Hot beverages are amongst the most popular drinks consumed in the United Kingdom and elsewhere. Indeed, tea has often been described as the national drink of the United Kingdom. In recent years, however, many coffee shops and bars have opened which sell various types of hot beverages but, as their name would imply, mainly coffee.

It is known to make a cup of. tea from a single tea bag, the bag being deposited in a cup prior to the addition of water. The individual is then free to ensure their cup of tea has the desired strength. However, tea bags are messy and usually, or at least often, drip the remnants of the infused liquid which have not been squeezed out of the bag. This can cause injury to a user or, at the least, mess which needs to be cleaned. As will be appreciated, tea can stain clothes and such stains are resilient and therefore hard to remove.

GB 2301766 A discloses a tea bag and spoon device comprising a two-part body section, the two parts being connected by a hinge and each being perforated, the volume defined by the two-part body section being arranged to retain a tea bag or

the like. In use, a tea bag, for example, is placed within the volume defined by the two-part body section and the two parts closed together, encapsulating the tea bag.

The spoon device is then stirred in a cup of hot water to make an infusion of tea.

Because the tea bag is not squeezed the bag shouid retain a lot of water when it is removed from the cup which can cause dripping.

US 4465697 discloses a coffee brewing device comprising a housing for holding ground coffee, the housing having at least one perforated wall to allow the passage of water therethrough. The interior of the housing is provided with a vent to allow the egress of gases generated when coffee grounds are submerged in water.

The housing may be provided with a plurality of baffles to facilitate mixing of the grounds via the turbulent interaction of generated gas bubbles, water and coffee.

Nothing is done to address the problem of dripping from the device once removed from the cup in which the coffee was brewed.

A further infuser is disclosed in WO 95/15105 A1 and comprises a hollow elongate member in which is retained a charge of an infusable substance and which, at one end, is perforated and at the other has a gripping portion. The infuser is also provided with a movable sleeve which, after use, can be slid along the member such that it covers the perforated portion so as to reduce the chance of leakage from the interior of the member through the perforations. Such a sleeve can be difficult to use and can make the infuser costly to manufacture.

EP 0173492 discloses a coffee brewing apparatus which, in one embodiment, has a housing, in which is located a supply of ground coffee, the coffee being retained by a porous wall. The wall is provided with a fold to allow it to flutter back and forth during brewing of the coffee to create turbulence and thereby hasten the brewing of the drink.

It has been realised that there is a significant marketing potential for tea in retail outlets if only it were easier to make an individual portion. It is well known that the tastes of an individual may vary greatly, some require strong tea, some weak and so on.

Conventionally, in cafés, bars and the like, a cup of tea is dispensed from a pot in which tea leaves or tea bags have been left to brew. Whilst the strength of the tea infusion develops over time, the flavour may be impaired by being left to stand and the infusion will become cool. Often hot water will be'added to the pot to ensure the infusion remains warm. A member of staff will provide a cup of tea to the customer. This is often unsatisfactory because not only does the customer want a drink made to his particular requirements but he also wants it quickly and without impaired flavour.

Accordingly, it is an object of the invention to provide a device for making a beverage which can be made cheaply and which can be used to make a drink to the required strength. It is a further object of the invention to provide a device which does not drip or at least substantially reduces the incidence of dripping once the device has

been removed from a container of liquid. It is a yet further object of the invention to provide a device which can be readily used in a retail outlet so as to quickly and efficiently provide a container of quickly brewed tea to an individual. It is yet another object of the invention to provide a device which obviates the need for a spoon to stir the drink once one, some or all the ingredients have been added to the container.

According to a first aspect of the invention there is provided a device for making a beverage, the device comprising a peripheral wall bounding a space and a charge of a substance at least partially located within the space, the substance being liquid-infusible to make a beverage, the substance being at least partially retained within the space by a porous or liquid-permeable wall which is movable between a first condition and a second, relatively expanded condition, wherein the porous or liquid-permeable wall is forced to adopt the second condition upon immersion of at least the peripheral wall into liquid.

A second aspect of the invention provides a non-drip device for making tea, the device comprising a peripheral wall bounding a space and a charge of tea leaves at least partially located within the space, the tea leaves being at least partially retained within the space by a porous or liquid-permeable wall which is movable between a first condition and a second, relatively expanded condition, wherein the - charge of tea leaves is chosen to cause the porous or liquid-permeable wall to adopt the second condition upon immersion of the tea leaves into hot water and whereby upon removal of the device from the water no drips, or at least a reduced. number of drips, fall from the device.

