JP2005143614A - Tea strainer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tea strainer allowing visual confirmation of the state during extraction of the tea leaves which are directly fed to a container for drinking tea such as a common teacup, free movement and simple operation by a single body and change of a shape, and facilitating the disposal of used tea leaves after the extraction, washing and keeping. <P>SOLUTION: The tea strainer has a net having a frame to be inscribed to the inner wall of the container for drinking the tea. A handle part of a length to be put over the edge of the container and of a height at least exceeding the edge of the container is provided roughly vertically in the state of placing the net at the bottom of the container. The handle part is composed of a material having rigidity and elasticity and can be plastically deformed, and the tip of the handle part is bent in a hook shape of being folded back at a prescribed position. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a tea strainer in which tea leaves are directly put in a dim sum container such as a tea cup and can be extracted and drunk easily.

In general, the following five methods are mainly used for tea.
(I) For green tea and oolong tea, etc., we used clay containers, teapots and bubble bottles (teapots without handles) for extraction, and for teas, we used teapots and meliol for extraction. After pouring hot water or water into tea leaves and extracting it, pour it into another drinking cup such as a tea cup or tea cup.
(B) Using a tea drinking container such as a tea cup, pour hot water or water into the tea leaves that have been directly poured, and then drink gently with the tea leaves submerged in the bottom of the tea drinking container.
(C) After using a tea bowl with a lid to pour hot water or water into the tea leaves that were put directly into it, slide the lid a little on the edge of the tea bowl, and there will be a gap between the drinking cup and the lid of the tea bowl body And drink from the gap, taking care not to let the tea leaves pass through the gap.
(D) As shown in the most common tea strainer in the past, using a tea strainer with a hemispherical or similar bag-shaped strainer, the tea leaves put into the strainer's bulge are placed in a tea drinking container. After being soaked in and extracted, the tea strainer is taken out of the tea container together with the tea leaves and drinks tea in the tea container.
(E) Put a tea bag in a drinking tea container, pour hot water or water to extract it, and drink it with the tea bag submerged in the bottom of the drinking tea container. Or take out the tea bag out of the drinking tea container and drink the tea in the drinking tea container.

Of these, the method (I) uses two cups, a tea bowl for extraction such as a teapot and a container dedicated to dim sum such as a tea cup, so the work of putting tea is troublesome twice. In addition, a large space is also required for the place where the container is placed, and it is not easy to use. In addition, the trouble of preparing and cleaning up the container is inevitable, and it cannot be adapted to changes in lifestyles that require simplicity. .

In addition, the method (a) takes time to process the tea leaves. Teapots such as teapots that are used exclusively for extraction have a shape close to a sphere (bamboo shape) in consideration of heat retention, and the upper opening is smaller than the inside so that the extracted tea shells can be taken out, It is difficult and inconvenient to wash the inside. Furthermore, it is troublesome and troublesome to remove tea leaves caught on the spout and tea astringency, which is very troublesome and troublesome.

In addition, the method (a) has long been studied as an extraction method that brings out the taste of tea most appropriately, and has been widely recognized and used. In order to fully satisfy, it is necessary to adapt the conditions such as the type of tea leaves, the amount of tea leaves, the amount of hot water, the temperature of hot water, the extraction time, etc. to the optimal one, and as a result, knowledge about tea and technology to put tea Tea is now considered to be difficult and troublesome. Now that it has become a nuclear family and there is no tradition of how to make and drink tea in the home, it is disliked by complicated work and invites the public to leave tea.

Furthermore, method (a) is unsuitable for serving tea for one person. In general, teapots such as teapots that are commercially available are made in a size (capacity) that can contain tea for several people (several times). If you try to put it in, the tea set will absorb a lot of heat, the temperature of the hot water will fall and you will not be able to bring out the original taste of the tea leaves, or the amount of hot water will be small, so the convection of hot water (jumping in tea) (Effect) does not occur, and the taste of tea is worsened. As lifestyle changes, the number of people enjoying tea with fewer people, such as family members and customers, is decreasing, and there is an increasing number of people who drink tea alone, so new extraction methods that match the times are required. On the other hand, for tea etc., there is a method of making and stocking tea for several people (several times) at a time, but using tea cozy (warm tea hat) or storing it in the refrigerator, separately It takes time and effort to manage the temperature. In particular, green tea and oolong tea are unsuitable for stocking because of the large change over time after the extraction (tea deterioration).

