As a lot of people know, when brewing tea the water can be as important to the taste of the beverage as the leaves. It does bother me, though, to think of what’s involved in trucking water halfway around the world just to improve the taste in my cup.
I know there are products available to supply minerals small quantities of would change the taste of tea, but I haven’t studied them.
Just as a probe into this topic, I wonder if anyone could suggest a way to supplement, say, filtered New York City tap water
(mineral analysis on p. 12) so its composition would approximate Volvic mineral water?
If Scott Dorsey tells me, just add N milligrams/liter of Burton Water Salts, I’ll be a happy man, but I kind of doubt it - there’s papain in there, right?
/Lew