Spotlight | The Science of Sip

Cydian Kauffman brings a rare clarity to the chemistry of water and its deep connection to taste—especially in tea.“A water molecule is like a tiny magnet,” he explains, “pulling apart other molecules, including tannins and polyphenols in tea.” As a solvent, water doesn’t just carry H₂O but a host of dissolved minerals, trace metals, and hydrogen ions that directly shape a tea’s flavor, aroma, and mouthfeel.Cydian is the CEO at Pure Water Northwest, helping people make better, science-backed decisions about their water by combining technical expertise with practical solutions. Whether addressing London’s hard water or Seattle’s softer profiles, he emphasizes the importance of consistency and control — often recommending reverse osmosis systems to optimize the brewing experience.BIO: Cydian has been with Pure Water Northwest since 2019. What sets him apart is his ability to demystify water treatment, exploring fringe topics such as structured or hydrogenated water, while also addressing challenges like industrial runoff, high iron levels, arsenic, and bacterial contamination. He is certified by the Water Quality Association as a water treatment representative and holds a degree from North Seattle College. “Water clarity,” he says, “should mean more than just how it looks-it should mean transparency about its true contents and impacts.”Signup www.tea-biz.com | https://teajourney.pub/newsletter-preferences/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy