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What I still don't understand is why the Brita water is so different from the carbon block filter water. It tastes like it has more minerals. If anything, it should make water with a lower mineral content when new, and then lose that softening ability. In practice I don't notice a flavor difference ...

I've been doing some pretty cool mineral experiments. I'm basing them on some semi-scientific articles on water quality for tea, and on the DEP report on mineral content for Brooklyn water. Most of what I read suggests that black tea does best with around 68 mg/l total hardness. Hardness is a compos...

The effect of clay or cast iron kettles on water is very intriguing. I wish somebody could shed some light on the mechanism. 1) Is it acting by enhancing the water through dissolution of minerals? 2) Is it acting as a catalyst for some sort of chemical change in the structure of the water (such as ...

I dont have any experience with under the sink filters, but i've been using ceramic tabletop gravity filters (Doulton sterasyl, black berkey) for several years with a good experience. These claim a similar micron rating to yours, about 0.9 absolute and anywhere between 0.2-0.8 nominal. And they don...

Thanks so much for the input. And thank you Pedant for the link to that study; there's information there that I haven't seen elsewhere. I like coffee, too, so this may be helpful even if doesn't describe the tea issue. I don't have a way to test TDS, but may pick up some test strips. I did test the ...

Hello, I'm new to this forum, and am hoping someone can solve rather odd mystery with water quality. Apologies in advance for too many details. A bit of background: I enjoy many loose-leaf teas, but my daily, lazy go-to tea is Taylors of Harrowgate Scottish Breakfast tea in bags. Please don't judge!...