When I saw this silicone tea infuser and read the promises, I thought I had found a solution to the dripping of tea-balls all over my table or kitchen counter, a solution that would allow me to use only this “magic” spoon, instead of my measuring spoon, the tea ball in 2 parts and the small dish to put the tea-ball after infusing. I did not buy it straight away as I found it a bit expensive. But the colors were so nice.
After about one month, I finally bought it and brought it home very excited.
Then I started using it and reality quickly came back.
1. I mostly brew tea in a teapot (750 or 1000 ml); most of the tea infuser handle gets into the brewing water. It’s not so easy when taking it out to get a strong grip on the wet and hot handles to squeeze sufficiently the infuser, so that it does not drip
2. the silicone egg comes in 2 parts that get closed with the help of small magnets on both side of the egg. The egg can also slide along the metallic handle. As a result, I’ve noticed that both parts of the egg are sometimes not perfectly aligned and then do not close perfectly tight, which means some of the tea leaves end up in the teapot. Moreover, it seems to happen more often when I’m brewing small loose rooibos rather than jasmine pearls or large oolong leaves ;)
3. last thing, after maybe 5 uses, the silicone around one metallic bar out of 4 split vertically; this side of the egg probably tend to move more which probably increased the frequency of problem number 2.
4. the egg opens very largely; I’ve actually never managed to get loose tea from an aluminum tea bag out in the spoon and then close the spoon without spilling half of it over my counter. So I still use the measuring spoon as it’s more convenient.
Honestly I’ve actually come back to my basic tea-balls for most of the time.

In my opinion, his product is a nice-looking but expensive gadget, a bit fragile and not so convenient as promised. I do not recommend its purchase, though it might be somehow practical for use directly in a cup/mug at work, for instance.

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I’ve started drinking much more tea quite recently, almost completely quitting espresso for it!
I’ve been introduced to high quality tea by one of my best friend, MF Marco Polo addict since more than 20 years. I’ve only rarely bought tea-bags since then, preferring the quality-price ratio of loose leaves.
I drink my tea natural, without any milk, sugar or sweetener. I only add honey when a sore-throat is coming along.
I usually either brew a large pot at home or resteep my leaves at the office. I cannot seem to learn to master the use of a gaiwan in an elegant and not clumsy way…
My tea preferences :
- I really like flavored black teas, with a preference for fruity flavors, from a tangy Earl Grey to a real fruit smoothie-like tea. I’m trying some single origin unflavored blacks from time to time but always end up having trouble to finish them. I usually do not really enjoy the strong breakfast teas.
- I do not like chai or teas with strong spice flavors. Strange considering I really like spicy food, but not what I drink.
- I am quite afraid of pu-erh and lapsang souchong, though I probably have never drunk any real good ones and I’m quite sure it can make a huge difference… A few years ago, I had been introduced to scotch whisky and can definitely attest that you cannot say you don’t like whisky, if you’ve only drunk blended stuff and not tasted yet single malts. I hope to get the same happy discovery for those teas.
- I discovered very good oolong, without going through the step of drinking bad-one first, and really enjoy it, especially with a meal. I’ll definitely try some flavored oolongs in a near future.
- I’ve just started discovering white teas, which feels very delicate. The only problem is that those can be awfully expensive…
- I also really like rooibos which I discovered a few years ago while searching for low-theine/caffeine teas that I could drink at night without suffering from insomnia.
- As with green tea, we’ve had a long-standing difficult relationship. I’ve occasionally had some that were real smooth, refreshing and so very many that turned bitter very quickly. And I cannot stand a bitter tea.
- As for jasmine tea, I used to like it but have indeed drunk too much of some bad quality bitter brew, and now I even have problem finishing the high-quality pearls I bought in Beijing.
- Yerba Mate: I’ve had some in one blend and am quite convinced that I would never like that as bitterness is one of its main characteristics. I’ll try to avoid it like the plague.
- Herbal tea: I used to drink more or those before discovering rooibos; finding good ones is unfortunately really difficult – even in organic shops, the herbs sold are far from great.
I loathe artificial flavoring of any kind in any beverage or food.

I’m quite opiniated and try to leave room for further improvement and better discoveries, which explain why I haven’t rated any tea in the 95 and above range.
Teas above 80 are among my favorites
Between 60-80, I could or could not give them a second chance or recognize that they are made with high-quality ingredients though their taste does not please my buds.
Around 50, it starts to be rather bad and a not so pleasant experience to drink.
25 to 40+ cover low quality products that I manage to drink when nothing else is available.
Below that, it’s really vile and basically almost undrinkable IMHO.



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