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The pebbled black or dark brown surface is the main, unique characteristic of the cast iron kettle or tea pot and is the style that most of us are most familiar with. In the olden days, these utensils used to be a lot bigger and bulkier. However, as time went by, the design became more compact and sleek - and much lighter - after all, they are made of iron and the bigger the tea pot the heavier it is! People tired of kettles weighing five pounds or more and designers accommodated them by creating smaller, lighter versions.
These classic cast iron teapots are handcrafted and coated with enamel in the interior for ease of cleaning, and general texture. Using cast iron teapot to boil water can increase the temperature of the water, and it can softened water to make the water tasted sweet and smooth, and more effective in brewing a good tea, especially for the old bubble tea and pu'er tea.
1.Please put the tea leaves and water into the iron kettle and then boiling it for about 10 minutes when first use of iron teapot. So the tannin contained in the tea and iron dissolved from the teapot will passivate a tannin iron epithelium in the surface of teapot, which can prevent the rust. Pour out the boiled water, repeat 2-3 times, until the water become transparent and clear.
2. It is recommended to use the new buying teapot every day when you are going to start to use it, so that incrustation can be quickly stuck.
3. Under the condition of high temperature of the teapot body, it is not allowed to add cold water at once so as to avoid affecting the thermal insulation effect
4. After each or daily use, Take the teapot on a stove to make it fully evaporate the water inside the kettle after each or daily use, and then dry it with a soft cloth, and do not let water stay in the teapot overnight.
5. Put the used newspaper or charcoal into the teapot to keep dry if you don't use it for a long time.