This is a question raised by Tao you, which is exactly what I want to ask.
It is said that the purpose of using tofu is to “lower the fire” of the teapot, which is a new saying. The teapot made by high temperature has a certain degree of “fire”, which has a certain common sense. But even if there is fire, boiling water and tea are enough to remove the “fire”.
The main purpose of sugarcane is to increase the sweetness of tea soup in the process of making tea later. People say that not bitter or astringent is not tea, tea, taste is a real taste. Whether it is bitter, astringent or sweet, it should be the taste of tea itself, rather than artificially increasing the sweetness of tea by using sugarcane when opening the pot. Really, it’s a bit of putting the cart before the horse.
If there is a problem with the raw material itself, no matter what method is used, the harmfulness of the raw material will not be changed, so it is better not to use it. If the raw materials are natural and healthy, my suggestions are:
The first step is to clean the inside and outside of the teapot with clear water; the second step is to cook in boiling water for about half an hour. During the cooking process, you can put in a little tea that you are going to use for brewing; the third step is to clean the inside and outside of the teapot with water after cooking, and then use it to make tea.
The most important thing for a pot with natural and healthy raw materials is its inherent purity. Therefore, there is no need to change its purity artificially through sugarcane and tofu, which will be counterproductive.
Imagine, a raw material pure tea, because the tea set added sugar cane or bean curd and lost its original tea flavor, this itself is a kind of gain and loss.