Why Japanese Tea Doesn't Taste Good in Thailand

Have you ever felt that Japanese tea in Thailand "tastes different"?

Even when using high-quality tea leaves brought from Japan, the aroma and umami don't come through like they did in Japan.

Many people have experienced this.

Most people think the cause is related to:

Freshness of the tea leaves
Storage method
Water temperature

Of course, these are important, but there's an often-overlooked factor.

That factor is "water."

Japanese tea is a very delicate drink, and its taste changes significantly depending on the water.

Especially when enjoying Japanese tea in Thailand, selecting the right water is more important than you might imagine.

It's not just the tea leaves that determine the taste of Japanese tea

The taste of Japanese tea is mainly composed of the following elements:

Umami (amino acids)
Sweetness
Astringency (catechins)
Aroma

These components change significantly depending on the water quality during extraction.

Even with the same tea leaves, the taste can be completely different if:

The water changes
The temperature changes
The brewing time changes

Delicate Japanese teas, especially sencha and gyokuro, are known to be particularly susceptible to the influence of water.

What's the difference between water in Thailand and water in Japan?

Japan is a country with a lot of soft water, even by global standards.

In contrast, water quality in Thailand varies greatly by region.

Even with a water purifier, the water may contain relatively high levels of:

Calcium
Magnesium
Minerals

When brewing tea with water containing these high levels of components, you might find that:

The bitterness is stronger
Astringency is more prominent
The aroma feels weaker

As a result, it's not uncommon to feel that "the tea tastes different from what I drank in Japan."

Why is ultra-soft water suitable for tea?

Soft water is said to be suitable for bringing out the delicate umami and aroma inherent in Japanese tea.

Soft water gently extracts the components of the tea leaves, bringing out a balanced:

Sweetness
Umami
Aroma

You'll notice the difference more easily, especially with high-quality sencha and gyokuro.

By paying attention not only to the tea leaves but also to the water, you can get closer to the original flavor.

Compatibility of ONSENSUI99 with Japanese tea

ONSENSUI99 is natural alkaline water sourced from Tarumizu City, Kagoshima Prefecture.

Its features are:

pH 9.5-9.9
Hardness 1.7 mg/L
Ultra-soft water

The extremely soft water with a hardness of 1.7 mg/L creates an environment that easily brings out the delicate flavor of Japanese tea.

In practice, when brewing:

Sencha
Gyokuro
Hojicha
Genmaicha

you can extract them under conditions similar to Japan's soft water culture.

Recommended way to enjoy

To enjoy Japanese tea more deliciously, three points are important:

Use the appropriate amount of tea leaves
Brew at the correct temperature
Use ultra-soft water

Especially in Thailand, many people notice a difference in taste just by changing the water.

If you have favorite tea leaves, please try paying attention to the water as well.

Summary

The taste of Japanese tea is not determined by the tea leaves alone.

In fact, water is also a crucial factor.

If you can't recreate the desired taste of Japanese tea in Thailand, the cause might be the water, not the tea leaves.

If you want to enjoy the authentic aroma and umami of Japanese tea, why not consider your water choice in addition to your tea leaves?

ONSENSUI99's ultra-soft water is recommended for those who want to savor the delicate flavor of Japanese tea.

Why Japanese Tea Doesn't Taste Good in Thailand | It's Actually the Water, Not the Tea Leaves