WO2020087095A1

WO2020087095A1 - Brewing tool set with pressure regulating function

Info

Publication number: WO2020087095A1
Application number: PCT/VN2019/000013
Authority: WO
Inventors: NGOC. Minh LY
Original assignee: Ly Ngoc Minh
Priority date: 2018-10-26
Filing date: 2019-08-06
Publication date: 2020-04-30
Also published as: CN111511256A; CN111511256B

Abstract

The invention relates to a brewing tool set with pressure regulating function includes a preparing and brewing units, in which the latter consists of two filtering assemblies, filter press and tea presser, which contribute to maintaining the heat and keeping tea soaked at consistent temperature while tea aroma continues to sufficiently release for each brew. Thanks to this process, tea flavour and taste stay the same as the brew. The tea filter set is made of porcelain, which complies with safety and hygiene standards of brewing tool sets.

Description

BREWING TOOL SET WITH PRESSURE REGULATING FUNCTION

TECHNICAL FIELD

The present invention relates to a tool set for brewing drinks, alias the porcelain tea filter set.

BACKGROUND ART

For a long time, traditional brewing methods have been applied in making and drinking tea, which generally include following steps: adding dry tea leaves into a porcelain or aluminum or plastic tea pot, pouring boiling water in and waiting the tea extract to release. This method shows some drawbacks:

• Firstly, tea fluid gradually loses its temperature: initially, the tea is really hot, then quickly cools down, which results in the loss of tea authentic, tasty flavor.

Secondly, dry tea leaves brewed in a tea pot with an unchanged amount of hot water in a variable length of brewing time can make the drink body and dense affected over time.

Thirdly, a built-in drainer on the inside of the traditional tea pot cannot fully prevent tiny tea shreds and pieces from spilling into the tea cup, which causes residues at the bottom after drinking.

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

Lastly, with the traditional method, the tea essence in the first brew is mostly extracted. If boiling water is continuously poured in for the next brew, the essence will be lessened or prone to acrid, bitter taste, which lowers palatability over time.

DISCLOSURE OF INVENTION

The present invention was made in view of overcoming such drawbacks. The objective of the present invention is to propose a tool set for brewing drinks which includes

1. Preparing unit consisting of a pot and a burner (warmer)

- The pot is made of fine porcelain which is capable of inducing infrared radiation for heating the water evenly, as well as keeping its temperature stable better than pots made of metal or glass materials, which leave the pot’s bottom heated more than other parts.

- The burner is also made of porcelain and provided with a separate tea light candle/ wick to maintain the heat in the pot at 85°C - 87°C

2. The brewing unit consisting of a saucer, a cup, a cup spanner, a filter chamber, a tea presser, a filter press and a cap.

- There are two filtering assemblies:

• One is the chamber and its content used for brewing tea and holding water with a number of intricately designed holes to ensure the tea to infuse.

• The other is the cup spanner with a different allocation of dripping holes to prevent tea dregs from flowing through. The drink then obtains an authentic tea-like color with no dregs in the cup.

• Time for boiling water to completely iniuse tea leaves through these units is calculated to fall around 53 seconds to one minute. - The filter press and tea presser are competent to maintain the temperature for infusing and pressing tea leaves, respectively, for better essence extraction. Temperature from boiling water is then absorbed into the tea presser and redistributed continuously to stabilize the temperature of the whole assembly. That reasons why each brew retain the same taste as the first brew.

- The cap fits tightly into the chamber which traps the heat inside. Boiling water remains hot for up to 30 minutes. Tea aroma, hence, stays contained inside the chamber throughout the brewing process.

- Boiling water, after soaking tea leaves, will flow right into the cup underneath, which keeps the tea leaves dry and holds the tea essence from releasing more acrid taste.

