Effect of teapot materials on the chemical composition of oolong tea infusions.
Zih-Hui LiaoYing-Jie ChenJason Tze-Cheng TzenPing-Chung KuoMaw-Rong LeeFu-Der MaiTirawat RairatChi-Chung ChouPublished in: Journal of the science of food and agriculture (2017)
Based on the overall chemical composition of the tea infusion, Yixing clay pots (Zisha and Zhuni) produce tea infusions that are presumably less bitter and more fragrant and tend to contain more healthful compounds than tea infusions from other pots. The results could partially explain why Yixing clay pots are among the most popular teapots. The beneficial effects of long-term repeated use of these teapots warrants further study. © 2017 Society of Chemical Industry.
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