Apart from the usual amount of care that we take of our home utensils, cast iron teapots will take up your attention to ensure that you do not get an overdose of iron from the rust.

The residue protects you from the rust

Each time you brew tea in cast iron teapots, you cause a thin film of residue to form along its inner walls. This residue is mostly made up of tannates of the various amino acids (tea has all 20 of them) that are found in tea. In a word, the residue inside your tea vessel contains a great deal of tannin. Because tannin is a powerful anti-rust substance, you should allow the residue in your teapot to accumulate. In that case, rust will simply be converted into iron tannate which is seen as a black-blue precipitate on the vessel's inner wall. Obviously, the more you brew tea in a specific teapot, the more protected you are against rust. Some people recommend rubbing the inner wall with olive oil and salt. That solution is fine if you don't mind the hint of olive oil in your tea and if you can reach far enough inside your cast iron teapots to do that. Remember some of them may be flattened in structure.

Traditionally, the residue in cast iron teapots have been allowed to accumulate. This was not only to heighten the savor of the tea preparations but just as equally to minimize the appearance of rust.

Pour out the liquid after you are done

After you are through with using cast iron teapots, clean and dry them up. Cleaning will be a simple matter of pouring out the remaining contents and showering it with water inside. Then you pour out the water and invert the cast iron teapots to let the rest of the liquid drip out. After that, to accelerate the drying process, apply a warm air blower to it. Detergents and other dish-washing compounds will remove the residue that you don't want to disturb. Just as in the case of olive oil, the scents that are typically used for those cleaning agents will just as effectively be retained on the walls of your pot and may possibly destroy the taste of your future blends. All the more so because those perfumes can be very pronounced and may have been mixed with oil.

Olive oil and salt with a fine grain is used to treat rust on the outside

To clean up rusted portions of the outside of the pot, you should rub it lightly with a piece of cloth that has been treated with olive oil which was impregnated with fine-grained salt. Using coarse salt grains may scratch the surface and spoil the texture of cast iron teapots.

Or you could just purchase cast iron teapots that have been glazed with porcelain

In order to avoid the issue of anti-rust treatments completely, you should just look for cast iron teapots that have been glazed with a coat of porcelain inside and out. The porcelain lining will prevent the metal from rusting by preventing extensive contact with oxidizing substances such as water and air. Then you need not worry about rust. The same rules for cleaning apply and you should leave as much residue as possible in the tea vessel to enhance its flavor. The olive oil and fine-grained salt process can't be used on precelainized cast iron teapots
Doc. No.:110-CF-ULT5-jn17xz

Add Asian style to your team time with a cast iron teapot and yixing teapot that's both functional and decorative.

Posted under green tea

A cast iron tea pot is sometimes generically termed a 'tetsubin' teapot after the classical ironware of Japan. The basic shape of the cast iron teapot can be thought of as a two-part structure consisting of two bowls permanently welded together along their rims. The bowl on top is, of course, inverted. The hole for pouring the water in and dropping the tea ingredients is found at the top bowl and a lid is used to close it. The spout of the cast iron teapot is also found on the top bowl. The handle is typically a stiff arched structure
Also found on the upper bowl. Given this basic shape of the cast iron tea pot, you encounter many variations designed by the different manufacturers of these teapots.

The upper and lower portions of the vessel may be flattened

There is a type of cast iron tea pot that is flatter than the others. This kind of teapot looks like a flying saucer whose sides taper into a ridge. The rest of the parts; the spout and the handle, are all on the upper portion of the body of the teapot. However, in this design, the spout may be shaped with a vertically oriented base ending in an outward-oriented curve, something like the spouts of Arabian lamps. The funnel of the spout is often rounded. Occasionally you find angular funnels which can be shaped like a square or, occasionally, a triangular tube.

A saucer-type cast iron tea pot is meant for quickly brewing tea, the flatter the pot, the faster it takes to make the brew. More residues will collect along the narrow rims of the saucer-shaped tea pot. Consequently, this type of tea pot may be distinctly flavored after having been used many times. Since the aroma of tea brewed in it tends to be strong, it would be better to brew tea blends that are compatible in taste and aroma in this kind of vessel, in that way to maintain the good taste of the tea.

The spherical cast iron tea pot

There is a kettle-shaped version of the cast iron tea pot. This is different from the classic version in that it consists of a one-piece vessel that has a lid, unlike the two-piece standard types.
The spout and the handle are attached at the upper portion of the bowl. The spout is usually horizontally oriented to make pouring the tea possible without having to tilt the teapot too far and spill the liquid in the vessel in that process. This type of cast iron tea pot is preferred by medicinal brewers who need to use bard and plant roots for the mixture. The wide mouth allows for easily dropping in the ingredients as well as for turning them over in the pot to make sure all the sides as cooked properly. This type of teapot is not as recommendable for tea parties because there is greater chance of the tea spilling out while the water boils or while pouring it.

A cast iron tea pot should include a strainer for tea leaves

A strainer in your cast iron tea pot makes it convenient to use tea leaves instead of powdered tea preparations. Removing the leaves after the tea is ready becomes so easy with a strainer. At the same time, you will be able to set the tea leaves for future use in case you only half-boiled them to make weak tea. You will need to place them in a covered container and you can't wait for too long before re-using them.

If you are looking for aesthetic excellence in a cast iron tea pot, you will not be disappointed when you see the rich variety of design and color with which they are made today. The possibilities have been increased by the additional coating of glaze that many teapots have today. The glaze can be painted in diverse patterns and different hues.
Doc. No.:110-CF-ULT5-jn17xz

Add Asian style to your team time with a cast iron teapot , kyusu that's both functional and decorative.

Posted under green tea

Cho Yung tea is an wonderful, pain free method of loosing weight, cleansing your body at the same time. There are many Chinese green teas in the market that claim to do this, but these are flawed by side effects, whereas drinking Cho Yung tea does not have any notable side effects associated with it.

For a long time, people have used green tea to cure headaches and other body aches. It was used to digest the food after a heavy meal. But through thorough scientific study, it has been proven that green tea, in particular Cho Yung tea is a very formidable weight loss tool.

It increases the metabolism inside the body, permitting the body to burn fat more beneficially and successfully. There are potent anti-oxidants found in the tea that cleanse the body by getting rid of toxins and other poisons that tend to collect in the body over a number of years.

Other benefits include a reduction in cholesterol and hypertension. Regular drinking of green tea has been proven to reduce your LDL or bad cholesterol, while maintaining your HDL or good cholesterol. It is the natural ingredients in the tea that are responsible for purifying and rejuvenating the kidney, liver and heart.

This tea contains ingredients such as green tea, lotus leaf, hawthorn, cassia seed, allisma rhizome, etc. The recipe for this tea is over hundreds of years old, however, the difference is in the quality of the ingredients.

It will take roughly 2 weeks before you will notice a positive change in your weight and well being. Your skin will feel cleaner, you will have lots of surplus energy, and your bowel will function in a better manner than before.

Remember a very important thing: you must supplement drinking Cho Yung tea with daily exercises and make sure that you eat lost of raw vegetables and fruit in your diet.

If you are interested about loosing weight, Watsins Braniff has very informative articles on Chinese slimming tea , especiallyCho Yung tea and the Free 14 day trial.

Posted under green tea