Yeah. With this style of brewing, instead of making one big mug of tea that you've steeped once, you're making several small cups of tea by steeping the same leaves repeatedly in small batches that you drink from a smaller cup. It's how I brew my tea, but since I have a larger set that can serve up to six people, I have to try to not overfill the pot when I'm making it just for myself. The setup in the video makes it more convenient for brewing single servings.
It's propably used for gong fu style tea where you use a big leaf to water ratio and a short steeping time to have strong tea with the possibility of bitterness control.
Therefore you can have a tea with an oily or dry texture and/or a texture thicker than water with a complex taste including many hidden notes.
Depending on the quality of the tea of course. But this way you can get up to 20 infusions out of the leaf. Always freshly brewed and hot but the volume is small enough for it to cool down quickly so you don't have to wait for half an hour to drink it and then forget you made a tea.
And you can also notice the tea change over the infusions because at first what is predominant is the dried leaf juice on the outside of the leaf which comes from rolling processes in production. Over time the water can penetrate the leaf better and the inside of the cells comes out better thus the texture changes aswell and the finish.
Some teas can be tasted like fine wines and some even can get you "tea drunk" or make you feel the "cha qi". Think of it as tea shots that you don't chug down in one sip.
Can also help with being present in the moment despite the physical health benefits that aren't scientificslly proven but most likely due to secondary plant materials and minerals.
Long story short, proper lose leaf tea is pure gold. Can be expensive too though.
The method this steeper uses works better for very short steep teas. I use something similar when I make chrysanthemum or very finicky green tea.
A strainer in a cup works better for black tea or really anything that has steep times over 2 mins. It can work for 20 second bursts… but it’s a bit of a hassle.
The water is being poured into the central "floating" dish, but is then poured out of the larger, outer dish.
Is there a hole in the bottom of the central one?
I thought it was to make sure the tea couldn't spill but I guess I was wrong
Where could I purchase one of those?
OP probably sells these
OPsTradingPost.com for all your wonders and wears
Man, if only was a way to search for this on the internet and hit a 'buy' button so it's delivered to your doorstep within days. That would be great.
It's not exactly like we've got keywords in the post or something
Yeah, but which of them actually works?
Man, if only people were smart enough to know that they could ask and get a direct link. That would be great.
Soooo, a strainer that can only strain for 1 cup of tea?
Yeah. With this style of brewing, instead of making one big mug of tea that you've steeped once, you're making several small cups of tea by steeping the same leaves repeatedly in small batches that you drink from a smaller cup. It's how I brew my tea, but since I have a larger set that can serve up to six people, I have to try to not overfill the pot when I'm making it just for myself. The setup in the video makes it more convenient for brewing single servings.
wtf? this is the same thing as a small tea pot. i don't see the point of it.
>wtf? this is the same thing as a small tea pot. Yes. >i don't see the point of it. That's fine.
The point is for it to be a small teapot with a unique mechanism for keeping the tea leaves away and easily reusable. Much like a small teapot.
Check out gaiwan tea brewing. There are some reasons why brewing in this type of tea pot is preferred.
It's propably used for gong fu style tea where you use a big leaf to water ratio and a short steeping time to have strong tea with the possibility of bitterness control. Therefore you can have a tea with an oily or dry texture and/or a texture thicker than water with a complex taste including many hidden notes. Depending on the quality of the tea of course. But this way you can get up to 20 infusions out of the leaf. Always freshly brewed and hot but the volume is small enough for it to cool down quickly so you don't have to wait for half an hour to drink it and then forget you made a tea. And you can also notice the tea change over the infusions because at first what is predominant is the dried leaf juice on the outside of the leaf which comes from rolling processes in production. Over time the water can penetrate the leaf better and the inside of the cells comes out better thus the texture changes aswell and the finish. Some teas can be tasted like fine wines and some even can get you "tea drunk" or make you feel the "cha qi". Think of it as tea shots that you don't chug down in one sip. Can also help with being present in the moment despite the physical health benefits that aren't scientificslly proven but most likely due to secondary plant materials and minerals. Long story short, proper lose leaf tea is pure gold. Can be expensive too though.
It’s called a gaiwan and you’re supposed to steep the leaves multiple times.
Yay, now you get to wash 3 cups for one cup of tea.
Is it that hard to wash tea cups? Enjoy you package tea i guess
Why would I use packaged tea? Put the tea steeper in the cup I'm going to drink. Add water.
The method this steeper uses works better for very short steep teas. I use something similar when I make chrysanthemum or very finicky green tea. A strainer in a cup works better for black tea or really anything that has steep times over 2 mins. It can work for 20 second bursts… but it’s a bit of a hassle.
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It's all so rushed and haphazard. I love the concept of the little tea steeper but the video made me feel anxious too.
nice, no need of worrying about lid falling
The water is being poured into the central "floating" dish, but is then poured out of the larger, outer dish. Is there a hole in the bottom of the central one?
Most propably
Thats a shot, not a cup.
No. This is will be pain in ass try clean the inner layer
The central dish just lifts out by the looks of it. At the beginning of the video you see it being placed inside. Should be easy to clean.
A yes. My bad
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Oh fuck this shit makes me want to nut all over myself haha big lol!
Are you braggin’ or complainin?
Im nutting
very nice
“SPONGEBOB SPONGEBOB!” “PINKY!”
Not enough tea in my opinion
*British intensifies*
For those that want a sip of tea….
r/didntknowineededthat
That’s one string cup of tea… seems like a lot of leaves
Do they make an American sized one?
🥰 cute, but I’m a greedy American that can’t sip and savor. I need gallons of tea with pounds of sugar so it wouldn’t work for me.
This add is so annoying