"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.