www.inpursuitoftea.com

About Brewing Tea in a Timolino
Using the Timolino is easy, and it's a good opportunity to talk about different ways to make tea.
The three important things to consider when making tea are the amount of leaf, the temperature of the water, and the length of time that the tea steeps.

We usually instruct people to infuse the tea leaves and remove them from the water when the tea has steeped to their taste. This can be anywhere from one minute to five. Those of you who make "gung fu" style tea are used to the idea of using a lot of tea leaf for multiple short infusions.

In China almost every taxi driver (as well as many other people) carries a canister with loose tea leaves floating in which they drink directly from (just like the Timolino). They also carry a thermos with hot water to add to the first container when they finish most of the tea and the flavor gets too strong.

By using a little less than half the leaf of what you usually use to make a similar amount of tea in a pot, you will be happily sipping all the way to the office. You can either make tea in a pot and decant into the Timolino or you can leave the leaf inside and drink through the screen. This is an opportunity to experiment with different amounts of tea over varying amounts of time. I like to cold infuse my tea in the Timolino in the refrigerator. I use the same amount of leaf that I normally do and let the black teas sit for 2 hours and the greens, whites and oolongs for three hours or so. This way you really get to know the leaf.

FEATURES & BENEFITS
• 18/8 stainless steel
• Vacuum Insulation keeps beverage hot or cold for hours
• Leakproof stopper
• Negative pressure auto-release valve design