I had a weird thing happen at work and I was wondering if anyone had any ideas, similar experiences, or scientific knowhow. Out of nowhere, when I was brewing at work, my O-Cha Yutaka Midori shincha started coming out of my teapot consistently brown! Since we work at a psych lab and are scientificially oriented, we isolated every variable. Ultimately, we realized that it must be the quality of the tap water, with or without using the Brita filter that we usually use (we know this because if we put bottled water in the same kettle, same pot, same tea, the tea turns out fine.
The tap water looks completely clear and tastes completely fine, but is obviously reacting with the tea in such a way that it ends up a clear copper amber sort of color, like a lightly brewed black tea. I think it tastes woodier and less vegetal, but of course it could be in my head. Also, when the tea brews brown, it usually starts coming out of the pot green (after 30 seconds of infusion at 173-ish degrees) but then the last few ounces make the whole cup brown.
Anyone have any ideas what could be chemically going on with our water that's causing it to react weirdly with the tea? The building has been under construction, so perhaps that's affecting things...