the scientific impact of water on tea in the new white paper produced in collaboration with the UK Tea Academy.
This report highlights the properties of different types of water and reminds us that the many soluble substances dissolved in water make it much more than simply H2O, as we all know.
For hot beverage professionals,
... such as foodservice businesses, hotels and vending operators, consistency is a key factor in customer satisfaction.
A customer ordering a cup of tea in Paris should receive a beverage of the same quality and taste as a customer ordering one in Lyon. However, mains water varies from one region to another.
Discover the recommended specifications and solutions by downloading our complete white paper.
Founder of the UK Tea Academy
Jane Pettigrew
“Thanks to this research and testing, we have succeeded in creating a water guide featuring a range of filters that work for all the types of tea tested. The UK Tea Academy uses BRITA filters to meet these water standards and ensure consistent quality during training courses.”
PURITY TEA EXTRA
The first professional filter dedicated to tea preparation
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Reduction of minerals to achieve a low mineral content for optimal extraction of aromatic compounds. This process also limits the precipitation of minerals with tannins. These precipitates are responsible for cloudiness and excessive astringency, which every tea lover seeks to minimise.
- Reduction of compounds such as chlorine that interfere with the tea’s aroma profile.
Result: With PURITY TEA EXTRA, the infusion is clear and bright. It optimises aroma extraction while maintaining the balance of tannins. The mouthfeel is fuller and more harmonious, while the aromas are more intense and longer-lasting.
Watch the video to discover tea expert Carine Baudry’s tips for preparing an exceptional cup of tea.
Tea is 99% water
Demand the best from your water.
