water for japanese greens

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water for japanese greens

Postby m147 » May 24th, '11, 02:02

i have read that for japanese teas you want very little minerals in the water. today i came across a brand of water that has 0.0 for all minerals. is this good for japanese, or would i want some mineral content?

m147
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Re: water for japanese greens

Postby Xell » May 24th, '11, 03:58

Japanese tap water is good enough, just keep your kettle clean from limescale, that was the reason, why i started to get a bit weird aftertaste.

Probably 0.0 minerals is a little bit extreme :)

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Re: water for japanese greens

Postby Tead Off » May 24th, '11, 05:14

0 minerals sounds like distilled water. This is bad for tea. For my taste, I like a mineral water with a higher ph. This seems to take the sharpness away from Japanese greens to my taste and makes for a better mouthfeel, IMO.

I have read the definition of a true mineral water is having a higher TDS above 250? I'm not sure if this figure is absolutely correct but the TDS will seperate mineral water from normal spring water. I also think people's taste will be different and not all will agree what water is the 'best'.

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Re: water for japanese greens

Postby m147 » May 24th, '11, 07:58

right. that's what i was thinking as well. i know i've read low mineral content, but no mineral content i think would just be too, bland. i'll give it a try anyway and see the results.

anyway, about the japanese tap water i was just reading about that. a few excellent posts from ...

http://everyonestea.blogspot.com/2010/03/water-for-green-tea.html
http://everyonestea.blogspot.com/2010/03/water-for-green-tea-2.html
http://everyonestea.blogspot.com/2010/03/water-for-green-tea-3.html
http://everyonestea.blogspot.com/2010/03/can-you-take-off-chlorine-smell-for-tap.html

m147
Posts: 43
Joined: May 21, '11
Location: saga-ken, karatsu-shi, japan

Re: water for japanese greens

Postby m147 » May 24th, '11, 08:01

Tead Off wrote:0 minerals sounds like distilled water. This is bad for tea. For my taste, I like a mineral water with a higher ph. This seems to take the sharpness away from Japanese greens to my taste and makes for a better mouthfeel, IMO.

I have read the definition of a true mineral water is having a higher TDS above 250? I'm not sure if this figure is absolutely correct but the TDS will seperate mineral water from normal spring water. I also think people's taste will be different and not all will agree what water is the 'best'.


this is true as well, each to his own taste.
anyway, here is an interesting article i came across for testing tap water PH using red cabbage ...

http://www.ehow.com/how_4714103_home-water-ph-using-cabbage.html

m147
Posts: 43
Joined: May 21, '11
Location: saga-ken, karatsu-shi, japan


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