coloradopu wrote:cool how big are the water storage and do thy need lids,pourspout, stopper ?
water storage varies from user to user, some swear by storing their water from about 3 to 5 days, some swear by adding charcoal to their stored water to improve it before brewing.
The actual 'ware' the container is made from can vary, some think a 'ching dynasty vase' may be be best, others just need a container to rest the charcoal in.
Some have taps inserted near the bottom like a cider flagon, others have a wide open top with a lid so that water can be ladelled out.
The latter may be better for inserting charcoal, removing to dry and clear out prior to reuse or replace with fresh charcoal.
Taiwan Teaguy (also a Teachat member) may be able to help you
for use of charcoalhttp://www.taiwanteaguy.com/2009/02/19/bamboo-charcoal/#more-1102
or the kind of storage container that appeals to mehttp://www.taiwanteaguy.com/2008/09/14/water-pot/
Similarily the guys on Teachat who frequent the TeaGallery in NewYork have plenty of experience of using stored water
scroll down to learn about the ching vasehttp://theteagallery.blogspot.com/2008/10/like-water-for-tea.html
The result of many blind taste tests with the unwitting participation of shop visitors had everyone preferring the flavor of the water from the antique water jar. "Sweeter and softer" was the most common response. We still don't know why a 200 year old, glazed porcelain pot would have such an effect on water. The same water did not have that sweet fullness when we used other contemporary porcelain vessels.
Of course not everyone can haul out a Ching Dynasty water jar to store water for tea but I hope others will experiment on their own local or imported waters with different materials and share their results.