'Skiin' in tea?

Question

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?

toci · Accepted Answer

Type "hard water" in the search bar for this group.  There's a lot of

Scott Dorsey · Answer

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

Falky foo · Answer

use Fiji water.. very softresponsible

Kitty · Answer

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!

'Skiin' in tea?

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