The Daily Telegraph: A team of fluid dynamics experts have worked out what causes the so-called “teapot effect” and have come up with a way to put an end to it.
They have deduced that at low pouring speeds tea starts to stick to the inside of the spout, causing the flow to momentarily stop and then start again—in other words to dribble. By reducing the friction between the spout and the fluid, the dribble can be all but eradicated even towards the end of a pour, claim the scientists at the University of Lyons in France.
