 Water and oxygen
On Sep 26, 11:07 am, klu...@panix.com (Scott Dorsey) wrote:
> In article <ex1jmui0n3te....@gwinn.us>, Derek <n...@gwinn.us> wrote:
>
> >That somewhat depends on your area. My folks live in Kentucky and the
> >water there has a lot of calcium in it. The water that comes out of
> >their reverse osmosis filter makes pretty good tea.
>
> >But if I make it from tap water, it tastes "heavy," for lack of a
> >better descriptor.
>
> The home reverse osmosis system still leaves a lot of minerals behind. They get
> most of it, but the mineral content left is still much higher than that of distilled
> water.
>
> If you had only distilled water, though, you could easily add a little bit of the
> overmineralized tap water and get something that was a nice balance.
>
> >Then again, this is all a matter of taste. Since I like neither
> >asparagus nor eggplant, my wife says my taste is suspect.
>
> You like tea, which is always a good sign.
> --scott
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."
I agree, except when the filter is very new there is a few grains of
hardness that gets left in the RO Process. Also for those who don't
know many tea shops and Starbucks use RO process and then use a
remineralization cartridge which puts in about 5-6 grains of hardness
back into the water for the PERFECT water to make tea and coffee. RO
water is so much better than very hard water. Have a friend blindly
provide you RO and hard water and make side by side tea with it and
try it and see what you think. Also BTW what many stores sell
(typically store brand labels) are actually RO filtered municipal
water and many people buy that water to make tea with. Save yourself a
LOT of money by putting in an undersink RO unit for $150, You will
have about $50 worth of filtering cost per year for moderate usage,
quite a bargain compared with buying water at the store. | 