The porous or liquid-permeable wall may be formed from a fine plastics gauze or mesh or, for example, it may be fabricated from paper or cloth, such as the paper from which conventional tea bags are made or, say, muslin.

A porous or liquid-permeable wall may extend across either side of the space to retain the infusible substance or tea leaves. For example, the porous or liquid permeable wall may be in the form of a closed container (e. g. similar to a tea bag).

The porous or liquid-permeable wall may define a container in which the infusable substance (e. g. tea leaves) is sealed, at least a portion of the container preferably being adhered or otherwise connected or attached to the peripheral wall.

The device is provided, to a user, in the first condition and, to use, is placed in a container of, say, water. Any water which permeates or flows through the porous or liquid-permeable wall will be absorbed by (or retained between the, say, leaves of) the infusible substance, causing the infusable substance to swell. The swelling of the infusable substance will force the porous or liquid-permeable wall to bellow into the second condition. In one embodiment, the or each porous or liquid-permeable wall, in the first condition, is folded or concertinaed, in other embodiments the porous or liquid-permeable wall is crumpled. Other, relatively collapsed, configurations are available of the first condition of the porous or liquid-permeable wall.

The space may be internally. divided into a plurality of compartments. There may be communication between the compartments or there may not. In the latter case, a portion of the infusible substance may be located in each of the distinct compartments. Alternatively or additionally, different ingredients may be located in compartments within the housing, for example tea leaves and powdered milk and/or sugar.

In a preferred embodiment, the infusable substance is tea leaves. In this specification, tea leaves is to be understood as a term which encompasses tea as well as herbal, fruit or vegetable matter, such as plant extracts or other infusable substances which are utilised to make beverages commonly termed"herbal teas".

The tea leaves may fill only a portion of the space with the peripheral wall in the first condition, the free space being present to allow movement of the enclosed tea leaves, in use, to aid the process of infusion, the leaves swelling subsequent to immersion in liquid to cause the porous or liquid-permeable wall to adopt the second configuration.

The device may comprise a handle portion attached or attachable to the peripheral wall. The handle portion may be integrally formed with the peripheral wall or it may be attached thereto by adhesives, rivets, screws or other connecting means which would provide a rigid connection therebetween, such as a mating spigot and socket, at least one of which being provided with means to engage and/or retain the other in engaging relations. In one embodiment, the peripheral wall comprises an extension portion over which a sleeve can fit, the sleeve providing the handle portion, preferably the two being mutually engageable by way of an interference fit.

The handle portion may comprise an indicator portion to indicate time of immersion, temperature or other information. Alternatively or additionally, the. handle portion may comprise indicia such as advertising, instructions, trademarks or other indications.

The handle portion may comprise a thermochromic material such as a thermochromic plastics material which, once heated to a certain temperature changes colour. The thermochromic material may be a coating or strip, applied to the handle portion.

The handle portion may have a hanging aperture or hook formed therein, from which it may be suspended in a vending machine.

The handle portion may comprise a protuberance formed at or towards its distal end. Alternatively or additionally, the handle portion may comprise a clip portion, arranged, sized and dimensioned to allow the device to be secured to the wall of a container in which it is located.

In a further aspect of the invention there is provided a container with a lid and a device as described above.

The lid may be provided with an aperture through which the handle portion of the device may protrude, the housing being located within the cup.

A fourth aspect of the invention comprises a substantially drip-free method of making a drink using a device which comprises a peripheral wall defining a space in which an infusable ingredient is at least partially located, the infusible ingredient being at least partially retained within the space by a porous or liquid-permeable wall, the wall having a handle portion connected thereto, the method comprising placing the device in a cup of hot water, thereby allowing the water to contact the infusable ingredient to produce an infusion to the required strength and removing the housing from the water utilising the handle portion, whereby dripping of liquid from the device when it is removed by the handle portion from the cup of water is reduced.

A yet further aspect of the invention provides a method of fabricating a non- drip device for making a drink, the method comprising forming a head portion comprising a peripheral wall bounding a space, locating a charge of infusible substance at least partially within the space and at least partially retaining the infusible substance within the space by a porous or liquid-permeable wall, the method further comprising choosing the charge of infusible substance such that, upon immersion of the device in liquid, the infusible substance expands or swells to cause the porous or permeable wall to adopt a relatively expanded condition.

