Julien ÉLIE > writes:

>Hi Lewis,
>
>> Just as a probe into this topic, I wonder if anyone could suggest a way
>> to supplement, say, filtered New York City tap water
>> (mineral analysis on p. 12) so its composition would approximate Volvic
>> mineral water?
>
>Volvic is indeed a great mineral water. Be careful, though, it contains
>a certain amount of minerals. Volvic is not the best for all teas. I
>personally use Volvic for Japanese green teas, pu er, black teas, and
>deeply fermented or oxidized wulong.

I once found it made a huge improvement, compared to filtered New York
City tap water, in brewing a Dancong.

>For the rest (especially white and almost all Chinese green teas), I
>prefer a lower mineralization than the one of Volvic. Otherwise, the
>liquor is a bit flat.

I take your point: it would be wrong to assume one waters best for all teas.

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