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Tea needs to be made with boiling water
(note, especially to US and Canadian
hotels - this means actually boiling
water, not "water which has been
boiled", nor does it mean giving me a
small cup of warm water with a dusty,
stale teabag on the saucer). However
this means that immediately
the tea in your favourite mug, when the
desire for tea is strongest, it is
slightly too hot to drink.
this idea is for a mug with a manually
operated pump in it, powered by
squeezing a lever inside the mug's
handle. This pump pumps water from an
insulated container at the bottom of the
mug through a networks of pipes at the
bottom of the tea, to draw heat from the
tea and rapidly cool it so that it can
be drunk. Later when, through natural
2nd-Law-of-Thermodynamics processes the tea has cooled
slightly too far and is no longer at
optimum drinking temperature, pumping the
(now quite hot) water back through the
heat exchanger will heat the tea back
up. The water container at the bottom is
not perfectly insulated of course, so
the water will cool back down to room
temperature before you make your next
cup of tea.
Here's one I made earlier
Works on a very different principle though, and won't reheat after excessive cooling. [TomP, Jul 19 2016]
And another rather elegant solution
Uses alternate strips of conducting and insulating material around the mug so that they can either be aligned to conduct heat out or keep heat in. [TomP, Jul 19 2016]
[FlyingToaster, Jul 19 2016]
[FlyingToaster, Jul 19 2016]
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||This is the whole purpose of the milk to bend the
temperature gradient further such that it is a good
temperature to drink rather than too hot for quite a
while. The nonsense about putting the milk in first is
purely to protect victorian bone china in the
victorian days, which could otherwise risk a fissure or
fracture or crack with the onset of the exceedingly
hot water from the teapot. Nowadays, the milk
should go in the mug last, and the biscuit goes beside
the mug until required.
||Unless one is referring to that poncey herbal tea, or
otherwise weak funny flavoured teas. They cant
stand up to milk. Thats not proper tea.
||// manually operated pump ... water //
||If it was liquid metal - like NaK or Mercury - or the pump was powered by a Seebeck-effect array, or if the Seebeck array charged a lithium battery which re-heated the tea using Peltier panels to scavenge ambient energy, then it might have got a bun.
||While the objective is laudable, the means lacks inspiration.
// US and Canadian hotels //
||The usual repeated violent brutal beatings would be a good starting point.
||Look up Temperfect. It does the same thing with a phase-
change material instead of a heat exchanger.
||Or don't. I paid for, and haven't got my mug.
Standard crowdfraudsters. We shoud just throw
halfbakery ideas at such sites and snaffle the cash.
||A little prior art from the HB, though each slightly different from this idea.
||A little prior art from the HB [link], though each slightly different from this idea, but neither re-heat the tea after excessive cooling (as this idea does).
||This idea gets off to a rough start in the first sentence. While I sympathize with the unavailability of hot water for beverages, that source of all knowledge, the interweb, suggests that:
||" Too high of a temperature will cook the leaves and ruin their delicate flavors. Oolong teas should be brewed at temperatures between 180 and 190 degrees Fahrenheit. Black and Herbal teas brew best at a full boil temperatures 208 and 212 degrees Fahrenheit. "