Take the living porcelain tea set as an example. Living porcelain tea set can keep the color, fragrance and taste of tea for a long time. Living porcelain tea set is an excellent ceramic tea set, which is made of more than 20 kinds of mineral elements and ceramic raw materials through very complicated procedures.

Living porcelain tea set will release a kind of far infrared ray, which can change large water molecules into small water molecules, promote the absorption of water by human body and improve human immunity; Moreover, the living porcelain tea set also helps to promote human blood circulation and metabolism, thus achieving the effect of beauty and health care.

Making tea with living porcelain tea set makes the tea taste soft, smooth and sweet, and enjoys the fun and health of drinking tea. Pu 'er tea, in particular, can remove bitterness, make tea taste smooth, drink it and moisten the throat.

Regular use of live porcelain tea sets to drink tea can eliminate toxins and heavy metals in the body, promote blood circulation and help metabolism. Beauty can improve allergic skin, reduce high blood pressure, and eliminate soreness and fatigue. As we all know, ceramic tea sets can promote health, and ceramic tea sets containing rare elements have a real health care effect on drinking tea and water.

Extended data:

As the saying goes, "water is the mother of tea". In daily life, the color, taste and even health care effect of tea soup will change obviously when different water is used to brew tea.

The research shows that the color and antioxidant activity of tea soup are different after green tea is brewed with tap water, purified water and mineral water. The antioxidant capacity of tea brewed with pure water is the highest, followed by mineral water, and the tea soup is bright yellow; Tea brewed with tap water has the lowest oxidation resistance, dark yellow and slightly turbid. ?

Tap water is weakly alkaline. When green tea is brewed with tap water, the tea soup is always alkaline, which will oxidize polyphenols in tea leaves, resulting in decreased antioxidant capacity and darker color.

Although mineral water is also weakly alkaline, tea leaves will change from weakly alkaline to weakly acidic in the process of making tea, which will not cause a lot of oxidation of tea polyphenols. Pure water is weakly acidic, and the brewed tea soup has better color and stronger antioxidant capacity. Choosing weak acidic water to make tea can keep its antioxidant activity. ?

Because the common water in daily life is not alkaline, as long as a few drops of lemon juice with strong antioxidant ability are added to the water, the taste of tea soup can be adjusted to protect tea polyphenols from oxidation and make tea soup not brown for a long time. If there is no lemon juice, it is also a good choice to make tea with pure water.

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