Hey Y'all,
In my latest video, The Waterlady" Ashley Epperson dives into an experiment that beautifully illustrates the subtle yet significant role water plays in our everyday experiences—this time, focusing on tea. By brewing the same tea with three different natural water sources, each representing varying levels of minerality, I demonstrates how water can transform flavor, aroma, and even appearance. Here's what we discovered through my fascinating experiment.
The Waters in Question
1. Purely Sedona (Low Minerality)
A pristine spring water from Sedona, Arizona, known for its soft, delicate profile and low Total Dissolved Solids (TDS).
2. Fuensanta (Medium Minerality)
This Spanish spring water offers a balanced minerality, providing a middle ground that showcases water’s versatility.
3. Vilajuga (High Minerality)
Hailing from Spain, Vilajuga’s high mineral content creates a robust profile, often enjoyed for its complexity and richness.
The Experiment Setup
So I brewed the same tea using each of these waters, keeping all variables constant: same tea leaves, steeping time, and temperature. This allowed the water to become the star of the show, revealing how its composition impacts the tea-drinking experience.
Findings
Taste
- Purely Sedona (Low Minerality):
The tea brewed with Purely Sedona had a light, almost ethereal quality. The flavors were delicate, with floral and fruity notes coming through more prominently. However, some depth was lost, making the tea taste simpler and less robust.
- Fuensanta (Medium Minerality):
With Fuensanta, the tea achieved a harmonious balance. The flavors were well-rounded, with a mix of floral brightness and earthy undertones. The medium minerality acted as a bridge, enhancing the tea’s natural complexity without overshadowing its delicate notes.
- Vilajuga (High Minerality):
Tea brewed with Vilajuga presented the boldest and most pronounced flavor profile. The high minerality amplified the earthy and tannic qualities of the tea, creating a fuller-bodied experience. However, the stronger mineral presence slightly muted the lighter floral notes.
Color
- Purely Sedona: The tea had a light, golden hue, reflecting the water’s softness and lack of minerals to interact with the tea’s compounds.
- Fuensanta: A deeper amber tone emerged, indicative of the balanced interaction between the tea and the water’s moderate mineral content.
- Vilajuga: The richest and darkest color of the three. The minerals in Vilajuga extracted more tannins, resulting in a visually striking cup.
Key Takeaways
1. Minerality Matters: The water’s TDS directly affects how tea flavors are extracted and perceived. Low minerality highlights light and delicate notes, while high minerality accentuates bold and earthy tones.
2. Balance is Key: Medium-minerality water like Fuensanta often creates the most balanced and universally pleasing tea.
3. Color Reflects Chemistry: The interaction between water minerals and tea compounds influences the color, adding an aesthetic layer to the experience.
Final Thoughts
Ashley’s experiment is a testament to the nuanced relationship between water and food or drink. Her findings remind us that "water is not just water"—it’s an integral ingredient in crafting any beverage, capable of transforming our sensory experience.
If you’re inspired to recreate this experiment or simply want to try these exceptional waters, all three: Purely Sedona, Fuensanta, and Vilajuga.
What do you think of Ashley’s findings? Did the results surprise you? Let us know in the comments, and don’t forget to subscribe to The Waterlady’s channel for more insightful experiments!