Flow-through grinder

[Guest guest]

Hi Graham,

 

I'm interested in finding one of these wonderful toys. The price,

however, is important. If it isn't too much trouble to find out how I

could acquire one, I would really appreciate it. Those chunky powders

can really make the brew hard to get down!

 

My private address is " Cloudgate "

 

Thanks again,

 

Peter

[Guest guest]

> Hi Graham,

>

> I'm interested in finding one of these wonderful toys. The price,

> however, is important. If it isn't too much trouble to find out how I

> could acquire one, I would really appreciate it. Those chunky powders

> can really make the brew hard to get down!

>

> My private address is " Cloudgate "

 

To Peter and Richard,

 

Sorry for the delay in replying, have been to a fabulous folk music

festival. Even had some 'Yankies' performing down here.

The grinder in question is from Taiwan. A company called Yuan Tai Chi.

Afraid this is all I know. Mine was purchased locally (Melbourne

Australia). I reckon I paid too much for it but it has paid for itself many

times over. Cost here was $1600. To give you some reference point a 300gm

bowl type, 2hp grinder is around $1000 here.

 

Peter it is possible to achieve a fine powder with the latter grinder with

some extra effort. Firstly ensure all the herbs are totally dry. Do this

using an oven on low temperature or a fresh food dryer. Like for making

dried tomatoes or beef jerky. When the grinder starts to labour, take out

the powder and sieve it with a fine sieve. Put the residue back in for

further processing. Repeat this process for as long as it takes. If you

use a fine enough sieve, the product should be of a suitably fine

consistency. Using this method I can completely powder something even as

rough as Zhu Ru. Alternately, the rough or bulky grassy herbs can be

decocted first. Then the liquid soaked into the other herbs before drying

and grinding.

I've been long winded but I hope this is helpfull

Cheers,

Graham