Tea pouring wizard

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32 Responses to “Tea pouring wizard”

  1. bcsizemo says:

     I suppose the condensed milk helps:
    https://en.wikipedia.org/wiki/Teh_tarik

  2. ryuchi says:

    Funny thing is that when you let water form a stream like that it naturally forms a spiral and there was some guy that spent years studying this spiral and discovered that the simple fact of the substance of water passing through this spiral did amazing things to it on particle level (due to spinning among others) and partly beyond linear cause/effect “second-law-of-thermodynamics” bulshit. This spiraling stream also cleaned the water.

    Besed on these observations he made a whole system of water purification where water was made passing through spiraling streams!

    HNY!

  3. Ben Ehlers says:

    If I had to guess, the purpose of this is to cool the tea down to a drinkable level by maximizing heat loss through an increase in surface area. 

    Or he just knows that he looks cool doing it. 

    Or both!

    • TK says:

      They’re making iced tea so doing that makes sense to make sure the hot, freshly-brewed tea doesn’t get diluted when the ice is added.

    • zebbart says:

      I once worked at a nursing home where most of the staff were Indian women, and they would always mix their milk and tea by pouring it from one styrofoam cup to another at about a 3 foot distance. They insisted this made it taste better. I tried to do but just kept burning myself.

  4. ryuchi says:

    Found this as a tangent theme: Who developed the concept of the vortex in water?
    Around the turn of the 19th century a brilliant Austrian naturalist and scientist named Victor Schauberger discovered the natural process of water regeneration: the vortex. Mr. Schauberger devoted his life to the study of water and the living energies that it contained. He developed many amazing inventions based on his studies of the vortex or implosion principle of water, including a machine that could levitate. Implosion or the inward, centripetal movement of matter, Schauberger observed, was how molecules of water re-generated energy (literally, creates life again). This is in opposition to an explosive or centrifugal movement of energy that moves outwardly and is destructive or degenerative (literally, takes away life). The vortex or centripetal property was observed in nature as streams and rivers flowed downstream.

  5. niktemadur says:

    Masterful.  Few and far between, there’s taco stand guys in Mexico who fling the salsa over their heads and catch it with the taco on the other hand, no spillage.

  6. kmoser says:

    Actually, it looks to be doing exactly what you’d expect it to do. Were the water to form, say, a right angle, then I’d say gravity was working differently than elsewhere.

  7. xzzy says:

    Fucking inertia, how does it work?

  8. petejohanson says:

    We saw this guy when we were in Bangkok in July. Awe inspiring! Even cooler was the fact that all he had was sneakers and a small piece of linoleum flooring to help him spin.

    • penguinchris says:

      I’ve seen this guy too; it’s in a popular market (with both locals and tourists). Didn’t buy tea from him but I’ve bought tea all over Thailand and it’s pretty much always excellent :)

  9. Genre Slur says:

    Bonus Schauberger points.

  10. Ito Kagehisa says:

    Viktor Schauberger is one of those guys whose valid points are usually lost in the derision directed at his mystical mumbo-jumbo.  Anybody who seriously studies hydropower will eventually discover Schauberger, and realize that he had some major insights far ahead of his time, but apparently he was just as completely mad as Tesla or Edison (both of whom believed phenomenally wacky shit, you might recall).

  11. thatbob says:

    Give this man the recipe for the Flaming Blue Blazer and bring him to me!

  12. cheem says:

    Doing this to the tea makes it foamy and light. In Malaysia and Singapore it is referred to as ‘teh tarik’ (literally pulled tea). The performance is the South East Asian equivalent of serving a latte with a fern or some pattern in the cream on the top.

  13. pigeon says:

    There’s no particularly intricate reason for the boss tea making skills, except looking like a total boss. This chap can sometimes be seen on billboards for a brand of condensed milk and tea products. The majority of tea sellers in Thailand don’t throw the stuff all over the place. They just pour and stir. It’s a bit like watching a Hibachi chef do his thing.

  14. Ty_MY says:

    This is common in Malaysia too.

    Teh Tarik (“Pulled Tea”) does seem to taste better. Pouring it from a height adds foam on top. Kind of like your cappucinos maybe.

    Teh tarik is almost as common as soda in these parts, served mostly in Indian Muslim restaurants, of which some are open 24 hours. They make a great after-clubbing/bar refresher! Along with some roti canai/prata (Indian flatbread, served with chicken/fish/bean curry). Excellent!

    http://www.youtube.com/results?search_query=teh+tarik

  15. chrisharringtonjp says:

    My understanding was that this originates in South Indian cuisine. Go to a restaurant *anywhere in the world* that serves it and order coffee or chai. They do this. They don’t spin around when they do it though.

    There are two purposes to the practice:
    1) Properly mix the sugar
    3) Make it just a bit frothy

    Remember to be careful when you think you are posting something unique. In this day and age, you sometimes only demonstrate your ignorance of something that is extremely common somewhere else in the world.

  16. donovan acree says:

    The man is a talented pulled tea artist

  17. mikei says:

    When I want froth, I just add a dash of Santorum

  18. jayaram88 says:

    This is something common is India too, people do such kind of stuff not just with Tea! they also do something similar during the making of chapathi’s and parotha’s. I think, this is pretty much common in asia and middle east..

  19. EricT says:

    Does he do baptisms? 

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