Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there
are parts of Yorkshire where Yorkshire tea is incompatible?

On Fri, 08 Nov 2019 15:54:25 +0000, Scott wrote:

Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there are
parts of Yorkshire where Yorkshire tea is incompatible?

Yorkshire tea comes in two varieties - one for hard water and one for
soft water. We have sof****er here and use the same (sof****er) tea when
we visit Scotland to get an excellent cuppa.

The original YT was for sof****er.

On Fri, 08 Nov 2019 10:00:15 -0600, Bev wrote:

On Fri, 08 Nov 2019 15:54:25 +0000, Scott wrote:

Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there are
parts of Yorkshire where Yorkshire tea is incompatible?

Yorkshire tea comes in two varieties - one for hard water and one for
soft water. We have sof****er here and use the same (sof****er) tea when
we visit Scotland to get an excellent cuppa.

The original YT was for sof****er.

How do you identify these? Is there some sort of production code?

Scott wrote:

Bev wrote:

Yorkshire tea comes in two varieties - one for hard water and one for
soft water.

How do you identify these? Is there some sort of production code?

red label = soft, green label = hard

On Fri, 08 Nov 2019 16:13:31 +0000, Andy Burns wrote:

Scott wrote:

Bev wrote:

Yorkshire tea comes in two varieties - one for hard water and one for
soft water.

How do you identify these? Is there some sort of production code?

red label = soft, green label = hard

Unless you are colour blind - in which case its the other way round
grins

On Fri, 08 Nov 2019 16:13:31 +0000, Andy Burns wrote:

Scott wrote:

Bev wrote:

Yorkshire tea comes in two varieties - one for hard water and one for
soft water.

How do you identify these? Is there some sort of production code?

red label = soft, green label = hard

Unless you are colour blind - in which case its the other way round
grins

I can't help thinking it is largely mar kiting ********.

Now where a differential mar kiting strategy would be useful is in the
detergent business, but yet the shelves of my local supermarkets in
Manchester carry the same range of water softening products as those
in London, and there is no water hardness specific dosing instructions
on the dishwasher and laundry products we use.

The result is far too much is pored down the drain. I use half a Lidl
"W5" dishwasher tablet and between a quarter and a third of the
recommended washing machine powder dose and get good results

--
Graham.

%Profound_observation%

On 08/11/2019 15:54, Scott wrote:
Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there
are parts of Yorkshire where Yorkshire tea is incompatible?



There appears to be two versions. Around my way it's the red box version
on sale and seldom seen is the green box hard water version.

https://www.yorkshiretea.co.uk/our-teas

--
mailto : news {at} admac {dot} myzen {dot} co {dot} uk

In article , Scott
writes
Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there
are parts of Yorkshire where Yorkshire tea is incompatible?
According to their web page, they bring in a tankers of water to their
works so the tasters can make a trial brew with hard water or with soft
water. I sometimes get a packet of 'hard water' blend from Amazon.It
really makes a good strong brew.
--
Chris Holford

On 08/11/2019 15:54, Scott wrote:
Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

Large proportions of Yorkshire have quite soft water it is only up in
the limestone dales and Derbyshire that the water is very hard.

Today large parts of Norht Yorkshire actually get their water from the
Kielder reservoir in Northumberland built to serve the cooling water
needs of the now non-existent iron works on Teesside.

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there
are parts of Yorkshire where Yorkshire tea is incompatible?

Two sorts available as others have said.

It makes an even bigger difference for coffees. It turns out that for
them to be optimally made requires exactly the right amount of hardness
or it tastes too bitter (excessive hardness) or insipid (too soft).

Water hardness critically affects the free alkaloids in the drink as
well as the insoluble calcium scum that forms on the top.

--
Regards,
Martin Brown

On Sun, 10 Nov 2019 09:27:15 +0000, Martin Brown
wrote:

On 08/11/2019 15:54, Scott wrote:
Can you brew Yorkshire tea in Scotland or is it only compatible with
hard water?

Large proportions of Yorkshire have quite soft water it is only up in
the limestone dales and Derbyshire that the water is very hard.

Today large parts of Norht Yorkshire actually get their water from the
Kielder reservoir in Northumberland built to serve the cooling water
needs of the now non-existent iron works on Teesside.

As far as I can see, Yorkshire has hard or soft water depending on
source. Is the tea optimised for hard water? Does this mean there
are parts of Yorkshire where Yorkshire tea is incompatible?

Two sorts available as others have said.

It makes an even bigger difference for coffees. It turns out that for
them to be optimally made requires exactly the right amount of hardness
or it tastes too bitter (excessive hardness) or insipid (too soft).

Water hardness critically affects the free alkaloids in the drink as
well as the insoluble calcium scum that forms on the top.

Interesting, do the big chains (Costa etc) try to supply a consistent
product?

On 10/11/2019 09:41, Scott wrote:
On Sun, 10 Nov 2019 09:27:15 +0000, Martin Brown
wrote:

It makes an even bigger difference for coffees. It turns out that for
them to be optimally made requires exactly the right amount of hardness
or it tastes too bitter (excessive hardness) or insipid (too soft).

Water hardness critically affects the free alkaloids in the drink as
well as the insoluble calcium scum that forms on the top.

Interesting, do the big chains (Costa etc) try to supply a consistent
product?

I went to a lecture on the chemistry of coffee at Newcastle University
where unusually the audience were able to participate in a controlled
tasting starting with deionised water and working up in hardness. The
lecture was held in a bar since no eating or drinking is permitted in
lecture theatres. One chemist and one top barrista doing it.

Starbucks is notorious for burning the beans to an inch of their life
and making the tarry stuff up with deionised water. The taste is
characteristic and best suited to the rubbish thin US coffee.

Couldn't find the same diagram online but this one is close:
https://www.cirellicoffee.com.au/wp-...led_grande.jpg

Costa is somewhat less burnt. But yes reproducibility is viewed as a
brand strength (as is maximising the amount of coffee made per bean).

--
Regards,
Martin Brown

Scott wrote:
Can you brew Yorkshire tea in Scotland


Why would anyone want to?

Do you dislike the Scots that much?