I have heard many times that one should not make tea with water which is brought to a second boil. That there will be less air bubbles or less dissolved oxygen that affect the steeping and result in poor flavor. My question is can you tell the difference?
I cannot give an opinion myself, as the process I use to make tea rarely leaves any leftover water to reheat. But I am suspicious of this claim, as it would seem that the initial boiling of aerated water would do the same thing that a second boiling would do. Perhaps if one is making green tea and never overheats the water in the first place there is a difference, but if the water reaches boil in preparation for black tea can there be any actual difference? And if there is, why are those instant hot water dispensers popular?
This question pays homage to the Lady tasting tea experiment
I cannot give an opinion myself, as the process I use to make tea rarely leaves any leftover water to reheat. But I am suspicious of this claim, as it would seem that the initial boiling of aerated water would do the same thing that a second boiling would do. Perhaps if one is making green tea and never overheats the water in the first place there is a difference, but if the water reaches boil in preparation for black tea can there be any actual difference? And if there is, why are those instant hot water dispensers popular?
This question pays homage to the Lady tasting tea experiment