Hi everyone! Jenny here with Sipping Streams Tea Company for another Thirsty Thursday!
Today I'm featuring a question that has been asked by several of you, my
viewers - and I really love hearing from you any suggestions that you have from
you, any questions about tea, tea culture tea history - and so today's question is
"How can you tell the different qualities of tea or the different grades of tea?"
And so that makes a big difference in your final cup of tea and what you're
drinking, and the health benefits too! So I have brought with me today several
types of grades of loose leaf tea and of, also, tea bags, essentially, from the
grocery store: different tea bags that I have found (um, and just different ways
for you to find your tea) in the grocery store, the common grocery store. We do
sell some of our teas at different grocery stores throughout Alaska and we
do sell our tea down in Washington State and Oregon also, and if you're interested
in carrying our teas definitely, message me and let me know! They do sell
wholesale across the country and we have them in big caffes: some places serve our
team, we have them in art galleries... Anyways, this is a way for you to tell
today the different grades of tea and the quality of your tea. So here I have
brought with me several types of loose leaf tea. So we have an unorthodox CTC
(and CTC means "crushed-teared-curled") and it looks like group nuts: they're super
tiny (I don't know if you can see different grades), they look like tiny
little pieces. You're, like, "Hmm... That's not really a loose leaf tea!" And then you
see over here - these are gigantic Jasmine
Pearls - are actually three leaves all picked at once! Two leaves in the
bun (so it's a top picking of the leaves), and when they open up they're gigantic.
So they look really small but they're actually rolled extremely tightly. And
this is our Organic Jasmine Green Tea! Then we have a traditionally rolled
Green tea. So this is the Mao Feng Green tea, and the Mao Feng Green Tea is
just a twisted leaf. It's a whole leaf that's been twisted and this is a Green
tea: that's less what you mostly see for loose leaf teas. Then we also have
another twisted: Pour. So this isn't compressed in the cake. This is more of
the loose version of Pour because we're going to compare that with a tea bag Pour
that you can get normally in the grocery store. So we can look at the different
grades (this is "holy Pour") and then we have our Inc organic English breakfast,
which is what a lot of people are used to. So these are pretty small leaves but
you'll see in hot water how it expands and unfurls. So what a lot of you
will also see is, probably, the "Orange Pekoe" grade of tea. So this is from a Sri
Lanka and that's traditionally where English Breakfast or Lipton tea was from
originally. Now there's over 20 countries and a tea bag they'll flip to the tea
and then we have for you today a Numi tea that has a... Or actually...
I don't know if it's a tea. I just found this... Oh,
with Royal cinnamon and vanilla. So this isn't herbal. Oh, it says it on top: it's a
herbal! So this isn't really a tea, so you'll be able to see how tiny the
particle sizes are and will be able to tell by the quality of tea how many
times you can resteep it. Traditionally you should be able to
resteep your tea up to 4 times. They usually get better the 2nd or 3rd
time... This is another Numi tea bag. This is organic Pour and with a chocolate.
So it's been in chocolate flavor (and, sorry, the teabag is pretty rough) and now we have
like something you'd find in your hotel: Lipton tea, usually: the traditional go-to
tea... At any point stop me and let me know if you
have any questions! So the CTC Assam means "crushed-teared-curled."
And it's, it's an unorthodox machine processed tea that, you know,
traditionally... It's not traditional! it's a machine process, is the way that the
British manufactured tea so it could be produced in high volume high turnaround
time just so they could export the tea a lot faster out of India, and it would
make strong rich bulk tea and "crushed- teared-curled." So it essentially goes on a
conveyor belt: the tea leaves leather and then they go on a conveyor belt and
then they go through this machine that just crushes and tears and curls it all
at the same time so it makes it extremely strong brew of tea! And, like I
said, if you have any questions, let me know down below. I'd love to answer them at
any time during this video, if you need any clarification. And so that's
typically what British teas will be or Irish Breakfast teas will be but they,
they don't have to be. They can also be full leaf teas too because there aren't many
teas grown in England. There's, I think, one farmer in England who is definitely
lots of handcrafted labor, and since it snows in England or gets pretty cold, you
know, sometimes they have to put special coverings over their tea plants just so that
they don't freeze and so that they grow back the next year. But that one's a very
labor intensive tea and then yeah. So I'm gonna get all these teas ready for you!
