对于时尚的茶客来说,最近几年煮茶少不了铁壶,而由生铁铸造的日本老铁壶,煮出的水口感很软、甘甜。在煮茶过程中,铁壶吸收水分中的氯离子,并释放出二价铁;长期饮用可以预防贫血、补充铁质。此外,早期日本老铁壶距今已有数百年之久,非常具有收藏价值。 For trendy tea-makers, in recent years, there has never been a shortage of tea pots, while Japanese old iron pots made of cast iron have a soft, sweet mouth. In the process of brewing tea, iron pot absorb moisture in the chloride ion and release of ferrous iron; long-term drinking can prevent anemia, add iron. In addition, the early Japanese iron pot has been hundreds of years ago, very collectible.