Months ago I posted that I was able to make great tea using the improbably mineral-heavy water provided by our Vienna hotel:

social.tchncs.de/@babelcarp/11

For years at home I’ve brewed tea by imitating Volvic water according to this app: babelcarp.org/babelcarp/fakemi

Now I’m using NYC tap with the app to match the Ca & Mg in Römerquelle, the hotel water. So far I like the results. I think the teas I’ve brewed give a richer texture.