Dear Tea lovers:

I would like to know what kind of water do you use during your tea
brewing. Spring water or mineral water? I use Evian or Mont
Fleur(French Mineral water) or Pits( Austrilian spring water). To me
resuts are different. What about you?

Ripon
(From Bangladesh)

"Ripon" > wrote in message
om...
> Dear Tea lovers:
>
> I would like to know what kind of water do you use during your tea
> brewing. Spring water or mineral water? I use Evian or Mont
> Fleur(French Mineral water) or Pits( Austrilian spring water). To me
> resuts are different. What about you?
>
> Ripon
> (From Bangladesh)

I use still water from the famous aquifers high in the Berkshire Mountain
range.The water comes from the spring runoff of the snows, as well as still
water from glacial melt going back millions of years. Then, an exclusive
corporation arranges its transport to my house, where though a mysterious
process the water is further filtered and is then used in my tea.
In other words, I use New York City tap water and a Brita filter.

Once upon a time, (Ripon) wrote:
>Dear Tea lovers:
>I would like to know what kind of water do you use during your tea
>brewing.

Hello, Ripon:

When I get a new tea and when I'm conducting taste-tests, I use
distilled, purified water.

Otherwise, I generally use tap water. If the difference in taste
is great, I use whichever water gives better results.

Martha

It was open stage night in rec.food.drink.tea, when Ripon stepped
up to the microphone and muttered:

> I would like to know what kind of water do you use during your
> tea brewing. Spring water or mineral water? I use Evian or Mont
> Fleur(French Mineral water) or Pits( Austrilian spring water).
> To me resuts are different. What about you?

Tap water filtered at the tap.

My experience in the U.S. has been that the "flavor" of that water
is the same as what I get from a bottle. And it costs less.

I make the above statement in full acknowledgement that there are
places in the world (and even the U.S.) where the tap water is
HORRIBLE and bottled water is a better alternative.

Derek

--

It's not "free" speech when I have to pay for the privilege
of listening to a message that I don't want to hear.

"Derek" > wrote in message
...
> It was open stage night in rec.food.drink.tea, when Ripon stepped
> up to the microphone and muttered:
>
> > I would like to know what kind of water do you use during your
> > tea brewing. Spring water or mineral water? I use Evian or Mont
> > Fleur(French Mineral water) or Pits( Austrilian spring water).
> > To me resuts are different. What about you?
>
>
I've used tap water, but could taste the chlorine in the tea, especially on
second and third infusions. I tried a local mineral water that I'm drinking
as part of a diet I'm on. The black teas came out with a strange film on top
and light in color and flavor. The same held true for greens except I
didn't notice the film on top. So I've been using bottled spring water
which seems to consistently brew a nice cup of tea.

Blues

blues Lyne wrote:
>
> "Derek" > wrote in message
> ...
> > It was open stage night in rec.food.drink.tea, when Ripon stepped
> > up to the microphone and muttered:
> >
> > > I would like to know what kind of water do you use during your
> > > tea brewing. Spring water or mineral water? I use Evian or Mont
> > > Fleur(French Mineral water) or Pits( Austrilian spring water).
> > > To me resuts are different. What about you?
> >
> >
> I've used tap water, but could taste the chlorine in the tea, especially on
> second and third infusions.

I've experienced this as well. We started setting out tap water in a
2-liter Pyrex measurer overnight to allow the chlorine to evaporate. We
then transfer this water to our Brita filtered pitcher. A real
improvement in flavor, we think. And the Brita filters seem to last
longer now.

--crymad

crymad > wrote in
:

>
>
> blues Lyne wrote:
>>
>> "Derek" > wrote in message
>> ...
>> > It was open stage night in rec.food.drink.tea, when Ripon stepped
>> > up to the microphone and muttered:
>> >
>> > > I would like to know what kind of water do you use during your
>> > > tea brewing. Spring water or mineral water? I use Evian or Mont
>> > > Fleur(French Mineral water) or Pits( Austrilian spring water).
>> > > To me resuts are different. What about you?
>> >
>> >
>> I've used tap water, but could taste the chlorine in the tea,
>> especially on second and third infusions.
>
> I've experienced this as well. We started setting out tap water in a
> 2-liter Pyrex measurer overnight to allow the chlorine to evaporate.
> We then transfer this water to our Brita filtered pitcher. A real
> improvement in flavor, we think. And the Brita filters seem to last
> longer now.
>
> --crymad
>

Don't Brita filters remove chlorine themselves?

