JPS6133567B2 - - Google Patents

Description

[Detailed description of the invention] This invention can be used not only for making regular tea but also for brewing finely powdered deep steamed tea, etc. Furthermore, it can be used to brew coffee, tea, or any other liquid used in the kitchen. This relates to a pot that can be used for pouring water.

For this type of pot, a hole is made in the side of a hollow cylindrical container with a liquid chamber, a strainer screen is fixedly fixed there, and tea leaves and hot water are poured into the container and passed through the strainer screen. There is one that allows you to extract the tea liquid. In this type of strainer, used tea leaves adhere to the strainer screen that is fixedly provided, making it difficult to clean the strainer. Of course, it would be better to make it removable, but since the tea strainer is small, it may fall inside and cause unexpected inconvenience. To solve this problem, there is a pot that does not have a spout on the body and instead pours out from above the opening. In this case, if there are used tea leaves in the pot, they will flow out along with the tea liquid, so prepare a separate strainer net, put the tea leaves into the strainer net, pour hot water into it, and pass between the tea leaves. The pot catches the hot water dripping from the lever net, and then pours it out from the pot onto the tea arm. However, such a strainer is troublesome to handle, and since the strainer is exposed to the air, it is easy to cool down, making the pot described above truly inappropriate for the purpose of brewing delicious tea. We were hoping for an improvement.

Therefore, the present invention has been made to eliminate the above-mentioned problems, and is easy to clean after use, and can be kept in the pot body during use to prevent the tea from cooling down. The purpose of this invention is to provide a pot that exhibits various desirable effects when used as shown in FIG.

The drawings showing the embodiments of the present application will be described below. 1 is the main body made of ceramic material and has a liquid chamber 2 inside.
It is formed into a hollow cylindrical shape with a bottom closed by a bottom 3 and an opening 4 at the top. Reference numeral 5 denotes a spout provided in a part of the opening 4, and is formed in the shape of a vertically long concave groove extending from the opening 4 to near the bottom 3. Reference numeral 6 indicates a catch seat provided around the opening 4 except for the spout 5. 7 indicates a well-known handle. 8 is the lid,
The lower surface of its periphery is formed to have an inner diameter and an outer diameter such that it can be stably mounted on the seat 6. 10 indicates a well-known knob. Next, 12 indicates a strainer net. In this case, reference numeral 13 denotes a strainer net body, which is made of a synthetic resin material and has a cylindrical shape, and its lower part is formed in a V-shape when viewed from the front, as shown in FIG. Reference numeral 14 denotes a reinforcing frame that connects the V-shaped lower end portions 13a and is formed integrally with the main body 13. 1
5 is a net stretched over the bottom of the main body 13 so as to close the lower opening, and is made of a very fine mesh of about 100 meshes. Reference numeral 16 denotes an engagement piece projecting like a brim from the periphery of the upper opening of the main body 13, so that it can be positioned between the seat 6 of the main body 1 and the lower surface of the periphery of the lid 8. Its outer diameter is formed to be sufficiently larger than the inner diameter of the seat 6. Note that this engagement piece 16 is formed integrally with the main body 13.

When using the above-mentioned structure to brew tea, the strainer 12 is first attached to the inside of the main body 1. That is, the engagement piece 16 is placed on the catch seat 6 and the main body 1
3 hangs down from there as shown in FIG. Even in this state, a predetermined amount of tea raw material 17 (this raw material may be any desired material such as deeply steamed tea, special steamed tea, coffee, black tea, etc.) is placed inside the strainer net 12. Next, hot water is poured onto the raw material 17 from the upper opening of the strainer main body 13. Then, the poured hot water passes between the raw materials 17 and becomes tea liquid, which further passes through the net 15 and accumulates at the bottom of the main body 1 as shown by reference numeral 18 in FIG. Incidentally, after the work of pouring hot water onto the raw material 17 as described above is completed, the lid 8 may be placed over the opening of the main body 1. In this case, the peripheral lower surface 9 rests on the engagement piece 16 that rests on the catch seat 6. When the lid 8 is placed on the raw material 17, if the raw material 17 is very difficult to pass hot water through, the lid 8 may be placed on the strainer while the hot water is still accumulated inside the strainer screen body 13. By doing so, it is possible to prevent the aroma generated from the raw material being steamed in the hot water inside the strainer screen 12 from escaping.

Tea liquid 18 obtained in the main body 1 as described above
When pouring into a teacup, pour the main body 1 as shown in Figure 6.
, and pour out the tea liquid 18 from the spout 5.
When pouring out the tea liquid 18 in this way, the strainer net 12 is suspended as shown in FIG.
7 and the tea liquid 18 have already been separated from each other, so the tea liquid 18 can be poured out from the spout 5 very smoothly. Next, if you want to add second or third tea, remove the lid 8 from the state shown in Figure 2, pour hot water over the raw material 17, and pour the tea liquid 1 in the same way as above.
Get 8. In this case, there is a gap between the bottom 3 of the container 1 and the lower end of the strainer screen 12, so when the first tea is added, the raw material 17 (tea leaves) drains well and the tea leaves do not open too much. Second and third tea can be served with good flavor, and a tea liquid 18 without bitterness and astringency can be obtained.

