The history of cast iron tea pots in Asia dates back from the time people first saw its advantages for brewing all blends of tea - including and especially medicinal ones - up to the time when the vessel became a symbol for the home in which it was used. It was considered a part of the heritage of noble Japanese families. Many teapots even had family crests embossed on them. As it turns out, the people who preferred cast iron tea pots for preparing and serving tea, had valid intuitive reasons for doing that.
The aroma and taste of the tea is intensified by cast iron tea pots
Cast iron tea pots retain the flavor of the tea that it has been used for brewing. It is an absorbent metal and the oils from the tea tend to cling to the insides of the vessel. Rather than wash off the residue with soap and water, many people prefer to just rinse the teapot. In that way the precipitated tea oils which make up the residue can flavor the following brews done in that teapot. The same residue in the inside of the pot also prevents it from rusting.
With cast iron tea pots, heat is distributed evenly
Because of the specific arrangement of molecules in iron, heat is regularly distributed throughout the surface of the metal and consequently also the liquid that is boiling in it. The result of this is that the ingredients that are being cooked or brewed are processed in an even manner and no portion is either over- or under-brewed.
The nutritive benefit of tea is enhanced by cast iron tea pots
The first cast iron tea pots were probably meant precisely for making medicinal brews. The nature of cast iron allows it to retain more heat than other materials use for tea pots. It is therefore possible to cook additives in higher temperatures in these vessels. The bark and the roots of vegetation which take considerably longer to boil and which often constitute the major ingredients of medicinal tea are best processed in cast iron tea vessels. Besides, the cast iron itself emits iron molecules into the tea, thus enhancing the nutritive content even further.
The residue in cast iron tea pots is also anti-microbial
The residue that is found inside these pots is mostly composed of tannin. Tannin, which is a substance that is found in certain plants like grapes and tea leaves, has been shown to have antibiotic properties. In addition to the medicinal properties of tannin, when medicinal herbs are brewed in cast iron tea pots, the dregs they leave behind retain their medicinal characteristics and imbue all the succeeding beverages that are brewed in those cast iron tea containers.
Modern cast iron tea pots are further enhanced by a coating of porcelain
In modern times, the practice of porcelain-coating cast iron tea pots is widely observed because of two factors. The porcelain makes beautifying the tea pot possible and secondly, the porcelain coating allows the cast iron tea pot to retain heat even longer.
It should be evident that all the benefits of drinking tea are maxed for cast iron tea pots.
Doc. No.:110-CF-ULT5-jn17xz
The aroma and taste of the tea is intensified by cast iron tea pots
Cast iron tea pots retain the flavor of the tea that it has been used for brewing. It is an absorbent metal and the oils from the tea tend to cling to the insides of the vessel. Rather than wash off the residue with soap and water, many people prefer to just rinse the teapot. In that way the precipitated tea oils which make up the residue can flavor the following brews done in that teapot. The same residue in the inside of the pot also prevents it from rusting.
With cast iron tea pots, heat is distributed evenly
Because of the specific arrangement of molecules in iron, heat is regularly distributed throughout the surface of the metal and consequently also the liquid that is boiling in it. The result of this is that the ingredients that are being cooked or brewed are processed in an even manner and no portion is either over- or under-brewed.
The nutritive benefit of tea is enhanced by cast iron tea pots
The first cast iron tea pots were probably meant precisely for making medicinal brews. The nature of cast iron allows it to retain more heat than other materials use for tea pots. It is therefore possible to cook additives in higher temperatures in these vessels. The bark and the roots of vegetation which take considerably longer to boil and which often constitute the major ingredients of medicinal tea are best processed in cast iron tea vessels. Besides, the cast iron itself emits iron molecules into the tea, thus enhancing the nutritive content even further.
The residue in cast iron tea pots is also anti-microbial
The residue that is found inside these pots is mostly composed of tannin. Tannin, which is a substance that is found in certain plants like grapes and tea leaves, has been shown to have antibiotic properties. In addition to the medicinal properties of tannin, when medicinal herbs are brewed in cast iron tea pots, the dregs they leave behind retain their medicinal characteristics and imbue all the succeeding beverages that are brewed in those cast iron tea containers.
Modern cast iron tea pots are further enhanced by a coating of porcelain
In modern times, the practice of porcelain-coating cast iron tea pots is widely observed because of two factors. The porcelain makes beautifying the tea pot possible and secondly, the porcelain coating allows the cast iron tea pot to retain heat even longer.
It should be evident that all the benefits of drinking tea are maxed for cast iron tea pots.
Doc. No.:110-CF-ULT5-jn17xz
About the Author:
Add Asian style to your team time with a cast iron teapot and yixing teapot that's both functional and decorative.
No comments:
Post a Comment