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Lewis Perin

writes:

> On Aug 26, 4:41 pm, Lewis Perin > wrote:
> > And with my very limited experience comparing waters, I'm not at all sure
> > that this is an issue only for delicate teas.
>
> Actually that´s the main historic reason for Eastfriesian blends to
> contain such high amounts of Assam, usually > 90%. No other tea that
> made it over here back in the old days benefitted so much from the
> extremely soft, slightly acidic water they have here. From my
> experience an average Assam can handle quite a broad span of water
> hardness resulting in some interesting changes of flavour and colour
> of the brew. However, most Frieseans seem to like their tea water
> soft, so some folks took to collecting rain water while other folks I
> know over here don´t travel without some canisters of local water in
> their cars.

But rainwater would have essentially no minerals at all. So there is
a tea, after all, suited to demineralized or distilled water? Amazing.

> On the other hand I have to use bottled water [Volvic] or add some
> minerals for my Darjeelings, using water straight from the tap results
> in a flat and downright boring brew.

Could you please expand on this fascinating hint? I've often thought
it should be cheap and environmentally responsible to try to emulate
good mineral waters by adding the right salts to tap water.

> BTW: having been born and raised in a city with miserably hard water
> that is totally unsuitable for any sort of tea [but somehow great for
> coffee] this leaves me speculating on what effects a worldwide
> improvement in the quality of tap water would have on the popularity
> of tea.

Maybe it isn't that simple. What would be an improvement in water for
one tea might harm another tea.

> Karsten [some Highgrown Sri Lanka leaves in tazza]

It's a Biluochun morning here.

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