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Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. I'm Annie

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Speaker 1: Reese and I'm Lauren.

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Speaker 2: Vogelbaum, and today we have an episode for you about

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Speaker 2: chatake mushrooms.

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Speaker 3: Yes, and it is a fun one. Oh yeah. Yes.

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Speaker 3: Was there any particular reason this was on your mind?

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Speaker 2: Lord, Nope, nope. I was just kind of looking for

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Speaker 2: episode ideas and realized that we hadn't done any about

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Speaker 2: mushrooms in a really long time, and I always want

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Speaker 2: to talk about fun guy, so yes. And then you

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Speaker 2: pointed out that it ties in perfectly with the release

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Speaker 2: of the Last of Us Season.

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Speaker 1: Two, Yes, which was hilarious because the Last of Us

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Speaker 1: Part two is my favorite game of all time. I

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Speaker 1: almost suggested a mushroom topic to you, but I was like,

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Speaker 1: my fan, I'm pushing my.

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Speaker 3: Fandom too hard. And then you suggested this, and I

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Speaker 3: was like, well, there we go, right.

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Speaker 2: Yeah, yeah, it might have premiered in the past by

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Speaker 2: the time you're listening to this. I don't know when

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Speaker 2: this is publishing or when you're listening, but here we are. Yes,

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Speaker 2: and I am very excited about it.

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Speaker 3: I am too, Ah.

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Speaker 1: I do love hit take mushrooms. I use them pretty frequently.

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Speaker 1: I have to say, I remember exactly the first time

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Speaker 1: I heard about them, though, and it was in the

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Speaker 1: two thousand, two thousand and one.

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Speaker 3: Movies by Kids.

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Speaker 1: Okay, I haven't seen that movie since it was in theaters,

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Speaker 1: which tells you how impactful this joke was to me.

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Speaker 1: But to get around saying the S word, they said,

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Speaker 1: holy chittake mushrooms wow, And I just remember it, and

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Speaker 1: that was the first time I had heard of them,

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Speaker 1: and I was like, I gotta try these.

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Speaker 3: Yeah, yeah, sure, yeah.

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Speaker 2: That's amazing, well well known, well known film Spy Kids

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Speaker 2: a culinary influence in ways that we never previously.

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Speaker 3: Indeed, indeed, well you can.

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Speaker 2: See other episodes like we have a general mushroom episode.

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Speaker 2: We've also done specific episodes on Chantarell's and morals and truffles. Also,

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Speaker 2: we talk about in some of our Ashville episodes and

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Speaker 2: have some tape in there from this truly magical, no

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Speaker 2: drug pun intended mushroom walk that we went on with

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Speaker 2: a forager by the name of Alan when we were

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Speaker 2: in Ashville and weird lovely day it was.

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Speaker 1: It was fun to revisit that memory. I haven't thought

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Speaker 1: about that in a while, but I so I was

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Speaker 1: doing this research and I was like, Oh, what a

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Speaker 1: wonder full time that was.

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Speaker 2: It was just we were very stressed out and had

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Speaker 2: a very full schedule, and this nice fellow just took

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Speaker 2: us on the longest foraging walk that we could possibly

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Speaker 2: conceive of, and it was so delightful.

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Speaker 3: It was. It was really delightful.

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Speaker 2: As soon as we got over the fact that we

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Speaker 2: were like, we're meeting a stranger in the woods.

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Speaker 1: Yes, let's do it. It all worked out, it really did.

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Speaker 1: But I guess this brings us to our question. Sure,

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Speaker 1: chatake mushrooms, what are they?

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Speaker 2: Well, Chatake mushrooms are a type of mushroom that grows

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Speaker 2: a brown cap with a creamy white gills underneath on

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Speaker 2: a sort of medium sized stem. They're kind of savory,

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Speaker 2: earthy in flavor, and chewy toothsome in texture when they're cooked,

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Speaker 2: which they should be by the way. They can be

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Speaker 2: cooked though, anyway that you like them, roasted or grilled,

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Speaker 2: or maybe simmered in a soup or stew, and they'll

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Speaker 2: really soak up any sauces or other flavoring that you

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Speaker 2: cook them with. They can also be dried and or

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Speaker 2: you know, dried and powdered, whereupon their flavor is kind

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Speaker 2: of concentrated and intensified to something very savory and maybe

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Speaker 2: a little bit funky. Uh. Dried take can be reconstituted

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Speaker 2: for cooking with pretty much as usual, or used to

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Speaker 2: make broth, to add like a savory flavor to all

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Speaker 2: kinds of things. They're they're a good, strong mushroom, like

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Speaker 2: a like a stern, like a studious mushroom, like a

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Speaker 2: like like a firm handshake. There's something satisfying about it,

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Speaker 2: you know.