I used to use a Brita refrigerator pitcher and was very impressed by the
taste of the filtered water. Then I switched over to a Pur faucet-
mounted filter - much better for water that is going directly into a
cooking pot. However, while the Pur filter is okay, I think the taste of
the water is not quite as good as with the Brita. Now that Brita also
makes a faucet-mount filter, if and when my Pur filter unit dies, I might
switch to the Brita model.

For tea making I have a hot water pot set at 208F. It is filled with
water that has been filtered at the tap (see above). When I want cooler
water than that, I dispense the water into a ceramic pitcher. This
immediately drops the temperature by about 30F. If I want water that is
truely at a boil, I hit the boil button and set about measuring out my
tea. It only takes a minute or two until the water is ready. The hot
water pot was originally purchased so I could make tea in my office. Now
that I am semi-employed working out of my home, I am using it here, since
I have it anyway. It certainly is wonderful when one gets the urge - no
waiting for water to boil!

FWIW, 208 seems also to be an excellent temperature for brewing c****e.
I've noticed a clear improvement since my hot water pot came home with
me.

Debbie

--
Anti-spam advisory: The email address used to post this article is a
throw-away address. It will be invalidated and replaced with another if
and when it is found by spammers.

Debbie Deutsch wrote:
>
> crymad > wrote in
> :
>
> > blues Lyne wrote:
> >> >
> >> I've used tap water, but could taste the chlorine in the tea,
> >> especially on second and third infusions.
> >
> > I've experienced this as well. We started setting out tap water in a
> > 2-liter Pyrex measurer overnight to allow the chlorine to evaporate.
> > We then transfer this water to our Brita filtered pitcher. A real
> > improvement in flavor, we think. And the Brita filters seem to last
> > longer now.
> >
> > --crymad
> >
>
> Don't Brita filters remove chlorine themselves?

Their packaging says they do. But I'm not certain about the chemistry
involved. Anyone here with expertise on the matter?

--crymad

It was open stage night in rec.food.drink.tea, when crymad stepped
up to the microphone and muttered:

>> Don't Brita filters remove chlorine themselves?
>
> Their packaging says they do. But I'm not certain about the
> chemistry involved. Anyone here with expertise on the matter?

Activated carbon filters remove a lot of stuff. Pur filters don't
claim to remove ALL chlorine, just reduce it in the water. Brita is
probably the same.

The following is from an aquarists' site regarding the use of
activated carbon in aquariums.

"A particle of activated carbon is mostly air. It has thousands of
tiny holes and crevices through which water can circulate. When
water carries an organic molecule – a contaminant – into these
narrow passages a short range attractive force between the molecule
and the carbon will become effective and the molecule sticks. This
particular method is called physical adsorption. The other kinds of
adsorption also involved with activated carbon are of only minor
importance to the aquarium."

Keep in mind that activated carbon is often given in emergency
rooms if poison is ingested, and it is the first treatment for
animals who have ingested ethelene glycol (antifreeze). It bonds to
a lot of stuff that we don't want.

Derek

--

It's not "free" speech when I have to pay for the privilege
of listening to a message that I don't want to hear.

Derek wrote:
>
> It was open stage night in rec.food.drink.tea, when crymad stepped
> up to the microphone and muttered:
>
> >> Don't Brita filters remove chlorine themselves?
> >
> > Their packaging says they do. But I'm not certain about the
> > chemistry involved. Anyone here with expertise on the matter?
>
> Activated carbon filters remove a lot of stuff. Pur filters don't
> claim to remove ALL chlorine, just reduce it in the water. Brita is
> probably the same.
>
> The following is from an aquarists' site regarding the use of
> activated carbon in aquariums.
>
> "A particle of activated carbon is mostly air. It has thousands of
> tiny holes and crevices through which water can circulate. When
> water carries an organic molecule – a contaminant – into these
> narrow passages a short range attractive force between the molecule
> and the carbon will become effective and the molecule sticks. This
> particular method is called physical adsorption. The other kinds of
> adsorption also involved with activated carbon are of only minor
> importance to the aquarium."