In addition, since the method (a) keeps heat during the extraction, the teapot dedicated to the extraction such as a teapot is covered and waits for the extraction, so the situation during extraction, that is, how the tea leaves open, light blue (suishoku) ) And scents cannot be observed directly. In general, to put delicious tea, you should use the method described in the purchased tea bag etc., but tea leaves are natural and cannot be in the same state. It is extremely difficult to reflect numerically. For this reason, take the lid of the tea container during extraction, smell the strongest scent you feel when the temperature is high during pouring, look into the inside and observe how the tea leaves open and light blue shades, and when to drink However, the inside of the bowl-shaped tea cup with a narrow upper opening is dark and difficult to see, and is not generally performed because the work is troublesome. Therefore, the method (a) is an extraction method in which the state of the tea leaf being directly extracted cannot be visually confirmed, and it is difficult to reflect the optimum conditions suitable for the tea leaf in spite of being troublesome.

(B) The method of putting the tea leaves directly into the drinking tea container and drinking them is not in a state where the tea leaves are sinking to the bottom of the drinking tea container, the tea leaves cling around the mouth, Come in. As a result, it is necessary to drink the clear tea, but in this case, it is necessary to gently bring it to the mouth without shaking the tea drinking container, which is forced to be cared and cannot be drunk deliciously. Also, as you continue to drink tea, the tea-drinking container becomes more inclined and the tea leaves come into your mouth, so you can't drink up the tea to the end.

In addition, the method (b) can be seen as a method in which a Chinese person puts tea leaves into a glass cup and drinks tea while enjoying the change in the shape of the tea leaves being extracted. Since it is long and thick, it can be avoided even if tea leaves approach the mouth. Still, if you don't get used to drinking, it gets into your mouth and is annoying. Compared to Chinese tea, most green tea in Japan is made with a small leaf, and the tea leaves of deep steamed sencha are even smaller. It is difficult to drink and drink as it is.

The method of drinking using a tea bowl with a lid in (c) is the dim sum method found in high-quality gyokuro and Chinese tea, but the reason this method is possible is because the tea leaves are relatively large, The passage of tea leaves is stopped by a small gap with the edge, but the method of squeezing and drinking the teacup lid is not a general way of drinking, but it is unfamiliar and time consuming. Since most tea leaves that are usually on the market are made in small shapes, this dim sum method cannot be adopted.

(Ii) When using a tea strainer with a hemispherical or similar bag-shaped strainer, the bag-shaped strainer has a structure that hangs around the mouth of the container for drinking, and the tea leaves do not reach the bottom of the container. If the amount of hot water or water used is small, the tea leaves will not be immersed and cannot be extracted.

Also, the method (d) is cumbersome because the tea strainer is put in and out of the tea-drinking container each time hot water such as hot water, water or tea leaves is added, or hot water such as second or third tea is injected. . In addition, it is necessary to temporarily place a tea strainer containing tea leaves out of a container for drinking tea and put it in a different place, and water drops fall around it, which is inconvenient.

In the method (d), the handle portion of the tea strainer is attached to the horizontal extension of the strainer, and it protrudes out of the container for drinking tea, obstructs the place, and is unsightly. .

Furthermore, the method (d) eliminates the complexity of processing the tea husk greatly, but the extraction space for spreading the tea leaves is much narrower than the extraction container body, so that early extraction of taste components can be achieved. It is to reduce.

The method of placing tea bags in (d) tea drinking containers and pouring hot water or water to extract them is a common method used for tea. However, since it is very simple, it is widely used in ordinary households. It first spread in black tea but gradually spread to green tea and oolong tea. However, there is a great difference in taste compared to tea leaves (leaf type) to be extracted and drink. The main difference is that the tea leaves of the tea bag are confined in the bag, so that the opening of the tea leaves during extraction is suppressed and the flavor components are not extracted sufficiently, and it cannot respond to the convection of hot water. There is no delicious taste. In some cases, the extracted components are confined in the bag (bag) and not taken out to the dim sum and are taken out together with the bag (bag).

The method of (e) often uses tea leaves that have been finely crushed and processed in order to increase the extraction efficiency and shorten the extraction time (in the case of black tea, the rotor van type or CTC manufacturing method). The tea leaves tend to have a light taste, and the more the tea leaves are crushed and processed, the more easily they are subjected to external factors, and unless they are stored well, the degree of deterioration is large and the shelf life is poor.