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Speaker 1: Yeah, yeah, I like that take knows what it's about.

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Speaker 3: Yeah.

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Speaker 1: It's confident, yeah yeah, yeah, puts you at ease and

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Speaker 1: it's confidence right right.

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Speaker 2: It's not like some of those mushy mushrooms, you know.

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Speaker 3: No, not the shatake.

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Speaker 2: And I should say here that when we say chatake,

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Speaker 2: we mean specifically a species called Lentinula a dotes. I

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Speaker 2: didn't look up how to say that. We're just gonna

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Speaker 2: roll with it. But there are other species within the genus.

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Speaker 2: Currently nine are recognized, and they're also sometimes called chatake.

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Speaker 2: They're different species that grow natively across Asia and the Americas.

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Speaker 2: We'll get into that in the history section a little bit,

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Speaker 2: but yes, so mushrooms I love a fungus. Fungi are

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Speaker 2: biologically fascinating because they have a bunch of features that

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Speaker 2: are plant like, but also a bunch of features that

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Speaker 2: are animal like, so you know, like a plant, they

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Speaker 2: grow from sort of seed type structures called spores and

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Speaker 2: develop a root like system called mycelium in whatever medium

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Speaker 2: they're growing in. In Chatake's case, they like growing in

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Speaker 2: dead hardwood like a fallen trees or cut logs or

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Speaker 2: even sawdust. But unlike a plant, they can't photosynthesize. They

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Speaker 2: get energy by excreting digestive enzymes and then absorbing nutrients

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Speaker 2: from compounds that those enzymes break down, in this case

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Speaker 2: in wood. They also breathe oxygen and release carbon dioxide

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Speaker 2: like we do. And also their cells grow like plants,

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Speaker 2: but they do contain kiten, which is an animal cell thing.

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Speaker 2: I've said it before, I will say it again, WTF nature.

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Speaker 2: But anyway, when ash take fungus has a good mycolium

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Speaker 2: structure going on, it will put off fruiting bodies that

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Speaker 2: is mushrooms, which are what produce the spores, and start

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Speaker 2: the cycle all over again. They do grow wild people

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Speaker 2: also cultivate them a few different ways, like drilling holes

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Speaker 2: and logs and placing a culture of my cilium strands

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Speaker 2: in there. It's called spawn. You can also spawn them

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Speaker 2: on sawdust blocks. Left to their own devices, chataki will

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Speaker 2: fruit a couple times a year for a few years running,

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Speaker 2: though they can be shocked with cold water to induce

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Speaker 2: fruiting more frequently. Shockey mushrooms can range in size from

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Speaker 2: about three to six sish inches in diameter across the cap.

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Speaker 2: When they're ready for harvest, it's like seven to fourteen

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Speaker 2: centimeters or so. The stock is tougher in texture than

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Speaker 2: the cap and the little skinnier than the stock on

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Speaker 2: like a like like button mushrooms. So depending on your

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Speaker 2: your tastes for toughness, they could be sliced thin or

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Speaker 2: maybe saved to make stock something tasty like that.

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Speaker 1: Mm yes, yes, yes, yes, Oh, and I guess I

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Speaker 1: should specify for people who don't know the last of us.

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Speaker 1: What causes the infection is corteous EPs is a fungus.

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Speaker 3: That's why it's related.

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Speaker 1: So very cool, also kind of kind of potential for freakiness.

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Speaker 3: Yeah, love it.

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Speaker 2: Okay, So how about the nutrition by themselves? Ushtake are

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Speaker 2: pretty good for you, you know, good punch of fiber,

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Speaker 2: bunch of minerals other micronutrients, pair with a fat and

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Speaker 2: protein to help keep you going. They are being investigated

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Speaker 2: for all kinds of possible health benefits. I am personally

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Speaker 2: exhausted by the amount of breathless, slightly scienceless press that

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Speaker 2: mushrooms have been getting over the past couple of years.

