This choice addresses the concrete needs of the Symposium:
- Obtaining calibrated water for every tasting session
- Guaranteeing an accurate reading of aromatic profiles
- Comparing teas on an identical baseline
- Avoiding variations caused by local water networks
In the Sensory Lab, this requirement takes on its full meaning. A variation in minerality alters the perception of vegetal, floral, or roasted notes. Water that is too hard blocks certain extractions. Water that is too soft crushes the structure. With BRITA, these discrepancies are controlled, and our analyses gain in reliability.
This partnership is also driven by a sustainable approach. The use of filters limits the reliance on bottled water. For an international event of this scale, it reduces transported volumes and generated waste.
With BRITA, water becomes an instrument of precision. Every infusion is built on a clear, stable foundation, perfectly adapted to the sensory study of tea.
