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Speaker 1: Hello friends, it's Chuck here on a Saturday. I just

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Speaker 1: had my bowl of cereal, I just watched my morning cartoons,

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Speaker 1: and now I'm slogging into the studio to intro my

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Speaker 1: pick for the Saturday select from March twelve, two fifteen.

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Speaker 1: How Tea Works? It was a really good one. Who

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Speaker 1: didn't like tea? Right? Give it a listen. Welcome to

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Speaker 1: Stuff you should know, a production of My Heart Radios

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Speaker 1: How Stuff Works. Hey, and welcome to the podcast. I'm

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Speaker 1: Josh Clark with Charles W. Chuck Bryant Jerry in Studio one. A.

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Speaker 1: You just pointed us out to each other as if

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Speaker 1: I was going to be like, who it was Jerry?

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Speaker 1: And who was Jerry? So I'm Chuck here Chuck, Okay,

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Speaker 1: that's Jerry, all right. I was a little confused, right there,

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Speaker 1: I got you. Here's a lady. I'm a dude. All right.

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Speaker 1: Now that we have that sort of let's talk tea. Uh,

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Speaker 1: or we could change the name of the podcast to

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Speaker 1: two dudes and a lady. Yeah, we could. Maybe that'll

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Speaker 1: be our side cast where we talk about this podcast.

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Speaker 1: Sidecast that's right Coined by Josh Clark, Circond two thous

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Speaker 1: so now you own that. I just put it on wax.

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Speaker 1: Pretty pretty sweet, pretty slick. Yeah, so chuck. Yeah. Have

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Speaker 1: you ever drank tea? I just stuff finished up some

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Speaker 1: green tea. Are you still a green tea drinker? Yeah?

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Speaker 1: I mean I like all kinds of tea, but I

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Speaker 1: uh drank some green because I was studying for this

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Speaker 1: and it just was like, yeah, sure, you used to

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Speaker 1: drink it by like the mini picture full. Yeah. I

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Speaker 1: used to drink it cold. Yeah, Um, you don't need that.

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Speaker 1: I had this hot. Well it is wintertime. Yeah. Do

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Speaker 1: you like tea? I like green tea. Yeah, I like

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Speaker 1: green tea the most. Um. I like chilled green tea.

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Speaker 1: I don't like woolong, which until I guess today or yesterday,

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Speaker 1: I thought woo long did you know it was woolong?

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Speaker 1: I had no idea and I've never had it I have.

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Speaker 1: It's very woody. It's almost like roots, like you put

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Speaker 1: some roots in some water, um, warm water, seep for

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Speaker 1: a while, or steep steep. I don't know why I

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Speaker 1: always have trouble with that. It's clearly steep seep is different. Yeah,

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Speaker 1: it's a different word. But I from my whole life

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Speaker 1: of confused steep and seep when it comes really yeah. Interesting.

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Speaker 1: Uh anyway, Wolong not the biggest fan. I like green

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Speaker 1: tea and I like it chilled black teeth. I'm not

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Speaker 1: really big on. Yeah. I like a good English breakfast tea.

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Speaker 1: Love it? Do you or Earl Gray? You like those two?

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Speaker 1: Sure man? Little little cream, little sugar. Yeah. And then

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Speaker 1: of course you've got your herbal teas like I don't

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Speaker 1: like this. Are you don't know? I've been drinking celestial

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Speaker 1: seasonings tension tamer. So that's actually right. Well no, well

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Speaker 1: that was the big reveal that I was working up too.

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Speaker 1: That's just plodding along. But now that you've rushed me,

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Speaker 1: I will agree with you. No, not all those are

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Speaker 1: t right, that those aren't. Here's the really big reveal,

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Speaker 1: which okay, English breakfast tea, green tea, woo loong uh,

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Speaker 1: white tea. Remember that snap a lad where that old

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Speaker 1: man shows the backpacker dude, Oh, it's like a snap

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Speaker 1: of white tea and he goes, goes, we pretty up

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Speaker 1: to the top, and it's like that's it and he goes,

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Speaker 1: that's it. That's white ta Okay. All of those are

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Speaker 1: the same thing. They're all the same. They come from

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Speaker 1: the same plant. One plant. Did you know that? Um?

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Speaker 1: I did not know that until I've researched. It's a

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Speaker 1: Chamelia sentensis. Is the tea plant, the tea bushes. Uh.

