Dual-Shell Infuser Design for Traditional Tea Organoleptic Quality
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Solution Overview
Problem
Existing tea preparation machines fail to replicate the organoleptic qualities of traditionally prepared Chinese tea and are often expensive, cumbersome, and difficult to clean, with issues such as tea leaves floating on the surface during infusion.
Innovation Solution
A device with a dual-shell infuser system, where two shells define distinct volumes for heating and infusion, driven by a motor, allowing for precise control of infusion time and temperature, and featuring a retaining grid for tea leaves, ensuring proper infusion and easy cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If existing tea preparation machines are used, then tea can be prepared easily and quickly, but the organoleptic features of the tea are unsatisfactory and far from traditional Chinese tea quality
Solution Approach 1:
The infuser is divided into two separate shells: a first shell defining a heating volume and a second shell defining a retaining and infusing volume. This segmentation allows water to be heated separately before being transferred to the tea leaves, replicating the traditional Chinese tea preparation method where water is heated in a separate vessel before pouring over the leaves. The motor-driven movement between shells ensures proper sequencing of heating and infusion phases.
Solution Approach 2:
Water is heated in advance in the first shell before being transferred to the second shell containing the tea leaves. This preliminary heating action separates the thermal processing from the infusion process, allowing precise temperature control and ensuring the water reaches the optimal temperature for infusion before contacting the tea leaves, thereby improving organoleptic quality.
2Reliability
If traditional Chinese tea preparation method is replicated, then superior organoleptic qualities are achieved, but the device becomes expensive and complex
Solution Approach 1:
The infuser is divided into two separate shells: a first shell defining a heating volume and a second shell defining a retaining and infusing volume. This segmentation allows water to be heated separately before being transferred to the tea leaves, replicating the traditional Chinese tea preparation method where water is heated in a separate vessel before pouring over the leaves. The motor-driven movement between shells ensures proper sequencing of heating and infusion phases.
Solution Approach 2:
The motor serves multiple functions: it drives the movement of the second shell for transferring water between shells, and also rotates the retaining grid within the second shell to agitate the tea leaves during infusion. This multi-functionality reduces the need for separate mechanisms, simplifying the overall device structure while maintaining the traditional preparation method.
3Reliability
If complex infuser structures are used to achieve traditional tea preparation, then organoleptic quality improves, but ease of operation and cleaning deteriorates
Solution Approach 1:
The infuser is divided into two separate shells: a first shell defining a heating volume and a second shell defining a retaining and infusing volume. This segmentation allows water to be heated separately before being transferred to the tea leaves, replicating the traditional Chinese tea preparation method where water is heated in a separate vessel before pouring over the leaves. The motor-driven movement between shells ensures proper sequencing of heating and infusion phases.
Solution Approach 2:
The retaining grid is designed to rotate within the second shell during the infusion process, driven by the motor. This dynamic rotation agitates the tea leaves, ensuring thorough and uniform infusion that replicates the traditional method of pouring water over leaves in a teapot. The rotation also facilitates easier cleaning by preventing tea residue from settling in fixed positions.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The device provides a cost-effective, ergonomic, and easy-to-maintain solution for preparing tea with superior organoleptic qualities, replicating traditional Chinese tea-making methods while ensuring efficient infusion and ease of use.
Implementation Method 1
heating means for heating the water
Implementation Method 2
said infuser being capable of being driven in movement by means of a motor; said device being remarkable in that said infuser consists of two shells, a first shell defining the first volume and a second shell defining the second volume
Implementation Method 3
at least means for retaining the product to be infused
Implementation Method 4
means for discharging the infusion
Data Source
AI summary
The present invention relates to a device for preparing a hot or cold beverage, by infusion of a product in water, comprising at least one water supply, heating means for heating the water and an infuser that is able to receive a given volume of water, the infuser comprising at least retaining means for retaining the product to be infused, means for discharging the infusion, two separate volumes, a first volume referred to as the heating volume and a second volume referred to as the retaining and infusion volume in which the retaining means extend, the infuser being able to be driven in movement by means of a motor, wherein the infuser is made up of two shells, a first shell (19) defining the first volume and a second shell (20) defining the second volume, which are open and the openings of which extend one in line with the other.