While you can use distilled or Reverse Osmosis (RO) water in the SAKI Turkish Tea Maker Pro, it is important to understand how these types of water affect both the flavor of your tea and the performance of the kettle's sensors.

1. Impact on Tea Flavor

Tea is over 98% water, so the mineral content plays a major role in flavor extraction.

• The Issue: Distilled and RO water are "aggressive" because they are stripped of all minerals. This can lead to over-extraction, making your tea taste flat, metallic, or unpleasantly sharp.
• The Goal: Professional tea tasters generally recommend filtered water rather than distilled. Filtered water removes impurities like chlorine and heavy metals but leaves behind trace minerals (calcium and magnesium) that help "round out" the flavor of the tea leaves.

2. Impact on the Smart Base Sensors

The Pro model uses sensitive electronic probes to detect water levels and temperatures.

• Conductivity: Pure distilled water has very low electrical conductivity. In some cases, this can cause the "No Water" or "E1" error codes to trigger because the sensors cannot "detect" the presence of the water.
• Corrosion: Because distilled water is "hungry" for minerals, it can be slightly more corrosive to stainless steel over many years, potentially leading to pitting if the kettle is not dried regularly.

Our Recommendation

For the best balance of safety, appliance longevity, and taste:

1. Use Filtered Water: Use a standard carbon-block filter (like a pitcher or under-sink system). This protects the stainless steel and ensures the sensors work perfectly.
2. Mineral Drops (Optional): If you must use RO water, consider adding a tiny pinch of sea salt or "mineral drops" to the bottom kettle. This provides the conductivity needed for the sensors and improves the "mouthfeel" of the tea.
3. Regular Maintenance: Regardless of water type, always empty the kettle at the end of the day and dry the interior to prevent any standing water issues.