On Mar 7, 9:06*am, Alan wrote:
On Mar 5, 11:29*pm, Ozzy please.answer@NG wrote:

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

Scottish Breakfast tea is made to counteract the dulling effect of
Scotland's soft water. At least, that's what it says on the Taylor's
of Harrogate web site.

To answer the OP: water with some mineral content is best (in general)
for tea.

Oh, and oxygen content. Water that lacks oxygen (from being boiled too
long, for example) tends to make a flat-tasting tea. Oxygen is to tea
as salt is to food, in that salt can enhance the flavor of food. And
it can do this without making it taste salty; notice how often salt is
included in sweet dishes.

Alan

I will be obliged if the following is answered in the light of
science.
Question 1- What is the contribution of Oxygen in tea brew from
Quality angle ?
Question 2- Is it correct to say that the solubility of oxygen is more
in cold water than hot water?
question 3- no one drinks tea boiling hot. will the tera brewed with
boiling water will absorb Oxygen from atmosphere during the
intervening period while we drink tea.
S. M. Changoiwala
Gopaldhara tea company PVT Ltd.
Kolkota
Gardens-soongachi, New Glencoe
Darjeeling- Gopaldhara, Rohini