"Ripon" wrote in message
om...
I am experimenting on this water issue with many different kinds of
tea. I have tried many different brands-Local and foreign. I used from
Australian(Pit's), European(Evian, Mont Fluer etc.) to
American(HighLand, Palomar Mountain Spring water etc.) Spring water
and natural Mineral water. I am maintaining a records each and every
time. So far I brewed all kinds of Ceylon, Kenyan, Bangladeshi,
Indian, Indonesian, Taiwanese, Japanese, and many Chinese kinds of
teas. I am doing this experiment last couple of months. I have found
out and came to this conclusion- 90% time Natural Mineral water is
better for brewing the teas.

With all my respect- I know some of you are very knowledgeable about
chemistry or on chemical related issues. You might disagree with me
but I think after this couple months experiment with different teas
and Spring/ Mineral water , I am convinced Natural Mineral water is
better then Spring water.

Would like to know your thought.

Ripon
(Dhaka, Bangladesh)

You may be right. I just use New York tap water, though- albeit after it's
been filtered. For my taste buds, it works the best.

"Tea" wrote in message
...

"Ripon" wrote in message
om...
I am experimenting on this water issue with many different kinds of
tea. I have tried many different brands-Local and foreign. I used from
Australian(Pit's), European(Evian, Mont Fluer etc.) to
American(HighLand, Palomar Mountain Spring water etc.) Spring water
and natural Mineral water. I am maintaining a records each and every
time. So far I brewed all kinds of Ceylon, Kenyan, Bangladeshi,
Indian, Indonesian, Taiwanese, Japanese, and many Chinese kinds of
teas. I am doing this experiment last couple of months. I have found
out and came to this conclusion- 90% time Natural Mineral water is
better for brewing the teas.

With all my respect- I know some of you are very knowledgeable about
chemistry or on chemical related issues. You might disagree with me
but I think after this couple months experiment with different teas
and Spring/ Mineral water , I am convinced Natural Mineral water is
better then Spring water.

Would like to know your thought.

Ripon
(Dhaka, Bangladesh)

You may be right. I just use New York tap water, though- albeit after
it's
been filtered. For my taste buds, it works the best.

And I believe it was adjudged the best water in a taste test a few years ago
against bottled and other cities waters.

Leif

"Leif Thorvaldson" wrote in message
...

"Tea" wrote in message
...

"Ripon" wrote in message
om...
I am experimenting on this water issue with many different kinds of
tea. I have tried many different brands-Local and foreign. I used from
Australian(Pit's), European(Evian, Mont Fluer etc.) to
American(HighLand, Palomar Mountain Spring water etc.) Spring water
and natural Mineral water. I am maintaining a records each and every
time. So far I brewed all kinds of Ceylon, Kenyan, Bangladeshi,
Indian, Indonesian, Taiwanese, Japanese, and many Chinese kinds of
teas. I am doing this experiment last couple of months. I have found
out and came to this conclusion- 90% time Natural Mineral water is
better for brewing the teas.

With all my respect- I know some of you are very knowledgeable about
chemistry or on chemical related issues. You might disagree with me
but I think after this couple months experiment with different teas
and Spring/ Mineral water , I am convinced Natural Mineral water is
better then Spring water.

Would like to know your thought.

Ripon
(Dhaka, Bangladesh)

You may be right. I just use New York tap water, though- albeit after
it's
been filtered. For my taste buds, it works the best.

And I believe it was adjudged the best water in a taste test a few years
ago
against bottled and other cities waters.

Leif

It is indeed good water. Virtually tasteless, but not flat. I haven't
experimented with bottled water- as my grandmother used to say, 'if it's not
broke, don't fix it.'

Tea being an infusion, the quality of water is obviously important.

However, set your mind at ease: you can conveniently use tap water.
If there is too much chlorine in it (water must be odourless when boiled),
then you can use mineral water.
(French Volvic is perfect !)

But in any case, avoid using water filters that tend to make tea taste flat.




"Ripon" a écrit dans le message de
om...
I am experimenting on this water issue with many different kinds of
tea. I have tried many different brands-Local and foreign. I used from
Australian(Pit's), European(Evian, Mont Fluer etc.) to
American(HighLand, Palomar Mountain Spring water etc.) Spring water
and natural Mineral water. I am maintaining a records each and every
time. So far I brewed all kinds of Ceylon, Kenyan, Bangladeshi,
Indian, Indonesian, Taiwanese, Japanese, and many Chinese kinds of
teas. I am doing this experiment last couple of months. I have found
out and came to this conclusion- 90% time Natural Mineral water is
better for brewing the teas.

With all my respect- I know some of you are very knowledgeable about
chemistry or on chemical related issues. You might disagree with me
but I think after this couple months experiment with different teas
and Spring/ Mineral water , I am convinced Natural Mineral water is
better then Spring water.

Would like to know your thought.

Ripon
(Dhaka, Bangladesh)

/11/04



Tea being an infusion, the quality of water is obviously important.

However, set your mind at ease: you can conveniently use tap water.
If there is too much chlorine in it (water must be odourless when boiled),
then you can use mineral water.
(French Volvic is perfect !)

But in any case, avoid using water filters that tend to make tea taste flat.


Yolanda, what's your feeling about the ubiquitous Brita filter systems in
common use in the USA? Also, wouldn't the quality of tap water depend on the
location of the tap?

Michael