Is it safe to say that chlorine is absorbed the same way? If so, then
our method of removing the chlorine in water by letting it sit out
before transferring to the Brita pitcher would seem to account for the
extended lifespan of the filters.

--crymad

It was open stage night in rec.food.drink.tea, when crymad stepped
up to the microphone and muttered:

>
>
> Derek wrote:
>>
>> It was open stage night in rec.food.drink.tea, when crymad
>> stepped up to the microphone and muttered:
>>
>> >> Don't Brita filters remove chlorine themselves?
>> >
>> > Their packaging says they do. But I'm not certain about the
>> > chemistry involved. Anyone here with expertise on the
>> > matter?
>>
>> Activated carbon filters remove a lot of stuff. Pur filters
>> don't claim to remove ALL chlorine, just reduce it in the
>> water. Brita is probably the same.
>>
>> The following is from an aquarists' site regarding the use of
>> activated carbon in aquariums.
>>
>> "A particle of activated carbon is mostly air. It has thousands
>> of tiny holes and crevices through which water can circulate.
>> When water carries an organic molecule – a contaminant – into
>> these narrow passages a short range attractive force between
>> the molecule and the carbon will become effective and the
>> molecule sticks. This particular method is called physical
>> adsorption. The other kinds of adsorption also involved with
>> activated carbon are of only minor importance to the aquarium."
>
> Is it safe to say that chlorine is absorbed the same way?

Yep.

> If so, then our method of removing the chlorine in water by
> letting it sit out before transferring to the Brita pitcher
> would seem to account for the extended lifespan of the filters.

More than likely. The less stuff you have in the water to "plug the
holes" the longer your filter will last.

Derek

--

It's not "free" speech when I have to pay for the privilege of
listening to a message that I don't want to hear.

In article >,
(Ripon) wrote:

> Dear Tea lovers:
>
> I would like to know what kind of water do you use during your tea
> brewing. Spring water or mineral water? I use Evian or Mont
> Fleur(French Mineral water) or Pits( Austrilian spring water). To me
> resuts are different. What about you?
>
> Ripon
> (From Bangladesh)

i use tap water. i was in canada last summer and used water from an
artesian well that has a high sulphur content. it really brought out
the flavor in the oolong i was brewing. don't know if it as the sulphur
oe something else.

--
--Chandler --
May Hog be your boatman when you reach the River Styx

In article >, Derek >
wrote:

> My experience in the U.S. has been that the "flavor" of that water
> is the same as what I get from a bottle. And it costs less.

a lot of bottled water is municipal tap water.

--
--Chandler --
May Hog be your boatman when you reach the River Styx

It was open stage night in rec.food.drink.tea, when Chandler
stepped up to the microphone and muttered:

> In article >, Derek
> > wrote:
>
>> My experience in the U.S. has been that the "flavor" of that
>> water is the same as what I get from a bottle. And it costs
>> less.
>
> a lot of bottled water is municipal tap water.

Yeah, well. Then there's that.

--
Derek

There are no stupid questions, but there are a LOT of inquisitive
idiots.

I live in a rural northern community and also have an artesian well; I don't
know about the sulphur content, though it doesn't smell of sulphur, but it
is the best water I have ever tasted, better than any bottled water. It also
makes the best tea.
"Chandler" > wrote in message
...
> In article >,
> (Ripon) wrote:
>
> > Dear Tea lovers:
> >
> > I would like to know what kind of water do you use during your tea
> > brewing. Spring water or mineral water? I use Evian or Mont
> > Fleur(French Mineral water) or Pits( Austrilian spring water). To me
> > resuts are different. What about you?
> >
> > Ripon
> > (From Bangladesh)
>
> i use tap water. i was in canada last summer and used water from an
> artesian well that has a high sulphur content. it really brought out
> the flavor in the oolong i was brewing. don't know if it as the sulphur
> oe something else.
>
> --
> --Chandler --
> May Hog be your boatman when you reach the River Styx

On Thu, 06 Nov 2003 02:31:05 GMT, Chandler >
wrote:

>In article >, Derek >
>wrote:
>
>> My experience in the U.S. has been that the "flavor" of that water
>> is the same as what I get from a bottle. And it costs less.
>
> a lot of bottled water is municipal tap water.

That reminds me of a skit I saw once
on Royal Canadian Air Farce that showed a guy filling water bottles
from a garden hose and a woman with a cigarette dangling from her
mouth capping them.