It is not only calcium carbonate (limescale) but also other ingredients, e.g. chlorine, iron, organic contaminations, foreign odours and flavour substances, which can ruin the aroma and taste of tea, coffee and hot drinks. For example, chlorine contained in water carries the risk that aromas and other flavour-carrying substances cannot be dissolved.
When using spring water in particular, the content of heavy metal substances, nitrates, pesticides and possibly residues from surface water should be considered. In addition, spring water has the disadvantage that it often has an earthy to acidic taste.
ATTENTION: When boiling, only bacteria are removed!