h a l f b a k e r yPoof of concept
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I'd like to have a mug with markings down the inside at various depths so that, when I make tea in the mug with a teabag, I could always make it to the same strength - e.g. so that the opacity of the tea is sufficient to obscure mark 4 but still leave mark 3 dimly visible.
Ultimately, like the Plimsoll
line on ships, this system of marks should be recognised as an international standard so that you can go anywhere in the world and ask for tea brewed to "level 3, please".
Secchi Disk
http://www.mlswa.org/secchi.htm
[Klaatu, Jul 28 2006]
Pantone reference colours
http://www.we-make-...archives/004212.php
Done by colour rather than level. [moomintroll, Jul 29 2006]
Scroll down....
http://helvecetier.de/
I actually think a lot of ideas are being harvested from the bakery - also check out the Handshake door handle - remember where you say it first [xenzag, Aug 21 2007]
Same again
http://www.suck.uk....duct.php?rangeID=76
[xenzag, Aug 21 2007]
[link]
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so the milk goes in last? |
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Simple, one cup any size, add PG tips.
Now its always strong. + |
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Wait until the spoon stays standing up - not too much milk, mind. |
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Nowhere near over-engineered enough for my liking. |
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(Actually, I like yours much better. + ) |
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I recommend a light sensitive diode in the base and a light source hidden in the lip of the mug. The mug has a series of LEDs on the handle that illuminate corresponding to tea strength. A touch sensor in the handle turns the system off when it the mug is in use. A thermocouple embedded in the base extracts energy to provide power for the system. |
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I like this idea. Taking it a step backward, why not have a Secchi Disk on the other end of the string and you could use that to measure the strength of the tea. |
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Interesting, [UnaBubba]. From Wikipedia: "Hydrolyzable tannins are hydrolyzed by weak acids or weak bases to produce carbohydrate and phenolic acids." These phenolic acids would be colourless but strong tasting, so this might be the cause. Most Australian borewater is rather basic, right? |
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Making tea is an art rather than a science. I consider myself to be a tea craftsperson and view any attempt to automate or standardise with a Luddite-like suspicion. |
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//Most Australian borewater is rather basic, right?//
I would have thought rather acidic, given [UnaBubba]'s location (Queensland). |
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That getsa pastry from me! If it can be calibrated for different teas then it means that you can let previously unreliable colleagues make you a cup of tea without it being pathetic wee-wee water- superb! And I reckon you only add the milk first if you're drinking pot-made tea, in which case you're at the mercy of the pot-meister. |
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And good call UnaBubba, local extremes of water quality will make a huge difference... |
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Plutonic origin or just plain old good arable land managemnt? I recall you mentioning your family was into cattle. |
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//into cattle// I came back here directly from "Pet Portraits After Dark"... |
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//stalagmites under a dripping dap// Cool. I wonder if you could make things that way; form sand over a mould, then let the water drip onto it until it turns to sandstone. Instant solid stone igloo. |
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I agree with UnaBubba. In my experience, the best way to judge how strong a cup of tea will be is to smell it or take a small sip. Or you can use other indicators, like when the tea leaves sink to the bottom. |
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Color is a poor indicator, not only because of the chemistry going on in the cup, but because different brands of tea might be cut finer or more course, affecting the surface area and brew time. |
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