Tea leaf separating device for Kangpu tea soup soaking

Abstract

The invention discloses a tea leaf separating device for soaking Kangpu tea soup, and belongs to the technical field of professional tea making cups, the tea leaf separating device for soaking Kangpu tea soup comprises a single-layer glass cup used for containing mixed tea water, and a tea leaf separating structure used for extracting tea leaves is arranged on one side, away from a cup handle, of the single-layer glass cup; the tea leaf separating structure comprises a tea-water separating cup arranged on one side of the single-layer glass cup, an L-shaped communicating liquid changing pipeline connected with the single-layer glass cup is fixedly connected to the center of the lower surface of the tea-water separating cup in a penetrating mode, and a glass sealing cover is connected to the top of the tea-water separating cup in a threaded mode. A tea-water separator used for separating tea water and controlling the concentration of the tea water penetrates through the top of the glass sealing cover. Tea and water can be separated, tea leaves are prevented from entering the oral cavity to affect the experience during drinking, the concentration of the tea can be accurately controlled, control is easy and convenient, and tea leakage cannot be caused.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of professional tea-making water cups, and particularly relates to a tea leaf separation device for kungpao tea soup brewing. BACKGROUND

[0002] Kungpao tea is a fermented tea drink with a long history that has recently become popular again at home and abroad. It is not a specific tea, but a live bacteria beverage based on tea soup fermented by special bacteria. It tastes sweet and sour with natural bubbles.

[0003] In the prior art, a double-layer glass cup or an open single-layer glass cup is usually used for brewing tea. The double-layer glass cup has excellent heat preservation effect and is easy to cause high temperature in the cup, which inhibits the activity of the bacteria in the kungpao tea. In addition, the tea leaf separation structure of the double-layer glass cup is usually provided with a mesh in the cup body. This technology can prevent tea leaves from entering the oral cavity, but cannot control the concentration of the brewed tea. Another type of water cup has an independent tea leaf bin, and the tea leaf bin is fixed on the top of the water cup cover through magnetic attraction. This structure can realize tea and water separation and control the concentration of tea water when the water level is low. However, this structure has certain requirements for the water level line of the water cup. When the water cup is full of tea water, the concentration of the tea water cannot be controlled. The single-layer glass cup can quickly control the water temperature and avoid the situation of tea being brewed for too long, so that the taste of the tea water is better. However, this structure needs to set a separate tea strainer in the water cup. After brewing, the tea strainer is taken out of the water cup. This structure can realize tea and water separation and control the concentration of tea water. However, when the tea strainer is taken out, tea water may drip and contaminate the table or the ground. In addition, a separate placement structure is needed. SUMMARY

[0004] The application aims to overcome the defects of the prior art and provide a kungpao tea brewing water cup that can realize tea and water separation.

[0005] The technical solution adopted to solve the above technical problems is as follows: a tea leaf separation device for kungpao tea soup brewing, which comprises a single-layer glass cup for containing mixed tea water, and a tea leaf separation structure for tea extraction is arranged on one side of the single-layer glass cup away from the cup handle.

[0006] Through the above technical solution, the single-layer glass cup will not spoil the kungpao tea, and the hot water can be quickly cooled down, so that the water temperature is about 20-30 degrees during brewing, which ensures the activity of the kungpao tea bacteria. The tea leaf separation structure can prevent tea leaves from flowing into the oral cavity when drinking, and the concentration of tea water in the single-layer glass cup can be easily adjusted.

[0007] The tea leaf separation structure comprises a tea water separation cup arranged on one side of the single-layer glass cup, and a communication liquid replacement pipeline connected with the single-layer glass cup is fixedly connected to the center of the lower surface of the tea water separation cup in an "L" shape.

[0008] Through the technical scheme, the communicating liquid replacement pipeline can realize liquid circulation between the single-layer glass cup and the tea-water separation cup, when tea leaf extraction is needed, the camomile tea leaf can be placed in the tea-water separation cup, then hot water is poured into the single-layer glass cup, the hot water enters the tea-water separation cup through the communicating liquid replacement pipeline to contact with the tea leaf, thereby the tea leaf is extracted by immersion, when the extraction needs to be stopped to control the tea-water concentration, the communicating liquid replacement pipeline is closed, the passage between the tea-water separation cup and the single-layer glass cup is cut off, and the tea-water concentration in the single-layer glass cup is moderate.