Furthermore, the method (e) cannot ignore the influence of the back (bag) material. Generally, the material of the bag (bag) is cotton, filter paper, nylon mesh, etc., but since it is immersed at a temperature close to 100 ° C., there is a strong possibility that it will have some effect on the ingredients of the tea, which is considered to be a cause of lowering the taste. In addition, nylon mesh and the like generate non-burnable garbage, and there is one aspect that comes into contact with environmental problems.

In recent years, with the major changes in lifestyle, tea in bottles (soft drinks) has emerged, and methods of extracting and drinking tea leaves (leaf type) that have been drunk in the past have been avoided. . The use of extraction containers such as teapots and the complexity of tea husk processing are avoided, tea separation progresses, and many households do not have tea utensils for extraction such as teapots, and many do not know how to handle them. It is coming. Therefore, as a future technology, it is required to develop a device that can easily and deliciously put in tea, free from various troublesomeness to put in conventional tea.

In addition, with the advent of the era of declining birthrate and aging, individuals living alone have created a life of drinking and drinking tea alone. Therefore, as a future technology, it is different from the conventional style of drinking tea in a group with multiple people's tea. Development of a device that can be easily and easily inserted is required.

In addition, there has been a big change in recent Japanese tea. From the side of varieties, other varieties have gradually been cultivated, manufactured and sold separately, and the tea production labeling has been clarified. As a result, the time has come for individuals to make and enjoy blended tea that suits their tastes. Therefore, as a future technology, there is a demand for development of an apparatus that allows an individual to easily make a blended tea by making it easy to visually check the extraction state without requiring special equipment and at a low cost.

This inventor investigated whether the appliance which can pour the tea leaf directly thrown into the container for drinking teas, such as a tea cup in the past, existed. As a result, as an instrument similar to this, tea leaves directly put into a tea drinking container can be poured, and the existence of a tea set that does not require a teapot was confirmed (for example, see Patent Document 1). This is done by using a tea cup with an explicit line indicating the amount of hot water or water poured on the inner wall, inserting tea leaves, inserting the tea strainer net into a predetermined position inside the tea cup, The handle is fixed to the edge of the tea cup with a spring, and tea and tea are extracted by pouring hot water and water using the clear line drawn on the tea cup as a guide.
JP-A-9-262168

In the above-described method of directly injecting tea leaves into the tea cup and drinking tea, it is necessary to specially produce a tea cup with an explicit line on the inside, and a commercially available tea cup cannot be used as it is. Similarly, tea strainers are limited to shapes that are suitable for the special teacups described above, and have the disadvantage that they are not versatile and costly.

In addition, the teacup fixing spring of the handle is sandwiched between the edges of the tea cup and the teacup is fixed. Since it is a fixed tea strainer, it is troublesome to remove and remove each time, and when hot water is used, it is difficult to remove and remove.

Furthermore, the observation of the state of the tea leaf during extraction is through the mesh of the tea strainer fixedly attached, and the open state and light blue state of the tea leaf during extraction cannot be clearly confirmed visually. Therefore, there is a problem that the optimum condition (extraction time) suitable for drinking deliciously is lost.

In addition, the tea strainer is fixed and attached, and the length of the handle is too short to allow the net to reach the bottom of the tea cup. The functions are limited, such as making fragrances, scooping tea leaves and smelling them, and scooping out tea leaves.

Accordingly, the object of the present invention is to solve the above-mentioned many problems and to further improve and develop it in response to market demands. Even if the tea leaves directly put into the tea drinking container are used, the state of the tea leaves being extracted can be visually confirmed regardless of the type of tea leaves, Easy to make blended tea blends, free movement and simple operability with tea strainer alone, ease of use, easy tea husk processing, washing and storage, and a shape change function It is intended to provide a tea strainer that can be used for various types of tea drinking containers for general purposes.

In order to achieve the above object, the tea strainer of the present invention comprises a mesh having a frame inscribed in the inner wall of the dim sum container, and the mesh frame is placed on the bottom of the dim sum container. A part of the handle is provided with a sufficiently long handle having a shape extending across at least the edge of the dim sum container at a height substantially perpendicular to the dim sum.

