I am experimenting on this water issue with many different kinds of tea. I have tried many different brands-Local and foreign. I used from Australian(Pit's), European(Evian, Mont Fluer etc.) to American(HighLand, Palomar Mountain Spring water etc.) Spring water and natural Mineral water. I am maintaining a records each and every time. So far I brewed all kinds of Ceylon, Kenyan, Bangladeshi, Indian, Indonesian, Taiwanese, Japanese, and many Chinese kinds of teas. I am doing this experiment last couple of months. I have found out and came to this conclusion- 90% time Natural Mineral water is better for brewing the teas.
With all my respect- I know some of you are very knowledgeable about chemistry or on chemical related issues. You might disagree with me but I think after this couple months experiment with different teas and Spring/ Mineral water , I am convinced Natural Mineral water is better then Spring water.
Would like to know your thought.
Ripon (Dhaka, Bangladesh)