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)