[0009] The glass sealing cover is threadedly connected to the top of the tea-water separation cup, and a tea-water separator for separating tea-water and controlling tea-water concentration is arranged at the top of the glass sealing cover.

[0010] Through the technical scheme, the glass sealing cover can effectively seal the inside of the tea-water separation cup, prevent external pollutants from entering during the immersion process, reduce heat loss, help maintain a suitable immersion temperature, and prevent tea-water from leaking from the tea-water separation cup during tea drinking, and the tea-water separator can quickly take out the immersed tea leaf. In addition, the tea-water separator can also block the tea leaf when drinking, preventing the tea leaf from entering the single-layer glass cup with the tea soup, ensuring that the tea leaf does not enter the oral cavity during drinking, and improving the drinking experience.

[0011] Further, the tea-water separator comprises a connecting guide column slidably connected to the upper surface of the glass sealing cover, a sealing piston for plugging the communicating liquid replacement pipeline is fixedly connected to one end of the connecting guide column close to the communicating liquid replacement pipeline, and the other end of the communicating liquid replacement pipeline away from the sealing piston penetrates the glass sealing cover and is fixedly connected with a pulling ring.

[0012] Through the technical scheme, when tea-water separation is needed to control the concentration, the user can control the pulling ring upward, drive the connecting guide column to move upward, and then make the sealing piston separate from the port of the communicating liquid replacement pipeline, at this time, the single-layer glass cup and the tea-water separation cup are connected through the communicating liquid replacement pipeline, and the hot water can flow from the single-layer glass cup into the tea-water separation cup to soak the tea leaf; when the tea leaf is soaked to the required concentration, the pulling ring is released, the sealing piston moves downward under the action of its own gravity and the related reset structure, and the communicating liquid replacement pipeline is plugged again, thereby cutting off the liquid circulation, avoiding the tea leaf with high concentration flowing into the tea-water separation cup to cause the tea water to be too concentrated. This structure design enables the user to conveniently control the immersion process by simply pulling the operation, and realize precise control of the tea-water concentration.

[0013] Furthermore, a liquid exchange central tube is fixedly connected to the middle position of the lower surface of the glass sealing cap. The liquid exchange central tube and the connecting guide post are concentrically arranged, and the part connecting the liquid exchange pipe to the bottom of the tea-water separation cup is concentrically arranged. The sealing piston is slidably connected to the inner wall of the liquid exchange central tube, and the radius of the sealing piston is larger than the inner diameter of the liquid exchange pipe.

[0014] Through the above technical solution, the fluid exchange tube provides a stable guide for the up-and-down sliding of the sealing piston, ensuring that the sealing piston can be accurately aligned with the port of the fluid exchange pipeline for sealing or opening. The concentric design ensures that the connecting guide post will not deviate or jam when driving the sealing piston, ensuring smooth operation. At the same time, the radius of the sealing piston is larger than the inner diameter of the fluid exchange pipeline, which can form a good sealing effect when sealing, effectively preventing liquid from leaking from the fluid exchange pipeline when it is not needed, and ensuring the reliability of tea-water separation and concentration control.

[0015] Furthermore, a tea strainer body is fixedly connected to the bottom of the outer wall of the liquid exchange tube, and a number of evenly distributed liquid exchange flow holes are opened through the outer wall of the tea strainer body and the outer wall of the liquid exchange tube, located above the sealing piston.

[0016] Through the above technical solution, the tea infuser body is used to hold kombucha tea leaves. Its mesh structure allows liquid to pass freely while trapping tea leaves, ensuring that the tea leaves always remain inside the tea infuser body and preventing them from entering the single-layer glass cup and affecting the drinking experience. When the sealing piston moves upward to open the liquid exchange pipe, the hot water in the single-layer glass cup enters the bottom of the tea-water separation cup through the liquid exchange pipe, then flows upward and passes through the tea leaves inside the tea infuser body, making full contact with the tea leaves for extraction. The extracted tea soup then flows out of the tea infuser body through the liquid exchange flow hole located on the outer wall of the tea infuser body and the outer wall of the liquid exchange pipe, above the sealing piston, and then flows back to the single-layer glass cup through the liquid exchange pipe. This communicating vessel design allows the tea soup to be fully mixed and steeped with the tea leaves inside the tea infuser body. At the same time, the uniform distribution of the liquid exchange flow hole ensures the smoothness and uniformity of the tea soup flow, improving the extraction efficiency and effect.

