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Will Tea Made in the Stainless Steel Thermal Flask be Toxic? Wrong! It Just Affects the Taste!

The saying goes that tea made in a stainless steel thermal flask is poisonous because the stainless steel thermal flask produces tea stains after making tea. Many people worry that tea stains will adhere to the inner wall made of stainless steel for a long time, which will corrode the stainless steel and cause the heavy metals in the stainless steel to dissolve, and as a result users may suffer from chronic poisoning.


1. Tea made in a stainless steel thermal flask will not be poisonous


In fact, a common saying in the field of food science is "Cannot put aside the dose but talk about toxicity." In terms of tea, wolfberry, carbonated drinks, etc., although they have acidity and alkalinity, but it is very weak, so it is unlikely to produce tea stains. Even the tea has been stored in the flask for a few days, there is no need to worry about the dissolution of alloy elements for the stainless steel thermal flask that meets the standard. Even if there are a trace of alloying elements corroded and dissolved out, alloying elements such as chromium, nickel, manganese, molybdenum are all necessary trace elements for our human body, and will not affect our health.


2. Making tea in a stainless steel thermal flask will affect the taste


Although things kept the stainless steel thermal flask will not be poisoned, long-term high temperature environment may affect the nutrition and taste of some foods.


For example, making tea in a stainless steel thermal flask will affect the taste of the tea. Because tea contains tea polyphenols, tannins, aromatic substances, amino acids and multivitamins, etc., when the tea is brewed in a teapot or ordinary glass with boiling water, the active substances and aromatic substances in the tea will quickly dissolve out and thus fragrance overflows.


Using a stainless steel thermal flask to make tea will keep the environment warm, which is equivalent to continuously brewing tea with high-temperature water. Long-term high temperature will destroy the active substances and aromatic substances in the tea, so the quality of the tea soup is destroyed. As a result, the tea soup is thick and dark in color, and bitter in taste.

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