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The Right Chemistry: The perfect cup of tea

I steeped some green tea for five minutes in my bright red McGill mug using water filtered to reduce its mineral content. I then did the same with a white mug. Why? Because I had come across an episode of the BBC program Inside the Factory, that delved into the intricacies of making the perfect cup of tea.
http://montrealgazette.com/opinion/columnists/the-right-chemistry-the-perfect-cup-of-tea

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