[0017] Furthermore, a protective column is fixedly connected to the upper surface of the sealing piston, and the protective column is wrapped and fixed to the outside of the connecting guide column and slidably connected to the inner wall of the fluid exchange tube. A compression spring is fixedly connected to the top of the protective column, and the end of the compression spring away from the protective column is fixedly connected to the lower surface of the glass sealing cap.

[0018] Through the above technical solution, the protective column is slidably connected to the inner wall of the fluid exchange pipe, which further enhances the stability and guidance of the sealing piston when it moves up and down, ensuring the accuracy of the sealing piston's movement trajectory. In its natural state, the compression spring exerts downward pressure on the protective column, thereby driving the sealing piston to press tightly against the port of the fluid exchange pipe, achieving a reliable seal. When the user pulls the ring upward, the connecting guide column drives the protective column to move upward, the compression spring is compressed and stores elastic potential energy. When the user releases the ring, the compression spring releases the elastic potential energy, pushing the protective column and sealing piston to quickly return to their original position, automatically completing the sealing of the fluid exchange pipe. No manual pressing by the user is required, making the operation more convenient and labor-saving. Moreover, the reset action is rapid and accurate, ensuring the timeliness and effectiveness of tea concentration control.

[0019] Furthermore, a number of evenly distributed support and positioning protrusions are fixedly connected to the bottom wall of the tea-water separator cup, and a top connecting plate is fixedly connected to the connection point between the pull ring and the connecting guide post, and the top connecting plate is tightly fitted to the upper surface of the glass sealing cover.

[0020] Through the above technical solution, the supporting positioning protrusion can provide stable support for the main body of the tea infuser, and the top connecting plate increases the contact area between the pull ring and the glass sealing cover. When the compression spring is in its natural state, the top connecting plate fits tightly against the upper surface of the glass sealing cover under the action of the compression spring. This not only limits the connecting guide post to a certain extent and prevents it from moving down too far, but also forms a smooth connection transition in appearance, improving the overall aesthetics of the device. It also makes it easier for users to apply force to control the pull ring, and makes the seal between the connecting guide post and the glass sealing cover more stable, preventing water from leaking from the through gap when drinking.

[0021] Furthermore, a sealed connection port is fixedly connected through the outer wall of the single-layer glass cup on the side away from the handle and located below it. The liquid exchange pipe is arranged through the sealed connection port and extends into the tea-water separation cup.

[0022] Through the above technical solution, the sealed connection provides a stable and sealed interface for the connection between the liquid exchange pipe and the single-layer glass cup. The through-fixed connection ensures the structural strength of the connection, which can withstand the pressure of liquid flow and avoid leakage due to poor connection. The liquid exchange pipe passes through the sealed connection and extends into the tea-water separation cup, allowing the liquid in the single-layer glass cup to flow smoothly into the tea-water separation cup through the pipe for soaking and extraction with the tea leaves. At the same time, it also ensures that the extracted tea soup can flow back smoothly to the single-layer glass cup, realizing a stable and efficient liquid exchange between the two and providing a reliable pathway for the entire tea-water separation and concentration control process.

[0023] Furthermore, a connecting buckle is fixedly connected to the upper part of the outer wall of the tea-water separator cup near the single-layer glass cup, and a connecting slot is opened on the upper part of the outer wall of the tea-water separator cup near the single-layer glass cup, and the connecting buckle is engaged and fixed with the connecting slot.

[0024] Through the above technical solution, the snap-fit ​​fixing method between the connecting buckle and the connecting slot enables quick assembly and stable connection between the tea-water separator cup and the single-layer glass cup. This structural design is not only easy to operate—users only need to align the connecting buckle with the connecting slot and apply appropriate pressure to complete the fixing—but also easy to disassemble—it facilitates cleaning and maintenance after daily use. At the same time, the snap-fit ​​structure ensures that the tea-water separator cup will not easily detach from the single-layer glass cup during use, ensuring the overall structural stability of the device and preventing component separation and liquid leakage due to accidental collisions or tipping. In addition, this connection method fixes the relative positional relationship between the tea-water separator cup and the single-layer glass cup, ensuring precise docking of the liquid exchange pipe and the sealed connection port, providing structural protection for the smooth flow of liquid between the two, and further improving the reliability of the device and the user experience.

[0025] Furthermore, the single-layer glass cup, tea-water separator cup, and tea strainer are all made of glass.

