Water is essential for growing tea plants.
Unlike many crops (cereals) that require artificial agricultural irrigation, tea grows solely thanks to rainwater. Native to the Far East, the tea plant is cultivated in tropical and subtropical climates, where rainfall is frequent. Thus, tea takes only what nature is willing to give it.
Bringing water to the boil is a guarantee of hygiene.
In developing countries where water is not always safe to drink, drinking tea is a way to limit exposure to disease. Before steeping the tea leaves, the water is brought to the boil, making it safe to drink. To do this, allow one minute of boiling (at a rolling boil), compared with 3 minutes at an altitude above 2,000 metres, and 5 minutes if you wish to inactivate the hepatitis A virus, which is more heat-resistant than other pathogenic germs, states the Institut Pasteur.
Tea water must be at the right temperature.
Water should never be boiling (unless you first wish to make it safe to drink), but simmering, otherwise it may damage the tea leaves. Then, the principle is simple: the more oxidised the tea is, the hotter the water can be. Allow 70–80° for white teas and green teas, 80–90° for black teas and 90–100° for infusions and rooibos. Also remember to use enough water: 2 to 3 grams of tea or infusion per 20 cl of water.
Water can cause limescale in kettles.
Exposure to overly hard water may leave a deposit in your kettle. To get rid of it, opt for natural solutions: white vinegar or bicarbonate of soda. In the first case, boil 5 cups of water for every cup of vinegar; in the second, use 200 grams of bicarbonate for one litre of water. Then boil water again (to avoid any unpleasant smell), rinse thoroughly... and your kettle will be as good as new!