Hello fellow tea lovers,
In my research around tea I have come across a plethora of opinions about water quality. The conclusion that I have reached so far is that R.O. water will create a flat taste and a "soft water" is ideal for tea. That means, "some" minerals, but not a lot. For this reason it seems most city's tap water in conjunction with a good carbon filter may be the best bet apart from spring water (feedback welcome).
I am trying to decide on the best water system for a commercial tea venue as I draft business plans for a loose leaf tea lounge and artisan pottery shop. In hopes that I may find somebody who can decipher this information and be able to advise on appropriate filtration I have received the "Water Quality Report" from my city and found out the following figures from last year:
(all figures ppm unless specified otherwise)
Chlorine 0.47 - 3.4 Fluoride 1.2 Sodium 260 (violation last year which has been corrected and is now back in compliance with federal law) Nitrate 0.6 Lead 3 PPB Copper 0.0448 PPM Calcium 86 Magnesium 8 Iron 0.001
Any advice would be greatly appreciated, thank you!