Scotland in the main has very soft water (lots of granite rock) and a
tendency to slight acidity (pH 5.5 is the minimum allowable standard
of the Scottish Water Authority). Water supplies drawn off the peat
moors can be very acidic and indeed look, though not taste, like weak
tea.

Nigel at Teacraft

On Mar 6, 6:29*am, Ozzy please.answer@NG wrote:
"Alton B. Wilson" wrote in news:47cf628c$0$1085

Well, pretty much all I know about the subject is that alikilne hard
water (pH8.5) doesn't tend to disssolve stuff nearly as well as softer,
more acidic water. Stuff like theanine, caffeine, tanic acid, and all
the other flavorful componsents of tea leaves.

Wasn't the whole idea behind Scottish Breakfast tea choosing a blend of
Assam which would be ordinarily be too strong for most palates, but just
right for the hard water of the Scotland? *

Ozzy