- The tea filter set is completely made of porcelain to comply with safety standards for brewing tool sets, which indicates no generation of toxin or flavor contamination in heated water and better retains tea aroma compared to tools of other materials such as metal, plastic, etc.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be explained in detail which uses examples and demonstration with references to following drawings:

Fig.1 is die general side drawing of the tea filter set;

Fig.2 is the general side drawing of the water preparing unit;

Fig.3a, Fig.3b and Fig.3c are respectively the side, top and bottom views of the cup spanner;

Fig.4a and Fig.4b are respectively the side and top views of the filter chamber. Fig.Sa and Fig.5b are respectively the side and bottom views of the filter press;

Fig.6a and Fig.6b are respectively the side and top views of the tea presser;

Fig.7a, Fig.Tb and Fig.7c are respectively the side, top and bottom views of the cap;

Fig.8 is a partially enlarged side view of portion I, showing the gap k between bottom of the chamber 4 and the cup spanner 3;

Fig.9 is a partially enlarged side view of portion 11, showing the steam dispatching groove 45 on the chamber 4;

Fig.10 is a partially enlarged side view of the steam dispatching groove 34 and the anti-skid groove 35 on the' cup spanner 3;

Fig.11 is a partially enlarged side view of portion IV showing the steam dispatching groove 72 and the anti-skid 73 on the cap 7.

BEST MODE FOR CARRYING OUT THE INVENTION

^'Hie invention will be explained in detail which uses an order of priority with references to following drawings:

Fig.l shows the assembly of saucer 1, cup 2 positioned on saucer 1, cup spanner 3 positioned on cup 2, chamber 4 positioned on cup spanner 3, filter press 6 inside chamber 4, supporting base 61 positioned closely to the bottom of chamber 4, tea presser 5 positioned inside chamber 4 where the hole 51 fits the shaft 62 of filter press 6, filter press 6 and cap 7; cup spanner 3 is designed to filter out small tea dregs from which the chamber leaves out, filter chamber 4 giving brewing space and regulating the amount of water. When in use, tea leaves 8 lie between filter press 6 and tea presser 5, in other words, on supporting base 61 of filter press and under tea presser 5. Fig.2 shows the structure of water preparing unit which includes the pot 10 with its bottom positioned on the top orifice 92 of burner 9, both sides of burner 9 are carved symmetrically with two smaller orifices 91 for observing and changing the candle as well as allowing sufficient air flows for burning. Another option, burner 9 also includes a shutter (not shown in the drawing) to regulate the air flow to the candle, hence, adjust the heat for the pot. The shape and cross-sectional area of each orifice 91 is suitable for tea light candle’s size and the use of tongs for replacing candies.

Fig.3 shows the structure of cup spanner, next to which FIG.3.a) is the side view and FIG.3. b) top view and FIG.3.c) bottom view. Cup spanner 3 has the shape of a flat-bottom disc, while several holes 31 are allocated in an equal-spaced and symmetrical manner toward the center side of the spanner bottom 39, which plays the role of sieving tea remnants and dregs from the first filtration of the chamber, the spanner outer rim 30 has a wider diameter than the cup rim 2. It is better for the outer rim 30 to be smaller the cup rim 2 so that the installation is easy and more averse to slipping. Three protruding notches 33 are configured symmetrically on the underside of the bottom 39, for when the chamber is placed on the cup spanner, they will form a small gap; three small ridges 34 are configured on the underside of the spanner outer rim 30, for when the spanner is placed on the cup 2, part of ridges 34 will be inside of the cup and the rest remains outside, which helps air ventilate, balance the pressure in the cup and prevent unwanted‘‘seething”. If the ridges are too wide, the heat will escape and temperature is lost through vaporization over time lire ideal dimension for each ridge should be 9mm in length, 2mm in width and 0.8mm in depth. The edge of spanner outer rim 30 is configured with slightly downward, convex line 36 for better grip. Besides, this convex line 36 helps discontinue water, if any, overflowing from the chamber to the spanner underside or the cup 2. H3 is the distance from the lowest point of convex line 36 to the flat surface on which the spanner is placed, L3 also allows a firm grip using fingers. The minimum height of L3 is 5mm. The upper surface of the spanner outer rim 30 is carved with concentric circles 35 for anti-skidding and better gripping functions. These circles also prevent boiling water (if any) overflowing from the contact surface of the chamber and the spanner. The depth of these circles should be between 0.5mm and 1mm.

