On Feb 28, 5:53*pm, SN wrote:
what is the perfect water composition (yes aside from the 2H and the
O), as in what minerals in what amount,

do tea producers & their professional tasters control the water for
their tastings so it has always the same contents? or do they just use
local "tap" water?

I took part in a few tastings and we used bottled water. Frankly, the
water here is Northern California works well enough for me, even with
my extravagant teas; but, we used Fiji which seemed to be a good Ph
and neutral-tasting. Fiji workedwell with these high-grade sen-chas
and darjeelings.
Roy Fong uses a specially designed gizmo to get the Ph perfect in his
shops.

Shen