How about making tea in a cup of 304 stainless steel?

You can't use 304 stainless steel cups for a long time to make tea, and it doesn't matter if you use a stainless steel cup to make tea for a long time, the tea leaves will corrode the inner wall of the stainless steel cup, and harmful substances will enter the water after the outermost layer is corroded.

304 stainless steel is food grade stainless steel and can be used to hold tea. For example, many of the inner liners of common thermos cups are made of 304 stainless steel. As for the effect of making tea, it is a matter of opinion.

Because stainless steel is a kind of alloy steel, in reality there are many stainless steels that do not belong to the sanitary level, that is, can not be directly in contact with the human body, in addition to stainless steel contains a lot of elements, including sulfur and phosphorus and other harmful elements to the human body, because the environment you use to drink tea is in a high-temperature environment, a plate of ordinary stainless steel materials will produce some property changes at high temperatures, which is not good for the human body, it is recommended to use ceramic or glass cups.

304 stainless steel meets the national edible standard and can be used to make tea.

It can be used, but it doesn't taste as pure as a ceramic cup or glass.

304 generally adopts national standards, so it can be used to make tea, but when it comes to making tea, I recommend using a purple clay pot or porcelain cup, which may taste better and is rarely affected by the cup used to make tea.

Tea is the same, but drinking tea, not just tea.

When the lips touch the body of the cup when drinking tea, the stainless steel cup and the purple clay cup are different.

And then, tea scales. There will be tea dirt in the cup, but it always feels uncomfortable to form a layer in a shiny vessel like stainless steel.

Stainless steel 304 tea safe. Brewing tea in stainless steel cups does not bring harm to human health. The tea is close to neutral, and the ionic strength is also very low, which is almost not corrosive, and it is even less likely to corrode the stainless steel cup in the short term.

Although stainless steel contains chromium, the state has set strict standards for stainless steel used in catering containers, and for regular stainless steel cups, even if there is chromium precipitation when making tea, it is far from harmful to human health.

304 stainless steel.

304 stainless steel is a common material in stainless steel, with a density of g cm, and is also called 18 8 stainless steel in the industry. High temperature resistance 800, with good processing performance, high toughness characteristics, widely used in industry, furniture decoration industry and food and medical industry. The common labeling methods on the market include 06Cr19Ni10 and SUS304, of which 06Cr19Ni10 generally represents the production of national standard standards, 304 generally represents ASTM standard production, and SUS304 represents Japanese standard production.

304 is a versatile stainless steel that is widely used in equipment and parts that require good overall properties (corrosion resistance and formability). In order to maintain the corrosion resistance inherent in stainless steel, the steel must contain more than 18% chromium and more than 8% nickel.

OK.

Relevant national standards stipulate that the chromium migration of stainless steel utensils should not exceed milligrams of square decimeters, tea is only very weakly acidic, and the corrosive effect on stainless steel is much smaller, and if you want to migrate out milligrams of chromium, you also need to continuously boil and soak for at least 10 days. In addition, the corrosion resistance of stainless steel mainly depends on the content of chromium in it, and in the atmosphere or oxidizing environment, chromium can spontaneously form a thin passivation film to prevent further oxidation and corrosion.

In life, the tea will not boil in a stainless steel cup for 30 minutes, and then consider the factor of passivation film, the actual reaction speed will be slower. Therefore, as long as the stainless steel cup used is a standard product, a cup of tea should not be left for too long, and there is no need to worry about the chromium element that migrates out of the standard.

There is no 306 stainless steel, it should be 316 stainless steel, and it cannot be used to make tea.

Tea contains a lot of tannins, theophylline, aromatic oils and a variety of vitamins, and should only be brewed with about 80 degrees of water. If you use a thermos cup to make tea, so that the tea leaves are soaked in high-temperature, constant-temperature water for a long time, it is like decoction with a warm fire.

A large number of vitamins in tea are destroyed, aromatic oils are volatilized, and a large amount of tannic acid and theophylline are leached, which not only reduces the nutritional value of tea, but also makes the tea juice fragranceless, the tea taste bitter and astringent, and the harmful substances increase. In this regard, experts said that tea should not be soaked for a long time, because if the soaking time is too long, the tea may release heavy metal substances, which is harmful to health.

Yes, 306 stainless steel can be used in medical appliances, and the alkalinity of the tea and the temperature of the tea are not enough to dissolve the metal elements in the stainless steel. However, it is still recommended to use a special cup to make tea, such as a ceramic cup.

The stainless steel cup of 304 can be used to make tea. But it's still better to use glassware.

If this stainless steel cup is produced by a regular manufacturer, it should also be able to be used to make tea.