Also, the handle portion of the tea strainer is made of a material having rigidity and elasticity and capable of being plastically deformed.

Furthermore, it is preferable to form a hook shape in which the tip of the handle portion of the tea strainer is folded at a predetermined position.

As described above, according to the invention described in claim 1 of the present invention, tea leaves can be directly poured into a drinking tea container to extract and pour tea, so it is necessary to use an extraction tea set such as a teapot. In addition, the work of putting tea is easy and the troublesome handling is greatly eased. In addition, regardless of the type of tea leaves, a commercially available tea drinking container can be used as it is, so that it is versatile, and it is easy to obtain tea utensils, and it does not cost much.

Further, according to the invention described in claim 1, the tea strainer can be arbitrarily moved as a single unit without being attached or assembled to the dim sum container, so that it can be easily held by hand. Can perform tasks such as tea extraction, brewing, stirring, smelling and blending tea. Moreover, as a versatile tea strainer that can easily treat, wash, and store tea leaves after extraction, it can respond to modern people who are busy and dislike the annoyance and demand convenience.

Furthermore, according to the first aspect of the present invention, it is possible to use the tea drinking container as an extraction tea device such as a teapot, and the tea concentration increases and the taste becomes worse when the tea is not taken immediately after extraction. In order to avoid this, the extracted tea can be poured into another arbitrary drinking tea container or divided into a plurality of drinking tea containers.

Further, according to the first aspect of the present invention, several kinds of tea leaves are put into the drinking tea container 4 and the net 1 is put into the drinking tea container 4 with the handle 3 of the tea strainer inclined at an angle. By blending with the net 1, a blended tea can be easily made. In addition, after pouring hot water or water, visually observe the open state, light blue state, fragrance condition, etc. of the tea leaves 5 or scent the tea leaves 5 while extracting them with the net 1 You can try adding tea leaves, hot water, and water to make your own personal blend tea. For drinkers of the future who want to make and enjoy blended teas individually, because the labeling of the production area has become mandatory and the identity of tea leaves has become clear, and varieties of tea have become available separately. It is a suitable tea strainer and can be enjoyed with a creative way of drinking tea like never before.

Furthermore, according to the invention described in claim 1, the net 1 is put in the dim sum container 4 with the handle 3 and inclined, and the tea shell 6 (tea leaf 5) at the bottom of the dim sum container 4 is placed. The tea can be scooped out while squeezing out the water in the tea husk 6 (tea leaf 5) as if it was pressed against the wall around the drinking tea container 4. Slightly remaining tea husk 6 (tea leaves 5) can be scrubbed through and washed away from the top of the net 1 together with hot water or water when washing the drinking tea container 4, so it is easy to treat garbage. Yes, you are freed from the complexity of processing the tea leaves. And since the dim sum container 4 and the tea strainer are each handled as a single body, washing up can be done easily and quickly.

Furthermore, according to the first aspect of the present invention, since the tea strainer can be brewed by simply straddling it over the edge of the dim sum container 4, it is possible to easily enjoy simple dim sum. Moreover, since it can be hung at any position on the edge of the dim sum container 4, the operation is simple and easy to use. In addition, the tea strainer does not need to be temporarily placed on a table or the like and does not take up space, and the table is not sanitized by drops falling from the tea strainer.

In addition, according to the second aspect of the present invention, the tea strainer handle 3 can be plastically deformed and changed into a user-friendly shape. By the user's arbitrary deformation adjustment, the tea strainer hung on the edge of the drinking tea container 4 does not come off even if the handle 3 is not pressed with a finger against the inclination of the drinking tea container 4 at the time of drinking. Can be balanced.

Further, according to the invention described in claim 2, when the dim sum tea container 4 having a different shape is used, the inner wall of the dim sum container 4 on the side of the tea cup is formed by plastically deforming the handle portion 3 of the tea strainer. Since the gap between the net 2 and the outer periphery of the frame 2 can be minimized so that the tea leaves 5 do not pass through the gap, a variety of containers for drinking tea including general-purpose items are generally used. It can be convenient.

