The Dreadful Question: How Much Water Do You Drink… Honestly?

Water is one of those everyday mysteries we rarely pause to question. Everyone agrees it’s good for us. Experts chant the “two litres a day” mantra as if it were a universal truth. Yet the moment I hear that number spoken aloud, my mind does a tiny rebellious shrug. Two litres? Every day? And even more if we happen to indulge in a glass of wine or a morning espresso — because those pleasurable sips quietly borrow hydration from the body.
Then there’s the experience of tap water itself. Sometimes pleasantly neutral, sometimes curiously warm, sometimes carrying a delicate blend of organic notes with a whisper of something… engineered. I often find myself reaching instead for a bright, cold glass of sparkling water — that tiny celebration of bubbles. But unless you’ve invested in a home carbonator, the convenience comes with its own questions. How long has this water lived inside plastic? And what footprint am I leaving behind with every bottle I bring home?
It makes me wonder whether there’s a better way to enjoy water that tastes good, feels good, and aligns with a more thoughtful lifestyle.
That’s how I justify my sparkling-water habit: it’s hydrating, refreshing, and — according to research — perfectly healthy for most people. The bubbles don’t leach minerals from bones or disturb digestion the way old myths suggested. For many, the fizz actually makes hydration easier and more enjoyable. Still, the environmental dilemma remains.
Recently I stumbled across something intriguing: charcoal sticks. The memory snapped back instantly — I had seen them years ago at Sushi Sticks in London, where a carafe of tap water always followed the warm greeting of Namaste. At the time I admired the ritual without understanding the science behind it.
A little digging revealed the quiet brilliance of these sticks. Activated charcoal works through adsorption, meaning contaminants cling to its intricate internal surface like a microscopic network of caves. It pulls chlorine, odd tastes, volatile chemicals, traces of pesticides, and even microplastics out of the water, while letting beneficial minerals like calcium and magnesium stay. Traditional versions, like Binchotan charcoal, are fully natural and beautifully low-waste — lasting up to six months with a simple boil to refresh them, and then returning to the earth as garden fertilizer or a home deodorizer.
I’ve been testing the sticks at home, and the change is surprisingly noticeable. The water feels softer, smoother, almost more intentional. I imagine I’ll appreciate them even more in the summer, refilling jugs of cool water every hour, letting the charcoal quietly polish the taste each time.
Perhaps the question isn’t just “How much water should we drink?” but “How can we make water a daily pleasure rather than a chore?” Exploring that question opens up a whole world of simple, sustainable rituals — and charcoal filtration fits beautifully into that unfolding story.