Otakiri Springs News

Understanding Total Dissolved Solids

Fri, 16 Oct 2026 00:09:06 GMT

Understanding Total Dissolved Solids:
Why mineral content matters in premium water

Total Dissolved Solids (TDS) in drinking water is not just a figure from a laboratory. TDS measures the concentration of dissolved minerals and other substances in water, providing insight into its mineral composition and character.

Those dissolved minerals can influence how water tastes and feels, from light, clean and balanced to heavy with a chalky finish. Understanding TDS helps explain why different waters have distinctly different sensory profiles, even when they all appear equally clear and refreshing. It is also one of the factors worth considering when water is served as part of a premium hospitality experience.

Key takeaways:

TDS (Total Dissolved Solids) measures the concentration of dissolved minerals in water.
TDS is commonly expressed in milligrams per litre (mg/L) or parts per million (ppm).
Dissolved minerals can influence water’s taste, mouthfeel, weight and finish.
Lower TDS waters are generally perceived as lighter, softer and more neutral, while higher TDS can contribute to a more pronounced mineral character.
TDS does not determine water quality on its own. The individual minerals within the total TDS also influence taste and sensory character.
Otakiri New Zealand Artesian Water has a naturally low TDS of 120 mg/L, contributing to its light, clean character and refined finish.

What is TDS in water?

Total Dissolved Solids (TDS) measures the concentration of dissolved minerals and other substances found in water.

TDS is one of the measurements used in water quality testing to understand a water’s composition and provides insight into its mineral characteristics. It reflects the combined concentration of dissolved organic and inorganic substances in the water.

Naturally occurring minerals, such as Calcium, Magnesium, Sodium and Potassium along with Bicarbonates, Chlorides and Sulphates are among the principal contributors to TDS.

Together, these dissolved substances form the mineral profile of the water. TDS measures their combined concentration rather than identifying each substance individually and is commonly expressed in milligrams per litre (mg/L) or parts per million (ppm).

How dissolved solids enter water

Water is a natural solvent, meaning it can dissolve and absorb molecules from a wide range of substances. As water moves through its environment, it comes into contact with soil, rock and other materials, gradually dissolving minerals and compounds along the way. The composition of water depends on what it encounters on that journey.

Dissolved solids can come from both natural and human sources.

Natural sources include rocks, soil, plants, lakes, rivers and underground water systems. Water that moves through mineral-rich rock, for example, can take on greater concentrations of naturally occurring minerals. The geology of a region therefore plays an important role in determining the mineral profile of its water.

Human activities, including agriculture, industrial processes, wastewater discharge and road de-icing, can also introduce dissolved substances into water.

Does TDS affect water taste, neutrality and finish?

The presence of dissolved solids can affect the taste and mouthfeel of water.

Total Dissolved Solids (TDS) can influence how water feels and tastes on the palate. Lower TDS waters are generally perceived as lighter, softer and more neutral in taste, while higher TDS can contribute to a more pronounced mineral character, weight and texture.

The relationship between TDS and taste has been recognised in World Health Organisation (WHO) guidance. Taste-panel research cited in the WHO Guidelines for Drinking-water Quality found that palatability ratings generally declined as TDS increases.
https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/tds.pdf?sfvrsn=3e6d651e_4
Water with a TDS level below 300 mg/L was generally rated as excellent for palatability, while water between 300 and 600 mg/L was rated as good. Higher concentrations were progressively less preferred by the tasting panels.

Table 1: WHO taste-panel ratings by TDS levels

Source: https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/tds.pdf?sfvrsn=3e6d651e_4 WHO: Total dissolved solids in Drinking-water: Background document for development of WHO Guidelines for Drinking-water Quality

Interestingly, the relationship is not simply a case of lower being better. Water with extremely low levels of dissolved minerals can be perceived as flat or lacking character.

