Why is an iron kettle not suitable for making tea? What is the difference between a ceramic teapot a

The iron kettle is easy to carry out some chemical reactions with some substances in the tea, so that the iron in the iron kettle will be digested by the human body, which is easy to cause damage to one's stomach and esophagus, and in serious cases, it will bring immeasurable consequences to one's own life, so iron kettle is generally not used to boil tea.

Although iron pots contain a variety of iron, many elements are difficult to absorb, and excessive absorption of trace elements is prone to negative effects.

Nowadays, many people who like to make tea and drink are using some aluminum products, which can avoid chemical reactions, and it is not easy for aluminum to enter the water for people to drink, because aluminum will only produce a very stable substance after reaction, alumina, which has a very strong inertness and will not be easy to generate other substances harmful to the body.

There are also many people who can make tea at home, generally using some ceramic pots, which can reduce more harmful elements into the human body, and ceramics can supplement the trace elements required by the human body, which is a good choice for making tea.

Because the iron kettle is not suitable for boiling tea, in China's traditional tea culture, most of the tea is boiled with tea utensils from clay such as purple sand ceramics. It is rare to see metal products, and even in foreign countries, most of the places attracted by tea culture choose aluminum products or silver products for brewing tea.

Iron is actually a necessary trace element for our human body, so many times we will choose an iron pot for stir-frying at home, which is not only heated quickly, but also easy to bring our essential iron to the dish. However, such a quality is not suitable for tea drinking.

First of all, it heats up quickly, and this advantage in the kitchen becomes a disadvantage. Because it heats up quickly, it can't slowly bring out the original flavor and freshness of tea like a clay pot. In addition, if you use iron products to cook tea, it is likely to bring some inappropriate iron smell mixed with the tea, which will affect the original taste of the tea and lose the taste of the tea.

The principle of shredded cabbage is the same, fresh vegetables should be eaten in their original flavor, and cutting them with an iron knife is easy to destroy the original taste.

Hello, the difference between the two is as follows, depending on your own needs to choose the right item for yourself:

Iron kettle: The boiling point of the kettle is higher, and the holding time is longer. In the process of boiling water, iron will absorb chloride ions in the water and release bivalent iron, which can replenish iron and prevent anemia after long-term drinking.

And the iron kettle can make the taste of the water thick, full and smooth, and brewing tea with high-temperature water can stimulate the aroma of tea.

Clay pot: The clay pot is generally made of virgin clay, which has the function of adsorbing scale, which can effectively purify the water quality and enhance the taste of the water. Compared with metal kettles, the biggest advantage of clay pots is that they can purify water quality, and they are relatively cheap.

The iron kettle is suitable for boiling tea, the cast iron kettle has strong thermal conductivity and heat preservation, which is very suitable for brewing all kinds of tea, and the iron kettle is famous because of the preparation method of pot burning (800-l000 charcoal). As a result of pot firing, the surface of the iron will turn into acidified iron. This thing is called acidified epithelia (whitish bluish-purple).

Because the acidified film is not directly mixed with iron and water, the boiled water does not feel metallic (it also has the effect of inhibiting bacteria). However, in this state, iron does not dissolve.

However, it is normal for red scale to develop little by little from the weaker part of the acidified film. If you use the kettle for a long time, when the red scale in the kettle increases, the white scale will settle. The task of this scale is to prevent the unnecessary spread of red scale and to purify the water.