In this specification the terms'non-drip','drip-free'and'does not drip' (as well as equivalent or similar terms) will be understood as meaning a substantial reduction in dripping incidence compared to the dripping associated with a tea bag once removed from a container of liquid. In some cases, such terms relate to the complete eradication of dripping but such terms should not be construed as being so-limited.

In order that the invention may be better understood it will now be described by way of example and with reference to the accompanying drawings, in which: Figure 1 is a perspective view of an embodiment of a brewing device; Figure 2 is a side elevation of the brewing device shown in Figure 1 in a first configuration; Figure 3 is a is a side elevation of the brewing device shown in Figure 1 in a second configuration; Figure 4A is a front elevation of a second embodiment of brewing device; Figure 4B is a side elevation of the device of Figure 4A in a first condition; Figure 4C is a further side elevation of the device of Figure 4A in a second condition; Figure 5A is a front elevation of a third embodiment of brewing device; Figure 5B is a side elevation of the device of Figure 5A in a first condition; Figure 5C is a further side elevation of the device of Figure 5A in a second condition; Figure 6A is a front elevation of a fourth embodiment of brewing device; Figure 6B is a side elevation of the device of Figure 6A in a first condition; Figure 6C is a further side elevation of the device of Figure 6A in a second condition; Figure 7A is a side elevation of a component of the brewing device of Figures 5A to 6C in a first condition;

Figure 7B is a side elevation of a component of the brewing device of Figures 5A to 6C in a second condition; Figure 8 shows a section through a cup provided with a lid and the brewing device of Figure 2; and Figure 9 shows a plan view of the cup, lid and brewing device as shown in Figure 8.

Referring to Figures 1 to 3, there is shown a device 1 for making a beverage, having a head 2 and handle 3. The head 2 comprises a non-permeable peripheral wall 4 of generally circular form and a pair of opposed liquid-permeable walls 5,6, between which is located a charge of tea leaves. The walls of the liquid-permeable walls 5,6 are symmetrical.

The head 2 and handle 3 are integrally formed from a plastics material, preferably a readily moulable plastics material, such as high temperature polypropylene, although other materials such as nylon, polyethylene, polystyrene, acrylonitrile butadiene styrene (ABS), acrylic and so on may be used. In other embodiments metal or wood may be used. The permeable walls 5,6 may be formed from plastics mesh or gauze, muslin, cloth, regular tea bag paper, polymers, so-called 'sheer flow'tea bag material and so on, as will be appreciated by the skilled addressee.

The device 1 is supplied in the condition shown in Figure 2, wherein the liquid permeable walls are folded at folds 7 (although they may be otherwise concertinaed

or crumpled, for example). In any case, the charge of tea leaves does not entirely fill the maximum possible free space defined by the walls 5,6.

When the head 2 of the device 1 is placed in a container of water, the water will flow through the walls 5,6 of the device and will be absorbed by the charge of tea leaves, the tea will infuse into the bulk liquid, thereby making a cup of tea, usually with the aid of stirring using the handle 3, although this is not necessary using the device 1, as will be explained below. As the water is absorbed, the tea leaves will swell, forcing the walls to adopt the relatively expanded condition shown in Figure 3, wherein the tea leaves substantially fill the free space defined by the walls 5,6 and the head 2.

Upon removal of the device 1 from the container of newly-brewed tea, the device 1 does not drip as is found with normal tea bags or at least drips significantly less than normal tea bags.

To fabricate the device 1, three methods may be used.

In a first method, a bag having the appropriate charge of tea located therein is fabricated. To form the bag, two permeable walls 5,6 of a suitable material (as disclosed above) are heat sealed and/or adhered together. The bag is fabricated such that with the charge of tea leaves located the bag is not filled, i. e. there is play in the walls 5,6 (this is in contrast to regular'square'or'circular'tea bags which are mostly filled with tea leaves and which do not significantly alter their volume during the

brewing process). The bag is then located in or on a head and handle part, such that a peripheral portion of the bag overlies the circular wall 4 of the head part. An adhesive may be used to ensure location of the bag. An identical head and handle part is then brought into registration with the first, sandwiching the peripheral portion of the bag therebetween. The two head and handle parts are then ultrasonically welded together to form a device 1.

In a second method, a permeable wall 5 is connected to a head and handle part, say using an adhesive or heat sealing the two together (the seal need not be permanent as will become evident) and a suitable charge of tea placed on the wall 5.

