Tea stains always take a long time to wash off.
But how does it appear and what can be done to prevent the problem?
In fact, it turns out that everything is very simple. The stronger the drink, the stronger the marks from it on the white walls of the glass.
The fact is that tea leaves contain phenolic compounds called tannins, which give the strong, warming drink an astringent taste.
There are also other elements in the leaves that start a reaction when brewed.
As soon as the drink cools down, the compounds accumulate, their solubility decreases. Some of them come to the surface in the form of a light film, which can be seen if the tea has cooled down and has been sitting in the mug for a long time.
As a result, such a film ends up on the walls of the dishes, dries out, and then forms a plaque.
To forget about the unpleasant film on your dishes after drinking tea, experts recommend using reverse osmosis water.
It has been established that brewing tea with regular (non-purified) tap water produces a slightly cloudy drink with a bitter taste. In addition, its surface will inevitably have an oily, metallic film, which then settles on the walls of the cup in the form of a brown coating.
Using filtered water, you can get a more aromatic, bitter-free, perfectly transparent drink without any film on the surface or walls of the teaware.
It should be taken into account that such a coating does not affect health in any way. In this case, it is worth brewing less strong tea so that the unpleasant coating does not remain on the dishes and not spending too much time washing the cups.
