I've also experimented with adding small quantities of soluble salts (Na,
K,
Ca, Mg) to my RO water to see what effect it has on the resulting tea, and
although I can detect a difference with some teas, on average I don't
necessarily prefer it.

My $0.02.

Regards,
Dean

Tea always has small quantities of soluble salts (Na, K,
Ca, Mg)
S. M. Changoiwala

I understand that. We've had previous discussions on this forum as to what
effect dissolved minerals have on the diffusion of flavor compounds from the
tea leaves into the water. There are some who strongly affirm that natural
spring water, with it's mineral salts, makes noticeably better tasting tea
than that made with RO or distilled water. Others, myself included, are
less enthusiastic. Perhaps it's a matter of taste; perhaps it depends on
complex interactions between the tea and the water.

BTW, how are conditions in Darjeeling this year? I was underwhelmed by the
2007 teas I sampled, and was hoping for a better crop this year.

Regards,
Dean