Fig.4 shows structure of the chamber 4, while Fig.4a) is the side view and Fig.4b) is the top view. Chamber 4 with its bottom 41 has a flat underside on which holes 42 are placed to sieve tea dregs tor the first time. The concave edge 44 and bottom portion 41 with their shapes and dimensions dl and 11 are designed to fit the dimensions Dl and LI of spanner 3, where the bottom portion 41 of chamber 4 fit right into the inner rim of spanner 3. The width dl should be 3mm to 5mm smaller than Dl; the gap k, where k = LI - 11 ~ 1-1, 5mm, reduces the pressure of boiling water dripping from the chamber to the spanner, hence, spilling outside. The pressure is then regulated for water to drip steadily. Three ridges 45 are placed symmetrically on the concave edge 44’s surface to form a gap between the underside of chamber’s bottom 41 and the top side 39 of spanner 3. Ridges 45 are created to reduce pressure of boiling water from the chamber overflowing through the spanner and finely regulated for a steady flow. The size of the ridge is moderately small to keep the water temperature to original level. The ideal size of these ridges should be 7mm in length, 2mm in width and 0.8mm in depth. The wall 43 of cup 4 is designed to be slightly tilted, approx. 5° to 9° of vertical axis, for the tea presser to slide easily and put pressure on the tea leaves sufficiently.

Fig.5 shows the structure of filter press 6, along with Fig.Sa) being its side view and Fig.5b) its bottom view. With reference to these drawings, the filter press has a symmetrical shape of an engine valve, with its supporting base 61’s concave underside leaving cavity 63 and gap 14 for regulating the amount of water before slipping through the first filtration of holes 42. The shaft 62 of the filter press has a smaller diameter d2 which corresponds with the hole D2 of the tea presser 5. This shaft has the junction of directing tea presser 5 to slide and put pressure on the tea leaves underneath.

Fig.6 shows the structure of tea press 5, along with Fig.6a) being its side view and Fig.6b) its bottom view. With reference to these drawings, tea press 5 has a round donut shape with hole 51 at the center. The diameter D2 of hole 51 is 1mm to 2mm larger than the diameter d2 of filter press’s shaft, the outer diameter d3 is smaller than the inner diameter D3 (the smallest diameter) of inner wall 43 of chamber 4. These dimensions are meant for the tea presser to slide up and down along the shaft 62 of filter chamber 4.

Fig.7 shows the structure of cap 7, along with Fig.7a) being its side view and Fig.7b) its bottom view. With reference to these drawings, cap 7 is designed with cap edge 70 and cap underside 71 which curve upward so that the cap can cover mostly of the rim of cup 4. The cap edge’s diameter d5 is 10mm to 15mm wider than the cup rim 4. The diameter d4 of cap underside 71, where its surface faces of the cap tip 74, is 4mm to 6mm smaller than the cup inner rim’s diameter D4. The underside 71 has three shallow notches 72 positioned centripetal, for when cap 7 is put on chamber 4, one end of the notch is inside the cup inner rim, leaving the other end outside. This design is to balance the pressure built in the cup and prevent “seething”. If the notches are too wide, the temperature will be lost quickly. The ideal dimension for each notch is 9mm in length, 2mm in width and 0.8mm in depth. The ridge tip 74 is prolonged, which helps stabilize the cap when placed on top of the chamber and enhance the grip. The distance L5 should fall between 7mm and 10mm wide. The larger or smaller it is, the more fragile and incompatible for user. The top of outer rim 70 is designed with concentric ridges 73, whose function is similar to ridges 35 and 73, which enhance friction for a tighter grip of cap 7.

Operating principle

Making tea with porcelain tea filter set simulates the osmosis process, which is described as follows:

Step 1 : Add dry tea leaves into the chamber, then add boiling water from the water preparing unit until the chamber is full. After a while, the water inside the chamber will drain through holes and rinse the tea leaves. The filter press and tea presser then absorb and re-distribute the temperature from water to tea leaves to brew it. The rinsing water of this step should be discarded.

Step 2: After soaking the tea leaves (as in Step 1), whenever the user needs to make a new cup of tea, s/he just pours boiling water from the heated teapot into the chamber. From this point, the previously soaked tea essence will be washed during the process of pouring water into the chamber and through the spanner.

Step 3: From the next brew (which is the repetition of the process from Step 2), the tea essence will be washed off and get ready for the next brew. Depending on how users would like the tea body to taste, the brewing time of tea leaves in the chamber may vary, from 5 minutes up to 30 minutes (since every brew should be 10 to 20 minutes apart). Thanks to the tea presser which is able to keep heat from previous brew's, tea leaves in the chamber always remain at moderately hot temperature, tea essence is extracted faster for next brews and tea aroma still stays the same,

Aesthetics All details of the tea filter set is made of porcelain and decorated with fine glaze and tea-like, fashionable color.

