A few weeks ago, I was contacted by a young lady who wanted me to try out the new Mavea water filtration system that she claimed made tea drinking “inspiring.”

Now, I’m not easily persuaded by such subjective verbosity, but in the interest of better tea, I accepted.

A few short days later, a package arrived to my attention (by the way, all readers can feel free to send any love letters, checks made out to “CASH,” or any other fan mail to my attention at any time).   mavea filterThe water filter had arrived, already.

For days it sat on my desk, unopened.  It conspicuously stared at me as I quietly sat there, trying to ignore it.

It wasn’t that I didn’t want “better tea.”  Actually, quite the opposite – I didn’t want the disappointment when it didn’t live up to the expectations that they had built up for it.

Finally, a few days ago I decided to give it a whirl.  After all, I figured, if the tea from this filtration device didn’t catapult me to the heart of Darjeeling, I was still quite happy with the filtered water we currently use in the Tavalon office.

And in the interest of science, I created a little experiment for it: I made three cups of tea using three different types of water.  The temperature of the waters were exactly the same, the amount of tea used was exactly the same, the time the teas steeped was exactly the same, the infusion method used was exactly the same, and the type of tea was exactly the same.  The aforementioned waters were 1. the Mavea pitcher filtered water 2. filtered water from the office sink 3. tap water from the office sink.

Being that so many of the factors in the experiment are exactly the same, one might assume that the differences would be rather minute.  not the sommelierHowever, as we’ve discussed before, since the majority of tea is really water, this sole divergence became rather apparent.

First I tried the tap water-infused tea.  Not surprisingly, the result was a bit muddy, mineral-y with a very unfinished tea flavor.

Next, I tried the filtered water from office’s filtered sink.  The flavors were brighter, fuller and the tea flavor really sang through.

Finally, with somewhat bated breath, I tried the Mavea pitcher filtered water.  At first, there was no discernible difference between this tea and the one I’d just tried.  But as the flavors filled my mouth, I noticed that they were coming through just a bit – for the lack of a better term – cleaner and crisper.  After putting the clear mug down next to the one I’d previously cupped, I also noticed that the color of the tea was a bit brighter, just a tinge less translucent.

With the results being fairly “clear,” I have to take my hat off to Brita GMBH – the German company who founded and then sold off the Brita brand to Clorox in North America, and the makers of the Mavea filter, as it turns out – for stepping up their game.

Can you make a great cup of tea without it? Absolutely.  But does it make your usual cup of tea better?  In this case, at least, yes.

That being said, I can not profess that it took me to any ethereal tea paradise, and I feel no more enlightened after drinking from it.

But if it is any testimony to its quality, I have been using it –constantly– ever since.