I found some tea lovers who like to use iron pots to boil water or make tea. Some people only know it, but don’t know why! Some are just fascinated by the appearance of the iron kettle, especially the famous and exquisite Japanese iron kettle, and some are just following the trend...
Soon after I first started to learn about tea, a Shanghai friend gave me an iron kettle, and in a short time I was attracted by the quaint taste. But I don’t know the benefits of using it. The iron kettle is too heavy and I will be very tired after making tea for a day, so I use it as a decoration for my friends and me to appreciate. Until 2 months later, I went to Guangzhou to participate in the Tea Expo. I stopped by the Fangcun Tea Ware Market. There I came across Taiwan Henglian iron pots. There were so many styles. I was fascinated again, so I brought a few back (sorry, I didn’t keep them. live). It just so happened that with the gradual understanding of tea ceremony and tea art and tea knowledge, I gradually learned that the benefits of making tea in this iron pot are really great and wonderful!
First of all, the beauty of iron kettles is that they can fully improve the water quality and enhance the mellowness and feeling of tasting tea.
1. Mountain spring water effect: The mountain spring water is filtered through the sandstone layer under the mountain forest. It contains trace minerals, especially iron ions and very few chlorides. The water quality is sweet and it is the most ideal water for making tea. Iron kettles can release trace amounts of iron ions and can absorb chloride ions in the water. The water boiled in iron kettles has the same effect as mountain spring water.
2. Effect on water temperature: Iron kettle can increase boiling point. When making tea, it’s better to make the water just boil and bubble; make tea with this kind of water, and the tea soup has a good fragrance; if it is boiled many times, the gas (especially carbon dioxide) dissolved in the water is constantly removed, making the water "old" and the tea leaves The fresh and refreshing taste of tea is much inferior; water that does not boil enough is called "soft" and is not suitable for making tea. Too low temperature is not conducive to the leaching of ingredients in tea; iron pots and "soaking" are common Compared with the kettle, the heat conduction is more uniform. The bottom and surrounding areas of the water are heated when heating, so the temperature can be increased in an all-round way and reach a real boiling. The general "soaking" boiling water does not reach 100°; When we brew high-scented teas such as "Tieguanyin" and Pu'er old tea, the water temperature must be high, and "hand-made" boiling water will make the quality of the tea inferior and fail to achieve the full effect of tea tasting. The ultimate enjoyment; if you want to be good at your work, you must first sharpen your tools-iron pots are the tools for boiling water.
Secondly, from the six elements of tea ceremony aesthetics: the beauty of tea, the beauty of water, the beauty of the environment, the beauty of people, and the beauty of art. People are pleasing to the eye; the tea ceremony is realized in the process of making tea and tasting tea. If the process does not have a certain sense of beauty and can not give people a beautiful enjoyment, then there is no understanding of the tea ceremony; the relationship between tea utensils and tea is related to The relationship between water and tea is very close. The quality and beauty of tea sets also affect the quality of tea soup and the mood of tea tasters. The ancients said that "ware is the father of tea, and water is the mother of tea"; therefore, tea sets are It constitutes a major element of the aesthetics of Chinese tea ceremony; when we make tea on the tea table, everyone would prefer to look at a tasteful iron pot instead of a perfunctory and convenient "soaking"!
Finally, people drink tea to quench their thirst and to drink more healthily. All tea contains tannic acid, also known as tannin or tea tannin, which is the most important substance that hurts the body in strong tea; tannic acid can hinder the body's absorption of iron! Black tea contains about 5% of tannic acid, and green tea contains about 10%. When the human body drinks a lot of tea, the combination of tannic acid and iron will be active, which will hinder and affect the body's absorption of iron, making the human body appear as iron-deficiency anemia; iron is a hematopoietic element, and adults need 0.8-1.5 per day. Milligrams of iron; if we use a cast iron kettle to boil water or tea, pig iron will release rich divalent iron ions when the water boils, which can supplement the iron needed by the human body; ordinary people take trivalent iron from food, the human body It can only absorb four to five percent, while the human body can absorb about 15% of ferrous ions, so this is very important! Now that we know that drinking tea is good for health, why can't we do things better?
Finally, I want to talk about the maintenance and use of iron pots: ironware will become brighter after long-term use, and it will be easier to clean; the exterior can be wiped with a dry cloth frequently, so that the luster of the iron will gradually show up. Pu'er, like Pu'er, can be raised by life; after use, it must be kept dry to avoid heating the pot with cold water and falling from high places. At the same time, be careful not to dry the pot without water.