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Speaker 1: And now we have to say there are different varieties

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Speaker 1: of Chamelea sentensus sea sentensus is what those in the

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Speaker 1: no call it. Uh, well, horticulturists, um. But the plant itself,

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Speaker 1: there's one species of tea plant. And that's what it's

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Speaker 1: That's what it all comes from. It's how the tea

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Speaker 1: is made. That that UM explains, explains the differences. And

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Speaker 1: then you know, you add some stuff like apparently earl

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Speaker 1: gray has the essential oil of the bergamot orange mixed in,

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Speaker 1: which is nice, but that's still t It is t yes,

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Speaker 1: it's just got something added to it. Now, if you

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Speaker 1: just took bergamot orange, dried it out, put it in

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Speaker 1: a tea bag and sold it as herbal tea as

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Speaker 1: like orange dream, we wouldn't have tea. The tension tamer.

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Speaker 1: It's not tea, it's a It's a dried herb that

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Speaker 1: you steep or steep depending on your preference in warm water. Yeah,

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Speaker 1: it's a steeped hot beverage. Beverage. That's a good way

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Speaker 1: of saying it, because it's exactly what it is. So

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Speaker 1: the cats out of the bag, which means, now that

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Speaker 1: we've done that, we have to explain everything there is

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Speaker 1: to know about tea That is right, Uh, And I

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Speaker 1: guess there's no better place to start then the in

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Speaker 1: b C. Of course, and the Emperor of China UM.

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Speaker 1: No one knows if this story is true. Of course,

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Speaker 1: it's a pretty good story though. But it's a good

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Speaker 1: story because we don't know the exact origin of tea UM.

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Speaker 1: It's been around for a long time. But some people

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Speaker 1: say Chinese Emperor Shin nung Um, who ruled about five

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Speaker 1: thousand years ago, was traveling through China and he was

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Speaker 1: big into sanitation. Yeah, like boil your water kind of sanitation.

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Speaker 1: This is thousands of years before germ theory. Yeah, totally,

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Speaker 1: which is a couple years old. I wonder what led

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Speaker 1: him to that conclusion which was spot on, you know,

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Speaker 1: I don't know, I don't know. We're getting the way

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Speaker 1: back for you and ask him. Yeah, that's right. Okay,

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Speaker 1: it's a lot of fuel for that one question, but

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Speaker 1: it's a pretty good question, because yeah, you're you're right,

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Speaker 1: it's spot on. How how do you know that boiling

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Speaker 1: water kills germs if you don't know what germs are exactly?

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Speaker 1: Uh So he was traveling through China and reportedly stopped

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Speaker 1: to rest and was preparing some boiled water, some delicious

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Speaker 1: boil water, and a gust of wind blew some leaves

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Speaker 1: from a bush into the water, changing the color, and

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Speaker 1: he was like, hey, this is a different color. Now

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Speaker 1: let me try it. Well, and it's delicious. He was

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Speaker 1: renowned as a scientist. Yeah, sure, he was definitely at

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Speaker 1: the very least securiut fella um, and yeah, he decided

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Speaker 1: to try it. He's like, different colored boiled water. Of course,

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Speaker 1: I'm going to try that and see what it's like.

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Speaker 1: I bet he had his right hand try it first,

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Speaker 1: and then five minutes later was like okay, yeah, yeah, exactly.

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Speaker 1: He didn't die. I think that's what all the fat

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Speaker 1: cats did back then. Sure. Um, So it turns out

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Speaker 1: that that was debris detritus from the Camelia sinensis. He

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Speaker 1: was born. He was born in China. No one knows

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Speaker 1: that that story is true. I think, like you said, um,

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Speaker 1: but it's a pretty great story. And since we don't

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Speaker 1: know the true origin, ty, why not. Yeah, I'll go

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Speaker 1: with that. It's not that far fetched. When the Western

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Speaker 1: Zo dynasty was around, the tea was a religious offering

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Speaker 1: and during the Han dynasty it was pretty limited, so

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Speaker 1: it was safe for royalty. Um. By the time the

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Speaker 1: Tang dynasty came around, which was six six eighteen to

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Speaker 1: nine oh seven, they found a bunch, uh, they found

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Speaker 1: discovered a lot of more tea plants. And that ironic

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Speaker 1: that tea became established during the Tang dynasty. Yeah, that's

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Speaker 1: pretty funny, um, because tang is the opposite of tea, right, Yeah,

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Speaker 1: I guess some ways. I mean, they're both water based,

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Speaker 1: so probably not the opposite. I don't know, it would

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Speaker 1: be the opposite of tea. Um. So, like I said,

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Speaker 1: they found a bunch more plants in the Tang dynasty,

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Speaker 1: and the Chinese government actually said, you know what, everyone

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Speaker 1: should drink tea because it's good for you and so,

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Speaker 1: and we can make money off of it of course. Uh.

