Japanese scientists have discovered a connection between the color of the cup and the benefits of tea

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When choosing dishes for dinner or tea drinking, most people rely on the aesthetic qualities of the devices. It turned out that the glaze of ceramic cups can affect the preservation of useful elements in tea. This discovery was made by scientists from the Nagoya Institute of Technology.

A study that examined the four most popular types of Japanese glaze. They are based on oxides of silicon, aluminum, sodium, calcium and metals, which give the dishes texture and color.

For example, copper oxides in Oribe glaze give the cups a bright green color, Namako glaze with cobalt oxide gives a blue tint, iron oxide in Irabo glaze makes the dishes orange, and Toumei glaze with a high titanium content is responsible for the transparency of the coating.

It turned out that solutions mixed with Oribe, Namako and Irabo types contain fewer antioxidants compared to a teapot with Toumei glaze. Experts believe that in order to preserve the beneficial components of tea, it is necessary to brew the drink in such dishes.