The alkalinity of water is decided by the minerals it contains. Alkaline minerals include calcium, magnesium, sodium and potassium. The higher the levels of these minerals, the more alkaline the water will be.

Alkaline water (as opposed to acidic water) has a pH of 7 and above. pH (“potential Hydrogen”) is a measure of acidity/alkalinity ranging from 0-14, with a pH of 7.0 being neutral. Our body’s blood and cells are naturally slightly alkaline (pH 7.4). However, the foods and beverages we consume tend to be acidic, upsetting the body’s natural balance. Consuming an alkaline water helps keep the body in equilibrium.

The NZ Drinking Water Standards guideline value for drinking water pH is 7-8.5. However, this doesn’t mean that drinking water outside these ranges is bad for you. Our bodies are very complex metabolically so it’s all about the balance of our diet as a whole, not a single component such as a glass of water. Bottled spring and mineral water generally ranges in pH from 5-10.

Adding a squeeze of lemon or lime juice to your water, as well as providing flavour, also increases your body’s alkalinity. This is because citrus fruits, even though they are considered culinary acids, are in fact metabolically alkaline once consumed.

Research shows that as we age, the ability of our kidneys to eliminate acids declines. In order to neutralise the increased levels of acid, the body compensates by taking alkaline minerals from other parts of the body, for example, by taking calcium from the bone.

Clinical studies show that supplying the body with alkaline minerals, as well as supporting our kidneys, also helps combat acidity in the connective tissues, thereby reducing inflammation and the pain that accompanies inflammatory conditions such as gout and arthritis.

Click here for some alkaline waters to try.

The quality of brewed tea (and coffee) is strongly influenced by the quality of the water used to make it. Hard waters, high in calcium and magnesium carbonates can cause the formation of a surface scum. Softened water can over extract the tea and give it a salty flavour. The ideal water has a low mineral content, and a pH close to neutral, so that the final brew will have moderately acid pH, just right to support and balance the other flavours.

Spring waters that are low in minerals are the best for making tea. Look for a TDS (total dissolved solids) in the range of 100 – 200 mg/L. Also look for a neutral pH (6-8), and preferably on the slightly alkaline side (7.5-8).

If you are using tap water that is chlorinated and/or fluoridated, then it may need to be filtered. However, water filtered using reverse osmosis is not ideal because all the minerals have been removed as well, resulting in a water which is too flat for tea making. Never use distilled water for the same reason.

TIP: Never pour boiling water over your tea leaves. Always let the water come off the boil for a couple of minutes before you pour it, otherwise the tea will taste astringent.

Many New Zealand spring waters are ideal for tea making because they are low in calcium and magnesium, but generally have enough silica to provide a softness which balances out the slight acidity of the tea. New Zealand waters we recommend include Antipodes and Otakiri.