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Speaker 1: And then from the Tang dynasty it spread to Japan

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Speaker 1: by priests who were studying in China. They also brought

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Speaker 1: Buddhism at the same time. Both of them took root.

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Speaker 1: The Japanese said we like this, let's try making some

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Speaker 1: other stuff out of it, and that they actually created

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Speaker 1: the tea ceremony, which is a big deal in Japan

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Speaker 1: still to this day. Have you taken part in one

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Speaker 1: of those? I have not. You mean took um some

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Speaker 1: classes when she taught in Japan yours back, Um. But

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Speaker 1: apparently it's just one of these things where you you're

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Speaker 1: just constantly learning. It's it's never You're never like I'm

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Speaker 1: a I'm a master at t You're you're always learning more.

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Speaker 1: You're always trying to be perfect. And the thing that's

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Speaker 1: so elusive about it is it's supposed to be utterly simple. Yeah,

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Speaker 1: it's it's a it's elaborate, but the steps are meant

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Speaker 1: to be simple, like it's a very simple plane form

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Speaker 1: thing like the sushi rice. It's like, uh, right, why

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Speaker 1: are the Japanese obsessed with doing things really well? They

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Speaker 1: really are that they don't phone it in right, um.

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Speaker 1: But the the whole thing behind the tea ceremony and

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Speaker 1: the Japanese adoption of it is that there's this idea

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Speaker 1: that t share sitting down and sharing ceremonially and in

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Speaker 1: a ritually, a ritual manner. A cup of tea can

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Speaker 1: bring peace between people. Yeah, what's the the tea ceremony?

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Speaker 1: Cho you there's a there's a saying, there's another saying. Yeah,

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Speaker 1: it's a cup of tea with me ichi go ichi

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Speaker 1: go ichi e one time, one meeting, which is the

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Speaker 1: idea that every encounter is unique and can't be duplicated.

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Speaker 1: Very nice, That is nice. Um. So in Europe, you know,

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Speaker 1: I think a lot of people associate with tea. Of

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Speaker 1: course with England and Europe, the UK and Britain took

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Speaker 1: a little while though all those places there was a lag. Yeah,

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Speaker 1: there was. We're in like the seventeenth century now, and

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Speaker 1: the Portuguese were the first people to uh not imports tea,

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Speaker 1: but drink tea in England. Yeah, they were. They were

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Speaker 1: trading in the East Indies specifically Java, yes, and the Dutch.

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Speaker 1: If you'll remember from did we ever do a full

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Speaker 1: nutmeg episode? I think we did right cinnamon too, that

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Speaker 1: this all this showed up back then in the seventeenth

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Speaker 1: century in the East Indies around Indonesia, Java. Um, the

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Speaker 1: Portuguese just had the place on lockdown until the Dutch

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Speaker 1: came in and we're like, we're taken over. One of

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Speaker 1: the things that came out of that was the import

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Speaker 1: or the introduction of tea to Europe through the Dutch. Yeah,

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Speaker 1: they pretty much horned in on their trading routes and

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Speaker 1: brought tea to Holland from China, and then from Holland,

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Speaker 1: of course it spread throughout Europe. Uh. And I think

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Speaker 1: the King of England at one point married a Portuguese

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Speaker 1: uh woman and a princess, Yeah, princess that had a

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Speaker 1: lot to do with it too. Of course, Charles the

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Speaker 1: second did married Catherine of Braganza, who was, it says

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Speaker 1: in this article, a t addict and she was like,

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Speaker 1: let's drink some tea, man, And uh, all of Great

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Speaker 1: Britain kind of followed suit because back then, once a

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Speaker 1: princess did something, you know, everybody wanted to do that. Yeah,

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Speaker 1: even if she was a fiend of some sort, like

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Speaker 1: a caffeine fiend. Um. So the end of the East

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Speaker 1: India Company's monopoly on trade in China, which happened in

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Speaker 1: eighteen thirty four, was a really big deal because basically

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Speaker 1: they you know, everything was coming from China until then,

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Speaker 1: and then at that point the East India Company said Hey,

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Speaker 1: we could grow our own tea in India and we're

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Speaker 1: gonna start doing it. Uh. And they did and by

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Speaker 1: eighteen thirty nine they had enough cultivation going on, um

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Speaker 1: that they had the first auction of a psamte in Britain,

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Speaker 1: which is a big deal. That's the variety that they

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Speaker 1: used to make Darjeeling tea. Oh is it? And I

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Speaker 1: think their number two in production today right? Yeah? India, China,

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Speaker 1: Kenya and Sri lank are the big four tea producers

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Speaker 1: that Indonesia. I think it's fifth and they're like, can't

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Speaker 1: you just say top five? Right? We don't produce well,

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Speaker 1: they do produce a lot, but not nearly as much U.

