Phosphoric acid in tea
Posted 12 May 2013 - 05:03 PM
Posted 12 May 2013 - 05:51 PM
I assume you mean acid phosphate rather than phosphoric acid. I can't see why you couldn't - only one way to know!
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Posted 12 May 2013 - 10:01 PM
Posted 12 May 2013 - 10:58 PM
OP says he can't stand tea with lemon, so I'd suspect that citric acid, although more easy to procure, would produce a flavour he finds disagreeable....
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Posted 13 May 2013 - 01:50 AM
Acid Phosphate is used for soda fountain drinks commonly called 'phosphates' and has a different flavor than citric acid. Since the OP does not like lemon in his tea, and citric acid is a major flavor component of that flavor, it's probably best avoided in this case. http://www.artofdrin...acid-phosphate/
Posted 15 May 2013 - 09:03 PM
Hibiscus blossoms add a fruity tartness to teas that is quite distinct from citrus. One whole blossom can add pleasing flavor to a cup of tea. I use them in herbal blends all the time, but haven't mixed them with my c. sinensis teas, but I have to think they would be more interesting than phosphoric acid or acid phosphate. Another flower that adds some fruitiness although not as tart is osmanthus blossom--very nice with black teas.