At the other end of the spectrum, higher levels of certain minerals can give water a more pronounced character. Calcium can contribute to a fuller mouthfeel, while higher levels of Sodium may introduce a subtle saline or savoury note. Depending on the mineral composition, water can also have a more noticeable mineral finish with hints of bitterness or dryness.

The individual minerals present also matter. TDS provides an indication of the overall concentration of dissolved substances, while the individual minerals present contribute to the water’s specific taste and flavour characteristics. Calcium, Magnesium, Bicarbonate and Reactive Silica, for example, can each contribute differently to the way water is perceived, meaning that two waters with a similar TDS level can still have quite different taste profiles.

A balanced mineral profile can give water a subtle presence on the palate, with a clean, refined finish.

Where Otakiri water sits on the TDS scale

Otakiri water has a TDS level of 120 mg/L, identified in our August 2025 water analysis report undertaken by Hill Labs. https://www.otakirisprings.co.nz/purified-by-nature

A TDS level of 120 mg/L places Otakiri New Zealand Artesian Water in the lower range of dissolved mineral content and well within the range that WHO taste-panel research has associated with excellent palatability. It is also well below the New Zealand Government’s drinking water quality parameter of less than 1,000 mg/L for TDS.

This relatively low TDS is a reflection of both the geology and natural protection of the aquifer from which Otakiri New Zealand Artesian Water is sourced. As water moves through underground formations in the aquifer, it naturally interacts with the surrounding volcanic rock, known as ignimbrite, dissolving and absorbing minerals along the way. Additionally, as the aquifer is naturally confined deep underground and held under immense artesian pressure, the water is protected from surface water and potential sources of environmental contamination.

The result is water with a naturally low TDS and the ideal naturally occurring minerals to give it presence on the palate, while maintaining a soft, clean, delicate profile and refined finish.

At 120 mg/L, Otakiri’s TDS is considerably lower than some internationally well-known waters, whose reported TDS levels can range from around 220 mg/L to more than 800 mg/L.

Why TDS matters when pairing water with food

Total Dissolved Solids (TDS) matters when pairing water with food because the concentration of dissolved minerals can influence water’s taste, mouthfeel, weight and finish, which can either complement or compete with the flavours of a dish.

The differences between higher and lower TDS levels can become particularly noticeable when water is served alongside food . A water with a higher TDS and more pronounced mineral make-up may have greater weight or a longer finish, potentially competing with delicate flavours on the plate. Water with a lower TDS and a softer, cleaner character can refresh the palate without distracting from the ingredients, allowing subtle flavours, acidity and texture to remain in focus.

However, TDS is just one of several factors that contribute to how water is perceived on the palate.

The individual minerals within the total TDS also influence specific taste characteristics, meaning that the aim is not to simply choose the water with the lowest TDS but to consider how its overall mineral character works alongside food and wine without competing with the menu.

For Otakiri, our naturally low TDS of 120 mg/L contributes to a light, clean character and refined finish, making it a considered choice for premium service.

How staff can explain low TDS simply

Guests and hospitality professionals who take an interest in the water being served may ask what makes it different, why it tastes so light, or why your venue has chosen to serve Otakiri. TDS provides a simple way to explain part of the story behind Otakiri’s distinctive pure character without needing to go into technical detail.

A simple way to explain it is:

“TDS tells us how much mineral content is naturally dissolved in the water. Otakiri New Zealand Artesian Water has a naturally low TDS of 120 mg/L which gives the water its soft, balanced taste and refined finish.”

FAQs

What is TDS in water?

TDS (Total Dissolved Solids) measures the combined concentration of dissolved minerals and other substances in water. It is commonly expressed in milligrams per litre (mg/L) or parts per million (ppm).

What does TDS level mean in drinking water?

A TDS level indicates the overall concentration of dissolved substances in water. It provides an indication of its mineral composition and can contribute to differences in taste, mouthfeel and finish.

What is a good TDS level for drinking water?