A second head and handle part with its own wall 6 attached thereto is then brought into registration with the first and the two parts ultrasonically welded together, thereby forming the device 1.

The above methods of construction relate to a plastics head 2 and handle 3. If other non-ultrasonically weldable materials are used, the two halves may be glued together or other attachment means may be used.

In the third method, a tea bag is formed comprising a charge of tea, the porous of permeable-liquid materials being connected together or being connected or attached to one another. Plastics material is injected into a mould which forms a peripheral wall about the periphery of the bag, thereby forming the device 1.

In any device 1, the head 2 and handle 3 may be coloured in accordance with known practices. Alternatively, the plastics material may be further provided with a coating, such as a paint composition. The head 2 and handle 3 may also be formed from a porous, water sensitive or permeable material which may have a non-porous, non-water sensitive or fluid impermeable layer thereon.

Additionally or alternatively, the handle 3 may be coated to provide a surface that indicia may be adhered or printed on to. Indicia may also be directly applied to the handle 3.

To aid the brewing speed of the device 1, the tea leaves enclosed within the watts 5, 6 only fill a portion thereof in the first condition. The free-space, by which is meant the volume between the walls 5,6 not taken up by the tea leaves in the relatively contracted condition (Figure 2), allows agitation and movement of the tea leaves as they absorb water. The proportion of tea to free-space may be altered according to the strength of tea required and the size and/or quality of the tea used.

To show the non-drip effect of the device 1 a series of tests were conducted, some of the results of which being shown in Table 1.

Table 1 Tea (a) Size/mm (b) Mass/g (C) Paper (d) Method (e) No. Drips (0 EBT 6.4 2.3 CL P 8 6.4 2.5 SS P 1-2 7.2 3.0 CL P 7 7.2 3.0 SS P 4 8.2 2.8 CL P 7 8.2 3.0 CL P 4 DJ 6.4 2.0 CL P 10 6.4 2.3 CL P 3 6.4 2.5 SS t 0 6.4 2.5 SS P 2 6.4 2.5 CL P 3 6.4 2.7 CL P 3 7.2 2.7 CL P 2 EG 6.4 2.0 CL P 4 6.4 2.3 CL P 4-5 6.4 2.5 CL P 4 6.4 2 : 5 SS I 2-3 6.4 2.5 SS P 0 6.4 2.7 CL P 3 JG 6.4 2.0 CL P 12 6.4 2.3 CL P 7 CG 6.4 2.0 CL P 4 6.4 2. 3 CL P 4 6.4 2.5 CL P 2 6.4 2.5 SS P 0 6.4 2.7 CL P 2 (a) EBT is English Breakfast Tea, DJ is Darjeeling, EG is Earl Grey, JG is Japanese Green Tea and CG is China Green Tea.

(b) Size is the maximum transverse dimension of each half of the permeable wall in the relatively expanded condition, all bags had a diameter (i. e. a cross-head dimension) of 35 mm.

(c) The mass of tea used in the device.

(d) CL is Crompton Logo and SS is Superseal paper, both supplied by JR Crompton Ltd (e) P is pouring water over the device and I is immersing the device in water.

(f) The number of drips is the average of three or four individual experiments.

It can be seen from the above results that, by choosing the charge of tea and the effective maximum size of permeable wall, drip incidence can be significantly reduced and, in some instances eradicated.

By contrast, in a set of experiments using square'English breakfast tea'tea bags, supplied by Twinings of London, it was found that subsequent to immersion of the tea bag in water, making a cup of tea by stirring the tea bag and addition of milk, with stirring, the tea bag dripped for an average of eight seconds upon removal from the cup and suspension on an inclined spoon. It was impossible to count the number of drips as the tea ran freely from the bag for a period of about 1 to 3 seconds.

Therefore, all of the tea devices 1 have been shown to perform better than conventional tea bags in terms of their'drip performance'.

Table 2 summarises the characteristics of a device which make the best quality of drink audged by strength, appearance, quality of taste etc. ) and which has an acceptable drip rate.

Table 2 Tea Size/mm Mass/g Paper EBT 7.4 3.0 SS DJ 6.4 2.5 SS EG 6.4 2.5 SS JG 6.4 2.3 SS CG 6.4 2.7 SS

A further advantage using the device 1 over conventional tea bags is the time it takes to make a cup of tea without stirring. If a device 1 is placed in a cup of hot water it will take about five to ten seconds for the tea to infuse into and colour the water. A conventional tea bag will take significantly longer. It is postulated that this is due to the swelling of the tea leaves within the porous walls which draws water in and speeds infusion.

