CN111511256A

CN111511256A - Brewing tool set with pressure adjusting function

Info

Publication number: CN111511256A
Application number: CN201980006620.7A
Authority: CN
Inventors: 李玉明
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-10-26
Filing date: 2019-08-06
Publication date: 2020-08-07
Anticipated expiration: 2039-08-06
Also published as: WO2020087095A1; CN111511256B

Abstract

The invention relates to a brewing tool set with a pressure adjusting function, which comprises a preparation unit and a brewing unit, wherein the brewing unit consists of two filter assemblies: press filters and tea presses that help to maintain heat and maintain the infused tea at a consistent temperature while the tea aroma continues to be released sufficiently for each brew. Thanks to this process, the tea flavor and taste remains the same as the brewed tea. The tea filter kit is made of porcelain, which complies with the safety and hygiene standards of the brewing kit.

Description

Brewing tool set with pressure adjusting function

Technical Field

The present invention relates to a kit for brewing beverages, also known as a tea-by-porcelain filter kit.

Background

For a long time, traditional brewing methods have been applied to the production and drinking of tea, substantially comprising the following steps: adding dried tea leaves to a teapot made of porcelain or aluminum or plastic, pouring boiling water, and waiting for the tea extract to be released. This method presents some drawbacks:

first, the tea fluid gradually reduces its temperature: initially, the tea water is very hot, followed by rapid cooling, which results in loss of the true palatable flavor of the tea.

Second, brewing dry tea leaves with an invariant amount of hot water in a teapot for variable lengths of brewing time can cause beverage volume and strength to be affected over time.

Third, the built-in strainer inside the traditional teapot does not completely prevent tiny pieces and pieces of tea from spilling into the cup, which results in residues on the bottom after drinking.

Fourth, the traditional method is only suitable for brewing no more than three (03) times.

Finally, for the traditional method, the tea essence bloom in the first brewing has been mostly extracted. If boiling water is poured continuously at the next infusion, the essence will reduce or easily become a pungent bitter taste, which reduces palatability over time.

Disclosure of Invention

The present invention has been made to overcome such drawbacks. The aim of the invention is to propose a kit for brewing a beverage, comprising

1. A preparation unit consisting of a pot and a burner (heater)

The kettle is made of fine porcelain, able to sense infrared radiation to heat the water uniformly, and to keep the temperature of the water stable better than a kettle made of metal or glass material, which would allow the bottom of the kettle to be heated higher than the other parts.

The burner is also made of porcelain and is provided with a separate candle/wick to maintain the heat in the pot at 85-87 deg.c

2. The brewing unit consists of a saucer, a teacup crosspiece, a filtering cavity, a tea pressing device, a filter pressing device and a top cover.

There are two filter assemblies:

one is the chamber for brewing the tea and containing the water and its contents, with several holes of complex design to ensure tea infusion.

The other is a teacup ledge with a different distribution of drip holes to prevent the tea grounds from flowing through. The beverage then acquires a true tea-like colour, without the residue in the cup.

Calculate the reduction in time for boiling water to completely infuse the tea leaves through these units by about 53 seconds to one minute.

The press filter and the tea press are able to maintain the temperature for infusion and pressing of the tea leaves, respectively, for a better extraction of the essence. The heat from the boiling water is then absorbed into the tea press and continuously redistributed to stabilize the temperature of the entire assembly. This is why each brew remains the same taste as the first brew.

The cap fits tightly into the chamber trapping heat inside. Boiling water remains hot for up to 30 minutes. Thus, the tea aroma is retained inside the chamber throughout the brewing process.

After steeping the tea leaves, boiling water will flow into the cup just below, which keeps the tea leaves dry and avoids that the tea essence bloom releases a more pungent taste.

The tea filter kit is made entirely of porcelain to comply with the safety standards of the brewing kit, which stipulate that no toxic or aroma contamination must be generated in hot water, and that tea aroma is better retained than tools of other materials, such as metal, plastic, etc.

Drawings

The invention will be explained in detail using examples and demonstrations with reference to the following drawings:

FIG. 1 is a general side view of a tea filter kit;

FIG. 2 is a general side view of a level cell;

figures 3a, 3b and 3c are side, top and bottom views, respectively, of a crosspiece of a cup;

fig. 4a and 4b are side and top views, respectively, of a filter chamber.

