blues Lyne wrote:

"Derek" wrote in message
...
It was open stage night in rec.food.drink.tea, when Ripon stepped
up to the microphone and muttered:

I would like to know what kind of water do you use during your
tea brewing. Spring water or mineral water? I use Evian or Mont
Fleur(French Mineral water) or Pits( Austrilian spring water).
To me resuts are different. What about you?


I've used tap water, but could taste the chlorine in the tea, especially on
second and third infusions.

I've experienced this as well. We started setting out tap water in a
2-liter Pyrex measurer overnight to allow the chlorine to evaporate. We
then transfer this water to our Brita filtered pitcher. A real
improvement in flavor, we think. And the Brita filters seem to last
longer now.

--crymad