So when I breathe them, you'll be able to see the differences in the liqueur (the
liqueur is the tea liquid) and typically a tea bag tea is great! Like in your
hotel: they don't expect you to drink your tea four times, they just want you
to have a quick simple cup of tea that brews pretty fast. And you'll notice
lower grade teas make a really strong first cup of tea. They can't keep lasting
because they just lose all their flavor in the first steeping and it's because
there's more surface area around the particles for the water to drain through.
Like you typically don't rebrew your your coffee grounds, your coffee grounds
that can be pretty small because all the flavor comes out the first time. So
that's kind of the same way with teabag grade teas tea. Fanning's or tea dust is
typically what you find in a teabag and usually they're also in a tea bag
with a very fine screen or paper filter because the tea leaves would come out. So
it's the only way to strain it out. And if you ever compare a cup of
loose-leaf tea and how much it costs: the container of lose leaf tea might be an
average of $15 a canister that makes up to 180 cups! But, you know, regular
Lipton tea bag is only gonna be able to, like, resteep once and actually it's
weaker the second time. And it might end up being more expensive after you've had
all your cups of tea. I mean, because you're paying for packaging. That's
essentially it! So let me open up these other tea bags... And "Hi!" if you're just
joining me right now. We're covering the topic of the different grades of tea! So
here you'll see this teabag. It's extremely fine, kind of powdery. This has tumeric in
it.So... Hi, Jessica! Thanks for joining me today! And, anyways,
it's really powdery and so that's why it's an extremely fine paper bag. So this
other chocolate Pour. Let me open up. And you know what? I first did this when I
started getting into tea because I didn't realize that that my favorite tea was
just tea dust! And so I was shocked. I was, like, "no!" And just tearing open all the little
bags of tea, like. "There's no way, there's no way!" So, yeah, my first tea instructor
she's like, "Yeah, tear your favorite tea bag. You might be surprised
that it's not very good quality tea." And yeah I drank a lot of The Republic of Tea
when I first started getting into tea and Tazo. And you know what? It's not like they don't have the
options of loose-leaf tea, because they do! It was just I went to my
favorite coffee shop in town (because we didn't have any tea shops back then) and
I just order tea all the time but I always had to get, like, three tea bags in
my 20 ounce cup and didn't know why I had to go through so much tea. So I'm
going to open up these tea bags now. The little last one, the Lipton one, yeah. It's also
a very, very fine paper one too! And if you have any questions, let me know down
below at any point. I'll stop and answer your questions! So now I'm tearing open
the tea bags and you can see (or hear) they're just coring out these little
bits into it... And this one's herbal. So this one will be tiny but doesn't have to be
tiny because our herbals are really big whole ingredients, whole spices. OK. Now,
this is the chocolate Pour. OK. So I'm tearing open the bag and you'll see it's
very very tiny pieces of...
it has Pour in there.
So anybody can actually put some chalks of chocolate in there! I wonder if I'll have to put the
calories on the label! So it's pretty granular, it literally looks like hot
cocoa... And Lipton tea bag now... And definitely share this with any of your
friends if you think that they would be fascinated with this. So I'm gonna have
my Lipton tea bag now and emptying it all... Oh my gosh! This is like tea dust, okay, and
fannings... So the history of tea fannings is that in the tea room,
where all the tea would be drying, they pick all the top tea leaves (i.e. "a
certain grade," and the smaller bits are another grade) and so they sometimes have
these giant things like these shakers that have holes in the. And they get big...
