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'Skiin' in tea?

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?

Reply to
Robert W. King
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Reply to
toci

I bet a nickel you got excessive iron in your water. Get it tested. Around here, Southern States will do free water testing.

There are some effective reverse-osmosis filters to deal with this, which are sold to the photo lab industry. There are several heavy metals, and iron is a big offender, that really screw up the Kodak color developer action.

Or you can just use bottled water for tea.

--scott

Reply to
Scott Dorsey

use Fiji water.. very soft

responsible

Reply to
Falky foo

Get a brita or other water filter. I finally decided it was worth the money when I realized that the clorine in the water was making my tea smell like dead fish. OLD dead fish. it takes out iron as well, I am sure it will help you.

Kitty

Robert W. K> Hi folks!

Reply to
Kitty

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