Further, according to the invention described in claim 3, since the tip portion of the handle portion 3 is formed in a hook shape, the net 1 is placed on one side above the edge of the tea drinking container 4 while tea is extracted. , And the other side is hung with the handle portion D (3d) at the tip, and the tea strainer is placed on the edge of the dim sum container 4 so that the extraction space in the dim sum container 4 is reduced. Spreading the tea leaves 5 and encouraging the tea leaves 5 to extract the tea's taste components in a short time, so it is possible to put tea that matches the modern life.

Furthermore, according to the invention described in claim 3, the tea strainer is preheated by the steam rising from the lower part by being placed so as to straddle over the edge of the container 4 for drinking tea during extraction. Therefore, it is possible to prevent the harmful effect of lowering the hot water temperature by the tea strainer that is put into the dim sum container 4 at the time of dim sum, and delicious tea can be put in.

A tea strainer according to an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of a tea strainer. FIG. 2 is a side view of FIG. The state of plastic deformation is indicated by a two-dot chain line. 3 is a cross-sectional view taken along line AA in FIG.

A state in which a net 1 having a circular outer diameter of the frame 2 is attached to the entire lower surface of an annular frame 2 inscribed in the inner wall of the dim sum container 4 and the net 1 is placed on the bottom of the dim sum container 4 Then, a width that extends in the circumferential direction at an arbitrary predetermined position of the frame 2 so that the two wire rods are parallel to each other, and is substantially perpendicular to the upper end edge along the inner wall of the dim sum container 4 from the handle root 3a. The tea strainer has a pattern portion 3 formed in an inverted U-character shape with a length up to the same level as the surface of the net 1 across the edge of the dim sum container 4. And it is the most preferable that the distance between the inverted U-letters turned back from the rising of the handle part 3 exceeds the wall thickness of the dim sum container 4 and is as close as possible to the outer wall surface.

In such a case, the tea strainer is most stably installed in the dim sum container 4 so that it does not move or disengage with respect to the tilt or movement of the dim sum container 4, and the tea leaves 5 are appropriately pressed. In addition, when holding the tea / drinking tea container 4 from the outer wall, the tea strainer can be naturally pressed and held without any sense of incongruity.

The member is made of a stainless steel wire that is rigid and elastic and can be plastically deformed.

In such a case, the handle 3 can be adapted to various shapes of the peripheral wall according to the various dim sum containers 4, and to suit the size of the user's hand and how to hold it. Can be matched. In addition, when the tea pot strainer 3 is hung on the edge of the dim sum container 4 and tea is poured with the tea strainer net 1 and the tilt of the dim sum container 4 increases, the handle portion 3 can be dimly chased with fingers. The container 4 is held between the outer walls of the container 4. In addition, as shown by the two-dot chain line in FIG. 2, the bending portion of the handle portion 3 is plastically deformed by applying strong force to change the bending angle, and the dim sum can be changed without pressing the handle portion 3 with a finger. The balance can be adjusted as possible.

Further, the tip of the handle 3 is further extended and formed into a hook shape that is folded back at the same position of the net 1, and the bent portion D (3 d) that is the final bent portion of the container 4 for drinking tea 4 A pattern turning portion 3e of about 5 mm to 10 mm that stops over the edge is attached.

In such a case, in order to sufficiently spread and extract the tea leaves 5 in hot water or water, temporarily lift the tea strainer and hang the first half of the frame 2 on the edge of the container 4 for drinking tea, The bent portion D (3d), which is a folded hook shape 3, rides over the opposite edge of the dim sum container 4, and the tea strainer can be easily held on the edge of the dim sum container 4.

When the drinking tea container 4 is used on the basis of a 180cc cup tea cup (drinking tea container 4) for ordinary sencha with a drinking mouth outer shape of 78 mm and a depth of 54 mm, which is used in a general home, it is concrete as a tea strainer that is easy to use. In the embodiment, the outer diameter of the frame 2 which is the outer peripheral portion of the tea strainer net 1 is 65 mm (when the container for drinking tea is a bottom bud). Is 60 mm), and the handle 3 is bent almost vertically from the handle base 3a of the ring and the buttocks, and the length from the handle base 3a to the handle bend B (3b) is about 60 mm, and the handle bend B Folded into an inverted U-character shape having a width of about 10 mm with (3b) as the apex, the length from the pattern bending portion B (3b) to the pattern bending portion C (3c), and the pattern bending portion B to the pattern bending portion B Almost the same length as (3b) And longitudinal 60 mm, bent in a hook shape with folded tip of the handle portion 3, parallel folded tip, is fixed by the handle base portion 3a parallel to extend to the handle base portion 3a. And the net | network 1 matched with the outer diameter of the frame 2 is joined. In this case, the length from the pattern bending portion C (3c) to the pattern bending portion D (3d) and the length from the pattern bending portion D (3d) to the tip pattern turning portion 3e are in the range of 5 mm to 10 mm. .

