Saturday, May 9, 2009
I'm thinking about the water I use for my tea.
Lately, I've become annoyed by the fact that the water that comes from my Brita filter tastes nasty, and the off-taste is affecting my tea. I use a new, clean filter, but it still leaves a metallic flavor that I dislike.
SO, I am thinking to start purchasing Japanese bamboo charcoal, which can be placed into the water to naturally and organically filter it. A $2.50 piece is supposedly able to filter the water for 2.5 months, which seems like quite a bargain. And perhaps if I keep the water in a stoneware bowl, it won't take on any weirdness from being in the plastic for too long.
I don't want to be crazy and overly fastidious, but I'm taking seriously MarshalN's advice about improving the water as a pretty economical way of improving the tea.
Does anyone else out there have experience with Japanese bamboo charcoal? Is it really a good option, or is it just one of those fussy things fussy people do to make themselves think they're doing something good?
Labels: Japanese Charcoal