Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 25-07-2005, 02:45 PM
Lumo
 
Posts: n/a
Default Calcium quantity in water?

Hi,

I'm in Spain where the tap water is very chlorinated and has lots of
calcium in it (and probably lots of other, less noticeable things), so
for tea making bottled water is used.

I'm wondering what to look out for in bottled water, all the bottles
here have to have a breakdown of calcium, chlorine, sodium etc on their
label so it is easy to tell what's in them.

Is calcium quantity one of the main things to look for (I think I read
this somewhere, but never had it confirmed)?

Two of the big makers of water here have dramatically different calcium
levels in their water, one being 5mg/l, the other being more like
35mg/l. The much cheaper bottles have higher amounts still. What is a
good amount to have? Can there be too little?

Any help, or other tips about what to look for in bottled water to make
a good brew would be much appreciated.


  #2 (permalink)   Report Post  
Old 25-07-2005, 03:14 PM
Scott Dorsey
 
Posts: n/a
Default

Lumo wrote:

I'm wondering what to look out for in bottled water, all the bottles
here have to have a breakdown of calcium, chlorine, sodium etc on their
label so it is easy to tell what's in them.

Is calcium quantity one of the main things to look for (I think I read
this somewhere, but never had it confirmed)?


The big deal is low iron content. Calcium will also make a difference
in taste and for the most part lower calcium is better.

Two of the big makers of water here have dramatically different calcium
levels in their water, one being 5mg/l, the other being more like
35mg/l. The much cheaper bottles have higher amounts still. What is a
good amount to have? Can there be too little?


You can always try distilled water. I have always found tea made with
distilled water to be a little flat, but never offensive.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."
  #4 (permalink)   Report Post  
Old 25-07-2005, 04:14 PM
DPM
 
Posts: n/a
Default

"Lumo" wrote in message
ups.com...
Hi,

I'm in Spain where the tap water is very chlorinated and has lots of
calcium in it (and probably lots of other, less noticeable things), so
for tea making bottled water is used.

I'm wondering what to look out for in bottled water, all the bottles
here have to have a breakdown of calcium, chlorine, sodium etc on their
label so it is easy to tell what's in them.

Is calcium quantity one of the main things to look for (I think I read
this somewhere, but never had it confirmed)?

Two of the big makers of water here have dramatically different calcium
levels in their water, one being 5mg/l, the other being more like
35mg/l. The much cheaper bottles have higher amounts still. What is a
good amount to have? Can there be too little?

Any help, or other tips about what to look for in bottled water to make
a good brew would be much appreciated.

My market has a machine that takes tap water and runs it through an
activated charcoal filter to remove disolved gases and a semi-permiable
membrane filter to remove dissolved minerals. It's a lot cheaper than
spring water and produces a good, fairly neutral cup of tea, but its chief
advantage to my mind is consistency. It allows me to evaluate teas without
the added variable of the effects of water quality. I don't know if this is
available in Spain, but if it is I suggest it as an alternative to spring
water.

Regards,
Dean


  #5 (permalink)   Report Post  
Old 25-07-2005, 05:57 PM
toci
 
Posts: n/a
Default

Quite apart from what it does to tea, calcium is a necessary nutrient.
Check out that you have enough other sources of it if you take it out
of your water, Toci



  #6 (permalink)   Report Post  
Old 26-07-2005, 11:45 AM
Lumo
 
Posts: n/a
Default

Thanks for the replies.

Iron isn't listed on the label so unfortunately I can't check that,
but I'll look into the PH of the different bottles, and at filters.

One of the bottles does leave a film on the cup and sometimes a layer
along the top after brewing. I presume this is the 'somewhat basic'
water described by Eric J.

I'm getting an OK tasting tea, but nothing like as good (in my
opinion) as the tea made by the Glasgow water I'm used to, despite
being city water its some of the best tasting and best tea making water
I've come across.

  #7 (permalink)   Report Post  
Old 26-07-2005, 04:19 PM
Lewis Perin
 
Posts: n/a
Default

"Lumo" writes:

Thanks for the replies.

Iron isn't listed on the label so unfortunately I can't check that,
but I'll look into the PH of the different bottles, and at filters.

One of the bottles does leave a film on the cup and sometimes a layer
along the top after brewing. I presume this is the 'somewhat basic'
water described by Eric J.


The water that most interfered with brewing a good cup of tea in all
my life was very high in iron *and* left a film on the cup. One data
point only, but...

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
  #8 (permalink)   Report Post  
Old 28-07-2005, 10:34 AM
icetea
 
Posts: n/a
Default

WATER - 99% of tea is water, Tap water should be avoided since its
chemical treatment imparts undesirable flavors and odors which
interfere with the delicate aromatics of tea. (Home filters and other
water purification systems can minimize and, in some cases, eliminate
these problems.) The best water for tea brewing is spring water with a
natural mineral content that's neither too hard nor too soft. Since
T.D.S., "total dissolved solids," or mineral content measured in
parts per million varies greatly from water to water, you may want to
do your own taste-test of waters available in your area to determine
which one has the best flavor, body and compatibility with the tea you
drink. An interesting Distilled water is not recommended for tea since
water purified of its mineral content produces a flat-tasting infusion.
icetea

  #9 (permalink)   Report Post  
Old 28-07-2005, 11:00 AM
crymad
 
Posts: n/a
Default



icetea wrote:
WATER - 99% of tea is water


Reminds me of a funny Chris Rock bit about married friends going
out to dinner and lingering late over after-dinner drinks, all
because hurrying home and having sex is no longer the priority it
once was in their single years.

Lustless Wife: "Ohh, what's in this tea?"
Annoyed Waiter: "****ing water, bitch!"

--crymad


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Calcium chloride George Shirley Preserving 19 02-12-2012 10:03 PM
Using calcium choride George Shirley Preserving 25 20-07-2009 07:10 AM
Inoculation, chemicals and water quantity calculations for a secondwine... jim Winemaking 7 11-02-2008 10:52 PM
I Bought a Scale - Now a Question About Water Quantity Janice Tea 6 08-12-2007 03:04 AM
Calcium Carbonate Dumpster Winemaking 4 19-03-2006 12:41 AM


All times are GMT +1. The time now is 03:39 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017