Serviceability: the tea filter set has following convenient properties:

- The chamber comports with various type of leaves: dry tea leaves, fresh leaves, tea bag, etc.

- The brewing of tea over time at preferable temperature thanks to the tea presser keeps the brew hot and flavorful throughout the conversation, compared to traditional brewing methods.

- The filter set is designed with a cap to retain the tea flavor during brewing.

The cap also works as a cover for the filter chamber to sit on when brewing is done or waiting for the next brew. When the weather is cold and heating by the candle from the burner 9 is required, this cap 7 can be used to cover the tea cup bottom 2 by placing the cap in the upside position on the open rim of the burner 9, then place the cup on.

- Design-wise, the whole structure of the tea set with highly aesthetic values, comporting with tea parties where tea drinkers enjoy their own preparation and control of the tea quality.

- The shape and structure of each detail are created with ultimate level of convenience for packaging or carry-on luggage. Tea time becomes more handy as and when it is needed.

- Simple brewing steps require not so complicated ingredients and are understood easily by tea aficionados from all walks of life.

EXAMPLE OF SOLUTION IMPLEMENTATION - Step 1 : Add 8g dried tea leaves into chamber, pour boiling water from water preparing unit until the chamber is full. In around 50 to 55 seconds, the water in the chamber drain totally through the tea leaves to soak them. The filter^, press and tea presser absorb and re-distribute temperature to brew tea leaves. The water used to soak tea leaves is then discarded.

Step 2: After 5 minutes soaking the tea leaves (as in Step 1), whenever the user needs to make a new cup of tea, s/he just pours boiling water from the heated teapot into the chamber. From this step, the previously soaked tea essence will be washed during the process of pouring water into the chamber and through the spanner.

Step 3: From the next brew (which is the repetition of the process from Step 2), the tea essence will be washed off and get ready for the next brew'. Depending on how users would like the tea body to taste, the brewing time of tea leaves in the chamber may vary, from 5 minutes up to 30 minutes (since every brew should be 10 to 20 minutes apart). Thanks to the tea presser which is able to keep heat from previous brews, tea leaves in the chamber always remain at moderately hot temperature, tea essence is extracted faster for next brews and tea aroma still stays the same.

Claims

1. A brewing tool set with pressure regulating function comprises of a preparing unit and a brewing unit, wherein:

the preparing unit consisting of a pot and a burner (warmer);

- a pot (10) is made of fine porcelain which is capable of inducing infrared radiation for heating the water evenly, as well as keeping its temperature stable better than pots made of metal or glass materials, which leave the pot’s bottom heated more than other parts;

- a burner (9) is also made of porcelain and provided with a separate tea light candle to maintain the heat in the pot at 85°C - 87°C; the pot (10) has its bottom positioned on the rim (92) of the burner (9) whose both sides are designed with two symmetrical orifices (91) for observing and changing the candle as well as allowing sufficient air flows for burning the candle;

the brewing unit consisting of a saucer (1), a cup (2) positioned on saucer (1), a cup spanner (3) on cup (2), a filter chamber (4) on cup spanner (3), a filter press (6) inside chamber (4) with supporting base (61) positioned closely to the bottom of chamber (4), a tea presser (5) inside chamber (4) with hole (51) sliding along the shaft (62) of filter press (6), a filter press (6) and a cap (7); the cup spanner (3) is designed to filter out small tea dregs from which the chamber leaves out, filter chamber (4) to brew and regulate the amount of water as follow, wherein:

the cup spanner (3) has the shape of a flat-bottom disc, while several holes (31) are allocated in an equal-spaced and symmetrical manner toward the center side of the spanner bottom (39), which plays the role of sieving tea remnants and dregs from the first filtration of the chamber, the spanner outer rim (30) has a wider diameter (D6) than the cup rim (2), the spanner inner rim’s diameter (d7) is smaller than the cup rim (2) which enables the spanner bottom (39) to fit right in the cup rim (2); the bottom (39) with three protruding notches (33) preventing the bottom (3) from facing directly with the base; the outer rim’s underside (30) is designed with three centripetal ridges (34) for when the spanner is placed on the cup (2), part of ridges (34) will be inside of the cup and the rest remains outside, which helps air ventilate, balance the pressure in the cup and prevent unwanted“seething”; the edge of spanner outer rim (30) is configured with slightly downward, convex line (36) for better grip; besides, the convex line (36) helps discontinue water, if any, overflowing from the chamber to the spanner underside or the cup (2); the upper surface of the spanner outer rim (30) is carved with concentric circles (35) for antiskidding and better gripping functions; these circles also prevent boiling water (if any) overflowing from the contact surface of the chamber and the spanner;

