On Apr 9, 5:54 pm, "Phyll" wrote:
On Mar 27, 3:25 am, "Blues Lyne" wrote:

"Danica" wrote in message

ups.com...

To my taste, RO water used for tea gives the brewed tea much unwanted
' side taste'.
Are there other tea connoisseurs out there who know RO water to be
best for brewing tea ? ?.

I don't know about the best but I do think that RO water is better
than overly particulated/ mineralized water. I have Arrowhead at work
which is very mineralized and I think the RO water filter I have at
home makes better water. I added some mineral salts to the water and
couldn't really tell the difference. I did like Crystal Geyser but
I'd have to do a side-by-side taste test to see if it was discernible
yet to my palate.

What is everyone's favorite water for brewing tea?

Oddly enough, I usually use Arrowhead Spring Water. Just goes to show ya.
I've had some other spring waters when visiting the in-laws in Michigan that
didn't work at all for me.

Blues- Hide quoted text -

- Show quoted text -

Had a tasting on Saturday with Danica and some others (not sure if the
others are RFDT regulars or not) with 3 types of water: Fiji, New
Zealand Artesian water (Trader Joe's brand) and RO water with some
ionic minerals added (5-6 drops per 1.5 liter?).

Overall impression was that the RO water + ionic mineral droplets
brewed the sheng Banzhang pu'er that we had beautifully. One of us
even thought that Fiji and NZ Artesian are inferior to the RO. I
personally think the RO water performed well and not worse than the
expensive artesian water.

Phyll

I'm not surprised to hear that remineralized RO water performed just
as well. I think as long as a mineral water has a good balance of
minerals and no off-flavours, the tea or coffee that's brewed from it
turns out just as well as the $11 dollar a litre stuff.