Which is more suitable for brewing tea, fresh or boiled water?

  We often hear the argument is that the water for brewing tea has to be boiled once. But do you really aware of the difference in taste between the fresh water and the boiled-cooled down water? I would like to demonstrate the difference in taste of the water before and after boiling.  

Boil water in a new glass ware, and then conduct tasting compare with fresh water

Due to the concern that the calcium accumulated inside the kettle will affect the taste if I use kettle to boil, I use a new glass and use microwave oven to boil water. The boiled water is then cooled down till ambient temperature and conduct side by side comparison with fresh water.  

Result

 

After taste

Fresh water > Boiled water  

Body

Boiled water > Fresh water  

Conclusion

In conclusion, the boiled water has stronger body compared to the fresh water. It makes tea taste richer and fuller flavour. On the other hand, the fresh water gives more after taste than the boiled water. The fresh water tastes softer than the boiled water.  

Boiling water in used kettle increases the body of water

The water boiled in the used kettle gives stronger body compared to water boiled in a new kettle of the same model. This is due to the calcium carbonate accumulated inside the used kettle.  

Collaboration between teapot, kettle and cup

Some of you may think that fresh water (unboiled water) is also not too bad since it increases the after taste of tea. However, I usually suggest using boiled water and brew tea in a good clay teapot so as to enjoy both body and after taste.