Type "hard water" in the search bar for this group. There's a lot of
information there. Toci
Robert W. King wrote:
> Hi folks!
>
> I recently moved. Where I lived previously, my water supply was from my own
> well which supplied good sweet water that made superior tea with whatever
> variety I chose. Where I now live, the water is supplied by the city
> waterworks. It seems to be a bit harder (more calcium, etc) than my well
> water was. The tea I've brewed (using the same pot, method and times) still
> tastes pretty good, but I'm noticing that the surface of the tea soon
> acquires a dark brown 'skin' that tends to stick to the sides of the pot or
> the cup. Am I correct in suspecting the differences in water is responsible
> for the 'skin'? Can anyone recommend techniques for preventing or minimizing
> the skin?
>
> --
> Robert W. King
> I'm an ingenieur, NOT a bloody locomotive driver!
> SnailNet: 19023 TV Tower Rd, Winslow, Arkansas 72959
> BellNet: 479-634-2086
> InterNet:
> Web site: http://www.wildweasel.net