While there is no single TDS level that is considered ideal for every water, the World Health Organisation’s Drinking Water Guidelines refers to a taste panel in which found that water with a TDS level below 300 mg/L was generally rated as excellent for palatability, while water between 300 and 600 mg/L was rated as good. TDS describes the concentration of dissolved substances rather than water quality on its own. The individual minerals present and their balance also influence taste and sensory characteristics.

Does TDS affect the taste of water?

Yes. TDS can influence the taste and mouthfeel of water. Lower TDS waters are generally perceived as lighter and more neutral, while higher TDS can contribute to a more pronounced mineral character, weight and texture.

Is lower TDS better for drinking water?

Not necessarily. Very low TDS water can be perceived as flat or lacking character, while higher TDS can produce a more pronounced mineral profile. The ideal sensory experience depends on the composition and balance of the dissolved minerals.

What is Otakiri’s TDS level?

Otakiri has a TDS level of 120 mg/L as reported in our August 2025 water analysis report undertaken by HillLabs. This relatively low TDS contributes to Otakiri’s light, clean character and refined finish.

Water quality analysis

Wed, 17 Jun 2026 02:09:02 GMT

Water quality analysis: Mineral composition, pH, Total Dissolved Solids and Drinking Water Standards explained

Water quality analysis examines the mineral composition of water through key measures such as pH and Total Dissolved Solids (TDS). Water mineral testing reveals how geology shapes taste, stability and quality. Regular testing ensures compliance with drinking water standards while confirming the long-term mineral stability and taste profile.

Key takeaways:

Water quality analysis measures mineral composition, pH, TDS and Total Hardness to assess quality and consistency.
Water mineral profile is a result of how geology directly influences taste, texture and stability.
Otakiri’s artesian source shows long-term mineral consistency supported by decades of testing.
TDS and Total Hardness levels directly influence mouthfeel, flavour neutrality and food pairing performance.
Regular testing provides assurance for safety, regulatory compliance and premium hospitality service.

Artesian water is naturally sourced groundwater that flows from a confined aquifer, where it is held under natural pressure between layers of impermeable rock. As it moves slowly through underground geological formations, it undergoes natural filtration and develops a stable mineral composition shaped by the environment it has travelled through.

Water quality analysis examines this composition in detail through key measures such as pH, Total Hardness, TDS and mineral composition. Regular analysis supports compliance with drinking water standards while confirming the consistent quality and refined taste profile of a premium artesian source.

Because no two water sources are identical, variations in geology, depth and flow conditions directly influence mineral content and overall flavour profile. Structured mineral water testing is therefore essential to understand not only composition, but also consistency over time and compliance with drinking water standards.

In premium hospitality and food service environments, this consistency is particularly important. Mineral balance influences taste neutrality, mouthfeel and how well water complements food. Independent laboratory water quality analysis ensures the water served today reflects the same quality, stability and sensory profile expected in every pour.

What is the difference between artesian, mineral or spring groundwater sources?

Artesian, mineral and spring water are often grouped together, but they are not the same. The combination of natural protection, geological filtration and measurable mineral balance makes artesian water distinct from many other groundwater sources.

Artesian water

Artesian water is groundwater sourced from confined aquifers deep underground between impermeable rock layers. Water is slowly filtered through these layers of rock, typically resulting in a stable mineral composition due to the limited surface exposure. Artesian water is under enough natural pressure to rise above the top of the aquifer. In the case of Otakiri, the pressure is enough to take it above the land surface and through the production well.

Mineral water

Mineral water is water from a spring that contains various minerals, such as salts and sulphur compounds. It is usually still but may be sparkling. It can be naturally above or below ground. If sourced above ground, it is susceptible to above ground activity.

Spring water

Spring water is groundwater that is discharged to atmospheric pressure. As such, it is susceptible to above ground activity.

