On Feb 29, 6:53*am, 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?

Friends,

With my experience, I can say with conviction that rain water is the
best for tea.
However, please avoid the first few rains .. which are acidic.
As far as tasting of tea is concerned, it is possible to notice even
minor flaws / differences in the color and taste of liqour, when the
sample is brewed using rain water. On the estates, particularly of
Assam and Darjeeling, it is quite a common practice. The only
difficulty being the readjustment of palate / organoleptic senses with
ordinary "tap" water, once monsoon gets over.
The rain water can be safely stored in closed, cool and dark
containers / tanks, for a long time, and the brew prepared with it is
brighter, more flavoury and a wee bit thin.

Tea Cheers!
Jayesh S Pandya.