The origins of tea tasting on the move

In the past in China, a cup with a lid and green tea leaves were provided with each passenger's train ticket. Regularly, a train employee would come to serve hot water during the journey. This custom has not ceased to exist today. Indeed, more modern "to-go" cups, whether made of cardboard, steel or glass, often accompany employees to their workplace, travelers during their journey or students at the library. 

This habit has led many companies to invent reusable water bottles, thermos flasks and cups so that everyone can get their own product and enjoy their hot drink wherever they are. 

However, when the tea is prepared at home, it brews quite quickly during the journey and can often become bitter at the time of tasting. It was therefore necessary to think about proposing a product so that the tea could be good once it arrived at its destination. 

The SAMADOYO gourd (see below) is, in my opinion, a perfect compromise to cope with the bitterness of tea. Indeed, thanks to its unique and patented technology, this flask allows you to take hot water from home, keeps the water temperature and lets the tea, which is in the upper compartment, brew only when the bottle is tilted at 45°.

Let me explain. The hot water is well kept, and tightly sealed, in the lower container. The tea is poured into the upper (smaller) container and has no direct contact with the water when the flask is upright. I can therefore move freely without my tea being brewed. 

When I finally decide to drink my tea, I follow the following (rather amusing) steps:  

I tilt my gourd precisely at a 45° angle to let the hot water flow from the main container to the top compartment and brew the tea inside. Once this step is done, I quickly return my gourd to its upright position. In this position, the water and tea blend in the upper container until the infusion is ready, without a drop of water escaping into the lower container. 

If I feel that my infusion is ready (by the timer or by the color), I tilt my flask again to 45° to let the infused water slide into the main container through the filter that separates the water from the tea leaves.

 Now that my tea is ready and the tea leaves have been brewed and used up, I unscrew the main cup from the rest of the gourd and enjoy my little moment of serenity.