British scientists have found that using teapots to make tea can release more anti-cancer substances and have better anti-cancer effects than boiling tea.
Studies have shown that when tea is boiled in a pot for 5 minutes, the concentration of antioxidants that can absorb harmful substances in cancer reaches the highest peak. After drinking tea that has been cooked in a pot for 5 minutes for one hour, the level of antioxidants in the blood has increased by 45%. .
The study also found that tea brewing in pots for longer periods of time does not produce more beneficial ingredients, but it will decrease; if milk is added to tea, it will not affect the antioxidant composition of tea.
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