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The cup changes the taste of tea

20.09.2023

Researchers from the Nagoya Institute of Technology in Japan have found that the choice of glaze on ceramic tea sets used to brew tea can have a significant impact on the taste of the drink, namely the content of catechin flavonoids.

In their study, the researchers analyzed the effects of four different types of Japanese commercial glazes - Oribe, Namako, Irabo and Tomei - on the levels of catechins, the most abundant flavonoids in green tea.

Glaze coatings, although primarily composed of minerals such as oxides of silicon, aluminum, sodium and calcium, also contain certain metal oxides that give ceramic vessels a unique appearance and texture.

For example, Oribe glaze is rich in copper (Cu) oxides and gives the ceramic a vibrant green color, while Namako glaze contains cobalt (Co) oxides, which create a deep blue hue. Irabo glaze is enriched with iron (Fe) oxides, which give the ceramic an orange tone, while Toumei glaze, on the other hand, contains large amounts of titanium (Ti), which gives the ceramic surface a translucent appearance.

To study the effect of glaze on catechins in tea, the scientists steeped green tea in ionized water at 80°C (176°F) for three minutes. After this, they removed the tea leaves from the liquid and mixed them with glaze powders, which were applied to the ceramics. The tea and glaze mixtures were then allowed to react for six hours, after which the glaze powders were removed by centrifugation and filtration.

Scientists noticed that the pure tea infusion had a bright yellow color, but after six hours of exposure it turned a shade of yellowish brown. In turn, tea infusions treated with different glazes had darker colors - black or brown. In other words, the choice of glaze significantly influenced the color change of the tea.

Moreover, the researchers also found a selective reduction in catechins depending on the type of glaze. This means that green tea brewed in a ceramic pot could turn into black tea.

Scientists have concluded that during the chemical reactions that occur when tea interacts with the glaze, chemical compounds in the glaze contribute to the oxidation of catechin molecules, which can cause the formation of harmful substances for humans. However, this effect does not pose a significant health risk if you do not drink tea from ceramic containers every day and for a long time.

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