The current topic of Tie Guan Yin compelled me to try it with different water combinations.
I used 3 grams of TGY in 90 ml porcelain gaiwans. Three kinds of water were used.
1. Filtered water through 'fridge carbon filte: heated in Kanjove Kettle.
2. Filtered water through 'fridge carbon filter: heated in cast iron uncoated tetsubin.
3. Distilled water
4. Spring water (day 2) Whole Foods 365 Everyday Value (Calistoga?) CG ROXANE Spring Salem, SC
First I tried all the waters on their own.
It is actually a lot harder that I imagined. It is difficult to get the parameters exactly the same. Maybe I should have just brewed at a full boil. Tea was brewed at 200 F and timed equally. Does anyone else have parameters they use to help ensure equivalent brews?
The results were surprising. Each tea tasted very different. Even with possible slight variation the contrast was unmistakeable. Today is day two and I added a fourth. (Spring water.)
1. Filtered water: The water heated in the Kamjove kettle was decent. Somewhere between the tetsubin water and distilled water.
2. Filtered water: The tetsubin water made for the roundest fullest flavored tea. Although I did pour right away with all teas, it is possible that the cast iron held heat better?
3. Distilled water: The tea brewed in distilled water was raw and not as pleasant.
4. Spring water: The brew was nice. A bit sweeter. Not as round as the tetsubin water.
The spring water and tetsubin water were my favorites in that order.
Our Cleveland water (filtered) is actually pretty good for most teas.
Anyone have additions or other experiences?