Next, when discarding the raw material 17 that is no longer needed after serving tea as described above, the lid 8 is opened and the strainer 12 is taken out from the main body 1. And the strainer net 12
Just turn it over and throw away the unneeded raw material inside into a container for used tea leaves.

Furthermore, when washing the strainer 12 after discarding the raw material or washing the main body 1, the strainer 1
2. Since the main body 1 is formed into a cylindrical shape with a wide opening, it can be easily cleaned.

As described above, in this invention, since the straining net 12 is provided in the hollow liquid chamber 2, it can be used in a commonly known manner, that is, by placing raw materials such as deep-steamed tea in the straining net. By pouring hot water on top and putting the lid 8 on, the tea liquid comes out from the raw materials in the strainer 12 while the lid 8 maintains the temperature of the liquid, making it possible to obtain regular tea. In this case, even if the raw material is finely powdered, such as deep-steamed tea, there is a strainer screen 12 in the liquid chamber 2, which prevents used tea leaves from flowing out when pouring out the tea from the spout 5. It has the advantage of being able to dispense only the tea liquid into the container.

Furthermore, in the above case, the upper engagement piece 16 of the strainer net main body 13 is located on the seat 6 of the main body 1, and the lid 8 is placed on it, so that the strainer net 12 can be neatly covered with the lid 8. The heat retention state described above has a very good feature. Moreover, even when pouring out the tea liquid, i.e., when the main body 1 is tilted as shown in Fig. 6, the strainer net 12 is completely protected by the lid 8, and there is no need to worry about the used tea leaves flying out from there, which is an advantage in handling. There is also.

Furthermore, since the strainer 12 can be freely removed from the main body 1, when the tea liquid in the main body 1 reaches an appropriate concentration, lifting the strainer 12 and taking it out will prevent the tea from becoming too strong. can be prevented,
Another benefit is that you can drink delicious tea.

In this case, used tea leaves will adhere to the strainer, but the removed strainer can be washed separately, which has the advantage of being extremely thorough in cleaning.

Furthermore, an excellent feature of the present invention is that the net body 15 attached to the bottom of the strainer net 12 is stretched obliquely, so that when hot water is poured out from the spout 5 as shown in FIG. As is clear from the figure, the body 15 is in a very desirable state, that is, almost horizontal, so that it does not obstruct the outflow of the tea liquid, and at the same time, since the liquid to be poured out is closest to the spout 5, This has the effect of making pouring extremely smooth. Furthermore, when removing tea liquid to the last drop contained in used tea leaves, the bottom 3 of the main body and the net 1
5, it also has the advantage that the work of separating the tea liquid from the tea leaves can be done extremely efficiently. This has the advantage of preventing the tea leaves from opening too much and making the second tea more delicious.

As described above, the pot of the present invention takes into consideration in advance the use condition as shown in FIG. It is a configuration that is truly beneficial for enjoying delicious tea, as it has been designed to prevent used tea leaves from flying out toward the spout, and has also been designed to keep the tea warm in the state shown in Figure 2 (during the tea steaming process). .

[Brief explanation of the drawing]

The drawings show an embodiment of the present application, and Fig. 1 is a front view of the pot, Fig. 2 is a longitudinal sectional view, Fig. 3 is an exploded view showing only the main body in section, and Fig. 4 is a plan view of the main body. , FIG. 5 is a bottom view of the strainer net, and FIG. 6 is a sectional view showing the state in which tea liquid is poured out. 1...Main body, 2...Liquid chamber, 5...Spout, 6...
... catch seat, 8 ... lid, 12 ... straining net, 13 ... straining net body, 15 ... net body, 16 ... engaging piece.

Claims (1)

[Claims] 1 The upper part of the main body having a hollow liquid chamber is opened, and a part of the opening is provided with a concave groove-shaped spout formed long in the vertical direction. In a pot covered with a lid, a catch is provided inside the opening to allow the periphery of the lid to be placed on it, and a strainer is provided in the liquid chamber so that it can be moved in and out. In the case of the hollow cylindrical straining net main body, the upper opening edge thereof is provided with an engaging piece that protrudes toward the outer periphery, and the length of the protruding portion of the engaging piece is determined when the straining net is placed in the liquid chamber. The size is such that a straining net is supported between the upper surface of the catch and the lower surface of the periphery of the lid, and a net is stretched diagonally over the lower opening of the straining net body. Moreover, the size of the concave groove of the spout is long toward the bottom of the liquid chamber so that the liquid at the bottom of the liquid chamber can be poured out when the lid is placed on the main body. A pot to do.