I don't know if this topic has been covered before, but I have found something really strange. When I make tea with almost any type of water, including spring water, the taste of the water is so strong that it conflicts with the flavor of the tea. The only water that seems to allow the flavor of tea to shine is from a local source that a lot of locals use where I live in rural New York. The strange thing is, I would think that Poland Spring would be the right type of water, because it's "hard". Am I just too used to local water, or is something really going on here?