[0026] Through the above technical solutions, the high transparency of glass allows users to clearly observe the steeping state of tea leaves in the tea-water separator cup, the color change of the tea soup, and the concentration of tea in the single-layer glass cup. This makes it easy to intuitively judge the steeping degree and control the tea concentration in time. In addition, the smooth glass surface does not easily absorb tea stains and odors, making it easier and more thorough to clean. This effectively prevents residual stains from contaminating subsequent brews of kombucha, ensuring a pure taste every time. Furthermore, the single-layer glass cup can be replaced with ceramic material.

[0027] The beneficial effects of the present invention are as follows: (1) It achieves efficient separation of tea leaves and tea soup. Through the independent structural design of the tea-water separation cup and the single-layer glass cup, and the precise docking of the liquid exchange pipe, the tea soup can be quickly exported to the single-layer glass cup after the tea leaves are fully soaked, avoiding the tea soup from being too strong or bitter due to prolonged soaking of the tea leaves. This effectively improves the brewing quality and taste consistency of kombucha. In addition, the single-layer glass cup with a single-layer glass or ceramic structure is convenient for temperature control and detection, ensuring the optimal soaking temperature of kombucha. (2) It significantly improves the convenience and safety of use. The snap-on separation structure makes cleaning and maintenance simple and easy, while ensuring structural stability during use, preventing liquid leakage and accidental detachment of parts. This allows users to have a good experience during daily brewing and cleaning, reducing the risk of use. In addition, no additional tea strainer is needed when separating tea leaves, and there will be no dripping. Attached Figure Description

[0028] Figure 1 This is a first-view structural diagram of a tea leaf separation device for infusing kombucha tea liquor according to the present invention; Figure 2 This is a second-view structural diagram of a tea leaf separation device for kombucha infusion according to the present invention; Figure 3 This is an exploded view of a tea leaf separation device for kombucha infusion according to the present invention; Figure 4 This is an exploded view of the tea-water separator of a kombucha tea infusion apparatus according to the present invention; Figure 5 This is a partial cross-sectional view of the tea-water separator of a kombucha tea infusion device according to the present invention; Figure 6 This is an exploded view of the tea-water separator of a kombucha tea infusion device according to the present invention; Figure 7 This is an assembly view of the regulating valve of a tea leaf separation device for kombucha infusion according to the present invention.

[0029] Reference numerals: 1. Single-layer glass cup; 2. Connecting liquid exchange pipe; 3. Tea-water separator cup; 4. Connecting buckle; 5. Glass sealing cap; 6. Tea-water separator; 60. Pull ring; 61. Top connecting plate; 62. Liquid exchange through pipe; 63. Tea strainer body; 64. Liquid exchange flow hole; 65. Sealing piston; 66. Protective column; 67. Support positioning protrusion; 68. Connecting guide column; 69. Compression spring; 7. Sealing connection port; 8. Connecting slot. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0031] like Figures 1-7 As shown in this embodiment, a tea leaf separation device for infusing kombucha includes a single-layer glass cup 1 for holding mixed tea. The single-layer glass cup 1 has a tea leaf separation structure for tea leaf extraction on the side away from the handle. The single-layer glass cup 1 will not spoil the kombucha and facilitates rapid cooling of hot water, so that the water temperature is around 20-30 degrees Celsius during infusion, ensuring the activity of the kombucha bacteria. The tea leaf separation structure prevents tea leaves from flowing into the mouth when drinking water and makes it easy to adjust the concentration of tea in the single-layer glass cup 1.

[0032] The tea separation structure includes a tea-water separation cup 3 located on one side of a single-layer glass cup 1. An "L"-shaped liquid exchange pipe 2, which is connected to the single-layer glass cup 1, is fixedly connected through the center of the lower surface of the tea-water separation cup 3. The liquid exchange pipe 2 allows liquid flow between the single-layer glass cup 1 and the tea-water separation cup 3. When tea extraction is required, kombucha tea leaves can be placed in the tea-water separation cup 3, and then hot water can be poured into the single-layer glass cup 1. The hot water enters the tea-water separation cup 3 through the liquid exchange pipe 2 and comes into contact with the tea leaves, thereby soaking and extracting. When it is necessary to stop the extraction to control the tea concentration, the liquid exchange pipe 2 can be closed, thus cutting off the passage between the tea-water separation cup 3 and the single-layer glass cup 1, so that the tea concentration in the single-layer glass cup 1 is moderate.

