Gongfu tea places great emphasis on the making of the tea. The water should always be at 80ºC and the tea leaves should never be over-brewed. When the tea leaves have been brewing for more than eight minutes, they release an excessive amount of tannin and theophylline, which leads to bitterness and reduced aroma. The nutrients are also lost or destroyed as a result. Thus, the team designed a pot with tea filter that adopts the concept of a shape-memory alloy to control the tea-brewing time in a scientific manner.
When the 80ºC water is poured over the tea leaves, the tea filter stretches to the maximum depth because of the hot water, and allows the tea leaves to brew fully. As the water temperature drops, the filter begins to retract upwards until it is well above the mid-level of the water. At this point, holes in the filter start to contract and tannin release is reduced. Eight minutes later, when the water temperature reaches 50ºC, the filter automatically retracts into its original shape, completely separating the tea leaves from the tea. The brewed tea is at its most drinkable at this point, packed with the most nutrients.
In addition to making loose leaf tea, this pot is also suitable for making flower tea. The shape-memory alloy filter can hold up to 10 grams of tea leaves or flower buds in its original retracted shape, which is enough to make a strong pot of tea. The pot itself is made with visually appealing borosilicate glass, which is non-toxic, resistant to high temperatures and easy to clean. The lid of the pot is made with solid wood because it maintains the aroma well. This pot encourages one to brew and appreciate tea better.