Thanks for your answers and sorry for not writing back for some time, I've been experimenting with water
I think I am starting to feel the difference between waters and how that affects tea. I am only starting to learn this though. So by now the waters I've tried are:
- tap water: not completely horrible, it can be enjoyed with some black teas but it ruins greener ones (and sometimes dark teas too). The tea has some lingering weird taste that is present in every cup of tea no matter what you brew, green oolong or aged pu.
- filtered tap water (it turns out our refrigerator has a water filter
) : the strange bad taste is gone...but the tea taste is gone too. The tea has some slight sweetness and taste that can be enjoyed but generally it is very flat.
- Poland springhttp://mineralwaters.org/index.php?func ... arval=1982
Same as the above, very flat cup of tea, almost no taste.
I've had only one gongfu with it but so far I like it a lot. The price is a bit expensive though so I am not sure it is a good long term solution.
- Vermont Purehttp://mineralwaters.org/index.php?func ... arval=2700
This water we have at work and I brewed a lot of good cups with it. The only problem is that at work I generally brew western style and usually stay away from green stuff. So what I am really interested in is getting this water home and testing it with gongfu. I also don't know exact pricing yet but judging by approximate estimates my coworkers were able to give me, this water will make a good long term solutions.
What do you think about the parameters of this last water? Does it look good or do some parameter look very bad and I should keep looking?