Oil film on black tea
Through limy water, black tea is often musty, cloudy and on the surface forms an oily film. I tried a lot and tried the best tips, e.g. Soda is added to the tea water - without effect.
I was completely amazed when I added the water 0.3 L) for the Ostfriesenmischung of Aldi times with only a pinch of vitamin C powder (ascorbic acid, one, two drops of lemon, of course, sour). The amount was so small that a taste effect in the water alone was imperceptible, but the tea became clear, got an attractive red color and a clear, tart, pleasantly bitter tea taste, which was far more "lemony" than the small amount of vitamin C powder would have been expected.
I have read that acid alter the colorants in the tea by so-called protonation, brighten, but nowhere found a comment on the influence on the taste by so few additions of acid. Because people usually do a hefty shot of lemon in the tea, and then it's clear that it tastes sour.
Since the aforementioned black tea, which is composed of Assam and Indonesian varieties, usually tastes fairly plump with the Berlin water, I have no idea how the tea "actually" tastes; I would probably have to take distilled water or buy me a reverse osmosis filter ... I look forward to your comments.
