摘要
My conversation with John Zhu is peppered with terms that I abandoned back in high school chemistry class:calcium,magnesium and sodium,total dissolved solids,miner・ality and pH levels.Test tubes,beakers and Bunsen burners,however;are nowhere to be found.Instead,Zhu and I are sitting at a dining table with a white tablecloth,expensive silverware and place settings,as lush jazz music plays in the background at the Park Hyatt Shanghai's Dining Room restaurant,87 floors above ground.And,Zhu isn't a science teacher He's one of China's few certified master water sommeliers,and tasting water from around the world is his full-time job.
