A cartridge (1) for controlled brewing of loose-leaf tea in a cup, comprising an infusion chamber (2) for containing loose tea leaves (3) and infusing a liquid with substances from the tea leaves to brew tea. A chamber wall (20) impervious to the liquid defines the infusion chamber. In the chamber wall is a passage (21) between the infusion chamber and an exterior (5) thereof. The passage has an open state in which the infusion chamber is in liquid communication with the exterior, to transport the substances from the infusion chamber into liquid in the exterior during brewing tea. In a close state the infusion chamber inside is closed off from liquid in the exterior to stop a concentration of the substances in the liquid in the exterior from increasing. A manual control manually controllable by a human-being allows to bring the passage from the open state into the closed state.

The present invention relates to a cap (1) for sealing the restrictor (51) of a container (50), such as a flask or a bottle, the cap (1) being suitable for containing a fluid, said cap comprising at least a first part (10) and a second part (20), said first and second parts (10, 20) delimiting a chamber (15) for receiving said fluid, said first and second parts (10, 20) being movable, by means of displacement, from a first, initial position of the cap (1), for containing said fluid in said chamber (15), to a second, final position of said cap (1), in order to evacuate, by means of said displacement, said fluid from said chamber (15) of the cap (1), to allow said cap (1) to transfer the fluid into the container (50) when the cap (1) is positioned on the container (50), said cap (1) comprising an additional element (30) movable from a first position, which is suitable for allowing the evacuation of air from the container (50), to a second position which is suitable, together with said first part (10) and/or second part (20) of the cap (1), for sealing said restrictor (51) of the container (50).

Systems and methods for preserving oxidizable substances such as liquids or foodstuffs are disclosed. These systems incorporate a sealing device and an oxygen scavenging chemical or agent coupleable to the system. The oxygen scavenging agent can remove the oxygen from the headspace of a container such as a bottle of wine without reducing the pressure in the headspace to the extent that the flavor of the wine is adversely affected.

Systems and methods for preserving oxidizable substances such as liquids or foodstuffs are disclosed. These systems incorporate a sealing device and an oxygen scavenging chemical or agent coupleable to the system. The oxygen scavenging agent can remove the oxygen from the headspace of a container such as a bottle of wine without reducing the pressure in the headspace to the extent that the flavor of the wine is adversely affected.

The present disclosure is generally related to beverage containers, including cannabinoid and/or alkaloid-infused beverage containers, and associated devices, systems, and methods. In at least some embodiments, a beverage container can include one or more container walls forming the sides and/or bottom of the container, a conditioning component configured to releasably contain an active ingredient and to release at least a portion of the active ingredient into the container, and a lid which may be sealably attached to the container wall to create a sealed container. When a liquid is inserted into the beverage container and the lid is sealed to the container wall, the active ingredient can be held separate from the liquid by the conditioning component unless or until the conditioning component is activated/actuated to cause the active ingredient to mix with the liquid and create a beverage infused with the active ingredient.

Dispensing devices and systems for dispensing materials into a host vessel, optionally containing a host substance, are provided. The dispensing devices are removably attachable, in whole or in part, to a host vessel such as a water bottle or an alcohol bottle. The dispensing devices generally include a rotating capsule (perhaps with a quantity of flavor or nutritional supplements in the capsule) that can be rotated to a position to dispense the contents of the capsule into the host vessel. Depending upon configuration, the act of dispensing may involve squeezing, shaking, or the simple passive step of permitting gravity to act on the contents of the capsule.

A beverage service system, assembly, and method enable a consumer to portably consume a beverage output from a single-service beverage media container. The beverage service system incorporates a lid formation and a liquid container. The lid formation is configured to receive and retain a single-service beverage media container, and provides a primary beverage outlet, a container-receiving aperture, and a container retention mechanism. The single-service beverage media container is received in the container-receiving aperture and retained by the container retention mechanism. The lid formation is attached to the primary liquid container thereby forming a lid-container combination. A liquid such as hot water may be directed through the single-service beverage media container as received and retained by the lid formation for outputting beverage therefrom into the liquid container. The beverage, as outlet from the lid formation and collected in the liquid container, may then be consumed via the primary beverage outlet.

A pressurized beverage container comprising a receptacle with an internal area, an opening and a lid covering said opening, in which said lid comprises a releasable section which is manually movable from a sealed position in which it forms a functional covering part of said lid, to an open position in which it is displaced from a remainder of said lid such that an aperture is formed in said lid, in which said lid comprises a tail part, in which said tail position is movably associated with said releasable section such that during at least part of said manual movement of said releasable section from said sealed position to said open position said tail part travels inwardly into said internal area, and in which said tail part comprises a function associated with immersion in a beverage.

The present specification discloses an insert for a fluid product container that provides one or optionally both of a fluid aeration insert, that aerates the fluid product during the pour, and a cryogenic additive insert, that protects the fluid product container from exposure to the extreme low temperatures of a cryogenic additive, such as liquid nitrogen, that can cause damaging interaction with the container lining that exposes fluid product to the bare metal of the container, negatively affecting the flavor or safety of a beverage and/or causing structural damage to the container. The cryogenic additive insert provides a cryogenic additive tray having a cryogenic additive holding concavity that receives and hold a cryogenic additive during the filling process such that the cryogenic additive is isolated from the walls of the container. The fluid aeration insert includes a multiplicity of aeration openings through which the fluid product must flow during pouring.

A unitary cap assembly for a conventional water bottle or container with integral components, and a cap body with a lower section that snaps, screws or twists onto the bottle neck. The cap body includes an upper section providing for fluid flow, and having an integral stem which acts as a dip stick and when attached protrudes into the bottle. The stem is secured to the upper cap body with “fingers” or radial arms to create voids that liquid passes through for drinking. A dissolvable substance or composition is formed and attached to the stem. The stem suspends the substance in the liquid. The soluble substances can be shaped as pellets, capsules, rectangles or others that are desired and dimensioned for insertion through the bottle neck.