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Tea at the speed of espresso

25 October 2003

A cup of tea normally takes several minutes to make, with the ground leaves slowly infusing in hot water. Now the Steam Tea Company of Sheffield, UK, promises an equally good taste, but at the speed of an espresso machine. The secret is a two-stage process revealed in patent GB 2386543. The leaves are pre-infused with a blast of steam for a couple of seconds, and then high-pressure water at a temperature of precisely 82 °C is forced through them for around 5 seconds. The result is delicious tea in 30 seconds.

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