It’s interesting that you are inspired to analyse and experiment with your local Brooklyn tap water. I wonder if your buildings pipes are an issue. New York City, and it’s boroughs like Brooklyn, has some of the best city water in the US. Most of its water coming from the the Catskills mountains and Hudson valley. Also, interesting it is not filtered, but is disenfected with UV light and Chlorine, added is; Sodium Hydroxide is to raise pH, Fluoride for teeth , Phosphoric acid to protect pipes. http://www.nyc.gov/html/dep/pdf/wsstate17.pdfteasecret wrote: ↑Thu Jan 24, 2019 1:12 pmAfter some more experience I'm noticing some things.
1) Having more bicarbonate than magnesium and calcium seems to be good.
2) Putting your water in an unglazed clay jar improves roundness, at the expense of imparting some flavor to your water. This could dissipate with repeated use.
3) I've stopped mineralizing my water because it already has a lot of taste and I don't want to add more taste to the water.
4) Castle Rock bottled water is extremely good. Also much too expensive for daily use.
5) Tap water contains metal and plastic taste from the long journey it has had through pipes.
6) Perhaps some good charcoal in the earthenware jar will remove any off taste. Or just charcoal in a glass bottle.
7) If the charcoal removes the off taste in the water, rendering it very pure-tasting, then I would consider adding minerals to adjust the water.
8) People have contacted me saying they will try the 75 75 75 water recipe with RO water. I await the results!
9) Distilled water comes in plastic milk jugs, so I have not considered using it, as it has tons of plastic flavor.
It's clear I have a lot of work to do. If anyone has experience in these areas, please let me know. Water is proving to be a very deep, very fun rabbit hole.
NYC tap water:
Castle Rock, bottled water you like;
Iceland Spring, bottled water a few of us like.
Your tap water looks very good. A good water filter, and added bamboo charcoal stick, should be enough to eliminate off smells, contaminates and residue from pipes.
So my question is atm; which aspects of water are the most important to tea? pH, TDS, Alkalinity, Calcium, Magnesium, Sodium ?
Another quandary is; Which water paired with Which tea. This is another important component to identify. Some teas perform better with lower TDS, others higher alkalinity, calcium, sodium... some even shine with distilled water .
Eventually, I’d like to make a comparison chart to locate at the beginning of this topic.