The tea strainer of the present invention is configured as described above, and the method of use in the representative embodiment 1 will be described with reference to the drawings. FIG. 4 shows the storage and storage state before extraction of the present invention, FIG. 5 shows the state during extraction, and FIG. 6 shows the state before drinking tea. FIG. 7 shows the state of use and operation when drinking tea while holding the handle part by hand, FIG. 8 shows the state of use and operation when drinking tea without holding the handle part by hand, and FIG. FIG. 10 shows the state of use and operation when pouring the extracted tea into another tea set, FIG. 10 shows the state of use and operation when picking up the tea leaf being extracted and smelling the scent, and FIG. 11 shows the tea shell (tea leaf) after drinking tea FIG. 12 shows the use state and operation when scooping out, FIG. 12 shows the use state when scooping tea leaves (tea leaves) after drinking, FIG. 13 shows the use state and operation when stirring and sinking the floating tea leaves, and FIG. Shows the usage and operation when making blended tea by stirring several kinds of tea leaves.

The tea strainer previously hung on the edge of the storage and storage container 4 shown in FIG. 4 was taken up, about 2 grams of tea leaves 5 (ordinary sencha) were poured into the container 4 and hot water was poured from the pot. After that, as shown in FIG. 5, tea strainers are placed on the bridges on both edges of the dim sum container 4 to extract the tea leaves 5 as they are for about 1 minute (depending on the tea leaves). This is to widen the extraction space as much as possible in order to promote the opening of the tea leaves 5 and to quickly extract the taste components of tea, and at the same time, the net 1 and the frame 2 rise from the drinking tea container 4. This is because it preheats against steam (hot air). In addition, the time to contact with the tea during extraction is reduced so as not to affect the taste of the net 1 (the influence of metallic properties) on the taste of tea. There is an advantage that it is hygienic and does not take up a place on the table. During extraction, the extraction state of the tea leaves 5 is checked and the extraction state is visually confirmed, and the place where the optimum state is reached is determined to move to dim sum.

In the above, when the time of drinking tea is winter and the room temperature is low, the prepared dim sum container 4 is also cold, and as soon as hot water is poured into the dim sum container 4, the hot water temperature falls greatly and tastes. Will drop. In order to avoid this, a method of pouring hot water in a pot before pouring tea leaves 5 into the tea drinking container 4 and warming the tea drinking container 4 and then throwing out the hot water and then pouring the tea leaves 5 is used. And preferred.

In addition, since hot water poured directly from the pot is hot, it is necessary to adjust the temperature of the hot water according to differences in the type of tea leaves, harvesting time, tea making method, etc. to bring out a delicious taste. In order to lower the hot water temperature, there is a method of pouring hot water from the pot into another tea chiller, etc., cooling it for a while, and then pouring it into the container 4 for drinking tea, but it is inconvenient because a separate tea chiller is required. It is. Here, the hot water from the pot is poured into the prepared tea drinking container 4, the hot water is cooled while checking the hot water temperature, and the tea leaves 5 are introduced when the temperature reaches an appropriate temperature. At this time, the tea leaves 5 may float. Therefore, as shown in FIG. 13, it is preferable that the tea leaves 5 are picked up and the tea leaves 5 floating on the net 1 are stirred and submerged.

When moving from extraction to dim sum, pick up the tea strainer that is bridged over the edge of the dim sum container 4 and put the net 1 of the tea strainer into the dim sum container 4 to sink it. Is hung across the edge of the dim sum container 4. As shown in FIG. 6, the sinked tea strainer net 1 rides on the tea leaves 5 in a state of being kept almost horizontal. Next, the tea drinking container 4 is taken with the side on which the tea strainer is not applied as a drinking mouth, and tea is taken up. At this time, the tea leaves 5 are blocked by the tea strainer net 1 and do not approach the mouth.

