Dominic T. wrote:
> I have no idea whatsoever about anything written about by the OP, in
> fact I'm still confused... but I have found that PA spring water always
> turns out the best tea over my other alternatives.
>
> As far as odd Juicy Fruit experiments and swishing of mineral water,
> etc.... I still am at a loss for a point to all of that.

My point was that those whose tap water is too pure to make good tea
don't have to bring home a lot of spring water with a slight mineral
content. Instead, a small addition of "mineral water" may work just as
well - even if added to brewed tea (rather than the kettle). The
preamble was to suggest a mechanism: flavor potentiation, rather than an
effect on the chemistry of extraction.

-DM