On Feb 28, 8:53 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?

Where I live in PA we have a lot of natural springs that come straight
out of mountainsides and are incredibly cold and clear. My best tea is
brewed with that water and comes out amazing, however I don't know the
exact composition of it. When the weather is bad or I'm lazy we have a
local water distributor who sells water already in water cooler (3 & 5
Gallon) jugs from a similar spring, it's excellent as well.

I have tried a number of bottled waters but in the end I go back to my
quad filtered (Dupont not Brita/Pur) tap water. I will also say though
as an avid camper/backpacker that tea brewed fresh from streams is
also tops on my list... but that may just be due to exhaustion/cold
and any hot beverage To answer your question though, I've seen many
establishments use bottled waters for their teas.

- Dominic