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Speaker 1: The other thing too that happened during that the monopoly

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Speaker 1: was um the t Clipper was born, which is pretty neat.

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Speaker 1: When the company had the monopoly, there was basically no

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Speaker 1: rush to get it there because they had the monopoly, Like,

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Speaker 1: you'll get the tea when you will sail over there

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Speaker 1: and I'll be good. Have you ever heard of slow

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Speaker 1: boat to China? Is that where it came from? I

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Speaker 1: could have what about high Road to China with your

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Speaker 1: boy Tom Selleck well, oh yeah, remember that movie. I

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Speaker 1: never saw it. Yeah, it wasn't very good. That was

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Speaker 1: his brief foray into a major motion pictures. Didn't he

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Speaker 1: play like the King of Spain in one of the

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Speaker 1: Columbus pictures back in the early nineties? I think I

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Speaker 1: remember that. What was that either or Columbus? Yeah, I

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Speaker 1: can't remember. So the t clipper, yes, uh, there was

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Speaker 1: no rush, but until when that monopoly ended, it was

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Speaker 1: basically like the fastest boat to get there, the fastest

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Speaker 1: ship will be the one that gets the sail. So

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Speaker 1: they started making these uh these new ships that were

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Speaker 1: had huge sails and tall masts could go a lot faster,

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Speaker 1: and it started the era of the tea clipper races. Um. Basically,

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Speaker 1: you would leave the Canton River in China, go down

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Speaker 1: the China Sea, across the Indian Ocean, slink around the

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Speaker 1: Cape of Good Hope, up the Atlantic past the his

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Speaker 1: Oars and into the English Channel. Then you were towed

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Speaker 1: up the River Thames by a tug boat and the

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Speaker 1: first boat to throw their their load up on the

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Speaker 1: docks would be the winner, which is pretty neat until

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Speaker 1: they built the Sues Canal and then it was like

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Speaker 1: the well, and it took all the fun out of that.

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Speaker 1: It sounds like a pretty great race though, Yeah it was. Yeah,

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Speaker 1: I wonder how long that took. I think they were

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Speaker 1: just holl And but the whole time too. Yeah, but

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Speaker 1: even still had to take weeks, you know. I would

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Speaker 1: think so, um and this we should say, this is

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Speaker 1: the that was the mid nineteenth century. Um, the we

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Speaker 1: would be remissed to do an episode on tea and

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Speaker 1: not mention the Boston Tea Party, which was thing everybody

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Speaker 1: knows about the Boston Tea Party. What I didn't realize

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Speaker 1: is that the British Royalty, the British Crown, still, even

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Speaker 1: after losing the colonies in part over t taxes, UH,

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Speaker 1: still continue to just tax the heck out of tea

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Speaker 1: for for at least a decade afterward before they finally

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Speaker 1: relented and started to like drastically reduce it in the

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Speaker 1: face of tons and tons of piracy and smuggling. Apparently,

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Speaker 1: in the late eighteenth century, UH seven million pounds of

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Speaker 1: tea were smuggled into Britain and five million pounds were

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Speaker 1: legally imported, so the smuggling there was more smuggled tea

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Speaker 1: than legal tea in Great Britain in the late eighteenth century. Right,

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Speaker 1: But apparently despite all this, it wasn't until nineteen sixty

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Speaker 1: four that the Brits, the British government finally said, you

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Speaker 1: know what, We're gonna stop fiddling with the t tax

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Speaker 1: and just not tax tea any When was this nineteen sixties? Yeah,

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Speaker 1: nine sixty Yeah, tea. It's huge in Britain. Yeah. And

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Speaker 1: at this point in the late nineteenth century is when

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Speaker 1: I think the average Britton was consuming about six pounds

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Speaker 1: a year per person. It's a lot of tea. Yeah,

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Speaker 1: I wonder what that would be today. I meant to

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Speaker 1: look that up. Is that what harvest or dry harvest

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Speaker 1: or man? Is that a seeped tea bag? It's not seeped.

