It is a great challenge to pour at least a few drops of tea from the tea kettle without spilling it into the cup.
And we bet you didn’t know there’s a scientific way to brew tea.
Who doesn’t enjoy a cup of tea? It is cold outside, so make yourself a cup of hot tea and just brighten up your day. We keep the tea on the gas stove and after boiling, filter it through a sieve. But did you know that the way you filter your tea has a big impact on the taste?
Yes, the speed at which you pour the tea from the kettle into the cup has a significant impact on the taste. And we bet you didn’t know there’s a scientific way to brew tea.
With the advent of the scientific method of brewing tea, many people realized that they had been filtering tea incorrectly throughout their lives.
Usually tea starts falling from the edge when filtered incorrectly. However, scientists have now revealed the right way to do it. With this, when you pour tea from the kettle into the cup, not even a drop of tea will fall. Here, a right angle works well.
The ‘teapot effect’ refers to the method of pouring tea from a kettle into a cup. Marx Rainer coined the phrase in 1956.
It is a great challenge to pour at least a few drops of tea from the tea kettle without spilling it into the cup. Experts now say that tea from the kettle should be poured into the cup as soon as possible. In this situation, the chances of falling to the bottom of the tea cup are greatly reduced. Experts from the Vienna Technological University have used it many times.
So now we will tell you how to properly pour the tea from the kettle into the cup. Pour the tea into the cup only when it is completely cooled. It is also important to use a ceramic or glass kettle. Pour the tea into the cup as soon as possible. As a result, the tea will not flow out of the cup.
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