I was hanging out in one of the innumerable shops the other day and
listened to a discussion in local dialect/Cantonese (so my
understanding was a little bit limited, but I got the jist) about
over-boiling water and how it can destroy the taste of a good tea. The
old man said that it kills all the minerals in the water that helps the
tea taste better.

Ya'll hear anything like this before?


As an aside, we were drinking some 8 or 9 year old sheng pu'er from the
Menghai factory....pretty good.

Since minerals are minerals I can't imagine boiling "killing" them, seems to
me it would just concentrate them more in the water that was left. But you'd
have to boil a lot of the water off to notice I would think.

Sounds similar to those who claim that boiling too long de-oxygenates the
water...

Melinda

--
"The country has entered an era in which
questions are not asked, for questions are
daughters of disquiet or arrogance, both
fruits of temptation and the food of sacrilege." Djaout
"Mydnight" > wrote in message
oups.com...
>I was hanging out in one of the innumerable shops the other day and
> listened to a discussion in local dialect/Cantonese (so my
> understanding was a little bit limited, but I got the jist) about
> over-boiling water and how it can destroy the taste of a good tea. The
> old man said that it kills all the minerals in the water that helps the
> tea taste better.
>
> Ya'll hear anything like this before?
>
>
> As an aside, we were drinking some 8 or 9 year old sheng pu'er from the
> Menghai factory....pretty good.
>

On 4 Mar 2005 18:15:16 -0800
"Mydnight" > wrote:

> I was hanging out in one of the innumerable shops the other day and
> listened to a discussion in local dialect/Cantonese (so my
> understanding was a little bit limited, but I got the jist) about
> over-boiling water and how it can destroy the taste of a good tea. The
> old man said that it kills all the minerals in the water that helps the
> tea taste better.


Boiling causes calcium to precipitate out, probably some other minerals
as well.

On 4 Mar 2005 18:15:16 -0800
"Mydnight" > wrote:

> I was hanging out in one of the innumerable shops the other day and
> listened to a discussion in local dialect/Cantonese (so my
> understanding was a little bit limited, but I got the jist) about
> over-boiling water and how it can destroy the taste of a good tea. The
> old man said that it kills all the minerals in the water that helps the
> tea taste better.


Boiling causes calcium to precipitate out, probably some other minerals
as well.