The Otakiri Aquifer

The Otakiri Aquifer is a deep volcanic-hosted artesian system within the Matahina Ignimbrite, providing long-term stable groundwater flow and mineral characteristics.

The Matahina Ignimbrite is a volcanic ashflow sheet formed approximately 300,000 years ago from eruptions associated with the Haroharo Caldera in the Okataina Volcanic Centre, part of New Zealand’s northern Taupō Volcanic Zone.

Ignimbrite is created during major volcanic eruptions, when dense flows of ash, pumice, crystals and volcanic glass settle and solidify. In some locations, these deposits become welded and naturally fractured, creating favourable conditions for groundwater storage and movement. These geological characteristics can support deep aquifer systems with natural filtration properties.

Put simply, the Otakiri Aquifer is a deep underground water reserve located between approximately 160 and 300+ meters below ground within a unique volcanic geological formation.

At 222 metres beneath the ground, water travels through hidden fractures in the Otakiri Aquifer at an estimated rate of 66,010,000 litres per day, or 764 litres per second, where it is continually confined and pressurised. The water acts as a solvent that dissolves and carries essential minerals from its subterranean environment. Water stored within this confined system remains under natural artesian pressure, allowing it to rise to the surface more than 50 years later.

The Otakiri Aquifer has been rated as providing the deepest, highest quality groundwater in New Zealand. Since 1996, it has been the source of Otakiri New Zealand Artesian Water.

Mineral profile breakdown

Mineral profile analysis measures dissolved minerals in water and explains how geological interaction shapes taste, mouthfeel and overall drinking experience.

Water’s mineral profile refers to the measurable concentration of naturally occurring minerals dissolved in water, typically expressed as milligrams per litre (mg/L). Mineral profile analysis isn’t simply a technical exercise. It provides measurable insight into the sensory qualities of water and helps verify the consistency expected from a premium artesian source, such as Otakiri.

Water is imbued with minerals as it moves slowly through underground geological formations, interacting with the surrounding rock over time. In artesian systems, this process often occurs over extended periods within confined aquifers, where water remains protected and relatively stable. As a result, artesian water sources are frequently valued for the consistency of their mineral composition, with fewer short-term fluctuations than many shallower water sources.

The geological journey is important because minerals influence more than chemistry alone. They contribute to how water tastes, how it feels on the palate and how it performs alongside food. Water with elevated mineral levels may feel heavier or leave a more pronounced finish, while certain mineral balances can introduce sharper or slightly bitter characteristics.

By contrast, a balanced mineral profile is often associated with a cleaner, softer and more neutral drinking experience. In hospitality settings, this can be especially important where water is served with food, as a well-balanced composition is less likely to interfere with delicate flavours.

For a closer look at how these mineral characteristics affect dining experience, explore our guide to water pairing with food.

Understanding pH, TDS and water hardness

pH, TDS and Total Hardness are key chemical indicators used in mineral water testing to assess acidity, mineral concentration and Calcium/Magnesium content.

When assessing water quality, several core measurements help describe its composition and character. Three of the most referenced are pH, Total Hardness and TDS. While each measure something different, together they provide a more complete picture of water chemistry. pH indicates how acidic or alkaline the water is, Total Hardness measures the presence of calcium and magnesium that influence mouthfeel, scaling behaviour and mineral balance, and TDS reflects the concentration of dissolved minerals, salt and naturally occurring compounds present. Together these metrics help build a clearer picture of water composition, stability and overall drinking experience.

pH

pH measures how acidic or alkaline water is on a scale from 0 – 14, with 7 considered neutral.

A highly acidic water would have a pH level of 1, akin to battery or stomach acid, while an extremely alkaline water would have a pH of 14 similar to drain cleaner. In the middle, a pH level of between 7.0 and 7.5 indicates neutral taste and sometimes described as “sweet” because it is neither sour (acidic) or bitter (alkaline).

pH levels and the effect on taste

Total Hardness

Total Hardness measures the concentration of dissolved calcium and magnesium in water. These naturally occurring minerals are dissolved as water moves through underground rock formations, making hardness an important indicator or geological origin and mineral composition.