[0033] Several evenly distributed support and positioning protrusions 67 are fixedly connected to the inner bottom wall of the tea-water separator cup 3. A top connecting plate 61 is fixedly connected to the connection between the pull ring 60 and the connecting guide post 68, and the top connecting plate 61 is tightly fitted to the upper surface of the glass sealing cover 5. The support and positioning protrusions 67 can provide stable support for the tea infuser body 63. The setting of the top connecting plate 61 increases the contact area between the pull ring 60 and the glass sealing cover 5. When the compression spring 69 is in its natural state, the top connecting plate 61 is tightly fitted to the upper surface of the glass sealing cover 5 under the action of the compression spring 69. This not only provides a certain limit to the connecting guide post 68 to prevent it from moving too far down, but also forms a smooth connection transition in appearance, improving the overall aesthetics of the device. It also makes it easier for the user to pull the pull ring 60, and makes the seal between the connecting guide post 68 and the glass sealing cover 5 more stable, preventing water from leaking from the through gap when drinking.

[0034] A sealed connection port 7 is fixedly connected through the outer wall of the single-layer glass cup 1 on the side away from the handle and located at the bottom. The liquid exchange pipe 2 is connected through the sealed connection port 7 and extends into the tea-water separator cup 3. The sealed connection port 7 provides a stable and sealed interface for the connection between the liquid exchange pipe 2 and the single-layer glass cup 1. The through-fixed connection ensures the structural strength of the connection and can withstand the pressure of liquid flow, avoiding leakage due to poor connection. The liquid exchange pipe 2 passes through the sealed connection port 7 and extends into the tea-water separator cup 3, allowing the liquid in the single-layer glass cup 1 to flow smoothly into the tea-water separator cup 3 through the pipe for soaking and extraction with the tea leaves. At the same time, it also ensures that the extracted tea soup can flow back smoothly to the single-layer glass cup 1, realizing a stable and efficient liquid exchange between the two and providing a reliable pathway for the entire tea-water separation and concentration control process.

[0035] A connecting buckle 4 is fixedly connected to the upper part of the outer wall of the tea-water separator cup 3 near the single-layer glass cup 1. A connecting groove 8 is also provided on the upper part of the outer wall of the tea-water separator cup 3 near the single-layer glass cup 1. The connecting buckle 4 and the connecting groove 8 are engaged and fixed. This engagement and fixing method of the connecting buckle 4 and the connecting groove 8 realizes quick assembly and stable connection between the tea-water separator cup 3 and the single-layer glass cup 1. This structural design is not only easy to operate, but users only need to align the connecting buckle 4 with the connecting groove 8 and apply appropriate pressure to complete the fixing. Disassembly is also easy, as only a gentle prying of the buckle is required to separate them. This design facilitates cleaning and maintenance after daily use. The snap-fit ​​structure ensures that the tea-water separator cup 3 will not easily detach from the single-layer glass cup 1 during use, guaranteeing the overall structural stability of the device and preventing component separation and liquid leakage due to accidental collisions or tipping. Furthermore, this connection method fixes the relative position between the tea-water separator cup 3 and the single-layer glass cup 1, ensuring precise alignment between the liquid exchange pipe 2 and the sealed connection port 7. This provides structural assurance for smooth liquid flow between the two, further enhancing the device's reliability and user experience.

[0036] A glass sealing cap 5 is threaded onto the top of the tea-water separator cup 3. A tea-water separator 6, used for separating tea leaves and controlling the tea concentration, is installed through the top of the glass sealing cap 5. The glass sealing cap 5 effectively seals the inside of the tea-water separator cup 3, preventing external contaminants from entering during steeping, reducing heat loss, helping to maintain a suitable steeping temperature, and preventing tea from leaking out of the tea-water separator cup 3 when drinking. The tea-water separator 6 allows for quick and easy removal of steeped tea leaves. Furthermore, when drinking, the tea-water separator 6 also acts as a barrier, preventing tea leaves from entering the single-layer glass cup 1 along with the tea, ensuring that no tea leaves enter the mouth and enhancing the drinking experience.