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Speaker 2: But you know savor motto. Before ingesting medicinal quantities of anything,

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Speaker 2: you should consult a medical professional who is not us,

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Speaker 2: because bodies are complicated and more research needs to be done.

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Speaker 1: Yes.

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Speaker 2: Also note here the reason that I said that you

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Speaker 2: should cook sh take is that eating them uncooked can

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Speaker 2: cause this toxic reaction in some people that causes a

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Speaker 2: really gnarly rash among other symptoms. It's only like two

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Speaker 2: percent of people. Still, why take that risk? Just cook them?

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Speaker 2: It's tasty.

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Speaker 3: Yeah, yeah, Well, we do have some numbers for you.

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Speaker 2: Chatake are the second most cultivated mushroom in the world

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Speaker 2: after like white button portobello mushrooms, I believe, accounting for

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Speaker 2: some twenty two percent of global mushroom production. Dan, I know, right.

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Speaker 2: Monetary numbers can be so weird, so okay. As of

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Speaker 2: twenty twenty two, ish I read that global sales of

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Speaker 2: chatake mushrooms hit seventy nine million dollars, maybe because I

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Speaker 2: also saw numbers higher by a whole factor of ten,

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Speaker 2: so who knows. I don't know either way. It seems

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Speaker 2: like China produces most of the world's supply, like somewhere

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Speaker 2: over eighty percent, and that South Korea and the United

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Speaker 2: States buy the most. For a long time, dried has

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Speaker 2: been the largest market segment, but fresh has been catching

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Speaker 2: up and is maybe edging it out a little bit recently.

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Speaker 2: They can get pricey in the United States. Chatake can

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Speaker 2: range from around eight to eighteen dollars a pound, depending

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Speaker 2: on how labor intensively they are harvested and or grown.

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Speaker 2: But there is a premium type out of Japan called

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Speaker 2: the white flower chatake I believe for the way that

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Speaker 2: the skin on the on the caps splits and appears

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Speaker 2: to be sort of flower like, and wild harvested ones

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Speaker 2: of those can go for one hundred and sixty dollars

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Speaker 2: a pound.

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Speaker 3: Wow, yeah, well, listeners, let us know.

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Speaker 2: Yeah, oh man, I want to know about your very

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Speaker 2: fancy shatake mushroom adventures.

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Speaker 1: Yes, I did see some tourists, like definitely in Japan,

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Speaker 1: but I even saw them around the world, Like you

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Speaker 1: can go visit Chatake farms and stuff, so.

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Speaker 3: Let us know, yeah, anything like that.

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Speaker 1: Oh yeah, absolutely, And they do have a really interesting history.

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Speaker 2: Oh yeah, and we are going to get into that

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: for a word from our sponsors.

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Speaker 3: And we're back. Thank you sponsor, Yes, thank you. Okay.

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Speaker 1: Disclaimer before we start, as kind of mentioned, there's some

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Speaker 1: taxonomic confusion with the chatak to the point that there's

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Speaker 1: actual research being done into it now over what people

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Speaker 1: were talking about, what exactly people were talking about over

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Speaker 1: the years.

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Speaker 2: So it's one of those fun things. It's one of

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Speaker 2: those fun things about especially something already kind of weird

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Speaker 2: and tricksy like mushrooms. Yes, where you're just like, oh,

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Speaker 2: is this what we've been talking about? Wait, what are

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Speaker 2: you talking about? Like yeah, and a lot of that

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Speaker 2: scientifically has been going on.

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Speaker 1: Yeah, it's actually really interesting and you have any interest

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Speaker 1: in it, I recommend looking it up because people are

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Speaker 1: looking into it, they're talking about it. Oh yeah, fascinating stuff.

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Speaker 1: But it does make tracing the history for researchers and

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Speaker 1: does podcasters a little difficult.

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Speaker 3: Okay.

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Speaker 1: That being said, the most common ancestor of the chatak

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Speaker 1: dates back as far as thirty million years, but some

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Speaker 1: put it way further back than that. Wild chatakes are

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Speaker 1: indigenous to modern day East Asia, though new research widens

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Speaker 1: the area to Asia Australasia and also suggests that perhaps

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Speaker 1: separate lineages originated in the Americas and Madagascar. That is

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Speaker 1: where the taxonomic confusion comes in. Okay, Anyway, before cultivation,

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Speaker 1: chatake were convenient for folks to harvest because once you

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Speaker 1: found a place and harvested, the mushrooms would generally spread,

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Speaker 1: growing more mushrooms in the same spot.

