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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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Posted to rec.food.drink.tea
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DogMa > wrote:
> >My point was that those whose tap water is too pure to make good tea >don't have to bring home a lot of spring water with a slight mineral >content. Instead, a small addition of "mineral water" may work just as >well - even if added to brewed tea (rather than the kettle). The >preamble was to suggest a mechanism: flavor potentiation, rather than an > effect on the chemistry of extraction. I think the effect you describe is very clear and has been documented a lot in the last hundred years or so. You can read what Escoffier says about how table salt affects other flavours besides just saltiness. Try a pinch of baking powder, sea salt, or Burton Water Salts. Also note that tea made with deionized water is pretty insipid. I tried that once or twice here (my office has very nasty-tasting water but we have a supply of distilled water). --scott (who misses Vichy water) -- "C'est un Nagra. C'est suisse, et tres, tres precis." |