"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.'
>
>