"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