1. Eating tea eggs often will pose a threat to the human digestive system. This is because tea eggs must be filled with tea leaves and cooked repeatedly in hot water for a long time in order to have a taste. Tannic acid and alkali in tea will combine with calcium and iron in eggs during boiling.

Second, if the eggs are cooked repeatedly in the pot, it is necessary to add a lot of flavoring agents to the water, which is easy to produce nitrite and heavy metals, leading to heavy metal poisoning.

Third, many people don't understand why tea eggs can induce anemia. This is because ferrous ions in egg yolk will combine with sulfur ions in egg protein to form ferrous sulfide. This substance causes the yolk to turn green and is not easily digested. If it accumulates in the body for a long time, it will increase the risk of anemia.