Lesson details

Although making a cup of tea at home is as simple as putting on the kettle, serving tea for your guests takes more than just a few milliliters of tap water. In fact, the water you use can drastically affect the taste, complexity, body, sweetness, and aroma of the tea. Why? It all comes down to the synthetic pesticides and chemicals found in the water supply.

In this lesson, you'll learn about the impact of water quality on tea and the ideal water quality to use when brewing tea.

Whether you have a curated tea menu or are looking at delving into the world of tea, this course is perfect for those seeking to understand why tea has become the second most consumed beverage in the world.


Nathan Wakeford

Nathan Wakeford is Director of Somage Fine Foods and considered by many to be the foremost authority of tea in Australia.

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