ChengduCha wrote:I use bottled water with a neutral pH at 7.3
ChengduCha wrote:Nongfu Spring water, which is the most popular bottled water in China.
No idea about the mineral content, can't read chinese.
I bought a different brand today just to check if it makes any difference.
Imported bottled waters like Volvic are ridiculously expensive here.
MarshalN wrote:Where is your nongfu from? Nongfu sources it water from multiple springs. Only the qiandaohu one is worth buying. Some taste positively nasty.
Water is the most likely culprit with aftertaste issues.
theredbaron wrote:I would suggest to buy just a bottle or two of Volvic. This is a good water, and could somehow set a standard. See if the aftertaste issues still remain, or if solved. Then you might have to go and try to find a cheaper local water which could come close to Volvic.
Here in Bangkok Volvic isn't cheap either - about 2 US $ for a 1 1/2 Liter bottle, Fiji about a third more expensive. But some luxuries i won't deny myself.
ChengduCha wrote:I bought some 2011 Dayi 7262 - 102 a while ago.
When I tested it in the tea shop it had a lasting sweet aftertaste, however I can't seem to re-create it.
I'm brewing it the same way with a gaiwan, tried different amounts, seal seems real and not fake as far as I can tell.
Did the shop owner use a better tea for the sample? Is there such variance in cakes?