/11/04


>
> Tea being an infusion, the quality of water is obviously important.
>
> However, set your mind at ease: you can conveniently use tap water.
> If there is too much chlorine in it (water must be odourless when boiled),
> then you can use mineral water.
> (French Volvic is perfect !)
>
> But in any case, avoid using water filters that tend to make tea taste flat.


Yolanda, what's your feeling about the ubiquitous Brita filter systems in
common use in the USA? Also, wouldn't the quality of tap water depend on the
location of the tap?

Michael