Pinched this one in the fridge with a little baking soda.(So glad you taught me that trick, fellow Steepsters!) Truthfully, I may have overdone it a little bit—the idea is not to turn it into baking soda water, but to take the acidic edge off. But there is a noticeable difference in the sharpness/brassiness of this cheapie tea. And playing alchemist is just fun.