FIGS. 5a and 5b are side and bottom views, respectively, of a filter press;

fig. 6a and 6b are a side view and a top view, respectively, of the tea press;

figures 7a, 7b and 7c are side, top and bottom views, respectively, of the top cover;

fig. 8 is an enlarged partial side view of part I showing the gap k between the bottom of the chamber 4 and the cup rail 3;

fig. 9 is a partial enlarged side view of part II showing the steam distribution groove 45 on the chamber 4;

FIG. 10 is an enlarged side view of a portion of steam distribution groove 34 and anti-slip groove 35 on cup rail 3;

fig. 11 is an enlarged partial side view of part IV showing steam distribution grooves 72 and skids 73 on top cover 7.

Detailed Description

The invention will be explained in detail using a priority order with reference to the accompanying drawings:

fig. 1 shows an assembly of a saucer 1, a cup 2 on the saucer 1, a crosspiece 3 on the cup 2, a chamber 4 on the crosspiece 3, a press filter 6 inside the chamber 4, a support base 61 located near the bottom of the chamber 4, a tea press 5 inside the chamber 4, with a hole 51 engaging a shaft 62 of the press filter 6, the press filter 6 and a top cover 7; the teacup rail 3 is designed to filter out the small tea grounds left by the chamber, and the filter chamber 4 gives the brewing space and regulates the amount of water. When in use, the tea leaves 8 are located between the filter press 6 and the tea press 5, in other words, above the support base 61 of the filter press and below the tea press 5.

Figure 2 shows the structure of a level cell comprising a pot 10, the bottom of which is located on the top aperture 92 of the burner 9, the two sides of the burner 9 being symmetrically engraved with two smaller apertures 91 for viewing and changing the candle and allowing sufficient air flow for combustion. Alternatively, the burner 9 also contains shutters (not shown in the drawings) to regulate the air flow to the candle, thus adjusting the heat for the jug. The shape and cross-sectional area of each orifice 91 is adapted to the size of the tea candle and the use of clamps to replace the candles.

Fig. 3 shows the structure of the crosspiece of the teacup, fig. 3.a) is a side view, fig. 3.b) is a top view, fig. 3.c) is a bottom view, the crosspiece of the teacup 3 has the shape of a flat-bottomed disc, and several holes 31 are distributed in an equally spaced and symmetrical manner towards the central side of the crosspiece bottom 39, the function of said holes being to sift tea residues and grounds from the first filtration of the chamber, the crosspiece outer rim 30 having a wider diameter than the teacup rim 2, preferably the outer rim 30 being a smaller teacup rim 2, making the installation easy and not easy to slide, three protruding notches 33 are symmetrically arranged on the lower side of the bottom 39, they will form small gaps when the chamber is placed on the crosspiece, three small ridges 34 are arranged on the lower side of the crosspiece outer rim 30, when the crosspiece is placed on the teacup 2, the part of the ridges 34 will be the inside of the teacup and the rest remains outside, which helps to equalize the pressure in the cup, and prevents unwanted "boiling over" if the ridges 34 are too wide ", the heat will escape, and reduce the temperature over time because of the crosspiece is vaporized, the ideal, should each crosspiece be a lower surface of a smaller height of the crosspiece, if these ridges 36 mm, the lower edge 35, the grooves 36 mm should be located on the lower side of the chamber, the lower side of the chamber, the lower side of the same, the lower side of the same, the same height of the same.