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Speaker 3: So if you found a spot, you're doing well. Mm hm.

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Speaker 1: And then at one point during the seven hundreds CE

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Speaker 1: in Japan, people figured out that shatakes would grow on

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Speaker 1: the cutlogs of the she tree.

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Speaker 3: Yeah.

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Speaker 2: Yeah, that the name shatake comes from she as in

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Speaker 2: this type of hardwood evergreen tree that's related to like

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Speaker 2: beeches and oaks that's common in East Asia, and take

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Speaker 2: being a Japanese word for mushroom.

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Speaker 1: Yes, which, by the way, I had a very work

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Speaker 1: based panic dream.

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Speaker 3: Oh no, where I was like, wait, it is my.

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Speaker 1: Whole outline wrong? Am I being redundant by saying shittake mushrooms?

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Speaker 1: And I looked it up and it's like, yes, but

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Speaker 1: people do it.

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Speaker 2: So yeah. And also I personally, when you're talking about

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Speaker 2: the actual mushroom, it's I don't know, like it's weird

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Speaker 2: with fung guy, if you're referring to like the fruiting

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Speaker 2: body versus the mycelium. Anyway, Yeah, yeah, yes, but no

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Speaker 2: that I did.

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Speaker 3: I did look into it. But listeners again, right in,

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Speaker 3: right in.

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Speaker 1: Historians will leave that chtacks were first cultivated in China

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Speaker 1: between eleven hundred to one thousand CE, where these mushrooms

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Speaker 1: were highly regarded both culinarily and medicinally.

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Speaker 2: Yeah. Also, this makes them one of the oldest cultivated mushrooms.

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Speaker 1: And I also realized, Lauren, we haven't talked about aphrodisiacs

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Speaker 1: in a while.

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Speaker 3: You know, we haven't done that in a while.

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Speaker 1: But I did see in some places that it was

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Speaker 1: used as an afrodisiac. But I didn't particularly trust any

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Speaker 1: of those places, but I did see it.

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Speaker 2: So yeah, Okay, I mean you can probably assume that

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Speaker 2: literally everything we've ever talked about has been pointed to

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Speaker 2: as an aphrodisiac at some point.

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Speaker 1: Yes, even lettuce, which at one point was an anti afrodisiac.

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Speaker 3: Yeah, but at one point.

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Speaker 2: Anyway, Okay, I think that speaks all more to humans

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Speaker 2: than to any potential aperdisiac qualities of any single item

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Speaker 2: agreed agreed.

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Speaker 1: Over time, the chatak spread across Asia and in several

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Speaker 1: cultures and cuisines. It earned a significance and a fondness

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Speaker 1: When immigrating. Many people from these regions would transport chatake

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Speaker 1: spores with them to cultivate in their new home. Because

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Speaker 1: of the popularity of this mushroom in Japan, their were

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Speaker 1: concerns about overharvesting it, so some people started working on

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Speaker 1: more sustainable harvesting methods, especially on larger scales. One person

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Speaker 1: of note was a Japanese horticulturist, Sato Churio. He is

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Speaker 1: credited with pulling together the first Japanese guide focusing on

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Speaker 1: cultivating shataki mushrooms and standing techniques in seventeen ninety six.

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Speaker 1: The first known instance of chatake with today's meaning in

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Speaker 1: the written record took place in eighteen seventy seven. That

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Speaker 1: would have been in the English language yes, my collegist's

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Speaker 1: doctor shows up. Bureau Manira figured out how to grow

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Speaker 1: shatake onlogs away from forest, making cultivation easier. In nineteen fourteen,

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Speaker 1: farmers adopted this method pretty quickly, placing shatake mushrooms directly

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Speaker 1: on logs, which launched large scale cultivation.

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Speaker 2: There were some.

