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Tea from tap (chlorinated) water

  • 08-03-2023 7:49pm
    #1
    Registered Users Posts: 111 ✭✭


    Is this something that matters to you? I can't take it at all. Are most canteen burco boilers filled with chlorinated water, because I tried it today in the work canteen with my own loose tea, and it was terrible. I've now taken to boiling my own water separately? I'd rather go without tea if it's tap water. And if tap water doesn't bother you, can you taste the difference? I've just been wondering what a city person thinks when they've tea from pure water for the first time.

    Post edited by Rosalinda Eyes on


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Comments

  • Registered Users Posts: 20,953 ✭✭✭✭Water John



    A right bee in the bonnet for me. Now you've got me started. Was on the road for years and tea made with chlorinated water is an abomination. You can even go for a swanky meal out with family and they they give you this sh1te at the end of a lovely meal.

    Wondering do coffee drinkers notice any difference?



  • Registered Users Posts: 3,693 ✭✭✭Greyfox


    I don't know how anybody can tell the difference



  • Registered Users Posts: 111 ✭✭Rosalinda Eyes


    I'm not saying you're water isn't fine, or that there's anything unhealthy about chlorine. Maybe some people's taste buds aren't sensitive enough to notice.

    In my case there's two canteens I use during work, which are both in different parts of the city, and I can taste the chlorine in both of them when I make tea. Unless of course, what I consider to be the taste of chlorine is in fact the taste of something else! And if that's the case, then what is it that I'm tasting!?



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  • Registered Users Posts: 5,961 ✭✭✭The Continental Op


    Nah you guys don't have our crap Irish Water supply. Before IW took over a mate used to work at the local council treatment works and because our water has the furthest to travel along the pipes there is a booster station a couple of miles up the road where they add more chlorine just to be sure to be sure. If its been raining and there is more sh!t than usual in the river they add more chlorine at the main treatment plant and you can tell the state of the recent weather by the smell of the water coming out the tap. Then we had the issue where IW left all their new filter sand out in the rain for a few months before using it and as a result the water tasted like its been filtered through mud.

    As a result we use one of these which I highly recommend for filtering water for a decent cup of tea https://www.amazon.co.uk/gp/product/B01LXFEZOJ/ Anyone not being able to taste the difference between tea made with our tap water and filtered water doesn't have any taste buds.

    Wake me up when it's all over.



  • Registered Users Posts: 20,120 ✭✭✭✭dxhound2005


    Advice from the internet:

    "You should find that by keeping a jug of tap water covered in the fridge, any taste of chlorine will disappear. Make sure you replace it at least every 24 hours, because there will not be sufficient chlorine to prevent bacteria growing if you keep it longer than this."

    Tap water kept in the fridge, to me also tastes better than water at room temperature. But for making tea, there is no difference.



  • Registered Users Posts: 13,780 ✭✭✭✭elperello


    It varies from place to place.

    Some public supplies are fine and some not so good.

    It's definitely not imaginary, if the cuppa is ok it's ok.

    If you can taste the chlorine it's there.

    Why would anyone be making it up ?



  • Registered Users Posts: 111 ✭✭Rosalinda Eyes


    it might be different when you were raised on the highest quality!



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  • Registered Users Posts: 111 ✭✭Rosalinda Eyes


    Might be a dumb question, but I've often wondered how it is that you can remove chlorien through a filter? Isn't it dissolved?



  • Registered Users Posts: 21,955 ✭✭✭✭Akrasia


    If pour the tap water into a jug and leave it out in the open for a while, the chlorine will evaporate out of the water on its own.

    It will take a few days for the chlorine to be completely removed, but you don't need for it to be completely removed, just removed to the point where it's no longer affecting the taste, and i think if you leave a 'decantered' jug of water at room temperature for a few hours, and then boil that in the kettle, you'll get rid of most of the taste.



  • Registered Users Posts: 21,955 ✭✭✭✭Akrasia


    I was raised in the country and we had our own spring water which was extremely high quality. When I moved to an urban water scheme, I did notice the difference, it wasn't as good as what I grew up with, but it was grand, it was safe, and I got used to it.

    I got Britta filters but don't bother using them most of the time. That said, I don't know, maybe your municipal water supply is especially bad, or my one is above average.



  • Registered Users Posts: 1,842 ✭✭✭Don't Chute!


    Millions every year spent on water treatment not good enough. A filter bought on Amazon? Great!

    The stuff about filter sand being left out in the rain? I don’t even know what that is supposed to mean.



  • Registered Users Posts: 5,961 ✭✭✭The Continental Op


    No it isn't enough our water tastes a bit off most of the time and when the IW screw up it tastes bloody awful. The way they make the water safe is by over dosing it with chlorine.

    Example....

    Tap water on the left, bottle of Lidl's finest spring water on the right. A couple of hours later the one on the left cleared up leaving a yucky sediment on the bottom. I didn't bother complaining when that happened but a neighbour did and they sent out a guy from the treatment works who proved it was safe to drink by downing a pint of it. It might be safe to drink but there are times when you really don't want to be making your tea with it unless its been filtered.

