hop_goblin wrote:I believe I read in the AofT that you want to keep boiling to a min since releases the oxygen in it. Oxygen is said to enhance the flavor. I will see if I can locate where I found it.
orguz wrote:I use only distilled water...I think tap or filtered water is tainted unfit to drink and unfit for my tea
You might consider using meifan stones.
The logic of this oxygen argument always escapes me. I am no chemist, but water is oxygen and hydrogen, both gases, bound together. If boiling breaks the bond, then both are gone and you just have less water. Maybe a chemist could explain where my thinking is wrong.lastcoyote wrote: ...lack of oxgen in the water.