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Speaker 1: Limitations though, It could take two years for the mushrooms

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Speaker 1: to grow, and once they did, they typically only sprouted

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Speaker 1: twice annually. On top of that, if the logs were outside,

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Speaker 1: the mushrooms could be damaged by weather or animals. In

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Speaker 1: the nineteen forties, this method was largely replaced in Japan

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Speaker 1: by the sawdust method, so sawdust was mixed with nutrients

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Speaker 1: along with the mycilium of the chatakes. This allowed for

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Speaker 1: indoor storage and a much shorter time before the mushrooms appeared,

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Speaker 1: about six months, and it also eliminated the limitations around

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Speaker 1: harvest times, so folks could grow these mushrooms all year.

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Speaker 3: Long, which is nice.

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Speaker 1: This was when the commercial shatak industry took off in Japan. However,

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Speaker 1: some claim that this method results in a loss of flavor.

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Speaker 1: I can't say, I'll just say people like to fight

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Speaker 1: about it.

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Speaker 2: They do.

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Speaker 3: They do.

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Speaker 2: There has been research into it, and I read one

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Speaker 2: like independent blind tasting panel found that like traditional hardwood

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Speaker 2: grown chatake are more flavorful. But but you know, human

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Speaker 2: senses are weird.

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Speaker 3: They are.

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Speaker 1: And I'm always fascinated by taste tests because i just

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Speaker 1: feel like people experience a lot of things so differently.

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Speaker 3: I don't know.

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Speaker 1: Outside of Japan, written mentions and descriptions of a variety

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Speaker 1: of species of shatake started popping up in places like

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Speaker 1: Australia and the Americas throughout the eighteen and nineteen hundreds.

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Speaker 1: The US Department of Agriculture lifted a ban on importing

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Speaker 1: chataki spores in nineteen seventy two, and that marked the

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Speaker 1: beginning of the US chataka industry, and chataka's really took

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Speaker 1: off in the US in the nineteen nineties.

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Speaker 3: This was due to a couple of things.

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Speaker 1: Improved cultivation techniques, increased awareness and interest in Asian cuisine

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Speaker 1: from non Asian folks, increased interest in vegetarianism or plant

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Speaker 1: based meals things like that.

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Speaker 2: Yeah, And over the past few decades there's also been

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Speaker 2: an increased interest from farmers and other landowners here in

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Speaker 2: the States. To add value to their existing land and

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Speaker 2: growing things like chaitake. Mushrooms can use resources like fallen

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Speaker 2: branches and trees that weren't being used without endangering living plants.

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Speaker 2: Like shatake fungus isn't going to bother anything else.

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Speaker 1: Right, As we've been alluding to, there's been some interesting

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Speaker 1: research around the chatake genome, both to better understand its

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Speaker 1: evolution and the diversity of the species, but also because

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Speaker 1: the chatake could be useful in breaking down the sturdy

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Speaker 1: vibrus parts of wood, including lignin which throws a wrench,

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Speaker 1: and using wood for things like biofuel.

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Speaker 2: Yeah, both the chatake as we have been discussing it

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Speaker 2: today and also other fungi in its genus. These mushrooms

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Speaker 2: are what are called white rot fungi, which are basically

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Speaker 2: like the only buddies we know of that can break

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Speaker 2: down the toughest parts of wood. So they're a really

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Speaker 2: important for the carbon cycle, but b can be bent

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Speaker 2: to cool stuff like biofuel production.

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Speaker 1: Again, so cool, love it. Oh, good guy, I could

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Speaker 1: have read a lot more research about this. I was fascinated.

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Speaker 2: We'll just have to do more more mushroom episodes in

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Speaker 2: the future.

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Speaker 3: Yes, agreed.

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Speaker 1: Okay, Well, for now, I think that's what we have

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Speaker 1: to say about chatake mushrooms.

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Speaker 2: It is. We would love to hear from you all though,

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Speaker 2: if you have. We didn't talk that much about it

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Speaker 2: as a food product, I suppose, but so if you

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Speaker 2: guys have any any any memories or recipes or anything

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Speaker 2: like that, if you have grown some. I love those

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Speaker 2: mushroom kits anyway, Yes, we would love to hear from you.

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Speaker 2: We do already have some listener mail for you, though,

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Speaker 2: and we are going to get into that as soon

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Speaker 2: as we get back from one more quick break for

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Speaker 2: a word from our sponsors, and we're back.

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Speaker 3: Thank you, sponsor, Yes, thank you, And we're back with snooth.

