0~10 TDS For Brewing Tea?

I was asked about using only mineral water with a TDS of 0~10. I told them that ideally, they should have at least two waters: one at 80 TDS and another at 10 TDS. That way, they could mix them to achieve the right profile for making tea worthwhile and enjoyable.

Since they only had Cleo (10 TDS), I decided to test it. I used it at 100°C for SSCG's Huangshan Maofeng, a green tea.

Here’s what I found:

1. Leaf-to-water ratio adjustment

At 100°C, I needed more leaves than usual. My standard ratio is 4g per 80ml, but with 10 TDS water, I had to increase it to 5g per 80ml—a shift from a 1:20 ratio to 1:16.

2. Taste and structure

The tea was good—tasty, enjoyable—but it lacked that addictive grip, that structure that locks it in. I felt a higher TDS would make it more engaging for me personally.

3. Steeping flexibility

One advantage of lower TDS water was that I could extend steeping time without the tea turning astringent too quickly. It made the tea feel more relaxed, more forgiving—arguably more enjoyable if you’re not chasing precision.

4. Increased steep longevity

The tea lasted longer. A tea that might usually fade by the 5th steep could stretch to a 6th, making lower TDS water an option for maximizing resteeps.

While 10 TDS water worked fine, a higher TDS would have given me a more structured, gripping brew. But if you prefer something easygoing and want more resteeps, it’s not a bad choice.

What are your thoughts on this? Have you experimented with different TDS levels in your tea brewing? I’d love to hear your experiences.

Disclaimer:

The blog post is for educational entertainment purposes only. All opinions are my own.