Last Sunday night, Jason invited the local LATA group to have tea at his new place. During the 4 to 5 hours of drinking, a few of us brought our own tea and brewed with a different water had different results compare to brewing at home. We jokingly suggested from now on, we all bring our own water to future tasting events.
What we had experienced further stretch the importance of water, its impact on tea flavor. A classic novel of China "Dreams of the red chamber" had a chapter about tea activities in the compound, describing the extend of water which was used to make tea. A group of young girls (cousins), Bao Yu (a teenage boy) and Miao Yu - a young 17 years old nun having tea at a temple. After Miao Yu made tea for every one, she explained the water was a collection of snow flakes landed on blooming Prune flower petals from the first snow fall in January, stored in a sealed clay jar buried under ground for 3 years. Whether this is true or not, improve our tea or not, the poetic notion makes my tea taste better already.
Other one I heard is taking over night condensations on lotus leaves in early mornings to make tea, which has cooling property in addition to improving taste.
I think a trip up the mountain is necessary in near future. Perhaps after the first snow fall of the season, fill up some mountain fresh melted ice water through cracks of giant rocks sounds like fun. I might bring my stove and make a pot of tea right there and then. HA, that's a thought...