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Speaker 1: Mushrooms are really cool, they are, yes, Okay. Our crote

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Speaker 1: soda bread, especially warm, is a wonderful butter delivery vehicle.

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Speaker 1: I haven't baked any for a long time, but we'll

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Speaker 1: need to get it back into rotation. Also love it

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Speaker 1: with a nice seafood chowder. Having it sop up all

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Speaker 1: that deliciousness is a bonus. I don't recall ever seeing

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Speaker 1: it with other things added. But well, we'll need to

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Speaker 1: consider trying it. I think we should find a way

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Speaker 1: to open a small hug a yack business. It will

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Speaker 1: need to be further north, but I think we can

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Speaker 1: make it work. Like someone else mentioned, the only yack

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Speaker 1: items I have seen are dog treats. But now I

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Speaker 1: need to see if there is anyone who is importing

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Speaker 1: it in any way. Want to try try that cheese.

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Speaker 1: The history on tea bags is interesting. We have a

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Speaker 1: mix of loose tea and tea bags in our house.

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Speaker 1: The bags are generally mass produced simple things such as

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Speaker 1: peppermint or green tea. Otherwise we use loose surprise, the

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Speaker 1: question about squeezing or not squeezing the bag did not

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Speaker 1: come up. People definitely have opinions on that. I tend

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Speaker 1: to do a light squeeze on mine after pulling it

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Speaker 1: out to get the extra flavor, but some people will

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Speaker 1: shoot you death glares if you do that. I know

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Speaker 1: how you love strong opinions. Hearing classics, it's always fun.

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Speaker 1: Forgot about some of the stories behind cheese puffs and

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Speaker 1: breadfruit has me craving it again. Maybe I just need

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Speaker 1: to go back to Saint Kits.

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Speaker 2: I mean sounds like usually we all just need to go.

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Speaker 3: Do you just need to go?

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Speaker 1: Oh? My goodness, I did not know this about I

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Speaker 1: didn't know there was drama behind squeezing or not squeezing

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Speaker 1: the bag.

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Speaker 3: I'm delighted to find it out.

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Speaker 2: Yeah. Yeah, I don't think I was a right. I mean,

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Speaker 2: like I guess, I guess sometimes I do that and

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Speaker 2: sometimes I don't. But ooh, I like that there's drama.

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Speaker 1: I know I do too. I feel like every choice

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Speaker 1: you make with tea, Oh yeah, this rifer, somebody'd be like.

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Speaker 1: I mean, I would love to hug a yack. The

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Speaker 1: only thing is we've got to make sure that yak

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Speaker 1: is into it. So I don't want to bother ready

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Speaker 1: acts of course.

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Speaker 2: I mean I think, like knowing what I know, I

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Speaker 2: mean like most cows are pretty into you know, like

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Speaker 2: affectionate human contact, so I would assume that yaks are

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Speaker 2: as well. But you know, it depends on the yak.

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Speaker 2: It depends on their mood.

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Speaker 1: Yeah, we would just have to make sure we're taking

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Speaker 1: the yak's mood and emotions into account.

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Speaker 2: Oh yeah, absolutely.

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Speaker 1: And I have to say, Lauren and I are both

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Speaker 1: struggling with some stuffy faces, little rough voices. This is

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Speaker 1: always to our super producer Andrew. I could really use

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Speaker 1: a nice seafood chowder right now.

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Speaker 3: Oh oh my gosh, Oh my gosh, I said.

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Speaker 2: So nice. Oh my goodness. Well, Joe wrote, oh do

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Speaker 2: I have opinions on tea? Which is hilarious because for

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Speaker 2: most of my life I associated it with being sick.

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Speaker 2: I called it sad hot water. That all changed when

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Speaker 2: I went to England for grad school, but not at first.

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Speaker 2: I remember ordering black tea from a Starbucks at the

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Speaker 2: airport in Newcastle, and the poor thing was absolutely scorched,

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Speaker 2: way too hot, and so so better. From then on

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Speaker 2: I learned the importance of brewing tea at the right

404
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Speaker 2: temperature and for the right amount of time. It was

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Speaker 2: a social thing for the graduate students in our offices.

