tst wrote:teasme wrote:I usually just use water from tap or brita filtered water. I never put much thought into how it would affect the flavor of the tea. Very interesting thread.
My wife and I used to drink English breakfast style teas often (nothing remotely close high quality) and we quickly zeroed in on the taste we enjoyed the most. When we tried brewing some tea at my dad's house, it tasted horrible.
Come to find out, he adds salts/chemicals to the water supply to soften the water (supposedly helps smooth hair while showering or something along those lines). If his soft water altered the taste of hardy teas like English breakfasts, lapsang souchongs, assams, etc., can you imagine what it would do to a fresh green oolong? Or a longjing? Forget about it.
Needless to say, we've been bringing our own water ever since ...
Haha thanks for the tip. Next time I travel I'll definitely keep that in mind and make sure I bring some water from home. I wonder if different kinds of water can bring out a unique or desirable flavor from the tea.