Hey Y'all,
Let’s steep some tea and stir up a little controversy while we’re at it.
If you’ve ever wondered whether water really makes a difference in your cup of tea, I’m here to tell you: it absolutely does. In fact, it’s the single most important ingredient—making up over 98% of what’s in your mug.
So today on The Droplet, we’re hosting a good old-fashioned Tea Off: four different waters, one tea, one big question, does minerality impact the flavor of tea?
Grab your favorite mug and settle in. We're tasting the same loose-leaf organic Darjeeling black tea steeped in four waters with dramatically different total dissolved solids (TDS), from glacier-pure to geologically dense.
☕ The Waters We're Brewing With:
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Clear Alaskan Glacier – TDS: 99 mg/L
Low minerality, glacial meltwater, crisp and neutral. -
Mountain Valley Spring – TDS: 220 mg/L
Medium minerality, rich in calcium and bicarbonate, smooth Appalachian spring. -
22 Artesian Water – TDS: 660 mg/L
High minerality, alkaline, full-bodied Spanish artesian source. -
Three Bays Spring – TDS: 1400+ mg/L
Super high minerality, rare and complex, mineral powerhouse from Australia.
🍵 Round 1: Clear Alaskan Glacier – The Tea's Bare Soul
With such low TDS, Clear Alaskan Glacier acts like a blank canvas for the tea. The result?
A very clean, delicate brew. The color was light amber, the floral notes of Darjeeling took center stage, and the astringency was soft and smooth.
What stood out: You could taste the leaf, not the water. This is the kind of brew that honors the tea maker’s intent, highlighting subtlety over strength. But it can feel a bit thin or flat for those who like a bold cup.
📝 Best for: white teas, first flush greens, and tea tastings where subtlety is key.
🍵 Round 2: Mountain Valley Spring – Balance in a Cup
With a medium TDS of 220, Mountain Valley brings structure without overpowering the brew. The result here was a balanced and well-rounded cup, still floral, but with a bit more depth and texture.
The calcium and magnesium helped extract a fuller body from the leaves. The tea was slightly darker, and the aftertaste lingered a bit longer. There was more aromatic lift, like warm apricots and muscatel grapes.
What stood out: The tea became smoother and a little more creamy. A more satisfying finish without muddying the character.
📝 Best for: most black and oolong teas, especially those with fruity or floral profiles.
🍵 Round 3: 22 Artesian Water – Minerals on the Move
Here’s where things got really interesting. With 660 TDS and a mineral-rich profile (especially bicarbonate, magnesium, and silica), 22 Artesian altered the tea dramatically.
The brew became darker, more tannic, and noticeably more mineral-driven. The tea lost a touch of its high floral tones, but gained weight, texture, and a bold backbone. It was almost wine-like in how it lingered and layered.
What stood out: The water contributed its own voice: slightly earthy, grounding, and intense. The tea felt transformed, like it had aged a bit.
📝 Best for: pu-erh, darker oolongs, or black teas where structure is more important than subtlety.
🍵 Round 4: Three Bays Spring – The Tea Becomes a Broth
This one’s a showstopper. At over 1400 TDS, Three Bays is one of the most mineral-rich waters on the planet. And boy, does it let you know.
The tea brewed with Three Bays was almost unrecognizable compared to the others. The color was darker, the aroma muted, and the flavor leaned hard into minerality. It was less about the tea’s own character and more about the conversation between the leaves and the water’s geology.
Some notes were enhanced—like the bitterness, which came on more aggressively. But other, more delicate notes? Gone.
What stood out: The water dominated. This wasn’t a tea for relaxing—it was a tea for thinking. Bold, briny, and unforgettable.
📝 Best for: experimentation, strong fermented teas, or if you want to explore tea as a mineral conduit.
🫖 Final Thoughts from The Waterlady
This Tea Off proves what we’ve always known at Salacious Drinks: water is not just water.
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Want clarity and nuance? Reach for something low in minerals like Clear Alaskan Glacier.
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Seeking balance and a silky finish? Mountain Valley Spring is your golden middle.
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Want to dig deeper into terroir and structure? Try 22 Artesian—and savor every steep.
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Ready to test the boundaries of flavor? Dive into Three Bays and discover a whole new tea vocabulary.
Try this Tea Off at home, or better yet, host a water-and-tea tasting party with friends. You’ll never see your kettle the same way again.
💧 All four waters featured in this tasting are available at www.salaciousdrinks.com.