Fig. 4 shows the structure of the chamber 4, fig. 4a) is a side view and fig. 4b) is a top view, the chamber 4 has its bottom 41 with a flat underside on which holes 42 are placed to screen tea grounds for the first time, the concave rim 44 and the bottom part 41 are shaped and dimensioned D1 and l1 to fit the dimensions D1 and L1 of the crosspiece 3, with the bottom part 41 of the chamber 4 fitting exactly into the inner rim of the crosspiece 3, the width D1 should be 3mm to 5mm smaller than D1, the gap k, where k is L1-l 1-1.5mm, reducing the pressure of boiling water dripping from the chamber to the crosspiece and thus escaping to the outside, then adjusting the pressure so that the water drips steadily, three ridges 45 placed symmetrically on the surface of the concave rim 44 to form a gap between the underside of the chamber bottom 41 and the top side 39 of the crosspiece 3, the ridges 45 are created to reduce the pressure of boiling water escaping from the chamber and fine adjustment is made to obtain a steady flow of the crosspiece, the three ridges 45 are placed symmetrically to keep the flow of the tea leaves slightly horizontal, the pressure of the tea cup 4 is designed to be slightly horizontal, the size of 0.8mm, and the tea leaves are easily pressed to be a little.

Fig. 5 shows the structure of the filter press 6, fig. 5a) being a side view thereof and fig. 5b) being a bottom view thereof. Referring to these figures, the filter press has the symmetrical shape of an engine valve, with the concave side of the support base 61 leaving the cavity 63 and the gap 14 for regulating the water quantity before the first filtration sliding through the hole 42. The shaft 62 of the press has a smaller diameter D2 corresponding to the hole D2 of the tea press 5. The function of this shaft is to guide the tea presser 5 to slide and apply pressure to the tea leaves below.

Fig. 6 shows the structure of the tea press 5, fig. 6a) being a side view thereof and fig. 6b) being a bottom view thereof. Referring to these drawings, the tea press 5 has a circular ring shape with a hole 51 in the center. The diameter D2 of the hole 51 is 1mm to 2mm larger than the diameter D2 of the shaft of the filter press, and the outer diameter D3 is smaller than the inner diameter D3 (the smallest diameter) of the inner wall 43 of the chamber 4. The purpose of these dimensions is to allow the tea press to slide up and down along the axis 62 of the filter chamber 4.

FIG. 7 shows the structure of the top cover 7, FIG. 7a) is its side view, and FIG. 7b) is its bottom view, referring to these figures, the top cover 7 is designed with a top cover edge 70 and a top cover underside 71 that curve upward so that the top cover can cover most of the rim of the cup 4. the diameter D5 of the top cover edge is 10mm to 15mm wider than the cup rim 4. the surface of the top cover underside faces the top cover tip 74, the diameter D4 of the top cover underside 71 is 4mm to 6mm smaller than the diameter D4 of the cup interior rim. the underside 71 has three shallow notches 72 positioned centripetally, one end of the notches being inside the cup interior rim and the other end being outside when the top cover 7 is placed over the chamber 4. this design is to balance the pressure build up in the cup and prevent "billowing". if the notches are too wide, the temperature will drop rapidly. the ideal dimensions of each notch are 9mm length, 2mm width and 0.8mm depth. the ridge tip 74 is elongated, which helps to stabilize and enhance grip distance L should be placed between the top cover 7mm and the ridge 73, which is more fragile to be more tightly rubbed with the top cover 70 and the top cover 73.

Principle of operation

Tea manufacture with the porcelain tea filter set simulated the permeation process as described below:

-step 1: dry tea leaves are added to the chamber followed by addition of boiling water from the level unit until the chamber is full. After a while, the water inside the chamber will leak through the holes and flush the tea leaves. The press and tea press then absorb and redistribute the temperature from the water to the tea leaves for brewing. The rinse water for this step should be discarded.

-step 2: after steeping the tea leaves (as in step 1), the user simply pours boiling water from the heated teapot into the chamber whenever she/he needs to brew a new cup of tea. Thus, during the process of pouring water into the chamber and through the crosspiece, the previously soaked tea extract bloom will be rinsed.

-step 3: from the next brew (which is a repetition of the process from step 2), the tea essence will be washed away and ready for the next brew. The brewing time of the tea leaves in the chamber may vary, from 5 minutes up to 30 minutes (as each brew should be 10 to 20 minutes apart), depending on the degree to which the user likes the taste of the tea. Since the tea press is able to retain the heat from the previous brew, the tea leaves in the chamber are always maintained at a moderately high temperature, the tea essence is extracted faster for the next brew, and the tea aroma remains the same.

Aesthetic property

All details of the tea filter kit are made of porcelain and decorated with fine glaze and tea-like popular colors.

