Right back when I started this blog I wrote about
water temperature and how important it is to get it right when making different cups of tea. Ever had a really bitter tasting cup of green tea? Chances are you've scalded the leaves. It's one of those things that sounds like it's just for people who are a little too serious about their tea-making (really, moi?) but it's actually something that anyone who drinks anything other than good old black tea needs to remember.
Another thing I feel pretty strongly about is the quality of the water. Living in a hard-water area (as many of us do) I always use a water filter - both for drinking cold and for making tea. This is not just to avoid de-scaling the kettle on a monthly basis but also because the tea just tastes much better with filtered water. So when I was contacted recently to ask if I'd be interested in trying a Morphy Richards water-filtering kettle, I was really excited to give it a try; especially as, due to the hot and cold water pipes being too close together somewhere in my house, I've a rather complicated system involving my filter jug and various glass bottles that ensures I don't have to run the tap for 2 minutes before I can pour myself a drink of cold water. Anything to simplify my water-processing/tea-making situation sounded like a good idea.
