We all have our coping mechanisms in the face of dire situations. When I'm confronted with threats, be they porcine- or poverty-based, what do I do?
I make tea with Evian.
Of course it's foolish. But it's still cheaper than going out to dinner. And due to my unattainable dream career of scientist (thanks, organic chemistry), I have a soft spot for experiments.
This one's even easier than the drugging and mating of Drosophila melanogaster (fruit flies) that I did way back when it was very illegal for me to do either. It was just a simple blind taste test: the same tea brewed in filtered tap water vs. bottled.
I used an Umegashima sencha- a green I'm very familiar with- in equal amounts and steeped for the same amount of time. It was no contest.
The version made with Evian was outstanding, and instantly identifiable. It tasted incredibly bright and smooth, albeit with that trademark, mineraly aftertaste of the plain water. My good old NYC tap water, in contrast, produced a murky, dull cup, with the grassiness of the sencha far more muted.
I've heard many tea experts claim that my city's water is stellar for a municipal supply, and I'd always believed it until now. Ah, well. At least I can finish the bottle for the rest of the day's tea, and pretend that everything is just fine with every sip.