This stuff has ALOT of minerals wow. Way more then other bottled spring waters (this stuff is from an artesian well in croatia)
It is the smoothest, fullest bodied water I have tried in a very long time.
Brewed flt tgy and 4 seasons and was really surprised at the good results. I was always under the assumption that really hard water was just not good for tea.
Infusions had more body, and it seems like the water turned down the astringency as well. It also seemed like the water pulled more out of the tea faster then I am used to. This possibly due to slightly higher pH?
I think this water would be really good for oolongs, and I will try brewing a japanese green right now and see how it goes
Now the major con: Super mineralization means after just one 1.5l bottle the inside of my kamjove has a layer of minerals developing and if I run my finger on the inside I pick up white scale

Dedicating a kettle to this water might be under consideration, one that is easier to clean then a basic kamjove