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Speaker 1: That's a lot of tea. Yeah, that is a lot

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Speaker 1: of man. So, Chuck, we got the history under our belt.

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Speaker 1: We'll move into how tea is actually made after this. Okay, buddy,

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Speaker 1: we were talking about the history, and then before that

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Speaker 1: we mentioned that there were four main types of tea, green, black, woolong,

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Speaker 1: wu tang and white tea. I just don't understand how

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Speaker 1: O O l O n g is woolong. It's oolong

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Speaker 1: I guess the w is both. It's invisible but not silent,

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Speaker 1: you know. And like we said, all those teas come

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Speaker 1: from Camelia senensis. Uh, And there's different varieties of them,

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Speaker 1: like the assam makes star jealing. Um. But the way

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Speaker 1: that you process the leaves is where the differences come about. Right,

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Speaker 1: that's right. What's interesting to me is all t almost

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Speaker 1: all tea in the whole wide world is harvested by hand. Yeah,

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Speaker 1: like uh, I think, Um, what was the spice we

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Speaker 1: were talking about? Saffron? Saffron? Yeah, I think nut make too.

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Speaker 1: When did we talk about saffron? I think I mentioned

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Speaker 1: it in the Cinnamon podcast. It's expensive because it can

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Speaker 1: only begin harvested and anytime you're involving p bowl, it's

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Speaker 1: gonna cost more than some big, stupid machine that can

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Speaker 1: do tons of it at once. And that is certainly

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Speaker 1: the case with tea because there are only a couple

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Speaker 1: of harvest a year, the first flush in the early spring,

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Speaker 1: the second flush in the summer. And they they really

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Speaker 1: care for the tea plant, they pick and prune at

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Speaker 1: them year round, but they only choose what a couple

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Speaker 1: of leaves from each plant. When they're actually harvesting. Yeah,

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Speaker 1: so they they're the top two leaves and the bud

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Speaker 1: in between that's your tea. Everything else is just basically

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Speaker 1: the home for the tea that's harvested, like the rest

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Speaker 1: of the plant. Yeah, this huge, enormous like plant bullush

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Speaker 1: shrub is just there to like sprout out these little

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Speaker 1: bits and the little sprouts or the tea that we drink.

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Speaker 1: It's amazing. And that's all the tea. That's the oolong,

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Speaker 1: that's the black tea, that's the white tea, that's the

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Speaker 1: green tea. That's all of them. It's from these shrubs,

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Speaker 1: just the top two little white leaves in the bud,

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Speaker 1: that's right. And from there, once they're picked by and uh,

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Speaker 1: they are taken to the factory which is on the

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Speaker 1: plantation because uh, something starts happening as soon as you

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Speaker 1: pick it, and that's called oxidation. And oxidation needs to

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Speaker 1: be very controlled because it's not necessarily a bad thing,

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Speaker 1: because it actually is partially why you get certain varieties

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Speaker 1: of T. Right. Yeah, depending on the kind of T

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Speaker 1: you want, you either want oxidation or you want to

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Speaker 1: prevent oxidation. And we should probably say oxidation basically is

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Speaker 1: when um any kind of molecule, but specifically an oxygen

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Speaker 1: molecule UM or O two uh interacts with something like

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Speaker 1: um the metal in a car, or the inside of

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Speaker 1: an apple, the leaf off of a T shrub. Um.

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Speaker 1: Once the oxygen interacts with it, it starts a chain

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Speaker 1: reaction inside where these oxygen molecules that have two pair

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Speaker 1: or two unstable or unpaired electrons. Once the oxygen interacts

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Speaker 1: with some other atoms in the cells of these things,

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Speaker 1: it robs those atoms of their electrons right because it

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Speaker 1: wants to pair up. And when it does this, it

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Speaker 1: starts the process of oxidation. Yeah, which is actually John

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Speaker 1: Fuller or old Buddy wrote this one UH and he

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Speaker 1: was a big T guy. Big imagine he still is. UM.

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Speaker 1: He's characterized it is actually burning it. So like when

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Speaker 1: you eat your apple bite and you go to your

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Speaker 1: desk and you leave it there, and then you go

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Speaker 1: to the bathroom for an hour or so, you come back.