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Speaker 2: Each office had a kettle and we were very serious

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Speaker 2: about taking our tea breaks. My second office was particularly

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Speaker 2: crazy about tea because we had quite the stash, enough

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Speaker 2: so that it perfumed the small room. But even then,

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Speaker 2: tea was just a thing that got me through writing

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Speaker 2: my dissertation. I drank it by the bucketful because I'm

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Speaker 2: not a coffee person. In fact, everyone around me knows

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Speaker 2: that things are pretty dire if I turned to coffee

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Speaker 2: rather than tea. Once I finished grad school and started

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Speaker 2: having more than a poor grad student budget, that's when

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Speaker 2: the journey to whole leaf tea and single origin tea began.

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Speaker 2: Before that, it was all about the convenience of bagged tea,

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Speaker 2: and I was drinking lots of flavored teas as well,

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Speaker 2: And now I find those to be too sweet most

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Speaker 2: of the time, and I really love the nuance in

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Speaker 2: single origin whole leaf tea. You get a lot of

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Speaker 2: bang for your buck too, because you can usually steep

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Speaker 2: them over and over again, and the flavor profile changes

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Speaker 2: a little more with each one. That's really not possible

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Speaker 2: with tea bags. They're pretty much one and done. I

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Speaker 2: love light oohlungs that can be soft and milky, darker

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Speaker 2: uhlungs that are rich and vegetable, green teas that are

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00:25:49,840 --> 00:25:53,359
Speaker 2: almost nutty and grassy, and so on. At some point,

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Speaker 2: I want to buy a Gung Fu tea set. There

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00:25:56,400 --> 00:25:58,960
Speaker 2: is something about the ritual of it, the social nature

431
00:25:58,960 --> 00:26:01,480
Speaker 2: of pouring tea for every and having a chat while

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00:26:01,520 --> 00:26:03,840
Speaker 2: taking slow SIPs that just seems like it would be

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00:26:04,040 --> 00:26:07,600
Speaker 2: an ocean of calm in these crazy times. And tea

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00:26:07,680 --> 00:26:09,840
Speaker 2: is good for you. A colleague of mine recently did

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00:26:09,840 --> 00:26:11,840
Speaker 2: a talk that explained to the chemistry of tea and

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00:26:11,880 --> 00:26:14,840
Speaker 2: how they remove free radicals from your body. Green tea

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00:26:14,880 --> 00:26:17,280
Speaker 2: is especially good for this. So now I'm off to

438
00:26:17,320 --> 00:26:20,840
Speaker 2: bruesome for myself a Chinese green. If you're wondering.

439
00:26:23,960 --> 00:26:27,000
Speaker 3: That sounds nice, It does nice, it does.

440
00:26:27,119 --> 00:26:30,240
Speaker 2: I do love getting into, you know, any kind of

441
00:26:30,280 --> 00:26:34,640
Speaker 2: specific thing and really appreciating the differences and flavors between

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00:26:34,760 --> 00:26:36,960
Speaker 2: slightly different products.

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00:26:37,119 --> 00:26:42,000
Speaker 1: Yes, and your descriptions are fantastic, and you're right. I

444
00:26:42,000 --> 00:26:44,639
Speaker 1: know we talked about it in the dim sum episode.

445
00:26:44,840 --> 00:26:46,800
Speaker 1: Even though tea can sometimes make me feel a little

446
00:26:47,720 --> 00:26:51,719
Speaker 1: nauseated because my body, not because of the tea, I

447
00:26:51,760 --> 00:26:55,240
Speaker 1: do love that feeling of like sharing.

448
00:26:55,240 --> 00:26:56,800
Speaker 3: Tea and just talking with people.

449
00:26:56,880 --> 00:26:59,600
Speaker 1: Oh yeah, it does feel like a ritual and kind

450
00:26:59,640 --> 00:27:05,879
Speaker 1: of an oasis and it's just so nice. So I

451
00:27:05,880 --> 00:27:10,639
Speaker 1: hope that you got a relaxation out of your and

452
00:27:10,680 --> 00:27:10,879
Speaker 1: I have.

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00:27:11,080 --> 00:27:11,919
Speaker 3: I do think that.

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00:27:12,720 --> 00:27:15,119
Speaker 1: When I went to the UK the first time I

455
00:27:15,280 --> 00:27:21,320
Speaker 1: try I was I'm a coffee person, so I was like, oh.

