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What is tea scum or the dark skin on top of the brewed tea?

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It is the result of the high molecular weight components which are formed due to the influence of calcium and bicarbonate ions at the liquid water interface. The scum can be removed in two ways 1) by filtering the calcium ions, 2) by adding acids to covert bicarbonate ions to CO2. Very little scum is formed on a cup of very strong tea. As the acidic tea polyphenols themselves partly neutralise the bicarbonate ions. It also should be noted that less than one mg of scum is formed in a cup of tea and it is not known to be harmful to human health. more
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It is the result of the high molecular weight components which are formed due to the influence of calcium and bicarbonate ions at the liquid water interface.
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It is the result of the high molecular weight components which are formed due to the influence of calcium and bicarbonate ions at the liquid water interface. The scum can be removed in two ways 1) by filtering the calcium ions, 2) by adding acids to covert bicarbonate ions to CO2 . Very little scum is formed on a cup of very strong tea. As the acidic tea polyphenols themselves partly neutralise the bicarbonate ions. It also should be noted that less than one mg of scum is formed in a cup of tea and it is not known to be harmful to human health. Can overcooked water effect the quality of tea? Boiling water for too long does dramatically affect the quality of tea. The desirable brisk taste of tea is created by the interaction of two of its main components, caffeine and polyphenols. Each component is harsh on its own but as a complex the compounds moderate each other. Acid levels of water affect the behaviour of these components. Water contains minerals and gases absorbed from the earth ...
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