{"id":946,"date":"2014-05-02T04:11:02","date_gmt":"2014-05-02T04:11:02","guid":{"rendered":"http:\/\/markylon.co.uk\/blog\/?p=946"},"modified":"2014-05-02T04:44:01","modified_gmt":"2014-05-02T04:44:01","slug":"tea-2-0","status":"publish","type":"post","link":"https:\/\/markylon.co.uk\/blog\/tea-2-0\/","title":{"rendered":"Is this the end of the humble tea bag?"},"content":{"rendered":"<p align=\"center\"><a href=\"http:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2014\/05\/bkon-craftbrewer2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft  wp-image-947\" alt=\"bkon-craftbrewer2\" src=\"http:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2014\/05\/bkon-craftbrewer2.jpg\" width=\"840\" height=\"960\" srcset=\"https:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2014\/05\/bkon-craftbrewer2.jpg 1400w, https:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2014\/05\/bkon-craftbrewer2-262x300.jpg 262w, https:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2014\/05\/bkon-craftbrewer2-896x1024.jpg 896w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\" \/><\/a><\/p>\n<p><strong>LAS VEGAS, Nev. (March 21, 2013)\u00a0<\/strong>\u2014\u00a0<a href=\"http:\/\/www.worldteaexpo.com\/\">World Tea Expo<\/a>, the most prominent annual event for the tea industry, is awarding the 2013 Best New Product Award for Innovation to Bkon\u2019s Bkon TX.\u00a0The groundbreaking technology features Reverse Atmospheric Infusion process, which changes the pressure around the tea so the natural extraction process occurs in less than 90 seconds with more purity. The new technology \u2013 on the same playing field as an espresso machine in the coffee industry \u2013 allows every loose-leaf tea varietal to be delivered to consumers in a consistent manner with unmatched cup quality. Bkon, a developer of pioneering beverage technologies, will exhibit and unveil the product at World Tea Expo, June 7 \u2013 9 in Las Vegas.<\/p>\n<p>George Jage, founder and director, World Tea Expo, says, \u201cThe Bkon TX is the most thrilling tea technology we\u2019ve seen in quite some time. It\u2019s certainly a disruptive machine that finally brings the tea industry on par with the coffee industry and coffeehouses, in terms of routinely serving superior consistent-tasting drinks in a timely fashion.<\/p>\n<p>According to Dean Vastardis, Bkon co-founder, Bkon\u2019s patented Reverse Atmospheric Infusion process infuses beverages through controlled negative pressure. &#8220;Other brewing methods and devices pull or push water through the tea,\u201d he says. \u201cReverse Atmospheric Infusion actually changes the air pressure, so the soluble flavor elements and natural sugars are extracted more completely and with greater purity.\u201d<\/p>\n<p>Bkon\u2019s Reverse Atmospheric Infusion changes the physics of extraction by controlling negative atmospheric pressure during the infusion process. Gases are released from the pores of the tea to create a void for the water to infuse. The boiling temperature of the water is reduced to accelerate agitation at a molecular level. This process targets and extracts optimal elements of the tea at key phases of the brew cycle, producing a unique clean finish and full body mouth feel.<br \/>\n<img loading=\"lazy\" decoding=\"async\" alt=\"Best New Product Award logo\" src=\"http:\/\/www.worldteaeast.com\/images\/Best_New_Product_Award_logo.jpg\" width=\"123\" height=\"123\" \/><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>LAS VEGAS, Nev. (March 21, 2013)\u00a0\u2014\u00a0World Tea Expo, the most prominent annual event for the tea industry, is awarding the 2013 Best New Product Award for Innovation to Bkon\u2019s Bkon TX.\u00a0The groundbreaking technology features Reverse Atmospheric Infusion process, which changes the pressure around the tea so the natural extraction process occurs in less than 90 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[266,8],"tags":[269,267,271,268,270],"class_list":["post-946","post","type-post","status-publish","format-standard","hentry","category-tea","category-technology","tag-bkon","tag-tea-2","tag-tea-2-0","tag-tea-expo","tag-tea-revolution"],"_links":{"self":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=946"}],"version-history":[{"count":4,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/946\/revisions"}],"predecessor-version":[{"id":951,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/946\/revisions\/951"}],"wp:attachment":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}