- Bottled mineral spring: The best quality of water when it is certified as coming direct from a mountain spring. Natural absorption of minerals with no other solids, ideal pH and hardness. Very much the connoisseur’s pick. But expensive, criticized as environmentally damaging.
- Reverse osmosis: A purification technology that forces water through a membrane to remove molecules, ions and solids from even waste water. Relatively expensive for home investment ($300 on up). The preferred system for many fine tea stores.
- Carbon filter: Probably the most popular choice for frequent specialty tea drinkers. Charcoal and coconut shell filters have a long history, especially in Japan. They work well in filtering out undesirable and unhealthy solids while maintaining minerals and salts. Used in pitchers or as an attachment to a faucet.
- Faucet: Generally, a good enough choice in most regions for occasional tea making. Check the pH using a test strip.
- Bottled drinking: Varies greatly in quality and truth in labeling; some products are just tap water. Many environmental concerns accompany bottled water, which offers no compelling reason for tea drinkers to adopt it.
