On Fri, 10 Sept 2021 at 08:11, Udhay Shankar N via Silklist <[email protected]> wrote: > Here's a study that confirms what I said about the taste being different, and > adds some interesting context. > > https://www.telegraphindia.com/india/pure-water-might-hold-back-certain-flavours-of-tea-study/cid/1829776
Could someone explain what exactly the link between the "thin film" (caused by hard minerals) and tea is? How much does it depend on the acidity?[1] Since not only tea, but coffee is also acidic, would such an effect be seen with coffee as well? I'm now starting to wonder how much of the taste of liquors, sauces, and so on are in some part attributable to the water (in addition to other flavouring agents). Cheers, Pranesh [1]: The article notes: "Giacomin and her colleagues assessed the mechanical properties of thin films on tea which the scientists knew from earlier research is affected by water hardness, *acidity*, sugar or milk, the concentration of tea and brewing temperature." [emphasis added] _______________________________________________ Silklist mailing list -- [email protected] Manage your membership here: https://lists.digeratus.in/postorius/lists/silklist.lists.digeratus.in/
