Water is necessary for growing tea plants.
Unlike many crops (cereals) which require artificial agricultural irrigation, tea grows solely on rainwater. Originally from the Far East, the tea plant is grown in tropical and subtropical climates, where rains are frequent. Thus, tea only takes what nature wants to give it.
Water brought to a boil is a guarantee of hygiene.
In developing countries where water is not always drinkable, drinking tea is a way to limit exposure to diseases. Before letting the tea leaves, the water is brought to the boil, which makes it drinkable. To do this, allow one minute of boiling (at a rolling boil), compared to 3 minutes at an altitude above 2000 meters, and 5 minutes if you wish to inactivate the hepatitis A virus, which is more resistant to heat than other pathogenic germs, specifies. the Pasteur Institute.
The tea water must be at the right temperature.
The water should never be boiling (unless you want to make it drinkable first), but simmering, otherwise the tea leaves will be damaged. Then, the principle is simple: more tea is oxidized, the hotter the water can be. Allow 70-80° for white teas and the green teas, 80-90° for black teas and 90-100° for infusions and rooibos. Also remember to bring plenty of water: 2 to 3 grams of tea or infusion for 20cl of water.
Water can cause scale in kettles.
Exposure to water that is too hard may leave a deposit in your kettle. To get rid of it, choose natural solutions: white vinegar or baking soda. In the first case, boil 5 cups of water for one of vinegar, in the second 200 grams of bicarbonate for one liter of water. Then, boil the water again (to avoid any unpleasant odors), rinse well... and your kettle will have a new lease of life!