ArturoBandini wrote:Interesting. I wonder if the baking soda has any effect on the actual brewing process, or if it simply conditions the pH/ionic strength of the water to a degree that it feels and tastes smoother. If it's the latter, one might be able to simply add baking soda to already brewed tea, like the stuff I already have in my pitcher in the fridge.
I was thinking of my reply and trying to figure out the taste; it squashes the tannins. The first hit from Google is from NPR:
"The baking soda might seem strange, but it softens the natural tannins that cause an acid or bitter taste."http://www.npr.org/programs/atc/feature ... g/icedtea/
Also, I have been doing tea wrong my whole life, apparently. Only 2 cups of boiling water? I usually dump a whole teapot of boiling water over 6ish bags.
Easier to make handle, make a lot of it and scale up. I also find it is easier to get all the sugar dissolved and cool quicker.