When it comes to making the perfect cup of milk tea, enthusiasts often focus on choosing the best tea blend, adding the right amount of milk, or picking the ideal sweetener.
However, there’s one crucial element many overlook—how the water is boiled.
An expert from the UK Tea and Infusions Association has shared insights that reveal how the water itself plays a vital role in crafting the perfect milk tea. It turns out that even the water’s freshness and the method of boiling can significantly influence the taste and quality of your milk tea.
The debate over whether to reuse water from a previous boil has been gaining traction, especially after a TikTok video by Caitlin Laoise sparked widespread discussion. Caitlin asked, “If you’ve already boiled water, do you reboil it or refill the kettle with fresh water?”
This seemingly simple question divided opinions among tea drinkers, with some arguing that reboiling is wasteful while others insist on always starting with fresh water.
Many believe that using water that has already been boiled removes oxygen, which can negatively affect the infusion of the tea, making it less vibrant and flavorful. “Fresh water helps the tea infuse better by keeping oxygen levels high,” one user commented.
Experts agree that using freshly boiled water is key to extracting the full character of the tea, particularly for milk teas that rely on a delicate balance of flavors. By starting with fresh water, the tea leaves or tea bags can release all their flavors more effectively, leading to a smoother, richer taste.
So, for those dedicated to making the perfect cup of milk tea, it’s important to remember: always start with fresh water, and don’t be tempted to reboil leftover water from previous boils.
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