Victoria wrote: ↑
Fri Sep 27, 2019 2:18 pm
Interesting tjkdubya, which waters are you liking that have higher calcium content and with which teas? I also find calcium beneficial in general.
Oops, looks like I missed your question from a couple days ago.
O Muse UK. Was highly skeptical but was so good with yancha in an intriguing way, emphasizing rich substantial body and mouthfeel. Came across it quite accidentally and got us interested in similar profile waters that would hopefully be easier to find than one that comes with a Victor Hugo quote on the back
Was further encouraged when we saw Fontauroi being used at a well-regarded HK vendor of yancha/puerh. This one, the high calcium is balanced by high chlorides.
Fanny Bay (Canada) has become our go-to water in Beijing when we want to tweak things in the calcium direction. Softer than all the above, but still weighted towards calcium. It brews a rich bodied yancha, fun to try with Dong Ding, and light enough to try with greens as well. Hasn't been the best with hongcha. Relatively cheap, it does that body emphasis thing, nothing exciting, but an easy-to-get point of reference for this type water.
I should add, none of these have that crisp, high resolution feel and the detail preservation of a water like Volvic, which has a more balanced profile of calcium, chloride, potassium, and magnesium.
Back to the topic at hand, I'm wondering if a certain calcium/potassium profile water in a neutral vessel could mimic what's going on in a clay like Kobiwako..