Product Information
Black+Blum Charcoal Refill Water Filter
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Binchotan charcoal
Ingredients
Binchotan charcoal derived from Japanese oak trees
Brand Claims
Binchotan charcoal is an active carbon made from tree branches. It absorbs impurities such as chlorine by attracting the negative ions to its surface. In exchange, the charcoal sends its nutrients (calcium, iron and magnesium) back into the water. It also neutralises the water’s pH levels
Each stick lasts for 3 months – at this time if you boil it in water for 10 minutes it will recharge for a further 3 months
Pros
A brilliant water purification technique without using plastic
The one stick can last for around 3 months (the brand suggests you can use it for a further 3 months but perhaps see how it is looking after the first 3 months)
Leaves water smelling and tasting great
Zero waste water purification solution. The charcoal stick can be composted easily when you are finished with it
Cons
The size of each stick in this packet will vary. Sometimes the charcoal piece might be too long for your water jug or bottle. You can try holding each end of the stick and snapping it against a table edge. It might not break cleanly
A couple of reviewers took the time to actually test if the pH level in the water charged once using this charcoal stick. They reported no change. This represents two reviews out of many, but if neutralising pH levels in your drinking water is most important to you, perhaps also undertake your own experiment on this front
Handy hints
The charcoal stick needs to sit in the water for many hours to work its magic. Try to form a habit of refilling your jug/bottle before you go to bed each night and it will be ready for you by morning
If you boil your charcoal each week you can reactivate the charcoal and reuse it up for up to 3 months
Simply add sticks (1/4 Lb is perfect for a gallon of water!) to a carafe of cold water. Allow charcoal to purify water (about 4-8 hours) and enjoy, refilling the water as you use it
How often can I use them?
Can be used every day for up to 3 months (remember to boil and let dry each week though)
Where is this from?
Made in the Kishu region of Japan
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