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Your e-Mails

Carl Bicknell
Nicey replies: No, 90, its a continuous tube alternately crimped at 90 degrees rather than all in the same plane as in a square teabag. The crimps are the divisions between the bags, the folds in the sides form at 60 degrees due purely to the crimping. If you look at any edge of a tetrahedron from a perpendicular direction its opposite edge will be at 90 degrees.

Andrew Hannon
Nicey replies: The crimping of the bag at alternate 90 degrees produces a tetraheadral teabag. Compared to conventional square bags this lowers the surface to volume ratio of the bag towards the idealised spherical tea bag. What is immediately obvious is that this is good for the manufacturer as they can use less bag to tea thereby saving on materials. What is not at all obvious upon casual inspection is if this is a good thing for the tea brewing, although obviously we are told it is. To increase the diffusion of tea from leaf to water it could be assumed that a sphere is the most inefficient shape whilst an infinite plane folded or other wise would be the most efficient. This would seem to indicate that very flat square bags are good.

Of course this is a childish oversimplification as the diffusion is taking place within the space occupied by the teabag and not just at the volumetric boundary. So the ability of each tea leaf to circulate and there by potentially encountering higher diffusion gradients has to be considered. Much was made of this 'room to move' at the inception of the pyramid bag and so I suspect they probably did a lot of work in this area.

The upside of lower material uses are the potential to use higher spec bag paper as was recently introduced with the pyramid bag.

Nick Scovell
Seek you the Grail
Nicey replies: Oh dear, we get the odd enquiry about them now and again but they've not been seen for years. Indeed till now all we have had is the description, you are the first to put a name to them.

Michael Oates
World of Biscuits
Nicey replies: A huge NCOTAASD Hoorah for your Kazakhstani tea ladies and their foul mouthed snacks. I feel somehow more worldly wise from this knowledge.

Sam Heely
Nicey replies: Sam,

As our tap water seems to have a more pronounced taste than Darjeeling tea we don't drink much of the stuff (this is a comment on both our water and Darjeeling tea). However, Darjeeling isn't called the Champagne of teas for nothing. By enjoying tea such a small region with its specialised high altitude tea gardens you are going to have to deal with such vagaries. Such fluctuations in prices are ironed out in the commodity tea market, with blends being produced from tea from several countries.

Perhaps a bit of a tea bag odyssey is called for at number 47.