the chamber (4) with its bottom (41) has a flat underside (41) on which holes (42) are placed to sieve tea dregs for the first tune; the concave edge (44) and bottom portion (41) with their shapes and dimensions (dl) and

are designed to fit the dimensions (Dl) and (LI) of spanner (3), where the bottom portion (41) of chamber (4) fit right into the inner rim of spanner (3); three ridges (45) are placed symmetrically on the concave edge (44)’s surface to form a gap between the underside of chamber’s bottom (41) and the top side (39) of spanner 3;

the filter press (6) has a symmetrical shape of an engine valve, with its supporting base (61)^*s concave underside leaving cavity (63) and gap (14) for regulating the amount of water before slipping through the first filtration of holes (42); the shaft (62) of the filter press has a smaller diameter (d2) which corresponds with the hole (D2) of the tea presser (5); this shaft has the function of directing tea presser (5) to slide and put pressure on the tea leaves underneath; the tea press (5) has a round donut shape with hole (51) at the center; the diameter (D2) of hole (51) is 1mm to 2mm larger than the diameter (d2) of filter press’s shaft, the outer diameter (d3) is smaller than the inner diameter (D3) (the smallest diameter) of inner wall (43) of chamber (4);

the cap (7) is designed with cap edge (70) and cap underside (71) which curve upward so that the cap can cover mostly of the rim of cup (4); the underside (71) has three shallow notches (72) positioned centripetal, for when cap (7) is put on chamber (4), one end of the notch is inside the cup inner rim, leaving the other end outside; this design is to balance the pressure built in the cup and prevent unwanted“seething”; the ridge tip (74) is prolonged, which helps stabilize the cap (7) when placed on top of the spanner (4) and enhance the grip; the top of outer rim (70) is designed with concentric ridges (73), whose function is similar to ridges (35) and (73), which enhance friction for a tighter grip of cap (7).

2. The brewing tool set according to claim 1, wherein said burner (9) comprises a shutter to regulate the air flow for burning candle, hence, adjust the heat for the pot.

3. The brewing tool set according to any one of claims 1 to 2, wherein the cup spanner (3) comprises outer rim (30) whose diameter (d7) is about 5mm smaller than cup rim (2); this design is meant for easy installation and stable structure once finished installing without displacing or causing unsafety.

4. The brewing tool set according to any one of claims l to 3, wherein the spanner (3) comprises a ridges (34) whose dimension is 9mm (L) x 2mm (W) x 0.8mm (D).

5. The brewing tool set according to any one of claims 1 to 4, wherein L3 is wider than 5mm.

6. The brewing tool set according to any one of claims 1 to 5, wherein the concentric ridges (35) of 0.5mm to 1mm in depth.

7. The brewing tool set according to any one of claims 1 to 6, wherein the dimension (dl) is 3mm to 5mm smaller than the dimensions (Dl) and the gap (k) - LI -- 11 ~ 1-1.5mm.

8. The brewing tool set according to any one of claims 1 to 7, wherein the ridges (45) whose dimension is 7mm (L) x 2mm (W) x 0.8mm (D).

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

10. The brewing tool set according to any one of claims 1 to 9, wherein the holes (51) of tea presser (5) whose diameter (D2) is 1mm to 2mm wider than diameter

(d2).

1 1. The brewing tool set according to any one of claims l to 10, wherein the cap (7) with outer rim (70) whose diameter (d5) is about 10mm to 15mm wider than the cup (4) rim’s diameter, the diameter (d4) of underside (71) is 4mm to 6mm smaller than the diameter (D4) of chamber and ridges (72) whose dimension is 9mm (L) x 2mm (W) x 0.8mm (D).

12. The brewing tool set according to any one of claims 1 to 11, wherein the notches (74) of cap (7) whose height (L5) in the range from 7mm to 10mm.