GB2478621A

GB2478621A - Pot for evenly brewed tea or coffee

Info

Publication number: GB2478621A
Application number: GB1101221A
Authority: GB
Inventors: Martin Brennan
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-03-10
Filing date: 2011-01-25
Publication date: 2011-09-14
Anticipated expiration: 2031-01-25
Also published as: GB201101221D0; IE20100144A1; IE86142B1; GB2478621B

Abstract

A teapot or coffeepot comprises two chambers, a primary chamber 1 for teabags and hot water and a secondary chamber 2 with hot water only, divided by a sloped wall 3 between the chambers. To pour tea in use the user lifts the teapot at an angle so as to cause tea to flow out of the spout. The lifting and pouring action also causes water to be simultaneously poured from the secondary chamber over the top 4 of the sloped divider, into the primary chamber. This improves the consistency of the tea strength by diluting the tea remaining in the primary chamber and thus preventing it becoming too strong for subsequent consumption. In use, the pot is also suitable for brewing coffee and other similar beverages.

Description

POT FOR EVE LV BREWED TEA;U)FEEE

FIELD OTT INVENTION

me pre.sciu iuvenxiou relates to a teapot design that unpmoves the consistency of tea srOuiLttl'h Equark. the invoirtion relates to a pot fbi cottee o.r other becer, t)rewed in a similar way.

BACKGROIJND

Whe:n tea is eli a cwrventton1 one ehaumer teapre.. the tea. rOOtlilues to brew. This results hi the the. our of tea becoinins stronger over time. U lien water needs to be added to \seaken the tea to satist\ the taste of the t.ser. is

SI \lI \9 \l Dl IN\ NHON overCome this. thr present invention proposes the desian of an additional e.hat-nber with P ki Ouls o 0 iot ii I s. s<ni Ii th is. i, Ok fit, diid dii 01 I lfl ci\ 0 \ptn,n c,5iL OUts. Otrg kia al'flht) d ihu' U iii' istil hot water only. For tea to be poured. the user must lift the teapot at an angle to cause the lh rio ih \O 11 1 L Ni ttitnu 0 i oi U' t i o dir k\Ci t 11 \, tlo,i eat.tses hot water to be shun] taneoust poured liOiil the seeondart water ehambea into the primers tea chamber. 1 his u.npro us the eoussienev ot the tea snenath by diluting the ira 2:5 remaining in the tea only chamber and thus preventin it becoming too strona for subseqtictit e.onsunmto.n,

ADVANTAGES

lea poure cI from the teapot wit! be a more consistent strength led the period of t�^nie the iCLf'Ot is used.

the Ire! ul:e.afteine intake CTIO hi: more reguhitc.d.

The tnvention.s mexpensive to nran.ulaetuie.

A smaller volume tea onE seetn means less tea is needed pe put.

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Edsures 2 and 3 show thither nlustrauons of a two chambered teapot. Hgorc 2 ShOSIS U <ptct wnimr a teapot. this iUhtsirates the. basic prembie of a Iwo china her tenixa. Figure 3 2 idsows a erOpect.ive draheug of a two chamber telOOt.

lu [i ues 4c acid 4h. tre 4a:N \kcc11 (HeLl 7 ildii1j.' Iiia lucia a lalaCI' (LaCot do the tea is called loam Ole tee. CIUWIbCa' I into the cup c, 05101 15 atIoi;latiCLd 1C:: ill.101111;o.tel (doIiIItwi I 1100 he tea lIalaber I. I 1501111 *I1c ft ws a It sleond cup utica S behOl PiLot. fk\ the lea c\pv1. horn be..a CilLIlilbel i iltic: the Cup s me n: aui cinaneath pm irth1: from the a ater Pta ni-cer 2 imc-c tic lea chtallller I Referring to figures 5 and Pa. The slope of the chamber wal 3 dictates the rate of flow of nter tram the hot a ater chamber 2 into the tea chamber I. [he slope of the chamber aaJi 3 (0th tIe the SalilcI as the 51011e 01 the iront thee 9 ol the pot as per uguot a. or the slone of the chamber wail 3 can be different IC) the iront thee 9 as per Figure (as.

As the tea in the tea chamber I becomes stronger over time it may be more suitable to hai,c an increased flow o(wateT into the tea chamber 1 from the hut water chamber 2. This can be accomplished as per Figure 6a by designed the slope of waIl 3 such as to increase the S flow rate from the water only chamber 2 into tea chamber 1 as the pot is emptied. Figure 6b shows a top view of Fig 6a without the lid in place.

As can be seen from the pots in Figures ito 6. the wall slope ttnd size of the chambers can be varied in as nttmberutways. I lie slope of the will 3 will control the rate of how and hence the rate of dilution. The sl,e of the ater chamber 2 needs in be such that the amount of vater containing within is suflicient to prswide the amount of dihition re4uircd in chamber I. The chamber size and v.411 size/slope can be uptimised by an individual/company experienced in the tca'beverage industry by identifying consumer drinking LtLhits/profrrences and tbus calculating the required dilution.

Claims

CLAiMS I. A container such as a tea pot that is divided into two chanthers. a primary chamber for tea (hot waWr 4 tea leavesl,ags) and a secondary chamber for hot water with a common waIl between them that allows, an amount of water to flow from the secondary water only chambcr into the tea chamber4 t hen the teapot iR sloped at an angle Ic. during the time in cklich the tea is hems poured from the pot.
2. A container according to claim I vhere caid wall is sloped in such a ay as to control thc flow of water from water only chamber into the tea chamber.
3. A cuntainer according to claim I where said container could alternatively have inorc than.me hot water chamber.
4. A container according to claim I whcrc said container could be a container used to [new any beverage in a similar way U. tea e.g Coffee.S it container according to claim 2 where said wall can he doped in web a wty as to increase the flow of vister from the water only chamber into the tea chanter as the tea chamher is emptied.