[0037] The tea-water separator 6 includes a connecting guide post 68 that is slidably connected to the upper surface of the glass sealing cap 5. A sealing piston 65 for sealing the liquid exchange pipe 2 is fixedly connected to the end of the connecting guide post 68 near the liquid exchange pipe 2. A pull ring 60 is fixedly connected to the end of the liquid exchange pipe 2 away from the sealing piston 65, passing through the glass sealing cap 5. When tea-water separation is needed to control concentration, the user can pull the pull ring 60 upwards, causing the connecting guide post 68 to move upwards, thereby disengaging the sealing piston 65 from the port of the liquid exchange pipe 2. At this time, the single-layer glass cup 1 is separated from the tea-water. Cup 3 is connected to the liquid exchange pipe 2, and hot water can flow from the single-layer glass cup 1 into the tea-water separator cup 3 to soak the tea. When the tea is steeped to the required concentration, the pull ring 60 is released, and the sealing piston 65 moves downward under its own weight and the action of related reset structures such as the compression spring 69 mentioned later, re-seals the liquid exchange pipe 2, thereby cutting off the flow of liquid and preventing high-concentration tea water from flowing into the tea-water separator cup 3 and causing the tea to be too strong. This structural design allows users to easily control the steeping process through a simple pull operation and achieve precise control of the tea concentration.

[0038] A liquid exchange tube 62 is fixedly connected to the center of the lower surface of the glass sealing cap 5. The liquid exchange tube 62 and the connecting guide post 68 are concentrically arranged, and the part connecting the liquid exchange pipe 2 and the bottom of the tea-water separation cup 3 is also concentrically arranged. The sealing piston 65 is slidably connected to the inner wall of the liquid exchange tube 62. The radius of the sealing piston 65 is larger than the inner diameter of the liquid exchange pipe 2. The liquid exchange tube 62 provides a stable guide for the up-and-down sliding of the sealing piston 65, ensuring that the sealing piston 65 can accurately align with the port of the liquid exchange pipe 2 for sealing or opening. The concentric design ensures that the connecting guide post 68 will not deviate or jam when driving the sealing piston 65, ensuring smooth operation. At the same time, the radius of the sealing piston 65 is larger than the inner diameter of the liquid exchange pipe 2, which can form a good sealing effect when sealing, effectively preventing liquid from leaking from the liquid exchange pipe 2 when no flow is needed, ensuring the reliability of tea-water separation and concentration control.

[0039] A tea infuser body 63 is fixedly connected to the bottom of the outer wall of the liquid exchange tube 62. Several evenly distributed liquid exchange flow holes 64 are formed on the outer wall of the tea infuser body 63, above the sealing piston 65. The tea infuser body 63 holds kombucha tea leaves. Its mesh structure allows liquid to pass freely while trapping tea leaves, ensuring the tea leaves remain inside the tea infuser body 63 and preventing them from entering the single-layer glass cup 1 and affecting drinking. When the sealing piston 65 moves upward to open the liquid exchange tube 2, hot water in the single-layer glass cup 1 enters the tea infuser body through the liquid exchange tube 2. The water flows upward from the bottom of the water separator cup 3 and passes through the tea leaves inside the tea infuser body 63, making full contact with the tea leaves for extraction. The extracted tea soup then flows out of the tea infuser body 63 through the liquid exchange flow hole 64, which is located on the outer wall of the tea infuser body 63 and the outer wall of the liquid exchange pipe 62 and above the sealing piston 65. It then flows back to the single-layer glass cup 1 through the liquid exchange pipe 2. This communicating vessel design allows the tea water to be fully mixed and steeped with the tea leaves inside the tea infuser body 63. At the same time, the even distribution of the liquid exchange flow hole 64 ensures the smoothness and uniformity of the tea soup flow, improving the extraction efficiency and effect.

[0040] The single-layer glass cup 1, the tea-water separator cup 3, and the tea strainer body 63 are all made of glass. The glass material has high transparency, allowing users to clearly observe the soaking state of the tea leaves in the tea-water separator cup 3, the color change of the tea soup, and the concentration of the tea in the single-layer glass cup 1. This makes it easy to intuitively judge the degree of soaking and control the tea concentration in time. In addition, the smooth glass surface does not easily absorb tea stains and odors, making it easier and more thorough to clean. This effectively prevents residual stains from contaminating the kombucha brewed later, ensuring a pure taste every time. Furthermore, the single-layer glass cup 1 can also be replaced with ceramic material.

