I have a serious question, but I don't know what terminology is suitable for describing this:
I considered bottled water (the cheap kind in gallon jugs) for an experimental tea wine because it seems to "keep" more flavor of almost anything that it dilutes. (EX: soda + tap water tastes more "diluted" than an equal amount of soda and bottled water.) I was also curious to see how it would taste if I used it to actually make tea and these observations make me wonder if it's safe:
HOT TEA
-It took longer for the tea to release into the water.
-A layer of something (looks similar to fatty soup broth) forms on the top.
-Flavor was still left in the bag, so it possible to make more tea in another glass of hot tap water.
Any ideas?