Maintainability: the tea filter kit has the following convenient properties:

the chamber uses various types of tea: dry tea leaves, fresh leaves, tea bags, and the like.

The brewing of tea at a preferred temperature over time, compared to traditional brewing methods, is due to the tea press keeping the brewing hot and flavoursome throughout the process.

The filter kit is designed with a cap to retain the tea aroma during brewing. The top cover also acts as a lid for resting the filter chamber when brewing is complete or waiting for the next brewing. This cover 7 can be used to cover the cup bottom 2 by placing the cover in an upper position on the open rim of the jamb 9, when it is cold and needs to be heated with candles from the jamb 9, and then put on the cup.

In terms of design, the overall structure of the tea set has a high aesthetic value according to the tea party, who enjoys their own preparation and control of the tea quality.

The shape and structure of each detail has the highest level of convenience for packaging or suitcases. The time for drinking tea becomes more convenient when needed.

Simple brewing steps do not require complex ingredients and are readily understood by tea enthusiasts from all industries.

Examples of solutions

-step 1: 8g of dry tea leaves were added to the chamber and boiling water was poured from the level unit until the chamber was full. In about 50 to 55 seconds, the water in the chamber leaks completely through the tea leaves to infuse the tea leaves. The press and tea maker absorb and redistribute the temperature to brew the tea leaves. The water used to steep the tea leaves is then discarded.

-step 2: after 5 minutes of tea infusion (as in step 1), the user simply pours boiling water from the heated teapot into the chamber whenever she/he needs to brew a new cup of tea. From this step, the previously soaked tea extract bloom will be rinsed during the process of pouring water into the chamber and through the crosspiece.

Claims

1. A brewing tool set with a pressure adjusting function comprises a preparation unit and a brewing unit, and is characterized in that:

the preparation unit consists of a kettle and a furnace end (heater);

the kettle (10) is made of fine porcelain, can sense infrared radiation to uniformly heat water, and can better keep the temperature of water stable than a kettle made of metal or glass material, and the kettle made of metal or glass material can heat the bottom of the kettle higher than other parts;

the burner (9) is also made of porcelain and is provided with individual tea candles to maintain the heat in the kettle between 85 ℃ and 87 ℃; the bottom of the pot (10) is located on the rim (92) of the burner (9), both sides of the burner are designed with two symmetrical apertures (91) for viewing and changing the candle and allowing sufficient air flow to burn the candle;

the brewing unit consists of: a saucer (1), a cup (2) on the saucer (1), a crosspiece (3) on the cup (2), a filtration chamber (4) on the crosspiece (3), a press filter (6) inside the chamber (4) with a support base (61) located near the bottom of the chamber (4), a press filter (5) inside the chamber (4) with a hole (51) sliding along the axis (62) of the press filter (6), the press filter (6) and a top cover (7); the teacup rail (3) is designed to filter the small tea grounds left by the chamber, and the filter chamber (4) is used for brewing and regulating the water quantity as follows:

said cup crosspiece (3) has the shape of a flat-bottomed disc, whereas several holes (31) are distributed in an equally spaced and symmetrical manner towards the central side of the crosspiece bottom (39), the role of said holes being to sift the tea residues and grounds from the first filtration of said chamber, the crosspiece outer rim (30) having a wider diameter (D6) than the cup rim (2), the crosspiece inner rim diameter (D7) being smaller than said cup rim (2), which enables said crosspiece bottom (39) to fit exactly in said cup rim (2); the bottom (39) has three projecting notches (33) preventing the bottom (3) from directly facing the base; the lower side (30) of the outer rim is designed with three centripetal ridges (34), part of which (34) will be inside the cup and the rest outside when the crosspiece is placed on the cup (2), which helps ventilation, balances the pressure in the cup and prevents unwanted "boiling"; the edges of the rail outer edges (30) are configured with slightly downwardly projecting lines (36) for better grip; in addition to this, the raised line (36) helps to block water (if present) from escaping from the chamber to the underside of the ledge or the cup (2); the upper surface of the outer edge (30) of the crosspiece is carved with concentric circles (35) for anti-skidding and better holding function; these circles also prevent boiling water (if present) from escaping from the contact surfaces of the chamber and the crosspiece;

