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||The two-cup drink/dunk is an amazing thing. I am sat here in Australia in a water shortage situation at the mo and can't help but think that it is too much of a luxury at present to be dunking in a separate cup. I will have to stick to holding a piece of biscuit in my mouth and quickly taking a sip of tea, to achieve the dunked effect without getting that nasty sediment at the bottom of the cup.|
Nicey, I lived for some time in London, and coming back to Australia has reminded me that tea can taste oh so different depending on the local water supply. I remember having lovely cups of tea in Devon and The Peaks, and I always used filtered water in the kettle in London. Where, in the world, is the best 'tea water'?
|Nicey replies: Very good point about the water. Our water at NCOTAASD HQ is very hard being drawn from chalk ground water. It does however produce its own sort of unique tea which without realising over the space of a mere ten to fifteen years one gets quite used to. Having spent three weeks travelling around France making tea in various places, there is still nothing quite like that first cuppa when you get home. Is it the water?
I'm sure many people would be thinking of Yorkshire Tea's two blends for hard and soft water areas which they'll post samples out free to UK residents. Also I'm fairly sure that vats of Manchester water used to shipped out to Indian tea plantations to aid with the proper blending of the tea before shipment.