I've always felt if I could taste an eyedrop of something on my tongue
I could taste it certainly in a cup of tea. Tea is a magnifier of
taste. If I can taste a drop of mineral water on my tongue I can taste
it in the tea but not enough to make a wager on clinical trials. It
maybe the whatever is still suspended in solution and just registers on
the tastebuds more than binding to the chemical components of tea. I
don't think a chemical analysis of a tea brew will even mean it tastes
good.

Jim

Lewis Perin wrote:
> DogMa > writes:
>
> > [...pre- or post-brew mineral doping enhances liquor...]
>
> Let's ignore, for the moment, the very surprising post-brew result.
> If adding small quantities (the exact quantities we aren't sure of
> yet) of certain minerals to brewing tea makes it taste better, then
> maybe those - what, Mongolian? - rocks some people put in their
> kettles actually help. They release *some* amount of minerals in hot
> water, right? It's a question of amount, isn't it?
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html