Months ago, I wrote an article about my experience comparing water boiled in silver vs water boiled in iron. In the past few days I have had some motivation to learn chemistry and biology. I must admit that I currently know next to nothing and am first going to be brushing up on the extreme basics such as scientific notation and stoichiometry but this is really fascinating and I have a big appetite to learn it apparently.
I watched a video about organic chemistry explaining benzene’s and aromatic compounds, and little light bulb lit up in my head.
A long time ago on a blog I used to read quite a lot (hojotea.com) Akira wrote this: https://hojotea.com/categ_e/tetsubin.htm
I suppose pouring water in an iron pot allows the iron element to attempt bonds with all elements persisting in the water. As the water is heated there is more potential for these bonds to be made because of the excited state of the molecules at play. As the water oxidizes the iron it will release more iron oxide into the water.
These changes to the water combined with tea will form aromatic compounds and flavors which would not otherwise exist in the solution? If so, there are likely to be more beneficial elements and reactions than others, I wonder what those might be?
“A waters total dissolved solids are generally carbonates, bicarbonates, chlorides, sulfates, phosphates, nitrates, calcium, magnesium, sodium, potassium, iron, manganese, and a few others” — Fine Waters, Michael Mascha
It seems my colleagues at work are all chemistry majors, I think I’ll ask them about this idea tomorrow!
It’s funny, just before I planned to go to sleep I found this site:
https://teaepicure.com/tea-chemistry/
Seems to be a treasure trove, down the rabbit hole I go!
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