Friday Roundtable: Water, water everywhere

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2 responses to “Friday Roundtable: Water, water everywhere”

  1. Here’s what I know:
    – at boiling, all dissolved O2 is gone, as the water cools, it dissolves back into the water
    – there is no proof that a higher amount of dissolved O2 is beneficial to taste
    – Tocklai suggests that “over boiling” water “reduced the acidity of water by gradually driving out CO2.
    – too many or too little minerals will affect taste and many cafes will filter everything out of the water and add beneficial minerals back in (Calcium, Potassium, Sodium, etc).

  2. I am fortunate to live in Hawaii with an abundance of rainfall (120″ or more a year). We catch this water from our roof and store it in a coated cement cistern. Our water is then sediment filtered and ran through an ultra violate filter. Finally it is filtered with reverse osmosis and used for drinking and brewing tea. In my opinion it is wonderful. A clean pure water with no harsh tastes. When I brew tea in other places it’s not the same. It seems to me the true essence of the leaf comes forth with purified rain forest water. This tropical rain is also the source of hydration for our wonderful tea garden.

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