Why does the same tea taste brilliant at the estate, yet flat and dull at home?

The answer may lie not in the leaf, but in the water.

Drawing on doctoral research conducted at the UPASI Tea Research Foundation, Tea Brewing Science translates findings on pH, alkalinity, hardness, mineral load and edible-acid adjustment into practical brewing decisions. It explains how water chemistry influences extraction and sensory consistency and when controlled acid adjustment may improve a high-alkalinity brew.
Covering brewing parameters, international traditions, sensory evaluation and troubleshooting, this guide bridges laboratory evidence with the kettle. Designed for professionals, students and serious tea enthusiasts, it offers a clear framework for understanding one of the most overlooked variables in tea brewing.

“Water is the father of the brew.” This book explains why and how to use that knowledge in practice.