Whilst we do not wish to be limited by any particular theory as to why the device 1 drips significantly less than a conventional tea bag, it is further postulated that the containment of the leaves against, the (taut) walls 5,6 in the relatively expanded condition, coupled with capillary action between the leaves and/or the wicking effect of the wall 5,6 ensures that any excess water is shed from the device very quickly and that other water is retained by, in or on the device 1.

In some embodiments, the head 4 may be divided into distinct compartments which may communicate with one another or may not. If there is no communication between each compartment then a portion of the ingredient may be placed within each location so as to ensure a speedily brewed cup of tea. The provision of internal divisions or baffles may increase the turbulence of the water as it has tea infused therein, thereby reducing the brewing time.

The device 1 may be provided with a vent, communicating with the internal volume of the head 2 to allow any air within the leaves to escape. The vent may be in the form of an elongate channel which runs up through the handle 3. The vent may be

occluded by an air-permeable member to ensure the leaves can not exit the head 2 via the vent.

Figures 4A, 4B and 4C show a second embodiment of device 40 having a handle portion 41 at one end of which is a peripheral wall 45 defining a chamber 46.

Either side of the chamber 46 is sealed by a porous membrane 43, tea leaves being retained within the chamber 46.

In the first condition of the device 40, as shown in Figure 4B, each membrane 43 is provided with a peripheral fold 44 which extends around the entire membrane 43.

Upon placing the device 40 into water, the water will flow into the chamber 46 to be absorbed by the retained tea leaves, which absorption causing the leaves to swell. The swelling of the leaves causes the membranes 43 to adopt the second condition, as shown in Figure 4C, the expansion of volume being accommodated by the unfolding peripheral folds 44.

Once removed from the water, there is no or little evidence of dripping from the device 40.

Figures 5A, 5B and 5C show a third embodiment of device 50 having a handle portion 51 at one end of which is a peripheral wall 55 defining a chamber 56.

Retained within the chamber 56 is a bag 70 (best shown in Figures 7A and 7B) in

which are tea leaves. The bag is heat sealed such that a peripheral ledge or shoulder 71 of the bag 70 is secured to one side of the peripheral wall 55, sealingly covering the chamber 56 on that side.

The bag 70 is provided with two peripheral folds 72,73 arranged to lie adjacent each side of the peripheral wall 55.

Figures 6A, 6B and 6C show a further embodiment of device 60 having a handle portion 61 at one end of which is a peripheral wall 65 defining a chamber 66. A bag 70 is secured to the peripheral wall 65 in a similar fashion to that described in respect of Figures 5A to 5C.

For clarity, it is easier to identify the features of the bag 70 from Figures 7A and 7B. The bag 70, which is formed from the perforated paper conventionally used in tea bags, has opposed curved sections 77,78, joined by a waist portion 79. The first curved section 77, which generally describes a larger'dome'than the second section 78, is provided with a peripheral fold 72 adjacent its edge. The section 77 is connected to the waist portion 79 by a shoulder or ledge 71. The shoulder or ledge 71 is heat-sealed, using a suitable adhesive, to the peripheral wall 55,65 of the device 50,60 to sealingly cover the aperture defined by that wall 55,65. The second section 78 also is provided with a peripheral fold 73 adjacent the waist portion 79.

The devices 50,60 are provided in the first condition, that being with the bag 70 as shown in Figures 5B, 6B and 7A, attached to the peripheral wall 55,65. Upon

immersion of the bag 70 in water, water flows into the bag 70 and the leaves, held therewithin, absorb some of the water, causing the leaves to swell. As the leaves swell, the curved sections 77,78 are forced outwardly with respect to one another to adopt the second condition, as shown in Figures 5C, 6C and 7B. The relative outward motion of the sections 77,78 is accommodated by the folds 72,73. The folds 72,73 may be replaced by a concertinaed or otherwise crumpled or ruffled bag, the most important feature being that the leaves, in the dry state, do not completely fill the maximum size of the bag 70.

