What structural advantage does the pyramid tea bag design offer over traditional flat bags during infusion?

The three-dimensional structure provides significantly more volume for leaves to unfurl and move freely.

The primary mechanical benefit of the pyramid shape stems from its increased spatial volume compared to the restrictive, flat design. When hot water is introduced, the tea leaves are no longer compressed against the bag material, which is a major limitation of traditional flat bags. This increased room allows the leaves the necessary space to fully hydrate, expand, and move around within the infusion chamber. This mobility is crucial because it facilitates comprehensive and even water circulation throughout the entire leaf mass. Optimal circulation ensures that the desirable aromatic compounds, essential oils, and complex flavors are extracted uniformly and thoroughly, leading to a final brew that is often described as richer, clearer, and possessing a more developed overall profile than what is achieved when leaves are cramped.