Tea & Water

Throughout history, tea brewing has placed the utmost importance on water quality. Tang Dynasty tea sage Lu Yu’s principle of “mountain water is best, river water is intermediate, well water is lowest” is the definitive statement on tea-brewing water quality. Song Dynasty Emperor Zhao Ji, in his “Treatise on Tea,” offered the incisive assessment that “water should be clear, light, sweet, and clean above all.” Contemporary tea scholars believe that good water must meet five criteria: naturally sourced, living, sweet, pure, and soft.

GREENERY’s water source is exceptionally suited for tea brewing. Its two precious qualities—natural purity and natural small molecular cluster spring water—ensure that the tea’s natural health benefits are preserved while its alkaloids, polyphenols, and amino acids are more readily released. This brings out the full color, aroma, and flavor of the tea. The brewed tea is sweet and aromatic with a lingering, mellow finish. Moreover, the water’s diverse trace elements, dissolved into the tea infusion, make the tea even more beneficial to human health.