In drinking water, hardness can influence mouthfeel, perceived texture and how rounded or smooth the water feels on the palate. Waters with lower hardness are often described as softer and lighter, while higher hardness levels can create a fuller, weightier drinking experience. Total hardness is also commonly referenced in technical water analysis because it can affect scaling behaviour, appliance performance and processing applications.

Impact of Total Hardness on water's taste and mouthfeel

Total Dissolved Solids (TDS)

TDS measures the combined concentration of dissolved minerals in water. It is measured in milligrams (a thousandth of a gram) per litre of water.

Lower TDS waters are generally perceived as lighter, cleaner and more neutral on the palate, while higher TDS waters often present a broader mineral character with greater weight and texture. For a more detailed breakdown of TDS ranges and how they influence flavour perception, see our guide to water taste and mineral composition.

Drinking water standards

New Zealand Drinking Water Standards define legal limits for water quality parameters, ensuring all drinking water sources meet safety and compliance requirements.

In New Zealand, the regulations governing potable water quality are set out in the New Zealand Government’s Drinking Water Standards. These standards establish the minimum acceptable levels for water to be considered safe and suitable for consumption, covering chemical, physical and microbiological parameters. They provide the benchmark used to assess water quality, purity and compliance across all registered drinking water supplies.

The standards set limits for the concentration of determinands in drinking water. Determinands refers to a substance or characteristic measured in drinking water. Each determinand is assigned a Maximum Acceptable Value (MAV) where relevant, representing the highest concentration permitted without posing an unacceptable risk to human health. Many of these limits are informed by guideline values developed by the World Health Organisation.

These requirements apply to all drinking water supplies, regardless of source type or population served. Whether water is drawn from an artesian aquifer, surface catchment or municipal network, suppliers must monitor quality against the applicable standards. Testing should be completed through accredited laboratories, with routine analysis used to verify that source water, treated water and final drinking water consistently meet regulatory requirements.

How water quality analysis ensures quality consistency

Regular water testing ensures consistency, environmental stability and compliance with drinking water regulations across all supply conditions.

Ongoing water testing is essential for ensuring both consistency and confidence in drinking water quality. Even when a source is naturally stable, regular monitoring confirms that key characteristics remain within expected ranges over time and that the water continues to meet established quality standards.

Consistency of quality

Routine testing helps verify that the mineral composition, pH and overall profile of the water remain consistent. For naturally sourced artesian water, this consistency is a key part of maintaining its distinctive taste and mouthfeel across time and batches.

Environmental and geological variability

While deep aquifers are generally well protected, factors such as the rock type in which the water is encased, rainfall patterns, recharge rates and surrounding land use can still influence water systems. Regular analysis ensures any potential changes are identified early and understood in context.

Adhering to standards

Testing provides ongoing confirmation that water remains compliant with drinking water standards, including chemical and microbiological safety parameters. This helps ensure that water remains safe for consumption at all times, not just point-in-time assessments.

Customer assurance

For restaurants and premium hospitality venues, water quality directly impacts beverage preparation and the customer experience. Consistent testing supports confidence in flavour neutrality, protects equipment from scaling issues and ensures a reliable foundation for food and drink service.

Our testing process and results

Otakiri’s long-term water quality testing confirms stable artesian composition with no harmful contaminants and consistent trace element balance over time.

We have been conducting scientific measurement and testing of water quality and chemistry sampling at Otakiri’s source for almost 30 years. In that time, the water mineral composition has remained consistent and shown high levels of stability.

Globally recognised testing and analysis by MWH, Eurofins Laboratories, Hills Labs and Beca verify that that Otakiri Aquifer produces naturally pure water imbued with an optimal combination of dissolved minerals that provides our water with its distinctive high-quality character and taste.

