When making tea and there's water already in the kettle from the last time you made a cup, do you re-boil the old water or use fresh water?
I may be guilty of spreading fake news here, but I'm convinced that re-boiled water leaches the tea out of a teabag far quicker than using fresh water.
It could be that re-boiled water has a slightly higher calcium content (we live in a hard water area), which sucks the tannins out quicker.
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