What are the harms of using an old iron kettle to make tea?

Boiling tea in an old iron kettle is a common way of boiling tea. Since the water temperature of an iron kettle is higher than that of an ordinary kettle, and it can keep warm longer, but boiling tea in an old iron kettle has both advantages and disadvantages. Generally speaking, when boiling tea in an old iron kettle, the divalent iron ions dispersed by the kettle and the tannic acid in the tea leaves will easily produce some chemical substances, which are very bad for the body.

What are the disadvantages of using an old iron kettle to make tea?

When using an iron kettle to boil tea, the tannic acid in the tea leaves and the divalent iron ions released by the iron kettle will react chemically to synthesize ferrous tannate that cannot be absorbed by the human body. Long-term drinking is not conducive to the body's absorption of iron. Moreover, boiling tea in an iron kettle will affect the taste and color of the tea.

When using an iron kettle to boil tea, the tannic acid in the tea leaves and the divalent iron ions released by the iron kettle will react chemically to synthesize ferrous tannate that cannot be absorbed by the human body. Long-term drinking is not conducive to the body's absorption of iron. Moreover, boiling tea in an iron kettle will affect the taste and color of the tea.

benefit:

1. The boiling point of water in an iron kettle is higher, 2-3 degrees higher than that of ordinary stainless steel kettles, and the heat preservation time is also longer. Using high-temperature water to make tea can stimulate and enhance the aroma of the tea. Especially for old Pu'er tea, due to the long aging time, sufficient high-temperature water must be used to fully bring out its intrinsic aroma and tea flavor.

2. Make the water softer, smoother and sweeter, which can also improve and enhance the taste of the tea.

3. Scientists have long discovered that iron is a hematopoietic element. Adults need 0.8-1.5 mg of iron per day. Severe iron deficiency will affect intellectual development. Experiments have also proved that using iron kettles, iron pots and other iron utensils for drinking water and cooking can increase iron absorption.

Unique Features

The old iron kettle can increase the water temperature and has strong heat storage capacity. Generally speaking, the temperature of boiling water in an old iron kettle can reach 97℃, or even above 100℃, which can fully soften the water quality. It is particularly suitable for brewing old tea or boiling tea, especially Pu'er tea, while the temperature of ordinary stainless steel kettle can only reach 93℃. Water boiled in an iron kettle can release divalent iron ions, forming a mountain spring effect, making the water taste thick, full and smooth. Brewing tea can effectively remove the musty smell in tea. Drinking water boiled in an iron kettle has a very good health-preserving effect. When heated, the iron kettle will release a large amount of divalent iron, which reacts with tannins, tea polyphenols, etc. in tea to supplement the iron needed by the human body.

Production process

The production process of old iron kettles is the most primitive casting method in metal processing. The material of the cast iron kettle itself is extremely chemically active. Although the manufacturers at the time had their own anti-rust treatments, after the baptism of time and usage environment, most of the old iron kettles seen today have varying degrees of rust, verdigris and various pollutants. If users and collectors want to restore its former splendor and practicality, cleaning and tidying up are absolutely necessary.

Because it uses pig iron as raw material, through the casting method, and the different artistic attainments of the makers, the unique culture of old iron kettles is formed. The casting method of old Japanese iron kettles is different from that of modern ones. The old iron kettles at that time used a lost wax technology. After each iron kettle was cast, the mold had to be broken before it could be taken out. Moreover, the old iron kettles were purely handmade, so there would never be two identical kettles. Its appearance is unique in the world. It is a rare antique that is rare in a century, and it is also a water vessel with artistic and practical value. You can use it as an everyday water boiler to maintain your health, as a work of art to appreciate, or as an antique to collect.

value

The water boiled in an old iron kettle has a very soft and sweet taste, and it is very effective for making tea. Yunnan is located in a high altitude area, and boiling water in a cast iron kettle has no effect on raising the water temperature (the boiling point of water is only related to air pressure). During the tea-brewing process, the iron kettle absorbs chloride ions in the water and releases divalent iron. Drinking it for a long time can prevent anemia and replenish iron. This is also one of the reasons why men and women in Japan live longer. Because it uses pig iron as raw material, through the casting method, and the author's artistic intention, the unique culture of old iron kettles is formed. You can use it as a daily water boiler to maintain your health, or as a work of art to appreciate, or as an antique collection. The value of an iron kettle varies greatly depending on the fame and skill of its maker. Nowadays, the reserves of old Japanese iron kettles are becoming increasingly scarce, causing their prices to soar.