May 24th, '11, 02:02
Posts: 43
Joined: May 21st, '11, 10:19
Location: saga-ken, karatsu-shi, japan
water for japanese greens
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?
May 24th, '11, 03:58
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Re: water for japanese greens
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
Probably 0.0 minerals is a little bit extreme
Re: water for japanese greens
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'.
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'.
May 24th, '11, 07:58
Posts: 43
Joined: May 21st, '11, 10:19
Location: saga-ken, karatsu-shi, japan
Re: water for japanese greens
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/2010/0 ... n-tea.html
http://everyonestea.blogspot.com/2010/0 ... tea-2.html
http://everyonestea.blogspot.com/2010/0 ... tea-3.html
http://everyonestea.blogspot.com/2010/0 ... r-tap.html
anyway, about the japanese tap water i was just reading about that. a few excellent posts from ...
http://everyonestea.blogspot.com/2010/0 ... n-tea.html
http://everyonestea.blogspot.com/2010/0 ... tea-2.html
http://everyonestea.blogspot.com/2010/0 ... tea-3.html
http://everyonestea.blogspot.com/2010/0 ... r-tap.html
May 24th, '11, 08:01
Posts: 43
Joined: May 21st, '11, 10:19
Location: saga-ken, karatsu-shi, japan
Re: water for japanese greens
this is true as well, each to his own taste.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'.
anyway, here is an interesting article i came across for testing tap water PH using red cabbage ...
http://www.ehow.com/how_4714103_home-wa ... bbage.html