Researchers at the University of Zurich have discovered where the skin on the tea comes from.
“A lot of fruit and vegetables contain so-called phenols, which react with the calcium in the tea water”, explains Dirk Van Dyck, professor of Physics at the University of Antwerp in “Nieuwe facts” on Radio 1.
“The more lime, the thicker and firmer the layer. If you use pure or demineralized water, no hard layer is formed, but a thinner liquid layer,” explains Van Dyck.
“But we don’t see such a liquid layer and it doesn’t bother us.” (VRTNWS)