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Generally speaking tap water has to be "safe". That means no diseases like typoid, cryptosporidium, cholera. That leaves a wide latitude for "taste". My experience is that DC tap water tends to be over chlorinated sometimes, but even cholrine dissipates after a day or two. Much of the Metro area has hard water and some areas have an iron problem that will turn fixtures reddish, although that is many times treatable to an extent by the provider.
Exactly. I'm sensitive to the various tastes of water (tap or bottled), I mean I can even taste when food has been stored in plastic or paper. So, filter it is for me.
D.C. And the surrounding area has moderately hard water (D.C. Water quality report says 3 to 9 grains per gallon, or 80-120 ppm). Water is full of chlorine and has a distinct earthy or "musty" flavor that is pretty unique to the area. Lol.
I just turn on the tap. It tastes fine. It boils at 212 degrees. It mixes well with soaps and detergents if you want to wash or clean things. No complaints here at all.
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