I was hanging out in one of the innumerable shops the other day and listened to a discussion in local dialect/Cantonese (so my understanding was a little bit limited, but I got the jist) about over-boiling water and how it can destroy the taste of a good tea. The old man said that it kills all the minerals in the water that helps the tea taste better.
Ya'll hear anything like this before?
As an aside, we were drinking some 8 or 9 year old sheng pu'er from the Menghai factory....pretty good.
I was hanging out in one of the innumerable shops the other day and listened to a discussion in local dialect/Cantonese (so my understanding was a little bit limited, but I got the gist) about over-boiling water and how it can destroy the taste of a good tea. The old man said that it kills all the minerals in the water that helps the tea taste better.
Ya'll hear anything like this before?
As an aside, we were drinking some 8 or 9 year old sheng pu'er from the Menghai factory....pretty good.
Since minerals are minerals I can't imagine boiling "killing" them, seems to me it would just concentrate them more in the water that was left. But you'd have to boil a lot of the water off to notice I would think.
Sounds similar to those who claim that boiling too long de-oxygenates the water...
Melinda
Boiling causes calcium to precipitate out, probably some other minerals as well.
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