When the tea strainer is hung on the edge of the container 4 for drinking tea, if the container 4 for drinking tea used is shallower than usual, the net 1 reaches the top of the tea leaf 5 in the container 4 for drinking tea first, The position of the pattern bending portion B (3b) is not in contact with the edge of the dim sum container 4, but is floated on the upper part. Conversely, when the container 4 for drinking tea used is deeper than usual, the pattern bending portion B (3b) The position of 1 hits the edge of the dim sum container 4 first, and the net 1 is hung in the middle of the dim sum container 4, but both serve as tea strainers and can be used as they are. .

Further, as the tea is drunk, the tilt angle of the tea drinking container 4 increases. However, the handle 3 of the tea strainer does not fall off until the tilt angle reaches nearly 80 degrees, and the net 1 and the frame 2 are also kept in their positions under their own weight. However, when entering the final drinking stage, the inclination angle becomes 80 degrees or more, and the handle part 3 of the tea strainer may fall toward the face of the drinker, so as shown in FIG. 3 is prevented by holding it in front of the outer wall of the drinking tea container 4 with a fingertip that has the drinking tea container 4 in advance. The hand holding the handle portion 3 of the tea strainer can be easily performed with either the left hand or the right hand when drinking with one hand or drinking with both hands. At this time, the handle turning portion 3e at the tip of the tea strainer can be sandwiched between any of the four fingers except the thumb without any sense of resistance.

However, as shown by the two-dot chain line in FIG. 2, a strong force is applied to the handle base portion 3a and the handle bent portion B (3b) of the handle portion 3 of the tea strainer and plastically deformed to form the shape. As shown in FIG. 8, it is possible to prevent the tea strainer from coming off and falling without having to press the handle 3 with a fingertip.

In addition, when the first dim sum is used, or when the dim sum is changed, the cross-sectional shape of each dim sum is different, so that the inside of the dim sum 4 used by the tea strainer net 1 Therefore, adjustment is required by plastically deforming the handle 3 so as to move up and down in an optimum state. As shown by the two-dot chain line in FIG. 2, the adjustment method is to apply a strong force to the handle base 3 a and the handle bent portion B (3 b) of the tea strainer handle 3 by plastic force, The side where the handle 2 is not attached is inscribed in the inner wall surface of the dim sum container 4 and changes the bending degree to a position where it rises and falls while sliding. The tea leaves 5 except for fine ones are adjusted so that the gap between the wall and the outer wall of the tea drink container 4 does not pass through the gap between the inner wall of the drinking tea container 4 and the outer periphery of the frame 2. In addition, since the position hung on the edge of the tea-drinking tea drinking container 4 may be any position with respect to the drinking mouth, the gap can be made small by changing the hanging position. For those having greatly different shapes, it is necessary to switch to tea strainers inscribed in the dim sum container 4 used by the outer diameter of the frame 2. However, as the shape of the tea leaves 5 increases, the allowable value of the dimensional difference between the inner diameter of the tea drinking container 4 and the outer diameter of the frame 2 increases, and fine adjustment becomes unnecessary.

In addition, the addition of tea leaves to adjust the taste and the injection of the second and third decoctions can be carried out with the tea strainer lifted with one hand. It is possible to do it after it is bridged and placed on top.

Furthermore, as shown in FIG. 9, the tea strainer can use the tea drinking container 4 as an extraction tea device such as a teapot. If you do not drink immediately after extraction, the tea concentration will increase and the taste will be worse. To avoid this, pour the extracted tea into another container. If there are multiple drinkers, they can be subdivided into separate tea sets.

Furthermore, as shown in FIG. 10, the tea leaves 5 being extracted with the tea strainer net 1 can be scooped close to the nose and sniffed to observe subtle differences.

Furthermore, when the dim sum is finished and the tea leaves 6 (tea leaves 5) are processed, as shown in FIG. 11, they are scooped with a tea strainer net 1 and discarded in a tea container (raw garbage) tray. It is possible to scoop out most tea leaves 6 (tea leaves 5) in one or two operations. At this time, if you apply force to press the tea shell 6 (tea leaf 5) against the side of the drinking tea container 4 or scoop it out after a breath, you can remove some water from the tea shell 6 (tea leaf 5). Helps with garbage disposal. Further, when the drinking tea container 4 is washed, as shown in FIG. 12, the remaining tea husk 6 (tea leaves 5) is scooped by passing running water through the net 1 of tea strainer.

