On Jan 21, 2:16*pm, Alan > wrote:
> Since no one has responded with an intelligent answer, I'll hazard a
> guess...
>
> Perhaps your water is basic (high pH) rather than acidic (low pH). I'm
> wondering whether this is the same reaction you see in cooked red/
> purple cabbage, which can turn blue if the pH is too high (vinegar is
> often added to keep the red color).
>
> Just a SWAG,
>
> Alan
>
>
>
> piya wrote:
> > have been drinking a ?cooked pu-erh... chun ming tuo with blue lettering on
> > the wrapper....
>
> > after brewing, and drinking, the leftover tea turns a blue colour after some
> > hours...
>
> > when drunk, the stuff looks and tastes fine...
>
> > why ???? (should I continue to drink it ??)
>
> > thanks, Andrew- Hide quoted text -
>
> - Show quoted text -

His water might be full of iron, makes blue black colors with tannins