Comments on: Well Equipped for Tea

By: Will C

Will C — Thu, 09 Mar 2006 03:15:05 +0000

What a great idea the lab glass is! Thanks! I’m not a big tea drinker (yet) but I’m excited about the possibilities for wine decanting. I’m considering the 2000ml Erhlenmeyer flask. Since a bottle of wine is 750 ml there should be plenty of room for it to breathe. Easy to pour, and with a high level of geek cred, what’s not to like for everyday drinking? A set of 4 (gifts aplenty) is 45.50. You won’t find another decanter that size anywhere near that cheap.

By: Doug

Doug — Tue, 07 Mar 2006 05:48:42 +0000

Not if you have one of the good ones with the bulb on top. You squeeze the bulb, place the tip in the milk, slowly unsqueeze until you get the right amount. Place over tea and squeeze it back out! Voila!

By: Goob

Goob — Mon, 06 Mar 2006 22:50:57 +0000

That…is an interesting idea. Although I’d get less milk for my tea as the level in the carton fell…

By: Doug

Doug — Mon, 06 Mar 2006 20:31:39 +0000

Just out of curiousity, do you use a pipette for your cream?

By: Shelby Davis

Shelby Davis — Mon, 06 Mar 2006 13:09:55 +0000

The lab glass also makes for wonderful watching of teas like dragon pearls, which (for the audience) are tightly wounnd balls of tea leaves that when placed in hot water unfurl to look somewhat like dragons. Often they are infused with jasmine as well, if you like that sort of thing.

By: Doug

Doug — Thu, 02 Mar 2006 02:16:17 +0000

I like my tea implements because half the point of tea for me is the ritual of making the tea. It allows my brain to chew on difficult problems while my body goes through familiar and reassuring motions. I love the french press I have (12 oz, or 355 mL if you prefer). Pushing the plunger down is so satisfying! Otherwise I think I might try your beakers idea simply for the character it would add to my desk at work.

–Doug

By: Tom Moertel

Tom Moertel — Wed, 01 Mar 2006 02:58:24 +0000

For everyday tea-drinking, nothing beats the convenience of Upton’s plain white infuser mug. Just preheat, infuse, and drink, all using one bone-china vessel. The infuser fills the mug and offers ample expansion room for the “agony of the leaves.” I received my infuser mug in 2002 and have been using it ceaselessly since.

http://www.uptontea.com/shopcart/item.asp?from=catalog.asp&itemID=AM300

For larger batches, I use a French press. I heat the water in an electric kettle (another wonderful convenience for the tea drinker), infuse the leaves in the French press (covered with a plate), and pour the resulting liquid through a fine-mesh strainer into a heated serving vessel. Unlike yours, my electric kettle does not have a temperature setting, and so I must use a little math instead.

http://blog.moertel.com/articles/2005/07/11/math-makes-tea-taste-better

Cheers. –Tom