[0041] A protective post 66 is fixedly connected to the upper surface of the sealing piston 65. The protective post 66 wraps around and is fixed to the outside of the connecting guide post 68 and is slidably connected to the inner wall of the fluid exchange tube 62. A compression spring 69 is fixedly connected to the top of the protective post 66, and the end of the compression spring 69 away from the protective post 66 is fixedly connected to the lower surface of the glass sealing cover 5. The protective post 66 is slidably connected to the inner wall of the fluid exchange tube 62, which further enhances the stability and guidance of the sealing piston 65 when it moves up and down, ensuring the accuracy of the movement trajectory of the sealing piston 65. In its natural state, the compression spring 69 will exert downward pressure on the protective post 66. The force causes the sealing piston 65 to press firmly against the port of the connecting liquid exchange pipeline 2, achieving a reliable seal. When the user pulls the pull ring 60 upward, the connecting guide post 68 drives the protective post 66 to move upward, compressing the compression spring 69 and storing elastic potential energy. When the user releases the pull ring 60, the compression spring 69 releases the elastic potential energy, pushing the protective post 66 and the sealing piston 65 to quickly return to their original position, automatically completing the sealing of the connecting liquid exchange pipeline 2. No manual pressing by the user is required, making the operation more convenient and labor-saving. Moreover, the reset action is quick and accurate, ensuring the timeliness and effectiveness of tea concentration control.

[0042] The working principle of this embodiment is as follows: First, kombucha tea leaves are placed inside the tea strainer body 63, and then the glass sealing cap 5 is tightened to ensure that it is tightly connected to the tea-water separation cup 3 by threads, forming a good seal.

[0043] Next, hot water is poured into the single-layer glass cup 1. At this time, in the initial state, the compression spring 69 is in a naturally extended state, which applies downward pressure to the protective column 66, causing the sealing piston 65 to tightly seal the port connecting the liquid exchange pipe 2. The liquid passage between the single-layer glass cup 1 and the tea-water separation cup 3 is cut off, and the hot water is temporarily stored in the single-layer glass cup 1. The characteristics of the single-layer glass cup 1 are used to quickly cool the hot water to about 20-30 degrees Celsius to ensure the activity of the kombucha bacteria.

[0044] Once the water temperature is suitable, the user pulls the pull ring 60 upwards. Pulling the ring 60 causes the connecting guide post 68 to move upwards via the top connecting plate 61. The connecting guide post 68 then moves the protective post 66 and the sealing piston 65 upwards. At this time, the compression spring 69 is compressed, storing elastic potential energy. As the sealing piston 65 moves upwards and disengages from the port of the liquid exchange pipe 2, the single-layer glass cup 1 and the tea-water separator cup 3 are connected through the liquid exchange pipe 2. Under the action of gravity, the warm water in the single-layer glass cup 1 enters the liquid exchange pipe 2 through the sealed connection port 7 and flows into the bottom of the tea-water separator cup 3. The warm water that enters the bottom of the tea-water separator cup 3 then flows upwards, passes through the tea infuser body 63, and comes into full contact with the kombucha tea leaves inside for soaking and extraction.

[0045] During the steeping process, users can clearly observe the unfurling of the tea leaves and the changes in the color of the tea liquor through the single-layer glass cup 1, the tea-water separation cup 3, and the tea infuser body 63, thereby judging the degree of extraction. The extracted tea liquor flows out of the tea infuser body 63 through the liquid exchange passage 64, which is located on the outer wall of the tea infuser body 63 and the outer wall of the liquid exchange pipe 62 and is located above the sealing piston 65. It then enters the tea-water separation cup 3 and then flows back to the single-layer glass cup 1 through the liquid exchange pipe 2, realizing the circulation of the tea liquor and the gradual increase of its concentration.

[0046] When the user observes that the tea concentration has reached the desired level, they release the pull ring 60. At this time, the compression spring 69 releases its elastic potential energy, pushing the protective column 66 and the sealing piston 65 to quickly return to their original position. The sealing piston 65 then presses tightly against the port of the liquid exchange pipe 2, cutting off the liquid flow between the single-layer glass cup 1 and the tea-water separation cup 3, stopping the continued extraction of tea leaves, thereby ensuring that the tea concentration in the single-layer glass cup 1 is appropriate (or first release the pull ring 60 to allow the tea leaves in the tea-water separation cup 3 to be extracted, and then control the pull ring 60 to mix the tea and water to the desired concentration under the action of the concentration difference, and then release the pull ring 60).

