Inspired bythis articleI'm going to try a couple of different mineral waters from here.
Any votes as to what would be the best for formosa oolongs? Comments on my sanity, words of wisdom, etc?
Help me waste my money...
Do something different, something different will happen. ( Gong Fu Garden )
btw, I'm already using 2 parts Fuji and 1 part britta filtered seattle tap, just looking for a good experiment. 
I'm worried that although the Fuji is an excellent water it's silica content may be too high. Still trying to find a breakdown of TDS/ph/silica/etc for taiwan's high mountain areas. Does anyone have such a thing?
[edit]
So far I'm digging
http://www.aquamaestro.com/innerview.asp?catid=54
[edit #2]
I found these two maps that I'm going to use to figure out compatible water sources. Interesting that da yu ling's origin seems to be at a convergence of 3 different geological areas, no idea if it means anything besides that is where the highest mountains are.
http://photos1.blogger.com/blogger/4750 ... 20map3.jpg
http://twgeog.geo.ntnu.edu.tw/english/g ... eology.htm
I'm worried that although the Fuji is an excellent water it's silica content may be too high. Still trying to find a breakdown of TDS/ph/silica/etc for taiwan's high mountain areas. Does anyone have such a thing?
[edit]
So far I'm digging
http://www.aquamaestro.com/innerview.asp?catid=54
[edit #2]
I found these two maps that I'm going to use to figure out compatible water sources. Interesting that da yu ling's origin seems to be at a convergence of 3 different geological areas, no idea if it means anything besides that is where the highest mountains are.
http://photos1.blogger.com/blogger/4750 ... 20map3.jpg
http://twgeog.geo.ntnu.edu.tw/english/g ... eology.htm
Last edited by tenuki on Feb 9th, '08, 22:14, edited 1 time in total.
Feb 9th, '08, 22:57
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Space Samurai
Feb 10th, '08, 00:07
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Ooohh, where do you get this "Ŧäp'" water and how much is it?!?Ed wrote:I have some tasty (tap) water to sell you all
Do something different, something different will happen. ( Gong Fu Garden )
Feb 10th, '08, 00:09
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my plan exactly.Space Samurai wrote:Hmmm...my store carries most of the waters on that list. I think I should do some sampling and experimentation of my own.
oh, i see it now...I'll get some empty, uniform bottles and do a blind tasting, toss some tap in there for comparison.
I already have done this with tap water vs Fiji, and I can tell the difference easily. Just curious about others.Do something different, something different will happen. ( Gong Fu Garden )
Feb 10th, '08, 01:14
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You might contact Stephane from the Tea Masters blog, he pays quite a bit of attention to water, seems fairly knowledgeable, and if I recall correctly uses different bottled water for different teas (though it may have just been Tea Parker).
I didn't try many different ones, but I found our Portland Bullrun water to be better than the bottled spring waters I got. If you ever make it down here, you might throw some into the mix (just let it sit overnight to dechlorinate, maybe run it through a Brita)
I didn't try many different ones, but I found our Portland Bullrun water to be better than the bottled spring waters I got. If you ever make it down here, you might throw some into the mix (just let it sit overnight to dechlorinate, maybe run it through a Brita)
Feb 10th, '08, 01:31
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Feb 10th, '08, 02:20
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...mmmmm, water....
I have a well on my property, rich in minerals and no chems. It is delish. Seems to have a natural sweetness that I love.
It is good to see that there are more and more, bigger and bigger tea fanatics than me.
I will sell it cheaper than Ed's polluted water.
I have a well on my property, rich in minerals and no chems. It is delish. Seems to have a natural sweetness that I love.
It is good to see that there are more and more, bigger and bigger tea fanatics than me.
I will sell it cheaper than Ed's polluted water.
blah blah blah SENCHA blah blah blah!!!
Licking a cast iron skillet sounds pretty good to me.
Chip, don't even get me started on PA's pollution - I've been there and done that!
Our water here in CO varies depending on the source... it's generally pretty good. The water in one small town in rural Nebraska was so bad it was not fit for consumption, even after filtering. I suspect it was run-off from the local farms that made it that bad. I used bottled water when I lived there. It was awful even for washing dishes... if you left dishes to soak in the water for more than a few hours, everything would have a sickening film on it when you came back. Yuck.
Chip, don't even get me started on PA's pollution - I've been there and done that!
Our water here in CO varies depending on the source... it's generally pretty good. The water in one small town in rural Nebraska was so bad it was not fit for consumption, even after filtering. I suspect it was run-off from the local farms that made it that bad. I used bottled water when I lived there. It was awful even for washing dishes... if you left dishes to soak in the water for more than a few hours, everything would have a sickening film on it when you came back. Yuck.
Fuji is considered one of the least desireable waters for tea. The reason is because of its high mineral content. If you're going to use bottled water, best to find one with a tds (total dissolved solids) of 130 or under. Fuji is much higher, and the higher mineral content masks the flavor of the tea.
I used to have a reverse osmosis water filtration system. And well, this takes out too many minerals and the tea tastes flat. But the other side of the coin is an excess of minerals which masks the flavor of the tea.
http://www.hibiki-an.com/readings/how-t ... n-tea.html
In the above link, scroll all the way to the bottom, and this vendor talks about how soft water is superior to hard water. Fiji, though truly delicious on its own, would be considered hard because of its very high mineral content.
I use the whole foods brand of water. And I realize, as Mary will quickly point out, that bottled water isn't exactly good for the environment.
At some point I may get a good carbon filter, and just use that regardless of the mineral content. It's just so much more convenient.
If you live in an area where the solids aren't overwhelming consider yourself lucky... As soft water is the ideal. Let's the greatest amount of aroma through, and the most vibrant of flavor from your tea leaves into your cup.
I used to have a reverse osmosis water filtration system. And well, this takes out too many minerals and the tea tastes flat. But the other side of the coin is an excess of minerals which masks the flavor of the tea.
http://www.hibiki-an.com/readings/how-t ... n-tea.html
In the above link, scroll all the way to the bottom, and this vendor talks about how soft water is superior to hard water. Fiji, though truly delicious on its own, would be considered hard because of its very high mineral content.
I use the whole foods brand of water. And I realize, as Mary will quickly point out, that bottled water isn't exactly good for the environment.
At some point I may get a good carbon filter, and just use that regardless of the mineral content. It's just so much more convenient.
If you live in an area where the solids aren't overwhelming consider yourself lucky... As soft water is the ideal. Let's the greatest amount of aroma through, and the most vibrant of flavor from your tea leaves into your cup.