    Edit> After it had settled out...


    Wake me up when it's all over.



  • Registered Users Posts: 12,863 ✭✭✭✭cj maxx


    The only place I drank tea was in my aunt’s house, hard water and strong. tea .



  • Registered Users Posts: 20,120 ✭✭✭✭dxhound2005


    Natural spring water from untreated sources can look and taste good. But clean water is not the same as safe water. People can't taste or smell the impurities which it may contain. For most people it will not do any harm, but there are some who will be vulnerable. Just like raw cow's milk is fine for most, but it can be dangerous to others.



  • Registered Users Posts: 19 andy6


    I cannot drink the vile chlorinated water from the tap, either on its own or in tea (not as noticeable in coffee) Also agree with poster who says that eating out is ruined by tea at the end of a nice meal. Its vile and I've started to buy tap water.



  • Registered Users Posts: 551 ✭✭✭Slightly Kwackers


    I have my doubts that it's gone.

    Chlorine dosing levels can be very high here. I have seen Chlorine dosed to outgoing resevoirs at levels that are twice the level that would shut a UK plant down.


    Boiling water will shift the chlorine. I am not sure about the flouride though it isn't extensively used in the UK, but it is used here.

    Frankly if I had kids I think I would test the levels. I do check the pH as it does tend to be a trifle acidic, my enamel bath was white but is now blue and I have got through a couple of copper hot tanks.

    The chlorine is definitely not gone in my system, in fact sometimes the water can be brown after bad weather which is not good news when combined with chlorine. I tend to wonder if they don't rely on manual dosing as on odd occasions the levels are noticeably high. Even the highest has never had an effect that I can detect when the stuff is boiled for tea or coffee.

    To try to generalise with chlorine is impossible, it is not simply the amount of organic matter that dictates the presence in your tap. Contact time, distance from the treatment plant or residual dosing point along with the ambient and ground temperature all have a bearing.



  • Registered Users Posts: 20,953 ✭✭✭✭Water John


    Chlorine added to water reacts with the impurities. This process results in chloroforms, which is what we smell and taste.

    BTW the best water for brewing and distilling is, soft water, low ph. Same for making tea,



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  • Registered Users Posts: 307 ✭✭ThreeGreens


    I can smell the difference in a glass of water. It was particularly noticeable when our water supply was changed from one treatment plant to another. Never noticed it before, but the new one had a much stronger "swimming pool" smell from it, which I take to be chlorine.


    However I could never taste any difference in tea. Tea flavour is so strong that it overcomes any other flavours/smell for me.



  • Registered Users Posts: 6,349 ✭✭✭Badly Drunk Boy


    Same here. About 10 years ago (maybe), the source of our supply changed and I hate the smell of it now. I don't drink tea or coffee so it's not an issue that way, but I'd prefer not to drink water from the tap the way I used to.



  • Registered Users Posts: 111 ✭✭Rosalinda Eyes


    But does the filter just removes the sediments, and not the chlorine, right?



  • Registered Users Posts: 20,953 ✭✭✭✭Water John


    A carbon filter should remove the chloroforms (THMs)



  • Registered Users Posts: 111 ✭✭Rosalinda Eyes


    How is it that you've witnessed that? What are the levels permitted in the UK?



  • Registered Users Posts: 1,263 ✭✭✭youtheman


    A filter (on its own) is a mechanical screen and will not screen out anything that is dissolved in the water. To remove chlorine you need a carbon filter. The chlorine is adsorbed by the carbon. But you need to replace the carbon filter regularly as there is a limit to how much it can adsorb.



  • Registered Users Posts: 6,744 ✭✭✭circadian


    Your problem here was the water was not, in fact, boiling when you made your tea. A fresh boiled kettle will always make a better tea.



  • Registered Users Posts: 5,961 ✭✭✭The Continental Op


    afaik the one I use have ceramic filters with an activated carbon core. The filter size is so small it removes a lot of pathogens along with any sediment. The activated carbon grabs hold of a lot of dissolved chemicals.

    Wake me up when it's all over.



  • Registered Users Posts: 551 ✭✭✭Slightly Kwackers


    Just pour whatever you need off a day or two early and leave it in a bowl. Any chlorine will disappear. If you have organics in your water it may not be wise, but if it's for tea and you are boiling it, why bother?



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  • Registered Users Posts: 551 ✭✭✭Slightly Kwackers


    We used to dose the outgoing at 0.5 mg/l max, minimum was 0.3 if my memory serves me correctly.

    The site would shut down at 1 mg/l, nothing would be pumped out.

    I have monitored it going out at 2mg/l here I was told "the customers like the taste". Talking to neighbours about the water supply here in Kerry which is far from the site I worked at, I do hear many complain about the taste, which is almost certainly attributable to the chlorine levels. Well I do taste the stuff in my own supply anyway.

    I hasten to say I had nothing to do with the doserate on Irish sites, my work was over at that point, but If I ever was on a UK site the repercussions would be very serious and there would be complaints from the customers without doubt.



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