Testing results for Drinking Water Standards

Comparison between the organic compound analysis over consecutive tests and the Drinking Water Standards MAV for organic determinands of health significance, indicates there are no apparent organic compound contaminants present in the Otakiri bore water at levels of concern, with compounds being either below detection limit or well below the MAV.

Still water analysis

The secret behind our soft, beautifully balanced Otakiri water is the naturally occurring, optimal combination of critical trace elements.

Comparison of MWH/Eurofins 2011, BECA Hill Labs 2016/207, Hill Labs 2024 and Hill Labs 2025 testing results.

Note: Regulatory guidelines for 2024 and 2025 are DWSNZ

Water may appear simple, but its quality is shaped by geology and chemistry. Laboratory water quality analysis helps reveal the mineral balance, taste profile and consistency that distinguish one source from another.

Supported by decades of water quality testing, Otakiri’s artesian water continues to demonstrate stable composition, natural purity and dependable quality. It is this combination of science and source integrity that defines exceptional water.

Frequently asked questions

What is water analysis?
Laboratory water analysis measures mineral composition, such as pH, Total Dissolved Solids (TDS), Total Hardness and trace elements to assess water quality.

Why does mineral composition matter?
Minerals influence flavour, mouthfeel, balance and how water pairs with food.

Is Otakiri water regularly tested?

Yes. Otakiri is professionally tested. Otakiri’s artesian source has undergone decades of laboratory testing to verify stability and compliance.

How minerals affect water taste

Thu, 11 Jun 2026 05:29:24 GMT

How minerals affect water taste:
Why water pairing with food matters more than you think

What we perceive as water taste is primarily driven by dissolved minerals, shaping flavour perception, mouthfeel and food pairing outcomes.
Water pairing with food is the practice of selecting water based on mineral composition to complement rather than compete with a dish, enhancing sensory balance, palate clarity and the overall dining experience.

Key takeaways: How minerals affect water taste

The following key points summarise how mineral water composition influences taste, mouthfeel and food pairing.

Water is not flavourless; its mineral composition influences taste, texture and mouthfeel.
Bicarbonate, Calcium, Magnesium, pH, Reactive Silica, Total Hardness and Total Dissolved Solids are among the elements that contribute to how water is perceived.
Higher mineral content enhance, mute or alter how food flavours are experienced.
Softer, more balanced waters are often preferred for food pairing and palate clarity.
Premium venues increasingly treat water as part of the overall dining experience.

Great chefs consider every detail on the plate, from the balance of flavour to the texture and finish. But there is one element that is almost always overlooked, even in great venues: the water it is served with.

Water is not non-descript in taste or experience. It has structure, weight and minerality, all of which can either elevate a dish or quietly compete with it. A high-mineral water can leave a heavier finish, muting delicate flavours. Others can taste sharp, or slightly bitter, depending on the water’s mineral composition.

The best dining experiences do not just think about food and wine pairing, they think about water pairing with food too. For chefs and venues focused on quality it is important to serve a water that complements, not competes. Clean, soft on the palate, and balanced enough to let the food do the talking.

The role of water in taste

In dining, every element on the table contributes to the overall experience, from the balance of flavour on the plate to the water poured beside it. While often considered non-descript, the reality is that every water has its own character shaped by mineral composition, balance and mouthfeel.

Water taste is influenced by dissolved minerals, which affect its perceived weight, structure and interaction with food. Even small variations in mineral composition can change how sweetness, acidity and texture are perceived alongside a dish.

Some waters can feel heavier on the palate, lingering after each sip, or introduce subtle notes that compete with delicate flavours. Others may carry a sharper finish that changes how acidity, sweetness or texture is perceived. When water pairing with food is carefully considered, these small differences become surprisingly noticeable.

That is why many chefs and venues seek a neutral tasting water. One that refreshes the palate without distracting from the dish. A softer, cleaner water allows flavours to remain true.

