If you have lived or visited Buxton in Derbyshire, you will appreciate how good your cup of Yorkshire Tea* tastes. Water is not just water; you have hard water, temporary hard water, permanent hard water, and soft water! Although there is no health risk, hard water often has an unpleasant taste, will not clean efficiently in dishwashers and washing machines, and can leave a chalky or yellow build-up.
Northerners will wax lyrical that their soft water is an elixir while Southerners advocate hard water as superior. For our safety, we will sit on the fence with this one. Fundamentally, tap water tastes different across the UK because of geography (where they get their water from), science, and subjectivity.
Where does your water come from?
Tap water comes from surface water (lakes, rivers, streams) and groundwater (originating underground).
Surface water (soft) contains high amounts of contaminants, which means the water needs treatment. In contrast, groundwater (hard) has fewer contaminants filtered by the sediment layers found below the water table. It is these sediment layers that make the water taster chalky.
In the UK who has what?
- Soft – South West and North
- Medium – Midlands
- Hard – East and South East
If you live close to a treatment plant, you are likely to taste the residual disinfectant needed for water to stay portable, do not worry, this is not harmful.
How can we help?
Water retains traces of everything that comes into contact with it. Small particles in the water have small charged ions that stick the solids together and to the water molecules, forming clusters of water molecules with impurities trapped inside.
Agriton EM (Effective Microorganisms) Ceramic Pipes breaks these larger water clusters into smaller ones, re-structuring water properties. The smaller the water clusters are, the more energy the water gets. Organic cells (like ours) absorb the water better when this happens. In addition, this process prevents oxidation, limits limescale deposits, makes the water softer, and taste fresher – perfect for all types of water usage; drinking bottles, jugs, cups, kettles, coffee machines, dishwashers and washing machines, fountains, and cisterns, to name a few.
How does it do that?
EM Ceramics is an energy-rich clay fermented with Effective Microorganisms for several months before firing. When placed in water, they have an immediate effect through a process of resonance which ‘re-structures’ the properties of water. They reduce the water cluster and surface tension and revitalise the water to eliminate faults in electromagnetic fields. The water is then easier to absorb into the body.
Do I need to keep changing the EM Ceramic Pipes?
The best thing about EM Ceramics is the imprints of the Effective Microorganisms in the ceramic last permanently and can be recharged by the sun only needing to be cleaned occasionally. So, reuse, reuse, reuse.
How much EM Ceramic do I need?
This very much depends on the purpose of the water. The more pipes you use, the shorter the time needed to resonate the water; beneficial for water with a short shelf life in a kettle or washing machine.
To ensure that the EM ceramics energise water after 15 to 20 minutes of service life, we recommend using 10 x pipes per litre. We recommend tripling this per litre of water for kettles and continuous water, e.g., 30 pipes per litre.
3-4 pipes per litre for bottled water are sufficient as the water has been in contact with the pipes for a long time.