Is it okay to drink boiled water with Jianzhan often

No, porcelain is best.

OK. The main ingredients of traditional Jianzhan glaze are ore and plant ash, and these glaze formulas are five poisons. The firing temperature of Jianzhan is high, more than 1280 degrees Celsius, and the impurities that are not heat-resistant are oxidized.

There is no doubt that the cheap Jianzhan has added heavy metals that are harmful to the human body, and these are not helpful for the glaze of the Jianzhan glaze.

The three components of traditional Jianzhan glaze are the glaze base, the chromogenic agent, and the co-solvent.

The iron oxide component in quartz is the chromogenic agent, and the co-solvents are talc and plant ash, which can reduce the melting point.

These substances become iron-based crystalline spots after firing at high temperatures, forming their own colors and markings.

Summary. Hello Qinqin, I am very happy to answer your questions, Qinqin actually many friends said that whether it is holding liquor, beer, red wine, boiled water, mineral water, coffee and other liquid beverages to drink, its taste is also more pure and delicious. Because the mineral ions in the building cup can be dissolved in water, it can improve the taste.

So Jianzhan can be used not only for coffee, but also for drinking! Liquor, beer, and red wine are all available! But I recommend that you don't use it for drinking alcohol for half a month before using it, whether it's white wine, beer, red wine.

In the early stage, it is more suitable to use green tea and white tea to raise. Hope it helps

Hello dear, wait a few minutes, inquiring for you

Hello Qinqin, I am very happy to answer your questions, Qinqin actually many friends said that whether it is holding liquor, beer, red wine, boiled water, mineral water, coffee and other liquid beverages to drink, its taste is also more pure and delicious. Because the mineral ions in the building cup can be dissolved in water, it can improve the taste. So Jianzhan can be used not only for coffee, but also for drinking!

Liquor, beer, and red wine are all available! But I recommend that you don't use it for drinking alcohol for half a month before using it, whether it's white wine, beer, red wine. In the early stage, it is more suitable to use green tea and white tea to raise.

Hope it helps

1. Jianzhan is used for drinking tea, and you can use it to drink water. Most of the filial piety sheds are large mouths and small bottoms, and some are shaped like funnels; And most of them are circled feet and shallow circle feet, the root of the foot often has a knife (commonly known as chamfering), and the plantar surface of the foot is slightly oblique; A few are solid feet (mainly small round bowls). The shape is simple and vigorous, and the feel is generally heavy.

2. The black glaze of the kiln is a kind of crystallization glaze, which belongs to the lime glaze with high iron content disturbance, so it has the basic conditions for firing black glaze; At the same time, the lime glaze has strong viscosity, and its biggest feature is that the socks are easy to flow in high temperatures, so there is often a hanging glaze phenomenon at the bottom of the outer wall of the building lamp, and the mouth of the utensil is thinner along the glaze layer, which is maroon-red, and some are similar to mangkou. The basic characteristics of the fetal quality of black porcelain in the kiln are: the cross-sectional color is black or gray-black, black-brown, which is caused by the high iron content; The fetal bone is thick and hard, and there is a metallic sound when knocking, commonly known as "iron tire", and the feel is heavy; It contains more sand particles, so the tire quality is rougher, and the feel of the exposed tire is also coarse.

From the analysis of the firing process, the black porcelain of the kiln is fired at high temperature, and if the soil is too fine, the utensils are easy to deform. Due to the thick carcass of Jianzhan in the black porcelain of the kiln, the tire contains small pores, which is conducive to the heat preservation of tea soup and is suitable for the needs of tea fighting.