As a lot of people know, when brewing tea the water can be as important
to the taste of the beverage as the leaves. It does bother me, though,
to think of whats involved in trucking water halfway around the world
just to improve the taste in my cup.

I know there are products available to supply minerals small quantities
of would change the taste of tea, but I havent studied them.

Just as a probe into this topic, I wonder if anyone could suggest a way
to supplement, say, filtered New York City tap water

http://www.nyc.gov/html/dep/pdf/wsstate09.pdf

(mineral analysis on p. 12) so its composition would approximate Volvic
mineral water?

http://www.mineralwaters.org/index.p...sp&parval=2761

If Scott Dorsey tells me, just add N milligrams/liter of Burton Water
Salts, Ill be a happy man, but I kind of doubt it - theres papain in
there, right?

/Lew
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Lew Perin /
http://www.panix.com/~perin/babelcarp.html