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LaFleurBleue reviewed Brew In Mug Infuser by Forlife

111 tasting notes

I’ve always used tea-balls but was very frustrated lately with those, as I felt they did not allow for large leaves to really unfold and on the other hand were letting quite a lot of rooibos small parts seep into the pot. When I found this infuser at Dempsey Hill, it just seemed absolutely perfect and I did not hesitate at all before buying it.
I use it generally with my teapot, whose opening is a bit wider than a mug, but the infuser is very stable thanks to the handle. The cover is perfect to keep the water warm during infusion, as my normal teapot cover cannot fit with the infuser in.
The tea leaves have a lot of space to unfold with a cylinder 6 cm long by diameter 6 cm (2 inches 3/8). The quality of the stainless steel and of the seals seem pretty high, and quite up to par with a similar infuser I had seen sold by WMF for 3 times the price.
I’ve used it with different kind of teas and rooibos and am definitely very happy with everything about it. Very easy to use, very easy to empty and to clean, perfect size for my teapot or large mugs, good looking design, no stain on the table thanks to the cover being used as a dish for the user – with the silicon coating on this side, no accident ever when bringing back my tray to the kitchen (and it sometimes feel like I have two left hands…). Last the holes are indeed very very tiny which makes it the best infuser I’ve ever used for rooibos.
On small flaw, if/when I leave the handle above the opening of my teapot and forget to put it on the side, it gets a bit hot, which is not so pleasant to take it off. I never was burned just felt surprised and a bit too hot at the fingers.
And the price is ok, especially for the quality (around 20 USD).
I would definitely buy it again, and may also offer some to my tea-addict friends.

Preparation

205 °F / 96 °C

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2 comments

Ysaurella
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I use this one home but only in mugs, it is a very good infuser

Barbara
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I use something very similar from Cha Cult and like Ysaurella only in mugs. When I’m through with my tea, I throw the wet tea leaves out and leave the strainer on the kitchencounter to dry. When it’s dry you only have to shake it to remove the residu (which by then has become dust). Rinse off with a bit of water and soap and/or put it in de dishwasher occasionally and it’s all prepped for re-use.
I love how easy it is to clean and the room it provides for the leaves to unfurl.

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Ysaurella
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I use this one home but only in mugs, it is a very good infuser

Barbara
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Bio

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.

Location

Singapore

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