Introduction: Scientific research indicates that drinking water contains minerals and trace harmful heavy metal ions, such as cadmium, mercury, and arsenic. When water is heated, as the temperature rises, the solubility of some calcium and magnesium ions decreases, causing the concentration of insoluble salts to continuously increase. When the water is concentrated to a certain extent, these substances precipitate out. These precipitates can enter the teacup when brewing tea. Leftover tea or tea that has been left for a long time and exposed to the air will cause the polyphenols in the tea leaves to oxidize with the metal elements in the tea scale, forming a brownish tea scale, commonly known as tea stains, which adhere to the inner wall of the cup. This tea scale contains various harmful metals such as cadmium, lead, mercury, and arsenic, making it the primary culprit for harming human health.
Using cups full of tea stains for a long time can cause cancer
Li Hongzhu, an associate professor at the Tianjin Institute of Materia Medica, once said in an interview: "Tea stains contain toxic substances such as cadmium, lead, mercury, and arsenic, as well as carcinogens such as nitrites. These substances adhere to the smooth surface of the teacup. As they enter the body through drinking tea, they enter the human digestive system and combine with proteins, fatty acids, vitamins, and other nutrients in food to form insoluble precipitates. This not only hinders the human body's absorption and digestion of these nutrients but can also damage organs such as the stomach and intestines. In addition, frequently unwashed teacups also accumulate more limescale, which contains a large amount of heavy metals and is extremely detrimental to health." At the same time, these oxides can also cause diseases and functional disorders in the nervous, digestive, urinary, and hematopoietic systems, and even lead to premature aging. In particular, arsenic and cadmium can cause cancer, fetal malformations, and other health hazards.How to completely wash off tea stains
The thicker the tea scale, the harder it is to clean, so daily cleaning and regular cleaning are equally important. Experts suggest that individuals should thoroughly clean their teaware after each cup of tea, even if no obvious tea stains are left, to prevent them from accumulating over time. (1) For tea stains that have been deposited for a long time and are difficult to clean, soak them in heated rice vinegar or baking soda overnight, then scrub them with a toothbrush to easily clean them. Note that if you are using a purple clay teapot, do not clean it this way. Purple clay teapots have pores that can absorb the minerals in the tea scale, which helps to maintain the teapot and will not cause harmful substances to "leach" into the tea water and be absorbed by the human body. (2) Put a small spoonful of orange powder or orange juice into the teacup or teapot, fill it with water, and let it sit for 2-3 hours. This will break the adhesion between the tea scale and the teaware, making it easier to remove. (3) Add water to the teapot or teapot, put in potato peels, heat and boil, then rinse after cooling. It will be very easy to clean. (4) When using a metal tea strainer, it will turn black due to tea stains. If it cannot be washed off with a mild detergent, it can be soaked in vinegar or bleach to easily remove the scale. (5) Apply edible salt to the inner surface, especially on areas with tea stains. Then scrub the teacub vigorously with a toothbrush, and finally rinse it clean with water. Experts especially remind that when removing tea stains, it is best not to use rough cleaning tools like steel wool or cleaning balls, as these tools can easily scratch the glaze on the inner wall of the teaware, making it thinner over time. This will allow future tea stains to penetrate deep into the teaware, making it extremely difficult to completely remove. It is recommended to use soft-bristled small brushes, toothbrushes, or gentle cleaning cloths.Drinking 12 grams of tea per day is most suitable
Jiang Heyuan, an associate researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, suggests that for the average person, it is appropriate to drink about 12 grams of tea per day, brewed in 3 to 4 servings. People who eat a lot of greasy food or smoke and drink heavily can appropriately increase the amount of tea used. Pregnant women, children, people with neurasthenia, and those with tachycardia should reduce their tea intake. Han Chi also reminds that with the popularity of Kung Fu tea, people are drinking "hotter and hotter" tea, which is very wrong. "People drink tea for health, but drinking hot tea increases the incidence of esophageal cancer and other cancers, which is not worth it. The best temperature for drinking tea should be around 60°C and should not exceed 70°C."In addition, you can drink different types of tea at different times of the day: drink a cup of light green tea in the morning to refresh the mind; drink jasmine tea in the morning, which is fragrant and pleasant, and can improve work efficiency; drink a cup of black tea in the afternoon to relieve fatigue and refresh the mind; in the evening, gather with friends or family, brew a pot of oolong or Pu'er for a unique experience without affecting sleep.