Here’s a TESDA- and Oud Academia–aligned module on Water Quality & Mineral Content for agarwood leaf tea, focused on food-grade, non-resin leaves, brewing quality, and regulatory compliance.
Water Quality & Mineral Content
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Water is the primary ingredient: quality affects flavor, aroma, and safety.”
Even premium leaves can produce suboptimal tea if the water is poor quality. Contaminants or excessive minerals can alter taste, reduce bioactive extraction, and affect shelf-life.
2. Key Water Quality Parameters
| Parameter | Ideal Range / Standard | Impact on Tea |
|---|---|---|
| pH | 6.5–7.5 | Neutral pH maintains aroma and flavor |
| Total Dissolved Solids (TDS) | <150 ppm | Prevents bitter or metallic taste |
| Hardness (Ca²⁺, Mg²⁺) | 50–100 mg/L | Moderate hardness enhances infusion; too hard → chalky taste |
| Chlorine / Chloramine | <0.5 mg/L | Excess chlorine alters aroma and can degrade bioactives |
| Microbial Load | <100 CFU/mL (general bacteria) | Ensures safety and prevents spoilage |
| Heavy Metals (Pb, Cd, As, Hg) | Undetectable / regulatory limits | Toxicity and regulatory compliance |
Note: Water quality is critical for sensory balance, functional blends, and export readiness.
3. Water Sources for Brewing & Processing
- Filtered / Purified Water – Recommended for premium leaf tea preparation
- Mineral Water – Can enhance taste if mineral content is moderate
- Well or Spring Water – Must be tested for microbial load and heavy metals
- Municipal Tap Water – Use carbon filtration or dechlorination to remove chlorine
4. Sensory Impact of Water on Tea
| Water Quality Issue | Sensory Effect |
|---|---|
| High TDS / Hard Water | Chalky taste, dull aroma, uneven color |
| Low pH / Acidic | Tart, astringent, may damage delicate aromas |
| Chlorine | Chemical smell, muted herbal notes |
| Microbial Contamination | Off-odors, potential spoilage |
5. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Identify water quality parameters critical for tea brewing and processing
- Evaluate mineral content, pH, and microbial safety of water sources
- Select appropriate water treatment or filtration methods
- Understand the impact of water quality on sensory attributes
- Document water source and testing for batch traceability and compliance
6. Integration with Other Modules
- Drying & Oxidation: water quality affects tea rehydration for sensory evaluation
- Functional Blends: mineral content can influence aroma extraction
- Single-Origin Teas: ensures terroir flavor is expressed without interference
- Sensory Balance: bitterness, aroma, and finish are influenced by water minerals
7. Regulatory & Export Notes
- FDA-PH and ASEAN require safe water for food production
- Export-quality teas must demonstrate:
- Microbial safety
- Acceptable TDS and mineral content
- Documented water source and treatment
8. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves and non-resin herbal teas.
Water quality for medicinal or resin-based extracts follows separate guidelines.
✅ Ideal For:
- TESDA CBLM & brewing modules
- Oud Academia premium leaf tea preparation courses
- Plantation SOPs for functional blends, single-origin, and batch sensory evaluation
- Export-ready food-grade herbal teas
I can next create:
- A visual infographic showing water quality parameters and their sensory effects on tea
- A water testing & documentation template for batch traceability
- Integration into TESDA submission package with sensory, functional blends, and GMP modules
Do you want me to make the water quality infographic next?