456
00:27:20,000 --> 00:27:20,680
Speaker 3: It was really good.

457
00:27:20,680 --> 00:27:24,879
Speaker 1: I remember trying it and being like, oh, okay, this

458
00:27:24,960 --> 00:27:26,960
Speaker 1: is I love this actually, Oh.

459
00:27:26,920 --> 00:27:30,280
Speaker 2: Yeah, yeah, right for me like I'm used to the

460
00:27:30,320 --> 00:27:33,199
Speaker 2: amount of caffeine in a coffee situation, and so I

461
00:27:33,240 --> 00:27:36,199
Speaker 2: can get a little cranky first thing in the morning

462
00:27:36,840 --> 00:27:40,480
Speaker 2: if I cannot obtain a coffee of a certain strength.

463
00:27:43,720 --> 00:27:47,440
Speaker 2: But that being said, right, yeah, I oh, I love tea.

464
00:27:47,600 --> 00:27:49,760
Speaker 2: I love I love a good cup of tea, and

465
00:27:49,800 --> 00:27:51,720
Speaker 2: I love all of those moments where you know, like,

466
00:27:51,760 --> 00:27:53,520
Speaker 2: I don't feel like we even though we do have

467
00:27:53,600 --> 00:27:56,760
Speaker 2: like a like an around the water cooler like culture

468
00:27:56,920 --> 00:27:58,600
Speaker 2: in the United States, it's not the same thing.

469
00:28:00,840 --> 00:28:06,000
Speaker 1: No, it's not an Interestingly, this kind of relates to

470
00:28:06,880 --> 00:28:09,800
Speaker 1: an article I read for upcoming topic we're doing on

471
00:28:09,880 --> 00:28:13,680
Speaker 1: crispy Creams for that we we'll talk about in there

472
00:28:13,680 --> 00:28:18,440
Speaker 1: about how we don't in America. We're just like go

473
00:28:18,440 --> 00:28:18,800
Speaker 1: go go.

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00:28:19,480 --> 00:28:22,480
Speaker 2: Right, right, So, like break, what's that? The only acceptable

475
00:28:22,480 --> 00:28:23,920
Speaker 2: break is cigarette smoking? What?

476
00:28:24,600 --> 00:28:27,080
Speaker 3: Right? Like get your doughnut through the drive through?

477
00:28:27,119 --> 00:28:30,119
Speaker 1: You're not going to go it? Like yeah, basically and

478
00:28:30,200 --> 00:28:35,360
Speaker 1: tea time good. Feel so nice to have those moments

479
00:28:35,359 --> 00:28:38,920
Speaker 1: of like, let me, yeah.

480
00:28:38,400 --> 00:28:40,840
Speaker 3: Just in this moment for a second, I'm gonna sit

481
00:28:40,840 --> 00:28:41,200
Speaker 3: it down.

482
00:28:41,360 --> 00:28:42,840
Speaker 2: I'm going to have a drink, I'm going to have

483
00:28:42,880 --> 00:28:44,280
Speaker 2: a snack. It's going to be great.

484
00:28:44,840 --> 00:28:50,080
Speaker 3: Yeah, yes, yeah, it is lovely. Well. Thank you so

485
00:28:50,280 --> 00:28:52,320
Speaker 3: much to both of these listeners for writing in.

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00:28:52,480 --> 00:28:54,520
Speaker 1: If you would like to write to us, you can

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00:28:54,560 --> 00:28:56,400
Speaker 1: our emails hello at saberpod dot com.

488
00:28:56,440 --> 00:28:58,640
Speaker 2: We're also on social media. You can find us on

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00:28:58,760 --> 00:29:01,240
Speaker 2: Blue Sky and Instagram. I'm at saver Pod and we

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00:29:01,320 --> 00:29:04,440
Speaker 2: do hope to hear from you. Save is production of iHeartRadio.

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00:29:04,640 --> 00:29:07,800
Speaker 2: For more podcasts from iHeartRadio, you can visit the iHeartRadio app,

492
00:29:07,920 --> 00:29:10,640
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

493
00:29:10,960 --> 00:29:13,479
Speaker 2: Thanks us always to our super producers Dylan Pagan and

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00:29:13,480 --> 00:29:15,840
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

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00:29:15,880 --> 00:29:25,440
Speaker 2: that lots of more good things are coming your way