4 table water filters in the test

Water is the source of all life - and of much enjoyment: the aroma of a tea, for example, depends not only on the quality of the tea leaf, but also and above all on the quality of the tea water: Connoisseurs know that one and the same tea can taste completely different if it is brewed with "soft" water on the one hand and "hard" water on the other. The reason: which flavours spread in the tea to what extent depends on the water hardness. While black teas (Assam, Ceylon, etc.) can be brewed with "hard" water with a hardness of over 12 °dH, green and white teas are much more demanding. Green and white teas are much more demanding: "Soft" water with less than 7.4 °dH is recommended for them. Incidentally, the same applies to the popular wake-up drinks: Ideally, espresso, cappuccino and co. require a medium water hardness (7.4 to 14 °dH). Unfortunately, the water you get from the tap in many places in this country is much harder. This problem can be solved easily: With a simple filter! In the previous weeks, we tested four current filters (table water filters) and revealed which model works most effectively and whose filter is the most durable.