smaller, smaller, smaller, and they would shake them, and so it
separates the sizes of the tea leaves. And then sometimes whatever was left on the
ground - they had these fans (but that was more like a broom) and they sweep the
floor with all the tea remnants that had left, that were tiny and dusty, and that's
how they got the name "fannings:" they'd fan it into the
corner and sweep it up and then sell it still. People drink it! So you could be
drinking tea fannings, I I don't know. It just depends on the grade of tea that
you're buying. So I have all of my teas now. I put the tiny particles in these
little bowls just because they're gonna be so, so small. Okay... And I could, maybe I'll
put them in a cup, actually. Have some cups, so that's clear... Alright, so it has some
blaming water so you can see the tea leaves open now. So the first one I have is the
Assam CTC soup, or tiny pieces, but they're crushed, teared, curled, so it doesn't
actually mean that's a low grade. You'll see... Look! They're floating in there and
actually getting... they're swelling up already,
cuz before you could hardly see it at all. Give me a thumbs up if you can
tell the difference of its size growing. It's like one of those little growing
animal things that you put in your bathtub when you're a kid. Then we have
the Jasmine Pearls Green Tea, and that's gonna absorb the water and get bigger
too. And then we have our Mao Feng Green Tea. See these tea leaves swirling around...
Some of them are floating at the top! And then we have our Pour. See the whole leaf? So
the Pour tea...
Now see English Breakfast... and so they're tightly rolled, they're actually
swell up. Okay. Now we've got the tea bag ones. Oh, yeah,
Jasmine Pearls, Jessica! Yep! Definitely popular, especially because you can resteep
it at least four times. Okay. Here's the Tumeric one, that wasn't herbal. It
is super cloudy, so very small particles, and you can see why it needs a tea bag: cuz
it's just all over the place. Now here's the chocolate Pour that looked like hot
cocoa particles, actually, and you'll see it's pretty cloudy, and that stuff's
gonna go through your nicest tea strainer too, so, definitely, like new tea
bag... I'm not sure the chocolates are solved... Yeah, so you can see all the little floaties
in there (sorry, if there was a glare!) and then your Lipton tea bag! Alright, so let's look at
the fannings, or dust: looks like worse than coffee grounds! (Is it sparkling in there?) So
you can see it's a really dark cup. So we have our Assam CTC, and you can see that
before you could hardly see the tea in the bottom of the cup but now it's
starting to swell up and it's not floating at the top like everything else!
Like look at this Lipton tea bag: they're floating everywhere if you compare the
two of them. These are really, really flying particles /this is actually just
rolled really tightly. And then you can see the Mao Feng Green Tea: in those some
of the leaves are floating, but look how huge they are.
Yeah, and they're, they're steeping right now but then they also get stronger with
the second or third time that you resteep them. And here's our Pour. So, yeah,
if you compare it to the other Pour hopefully, you can see the difference, the real
sizes of them... Like, the Pour is gonna have many more steepings: it's not gonna
be bitter like the the lower grade tea. And, like, again, I said the, the
English Breakfast: it's gotten almost as big as half of the container where, like,
this other one has gotten bigger but, again, it's gonna have all of its taste
in its first brew and then that's it. This one you can resteep up to four
times. So if that makes sense, the particles' size is really important
because the finer it is, the more the water will suck everything down and out of
it, and then you won't be able to resteep it. And it also makes it really strong
and bitter sometimes, and bitter is not a good quality of tea. So, hopefully, that
was clear enough for all of you... Ooo, Jasmine Pearls! Yeah, look at this Jasmine! This one: that
one's hardly opened at all! Definitely, the third or the fourth time when you
drink it, they'll be much, much bigger and so, again, you can steep it again and it
will slowly, slowly open until all of those pearls are unrolled and there'll
be three whole tea leaves with it. So thank you so much for joining me today for another
Thirsty Thursday! This is Jenny with Sipping Streams Tea Company teaching you the
different grades about tea. If you know somebody who would benefit from
this video, please, share it with them and if you want more information, please,
subscribe to our page! That way you'll get recipes, you'll get videos, and more
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know if you have any questions or any suggestions for the future, and we would
love to get back with you. Thank you so much for joining me today and have a
great day!
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