What “mouthfeel” actually means

Taste is only part of how we experience water. Equally important is water mouthfeel.

Mouthfeel refers to the physical sensation water creates on the palate, influenced by its mineral content, texture and perceived weight. It determines whether water feels soft, crisp or full-bodied when consumed.

Water mouthfeel is influenced largely by the natural minerals dissolved in the water. While often unseen, these elements shape texture, weight and finish in subtle, but meaningful, ways. Even at low levels, the mineral composition can change how water feels as it moves across the palate and how cleanly it finishes after each sip.

The relationship between minerals and mouthfeel is why no two waters feel exactly the same. Some feel light and lively, others rich and weighty, while the most balanced seem almost effortless to drink. It is this tactile quality, as much as flavour itself, that shapes the mouthfeel.

How mineral water composition can affect food taste

Mineral water composition influences not only how water tastes on its own, but how it performs alongside food. For chefs, venues and those who value thoughtful dining, understanding this balance is central to successful pairing decisions.

Which minerals matter most in water?

Mineral water composition refers to the balance of naturally occurring minerals, such as Bicarbonate, Calcium, Magnesium and Reactive Silica along with pH, Total Hardness and Total Dissolved Solids, which influence both taste and food pairing performance.

The key minerals found in water each contribute their own subtle characteristics.

Bicarbonate plays a key role in water alkalinity and can enhance softness, smoothness and a clean, pleasant finish at balanced levels. It strongly influences freshness and whether water feels neutral or mineral heavy. At higher concentrations, Bicarbonate may taste flat, chalky or harsh, while low levels can result in a more delicate and balanced taste.

Calcium can add structure, sweetness, roundness and a clean, subtle mineral character at lower levels. It is often associated with fullness and a smoother mouthfeel. At higher concentrations, Calcium may create a heavier finish, with chalky, mineral-rich or slightly bitter notes.

Magnesium can add crispness and a refined, gentle bitterness, sometimes compared to dark chocolate, bringing structure and complexity at balanced levels. It is often perceived as sharpening the palate compared with calcium’s roundness. At higher concentrations, Magnesium may create biter, dry or slightly astringent notes.
Potassium can soften the overall taste profile with a hint of natural sweetness, helping balance the palate and round out flavour. It has a mildly salty character but is generally softer and less sharp than sodium. At higher concentrations, Potassium may introduce a slightly bitter or metallic edge.

Reactive Silica is often associated with a smoother rounder texture and a softer, more silky mouthfeel. It is generally tasteless at normal concentrations, contributing more to texture than flavour.

How pH, Total Dissolved Solids and Total Hardness impact water taste

pH is one of the key chemical properties of water, measuring whether it is acidic, neutral or alkaline. Pure water naturally sits at around pH 7.

The concentration of dissolved minerals in water is measured as Total Dissolved Solids (TDS). Lower TDS waters are typically light, clean and neutral in taste, while higher TDS waters have a more pronounced mineral profile and fuller mouthfeel. TDS influences the overall intensity, whereas individual minerals determine taste and flavour characteristics.

Total Dissolved Solids (TDS) and water taste profile

Total Hardness measures the concentration of dissolved Calcium and Magnesium in water.

The water profile effect: How minerals work together

The overall character of water is rarely about one mineral alone. It is the balance that matters. Water taste is not determined by single minerals in isolation, but by mineral water composition and TDS. This matters when water is served with food.

A highly mineralised water can compete with delicate dishes, masking subtle flavours in seafood, vegetables or fine sauces. Waters with pronounced bitterness or salinity may alter how sweetness and acidity are perceived. By contrast, a water with an optimal balance of naturally occurring minerals, alongside a neutral pH plus low levels of Total Hardness and Total Dissolved Solids, is often preferred for water pairing with food, as it refreshes the palate without distracting from the ingredients.

