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 as they do in Japan.

Many people have experienced this.

Most people think that the cause lies in:

Freshness of tea leaves
Storage method
Water temperature

While these are certainly important, there's an often-overlooked factor.

That is "water."

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

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

The taste of Japanese tea isn't solely determined by the tea leaves.

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 using the same tea leaves,

If the water changes
If the temperature changes
If the steeping time changes

the taste can become completely different.

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

What is the difference between water in Thailand and water in Japan?

Japan is a country where soft water is common, even globally.

In contrast, water quality varies greatly depending on the region in Thailand.

Even with a water purifier,

Calcium
Magnesium
Mineral content

may be relatively high.

Brewing tea with water that contains many of these components can result in:

Stronger bitterness
Prominent astringency
A weaker aroma

As a result,

it's not uncommon for people 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 tea leaf components, bringing out a balanced:

Sweetness
Umami
Aroma

Especially with high-quality sencha and gyokuro, the difference is easily noticeable.

By focusing not just on the tea leaves but also on the water, you can get closer to the tea's authentic taste.

Compatibility of ONSENSUI99 with Japanese Tea

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

Its features are:

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

Water with a very low hardness of 1.7mg/L creates an environment that easily brings out the delicate taste of Japanese tea.

In fact, when brewing:

Sencha
Gyokuro
Hojicha
Genmaicha

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

Recommended Ways to Enjoy

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

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

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

If you have a favorite tea, we encourage you to also pay attention to the water you use.

Summary

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

In fact, water is also a crucial factor.

If you can't replicate the 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 taste of Japanese tea.

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