For the years preceding this blog, I used Poland Spring for exclusively steeping. At this time it read as non-intrusive upon various teas to me. It was also very easy to get my hands on, as most shops within walking distance carried it.
As my tea explorations progressed, and my sensitivities increased, I began to realize how it yielded excessive high notes, and allowed little lows. And so, I began actively reading/researching about water importance.
This series of posts by MattCha became very influential to my decision-making at this point. (MattCha’s Blog was the first tea site that I read with regularity, along with MarshalN’s A Tea Addict’s Journal, for just such posts.) I started to actively look for better water to use, and fell into using Fiji during a period when I was predominantly drinking cooked and aged raw samples, which worked a treat.
With a new-found uptick of young raw puerh in my diet, I began to note that the Fiji was a bit heavy-handed with these teas. However, Poland Spring, my old option, still delivered rather sharp, undesirable highs. I looked outward again for a complimentary water.
Upon discovering Zhi Zheng via Tea Urchin’s blog my water choice broadened again. Theirs was the first producer site I had visited with a suggested use of water for steeping their tea; Volvic, an ancient volcanic sourced water from Auvergne. With a Whole Foods now within walking distance, and several satisfactory test sessions, I made the total switch. It gracefully allowed the highs and the lows of young puerh, as well as the important middle notes, where previous waters had leaned to one side of the equation.
Most recently while commenting on a post by MarshalN on water importance, I made mention of how I grew up near a natural spring that my family drew from with regularity. I thought it would be interesting to see how it affected the tea, as I remembered it being fantastic drinking water as a kid. Of course, there would be no way possible for me to use it with any regularity considering the distance, but I felt it would be an interesting experiment.
As we were just home visiting my family following a lengthy gap of time the other weekend, we visited the spring, and brought home two jugs of the water to test out. What I experienced with it was surprising.
Tasted before steeping, the first thing of note was how heavy the water felt in the mouth. While not to the degree of mineral water from Saratoga Springs, it surprised none the less. I later read that someone had measured it presenting in excess of 200 TDS (Total Dissolved Solids) at their time of visit, though they didn’t offer an exact number. Considering earlier use of Fiji and Poland Springs, and still drinking both on occasion, it felt heavier than both.
(For comparison: Fiji has a TDS of 210, Volvic a TDS of 109 – 130, Iceland Spring a TDS of 36 – 48, Poland Spring a TDS of 37. Evian, which I have often read as being less than complimentary to tea steeping, has a TDS of 309 – 357. (I also noted that in June of 2012, China refused an Evian shipment for a second time noting excessive nitrite levels.) Finewaters.com, interestingly, lists the Virginality of certain waters depending on how protected they are from their surroundings. This is an interesting point to consider with the ever-expanding impact we have on our environment.)
I have since used the Troy Springs water with two separate puerh that I have experience with; the first with a PaSha from Che Ma Xuan, the second with a JingMai from Zhi Zheng. The affect on the yielded liquor was notable in the color of the PaSha, the Volvic produced a pale yellow, and the Troy Springs a hazy yellow-orange. The JingMai, by contrast, presented a less significant variation in tone.
In both instances, however, the water produced teas’ that were highly one-dimensional in taste and energy. The eight channel stereo surround presentation courtesy of Volvic became a mono recording through a single plastic speaker. Neither tea achieved any distinguishable highs or lows, their dynamics became severely flattened. They both became heavy, lifeless… completely undrinkable in my opinion.
It was a little heartbreaking to say the least.
I am still not quite done yet with the water. I want to give it a go with a 2003 cooked tuo that I am quite fond of. I am curious as to the effect it will have upon something a bit darker and meatier. Perhaps, in this case, it will be positive.
We as tea drinkers understand water importance, but sometimes it takes a truly profound experience to fully know it. And this experience was so much more distinct than any previous waters used.
This experiment also highlighted the importance for me to give the X of the X + Y = Z in my posts. Noting water used when discussing our readings of teas should certainly be a given considering the depth of its impact.
(Note: Apologies for the lack of images. They didn’t take to the memory card for some reason… This may, or may not, have to do with me dropping the camera. Ahem…)