Whilst the charge of tea contained within the bag 70 can be varied, in most embodiments the bag 70 will be filled such that upon immersion of the device 50,60 the tea will, swell to force the porous or permeable walls to adopt the relatively expanded condition. Such a charge minimizes any air pockets which may have otherwise been present within the bag 70, helping the bag 70 to sink when in water and ensuring that the bag is forced to adopt the second condition.

After use, the device 50,60 is removed from the water and the leaves help to retain water within the bag 70, preventing drips from falling from the bag 70.

Whilst we do not wish to be limited by any particular theory, we understand that the non-drip effect of the bag 70, subsequent to its removal from water, accords with that described above. Thus, the non-drip effect is due to the absorbency of the leaves and/or a capillary action between the leaves and/or the surface tension of the water held within the bag, coupled with the absorbency of the material from which the

bag is fabricated. We also believe that this effect may be further aided by the swollen leaves being relatively compacted against and by the walls 77, 78 of the bag 70.

It has been demonstrated that a device 50,60, placed into a cup of hot water, also provides a cup of tea quicker than a regular tea bag placed into a similar cup without agitation of either cup. It is thought that the expansion of the bag 70 due to the swelling of the leaves encouraged the water to become infused with tea at a greater rate.

As shown in Figures 8 and 9, the handle 3 of the device 1 is dimensioned and shaped such that it can protrude from the top of the plastics or coated-paper cup 20 into which it has been placed, the head 2 being located in water 25 within the cup 20.

This arrangement allows the drinker to manipulate the handle portion 3 to agitate the housing 2 in the cup 20 to effect infusion of the tea.

The handle 3 is shown protruding from an aperture 22 in a lid 21. The aperture 22 may be used for drinking purposes, the lid being provided with a top lip recess 28 to aid that process, as is well known. Other devices 50 may be used with the cup 20 and with the lid 21. A lid may also be provided which can accept the handle portion 41 of the other devices 40,60.

In a further embodiment, the handles 3,41, 51,61 are provided with an indicator portion, such as a thermochromic strip. The brewing of tea is a temperature and time dependent operation. It may also be dependent upon the rigour with which

the tea and water are mixed, the greater the turbulence the quicker the tea infusing into the water. The handles 3,41, 51,61 may have a heat sensitive indicator member embedded therein, or may be constructed from a material with a relatively high heat resistance, the indicator portion being present at the end distant from the tea. In this case, as the handle portions 3,41, 51,61 or heat sensitive member is exposed to the hot water 25 it heats up, the temperature being disclosed by the indicator portion.

If water of a pre-determined temperature is used to make the tea, in a cup of a known heat capacity (i. e. the radiation flux through the walls of the cup is known) the time for the strip to heat to a particular temperature will be known, that is it will be indicative of the brewing time of the tea. Thus, if in place of a temperature scale on the indicator portion a simple colour or other chart is shown, the strength of the tea can be indicated. Obviously, and as previously stated, the more turbulent the water the quicker a cup of tea is brewed. Whilst stirring may cause a greater energy loss through the walls of the cup it will also cause a quicker transmission of heat through the handle portion 3, a particular strength of tea being indicated sooner than it would otherwise have been without stirring.

The handles 3,41, 51,61 may have a protuberance towards its distal end, the protuberance being shaped and dimensioned so that it will not fit through the aperture 22 of a lid 21. Thus, in use, the device 1 is immersed in water 25 in a cup 20 and the handle 3 is pushed through the aperture 22 until the underside of the lid 21 abuts or lies adjacent the protuberance. The protuberance and lid 21 act together to prevent the device 1 from floating in the liquid 25. In a further embodiment, the handle 3 may

be provided with a clip which extends from the handle 3 and runs parallel thereto, towards the head 2 (similar to a pen top of a disposable ballpoint pen). The clip can then be used to secure the handle 3 to the side of a cup 20.

The handles 3,41, 51,61 can also have located thereon indicia, mentioning, for example, the type of tea, Assam, Earl Grey, Darjeeling, herbal and so on, or other advertising information or instructions.

The handle portions 3,41, 51,61 need not be formed integrally with the respective head 4,45, 55,65 and may be attached thereto by virtue of an adhesive, screws, rivets or other means known to the skilled addressee in the art. For example, the device 1 can be formed with a short handle portion 3, a user may then attach their own sleeve over the short handle to provide a gripable handle portion which can be used for stirring and manipulating the device 1. The sleeve and handle portion may be attachable by way of an interference fit.

The wall around the tea bag may be weighted to ensure that the device 1 does not float.