Water should respect the plate. For this reason, many hospitality venues choose waters with a clean, neutral profile. The best water selection is not the one that demands attention, but the one that allows the cuisine to remain the focal point. In dining, water should complement the table, never compromise it.

Why premium venues are rethinking water choices

When a menu is crafted with a high level of care, every detail is considered, right down to the water served alongside it. In premium hospitality, water is not treated as an afterthought, but as an essential part of the dining experience. Thoughtful water pairing with food is becoming an increasingly important consideration.

In premium hospitality, water selection refers to the deliberate choice of water based on its mineral composition, provenance and sensory impact on dining. Increasingly, venues are treating water as part of the curated dining experience rather than a neutral accompaniment.

Restaurants known for quality understand that the smallest details shape the overall impression. For many operators, choosing the best water for restaurants means selecting a water that complements the menu rather than competing with it.

There is also growing appreciation for provenance, presentation and integrity. Guests increasingly value products with a clear source, natural purity and a story worth telling. Water chosen with the same care as wine, produce or ingredients signals a commitment to excellence in every detail.

Because in refined dining, the smallest decisions often make the greatest difference. And the right water does not simply sit beside the plate; it completes the experience.

Want to understand what creates a softer taste? Explore our guide to mineral composition.

Frequently asked questions

What is water pairing with food?
Water pairing with food is the selection of water based on its mineral composition and mouthfeel to complement dishes.

Does water really affect taste?
Yes. Mineral content directly influences taste perception by altering how sweetness, acidity and bitterness are experienced on the palate.

Why does mineral composition matter in water pairing with food?

Mineral composition matters because it determines how water interacts with food flavours, influencing whether it enhances or competes with a dish.

What is the best water for restaurants?
Generally, waters with a balanced or low mineral profile are preferred to avoid interfering with food flavours.

Otakiri Springs News

Understanding Total Dissolved Solids

Understanding Total Dissolved Solids: Why mineral content matters in premium water

Key takeaways:

What is TDS in water?

How dissolved solids enter water

Does TDS affect water taste, neutrality and finish?

Where Otakiri water sits on the TDS scale

Why TDS matters when pairing water with food

How staff can explain low TDS simply

FAQs

Water quality analysis

Water quality analysis: Mineral composition, pH, Total Dissolved Solids and Drinking Water Standards explained

Key takeaways:

What is the difference between artesian, mineral or spring groundwater sources?

Artesian water

Mineral water

Spring water

The Otakiri Aquifer

Mineral profile breakdown

Understanding pH, TDS and water hardness

pH

Total Hardness

Total Dissolved Solids (TDS)

Drinking water standards

How water quality analysis ensures quality consistency

Consistency of quality

Environmental and geological variability

Adhering to standards

Customer assurance

Our testing process and results

Testing results for Drinking Water Standards

Still water analysis

Frequently asked questions

What is water analysis? Laboratory water analysis measures mineral composition, such as pH, Total Dissolved Solids (TDS), Total Hardness and trace elements to assess water quality.

How minerals affect water taste

How minerals affect water taste: Why water pairing with food matters more than you think

The role of water in taste

What “mouthfeel” actually means

How mineral water composition can affect food taste

Which minerals matter most in water?

How pH, Total Dissolved Solids and Total Hardness impact water taste

The water profile effect: How minerals work together

Why premium venues are rethinking water choices

Frequently asked questions

What is water pairing with food? Water pairing with food is the selection of water based on its mineral composition and mouthfeel to complement dishes.

Understanding Total Dissolved Solids:
Why mineral content matters in premium water

What is water analysis?
Laboratory water analysis measures mineral composition, such as pH, Total Dissolved Solids (TDS), Total Hardness and trace elements to assess water quality.

How minerals affect water taste:
Why water pairing with food matters more than you think

What is water pairing with food?
Water pairing with food is the selection of water based on its mineral composition and mouthfeel to complement dishes.