Furthermore, in order to make a blended tea of the desired taste, several kinds of tea leaves 5 are sequentially put into the tea drinking container 4 and the tea leaves put in using the tea strainer net 1 are stirred as shown in FIG. Make a blended tea. While pouring hot water and extracting blended tea, the taste of the tea leaves 5 during extraction, the appearance of the tea leaves 5 being opened, the light blue, etc. are visually observed, and the desired taste is brought out by adding additional tea leaves.

After using the tea strainer, as shown in FIG. 4, the net 1 is placed in the dim sum container 4 and the handle 3 is hung on the edge of the dim sum container 4. The handle portion 3 protrudes about 10 mm beyond the drinking tea container 4, but does not take up space and disturbs other things. The tea strainer and the drinking tea container 4 are stored as a set.

In the embodiments of the present invention, the description has been given by taking ordinary sencha as an example, but it can also be used for teas such as gyokuro, roasted tea, oolong tea, black tea, and teas such as herbal tea.

As another embodiment of the present invention, as shown in FIG. 15, a part of two stainless wire rods arranged in parallel and parallel to the handle portion are joined with an arbitrary width, and the width of the two stainless wire rods is joined. It is conceivable to use it as a tea set for personal use by fixing the opening and coloring this part arbitrarily or entering the name of the user.

Further, although not shown in the drawings, as another embodiment, it is possible to use a punched metal in which a mesh portion is made of a plate and a large number of holes are formed, and the entire handle portion is integrally formed.

Further, although not shown in the drawings, as another embodiment, the handle portion is made of a double tube or the like so that the length can be expanded and contracted flexibly to change the depth of the dim sum container. What can be considered is considered.

In addition, although not shown in the figure, an inclination angle is given in the middle of the handle part to make it more familiar with a dim sum container, or a pattern that makes the entire handle corrugated and easily causes plastic deformation.

It is a perspective view of the present invention. It is a side view of the present invention. It is the sectional view on the AA line in FIG. It is explanatory drawing which shows the accommodation and storage state before extraction of this invention. It is explanatory drawing which shows the state in extraction of this invention. It is explanatory drawing which shows the state before Dim Sum of this invention. It is explanatory drawing which shows the use condition and operation | movement at the time of holding a pattern part of this invention by hand and having a dim sum. It is explanatory drawing which shows the use condition and operation | movement at the time of having a dim sum without pressing the handle | pattern part of this invention by hand. It is explanatory drawing which shows the use condition and operation | movement at the time of pouring the extracted tea of this invention into another tea set. It is explanatory drawing which shows the use condition and operation | movement when scooping up the tea leaf in extraction of this invention, and smelling a scent It is explanatory drawing which shows the use condition and operation | movement at the time of scooping out tea leaves (tea leaf) after the tea drinking of this invention. It is explanatory drawing which shows the use condition at the time of scooping out a tea shell (tea leaf) after the tea drinking of this invention. It is explanatory drawing which shows the use condition and operation | movement at the time of stirring and sinking the tea leaves which floated of this invention. It is explanatory drawing which shows the use condition and operation | movement at the time of stirring several types of tea leaves of this invention, and making a blended tea. It is a perspective view at the time of fixing and giving a width | variety to a part of handle | pattern part of this invention. It is a perspective view of the conventional tea strainer.

Explanation of symbols

1 Net 2 Frame 3 Handle 3a Handle Root 3b Handle B
3c Pattern bending part C
3d Pattern bending part D
3e Pattern Folding Section 4 Drinking Tea Container 5 Tea Leaf 6 Tea Shell (tea leaf)

Claims (4)

A tea drinking container at a height at least exceeding the edge of the tea drinking container in a state where the net is placed on the bottom of the tea drinking container at a predetermined portion of the mesh frame having a frame inscribed in the inner wall of the tea drinking container. A tea strainer with a long enough handle that is shaped to straddle the edges. The tea strainer according to claim 1, wherein the handle portion is made of a material having rigidity and elasticity and capable of plastic deformation. The tea strainer according to claim 1 or 2, wherein a tip of the handle is formed in a hook shape folded at a predetermined position. The tea strainer according to claim 1, 2 or 3, wherein a part of the wire rods with which the handle portions are arranged in parallel are joined to each other with an arbitrary width, and the width of the wire rod is fixed.

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