The handle portions 3,41, 51,61 may be formed of wood, plastics or metallic materials. Clearly, if the device 1,40, 50,60 is formed integrally the wall 4,45, 55,65 will be formed out of identical material to the handle 3,41, 51,61. the handle may also be fabricated such that it may be foldable, thereby making it easier to store or to sell.

The head 2 may be divided into separate compartments in which complementary ingredients are housed. For example, a head 2 may be subdivided into two compartments, in one of which tea leaves are housed and in the'other of which dried milk or whitener and/or sugar is located. Thus, a device 1 can have person specific ingredients located therein with, for example, the desired amount of sugar and/or milk therein. It is well known that early inclusion of whitener or sugar into a cup of brewing tea can increase the time taken to obtain the desired strength of tea.

In order to circumvent this problem the pores of the permeable member which encloses the milk and/or sugar compartment (s) may be blocked or occluded with a harmless, taste-free substance which dissolves slowly upon contact with hot water.

Thus, when the device 1 is immersed in hot water, the water is allowed to come into contact with the tea leaves, encouraging infusion, but not with the whitener and/or sugar. The time taken for the occluding substance to dissolve is approximately the time taken to brew the cup of tea.

In use, a customer specifies the tea he or she wants and the shop assistant selects the appropriate device 1, 40, 50,60, adds it to the cup 20 and pours on the hot water or adds device 1,40, 50,60 to a cup 20 of hot water 25. As the hot water 25 passes through the porous or permeable walls 5,6 ; 43,70 it has tea infused therein.

Stirring with the handle 3,41, 51,61 aids the infusion process. The tea infused water then exits the head thereby flavouring the water. As soon as the desired strength has been achieved sugar, milk, lemon and so on can be added to the tea. The customer can take away the cup with the device 1,40, 50,60 still inside and thereby can control

the strength of the tea being brewed. As an alternative the assistant in the shop may remove the device 1,40, 50,60 when the tea has reached the strength specified by the customer, and dispose of the device 1,40, 50,60 in a drip free way. Obviously, if the above-mentioned indicator portion is provided on the handle 3,41, 51,61 the strength of tea is indicated thereby and the tea does not require visual inspection.

The lid 21 to the cup 20 can be replaced to ensure the temperature of the tea is kept as high as possible subsequent to removal of the device 1,40, 50,60 from the drink. As stated above, the water will either be retained by the leaves or will be evacuated prior to the device being lifted totally from the cup 20. This prevents or at least substantially reduces dripping and allows for the device 1,40, 50,60 to be disposed of easily.

Such operation should be contrasted with a conventional procedure in which the purchaser is given a cup with milk and tea in, the tea bag floating in the drink, and a spoon with which to deliver sugar to the cup, stir the tea and then remove the tea bag. The device 1,40, 50,60 provides both the tea bag, and optionally other ingredients, and the spoon, ensuring that preparing and drinking a'take-away'cup of tea is a less arduous then otherwise would have been the case.

The device 1,40, 50,60 may also be provided in packaging which, upon removal of the device 1,40, 50,60 from the drink, may be used to dispose of the device 1,40, 50,60. The packaging will be at least partially waterproof and will ensure that any liquid which leaks from the device 1,40, 50,60 is retained within the

packaging. The packaging may comprise plastics or metallic foil coated paper, thick paper, waxed paper or other materials well known in the product packaging arts.

Whilst a used device 1,40, 50,60 may be discarded, it may also be recovered, emptied of used tea, cleaned and re-filled for repeated use. Further, the plastics material used to form the wall and the handle may be recycled.

The device 1,40, 50,60 may also have a hole provided in the end distant from the tea. Such a hole can be used to suspend the device 1,40, 50,60 from a part of a vending machine to allow for delivery on demand of a particular device 1,40, 50,60 provided with the desired infusable ingredient.

The specific description above has been limited to a discussion regarding tea leaves. However, it will be understood by the skilled addressee that any inusable substance may be used in the tea paddle. Thus coffee, fruit or vegetable extracts, commonly termed'herbal teas', may be used as well as other powdered fruit, infusible flavoured drinks and even medicines, such as cold remedies, Chinese medicines and so on.

Furthermore, the use of the device 1,40, 50,60 has been discussed with reference to a plastics or paper cup 20, although, obviously, any container, such as a mug, flask and so on, which is suitable for holding a fluid may be used.