the bottom (41) of the chamber (4) has a flat underside (41) on which holes (42) are placed to screen the tea grounds for the first time, a concave edge (44) and bottom part (41) shaped and dimensioned (D1) and (l1) to fit the dimensions (D1) and (L1) of the crosspiece (3), wherein the bottom part (41) of the chamber (4) fits exactly into the inner rim of the crosspiece (3), three ridges (45) placed symmetrically on the surface of the concave edge (44) to form a gap between the underside of the chamber bottom (41) and the top side (39) of the crosspiece (3);

the filter press (6) has the symmetrical shape of an engine valve, with a concave side of the support base (61) leaving a cavity (63) and a gap (14) for regulating the amount of water before the first filtration sliding through the hole (42); the shaft (62) of the filter press has a smaller diameter (D2) corresponding to the hole (D2) of the tea press (5); the function of the shaft is to guide the tea pressing device (5) to slide and apply pressure to the tea below;

the tea pressing device (5) is in a ring shape and is provided with a hole (51) in the center; the diameter (D2) of the hole (51) is 1mm to 2mm larger than the diameter (D2) of the shaft of the filter press, and the outer diameter (D3) is smaller than the inner diameter (D3) (minimum diameter) of the inner wall (43) of the chamber (4);

the cover (7) is designed with a cover edge (70) and a cover underside (71) which are bent upwards such that the cover can cover a substantial part of the rim of the cup (4); said lower side (71) having three shallow notches (72) positioned centripetally, one end of said notches being inside the inner rim of the cup and the other end being outside when the lid (7) is seated on the chamber (4); this design is to balance the pressure build up in the cup and prevent unwanted "billowing"; the ridge tips (74) are elongated, which helps to stabilize and enhance the grip of the cap (7) when it is placed over the ledge (4); the top of the outer rim (70) is designed with concentric ridges (73) which function like the ridges (35) and (73), increasing friction to achieve a tighter grip of the overcap (7).

2. A set of brewing tools according to claim 1, characterised in that the burner (9) comprises a shutter to regulate the air flow to burn the candle, thus adjusting the heat for the pot.

3.A set of brewing tools according to any one of claims 1-2, wherein the cup rail (3) comprises an outer rim (30) having a diameter (d7) that is about 5mm smaller than the cup rim (2); the intent of this design is easy installation and a structure that is stable once installed without shifting or creating insecurity.

4. A set of brewing tools according to any one of claims 1-3, wherein the ledge (3) comprises a ridge (34) having dimensions of 9mm (L) x 2mm (w) x0.8mm (d).

5. The kit of brewing tools of any one of claims 1-4, wherein L3 is wider than 5 mm.

6. A set of brewing tools according to any one of claims 1-5, wherein the concentric ridges (35) are 0.5mm to 1mm deep.

7. A set of brewing tools according to any of claims 1-6, wherein the dimension (D1) is 3mm to 5mm smaller than the dimension (D1) and the gap (k) is L1-l 1-1-1.5 mm.

8. The set of brewing tools according to any one of claims 1-7, wherein the ridges (45) are 7mm (L) x 2mm (w) x0.8mm (d) in size.

9. A set of brewing tools according to any one of claims 1-8, wherein the slope of the wall (43) of the chamber (4) is 5 ° to 9 ° from the vertical axis.

10. A set of brewing tools according to any one of claims 1-9, wherein the diameter (D2) of the aperture (51) of the tea press (5) is 1mm to 2mm wider than the diameter (D2).

11. A brewing tool set according to any one of claims 1-10, wherein the top cover (7) has an outer rim (70) with a diameter (D5) about 10-15 mm wider than the diameter of the rim of the cup (4), a diameter (D4) of the underside (71) 4-6 mm smaller than the diameter of the chamber (D4), and the dimensions of the ridge (72) are 9mm (L) x 2mm (w) x0.8mm (D).

12. A set of brewing tools according to any one of claims 1-11, wherein the height (L5) of the notches (74) of the top cover (7) is in the range from 7mm to 10 mm.