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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Default Let's get divalent

DogMa > wrote:
>Lewis Perin wrote:
>> Hey Dog: It's been a few days since your original post. You must have
>> tried adding Gerolsteiner to your favorite beverage again since then,
>> no? Do we have reproducibility?

>
>Perhaps not by scientific standards, but I've tried the trick on four
>oolongs of very different character, through multiple steeps, and it
>seems to work similarly. Least effect was on a Hairy Crab that actually
>brews up OK in the overly pure local water for some reason.
>
>I'm almost out of Gerolsteiner and don't like it much anyways. Next step
>is to try pure calcium and magnesium salts, and a few other mineral waters.


Before doing anything else, try making a cup with deionized water. It
has a very different flavour to it than tea made with tap water around
here.... really quite boring and almost flat. But get a sense of what
it tastes like.

>Oh yeah, for the nerds and general disputants: I find useful the
>distinction between flavor addition and flavor potentiation. The
>potentiator may have taste of its own, like salt, sugar, or MSG; but its
>effect on the mix will be out of proportion to its intrinsic taste.
>Things like miracle berry or artichokes+milk are extreme examples.


Right, exactly. Salts do this quite a lot, but I don't have a modern
citation for the phenomenon, or any proposal for a good mechanism. I
am satisfied to sit back and enjoy it.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."
 
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