[0047] During drinking, the tea leaves are trapped by the tea infuser 63 and do not flow into the single-layer glass cup 1 from the tea-water separator 3. Users can drink directly from the single-layer glass cup 1, avoiding the inconvenience of tea leaves entering the mouth. Throughout the process, the locking and fixing of the connecting buckle 4 and the connecting slot 8 ensures the stability of the connection between the tea-water separator 3 and the single-layer glass cup 1, while the sealing connection 7 ensures a reliable seal at the connection between the liquid exchange pipe 2 and the single-layer glass cup 1, jointly guaranteeing the stable operation of the device and a good user experience.

[0048] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention.

Claims

1. A tea leaf separation device for kombucha infusion, comprising a single-layer glass cup (1) for holding mixed tea, characterized in that: The single-layer glass cup (1) has a tea separation structure for tea extraction on the side away from the handle; The tea separation structure includes a tea-water separation cup (3) set on one side of a single-layer glass cup (1), and a liquid exchange pipe (2) in an "L" shape is fixedly connected to the center of the lower surface of the tea-water separation cup (3) and connected to the single-layer glass cup (1). The top of the tea-water separator cup (3) is threaded with a glass sealing cap (5), and a tea-water separator (6) for separating tea and water and controlling the concentration of tea is provided through the top of the glass sealing cap (5).

2. The tea leaf separation device for kombucha infusion according to claim 1, characterized in that, The tea-water separator (6) includes a connecting guide post (68) that is slidably connected to the upper surface of the glass sealing cover (5). The end of the connecting guide post (68) near the liquid exchange pipe (2) is fixedly connected to a sealing piston (65) for sealing the liquid exchange pipe (2). The end of the liquid exchange pipe (2) away from the sealing piston (65) passes through the glass sealing cover (5) and is fixedly connected to a pull ring (60).

3. The tea leaf separation device for kombucha infusion according to claim 2, characterized in that, A liquid exchange tube (62) is fixedly connected to the middle of the lower surface of the glass sealing cap (5). The liquid exchange tube (62) and the connecting guide post (68) are concentrically arranged, and the part connecting the liquid exchange pipe (2) and the bottom of the tea water separation cup (3) is concentrically arranged. The sealing piston (65) is slidably connected to the inner wall of the liquid exchange tube (62). The radius of the sealing piston (65) is larger than the inner diameter of the liquid exchange pipe (2).

4. The tea leaf separation device for kombucha infusion according to claim 3, characterized in that, The bottom of the outer wall of the liquid exchange tube (62) is fixedly connected to the tea filter body (63). The outer wall of the tea filter body (63) and the outer wall of the liquid exchange tube (62) are connected to a number of evenly distributed liquid exchange flow holes (64) above the sealing piston (65).

5. The tea leaf separation device for kombucha infusion according to claim 4, characterized in that, A protective column (66) is fixedly connected to the upper surface of the sealing piston (65), and the protective column (66) is wrapped and fixed to the outside of the connecting guide column (68) and slidably connected to the inner wall of the fluid exchange tube (62). A compression spring (69) is fixedly connected to the top of the protective column (66), and the end of the compression spring (69) away from the protective column (66) is fixedly connected to the lower surface of the glass sealing cover (5).

6. The tea leaf separation device for kombucha infusion according to claim 2, characterized in that, The tea-water separator cup (3) has several evenly distributed support and positioning protrusions (67) fixedly connected to the bottom wall. The pull ring (60) and the connecting guide post (68) are fixedly connected to a top connecting plate (61), and the top connecting plate (61) is tightly attached to the upper surface of the glass sealing cover (5).

7. The tea leaf separation device for kombucha infusion according to claim 1, characterized in that, The single-layer glass cup (1) has a sealed connection port (7) that is fixedly connected through the outer wall away from the handle and located below it. The liquid exchange pipe (2) is connected through the sealed connection port (7) and extends into the tea-water separation cup (3).

8. The tea leaf separation device for kombucha infusion according to claim 1, characterized in that: A connecting buckle (4) is fixedly connected to the upper part of the outer wall of the tea-water separator cup (3) near the single-layer glass cup (1), and a connecting slot (8) is opened on the upper part of the outer wall of the tea-water separator cup (3) near the single-layer glass cup (1). The connecting buckle (4) is engaged and fixed with the connecting slot (8).

9. A tea leaf separation device for kombucha infusion according to claim 4, characterized in that: The single-layer glass cup (1), the tea-water separation cup (3), and the tea strainer body (63) are all made of glass.

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