Hi folks!

I recently moved. Where I lived previously, my water supply was from my own
well which supplied good sweet water that made superior tea with whatever
variety I chose. Where I now live, the water is supplied by the city
waterworks. It seems to be a bit harder (more calcium, etc) than my well
water was. The tea I've brewed (using the same pot, method and times) still
tastes pretty good, but I'm noticing that the surface of the tea soon
acquires a dark brown 'skin' that tends to stick to the sides of the pot or
the cup. Am I correct in suspecting the differences in water is responsible
for the 'skin'? Can anyone recommend techniques for preventing or minimizing
the skin?

--
Robert W. King
I'm an ingenieur, NOT a bloody locomotive driver!
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