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Speaker 1: The reason your apple is brown now is because you've

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Speaker 1: exposed that inside to the to the O two and

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00:19:41,160 --> 00:19:44,119
Speaker 1: it's burning it. Yeah. Because normally the apple, the inside

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Speaker 1: of the apple is protected from the oxygen in the

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Speaker 1: air we breathe in the atmosphere by the skin. Once

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00:19:50,000 --> 00:19:52,080
Speaker 1: you puncture the skin, when you break the skin, it's

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Speaker 1: exposed to oxygen and that process of oxidation takes place.

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Speaker 1: The same thing happens with a leaf from a t shrub.

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Speaker 1: When it's attached to the shrub, it's protected from the

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Speaker 1: outside air. Once you pluck it from there, and especially

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Speaker 1: once you like break it or tear it apart or

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Speaker 1: do something with it, it's exposed to that air and

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Speaker 1: oxidation takes place and it withers in very much the

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Speaker 1: same way that UM, a leaf on a tree, a

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Speaker 1: dead leaf in the fall withers and changes color. That's

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Speaker 1: oxidation as well. Yeah, the same, like you said to

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Speaker 1: the same thing like that can happen to your car

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Speaker 1: if you don't get that true code. Yeah, that's why

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Speaker 1: you pay thousands and thousands of dollars more the dealership

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Speaker 1: for that true that's right. Uh. Black tea is the

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Speaker 1: leader of all te s accounts for about production and uh,

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Speaker 1: like you said, the Earl Gray or the English breakfast tea,

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Speaker 1: that's black tea. Um, and it's not always I mean

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Speaker 1: doesn't necessarily look black. It's kind of a reddish brown

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Speaker 1: when when you seep it. Yeah, that's right. Yeah, I'm

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Speaker 1: not gonna help out your problem, am I. And then no,

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Speaker 1: I'm just gonna confuse you. I thought I might knock

358
00:21:00,680 --> 00:21:03,760
Speaker 1: it out today, but now it's gotten worse. I think.

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00:21:03,800 --> 00:21:07,120
Speaker 1: Actually you've also said too long a couple of times. Yeah,

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00:21:07,200 --> 00:21:10,800
Speaker 1: that's kind of by choice. Okay. Um, So with black

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Speaker 1: tea in particular, that's like the um, the oxidation master.

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00:21:16,160 --> 00:21:19,160
Speaker 1: That's right, that's the one you want oxidation for. Uh

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Speaker 1: So with the actual process of making tea, of processing

364
00:21:23,160 --> 00:21:27,359
Speaker 1: tea leaves into black tea, you're actually inviting oxidation. Um,

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00:21:27,560 --> 00:21:29,480
Speaker 1: and you're doing that. Well, you want to talk about

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Speaker 1: how you how you make black tea? Yeah, it's a

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00:21:33,520 --> 00:21:35,680
Speaker 1: it's a five step process. I mean, there's a couple

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Speaker 1: of methods, but they both include generally these five steps.

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Speaker 1: Yet one is by robot and the other is by yeah,

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Speaker 1: human hand pretty much the Orthodox method and the CTC

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00:21:46,600 --> 00:21:49,240
Speaker 1: or the cut, tear, curl method, which sounds cool, but

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00:21:49,280 --> 00:21:53,560
Speaker 1: it's not, um because Orthodox is you know, by hand, sure,

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Speaker 1: which means it's better. And all of this again is

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00:21:57,680 --> 00:22:00,680
Speaker 1: it takes place in the factory, on the plant and grounds,

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Speaker 1: after the human hands have harvested the tea leaves and

376
00:22:04,440 --> 00:22:09,120
Speaker 1: brought them to the factory a couple of fields over. Okay,

377
00:22:09,760 --> 00:22:11,600
Speaker 1: the first step is withering, and that's when you're going

378
00:22:11,640 --> 00:22:13,679
Speaker 1: to spread it out and let them witherr Like we

379
00:22:13,680 --> 00:22:16,439
Speaker 1: were talking about with the leaf that falls, it's just

380
00:22:16,440 --> 00:22:20,760
Speaker 1: basically losing moisture. Yes, After that, you've got rolling where

381
00:22:20,840 --> 00:22:24,159
Speaker 1: if you're using the orthodox method, the human hand method,

382
00:22:24,480 --> 00:22:27,439
Speaker 1: you're actually rolling out and pressing the leaves so that

383
00:22:27,480 --> 00:22:30,080
Speaker 1: you're kind of pressing the moisture out, but you're also

384
00:22:30,119 --> 00:22:34,919
Speaker 1: simultaneously pressing some of the oils, those beneficial oils inside

385
00:22:34,920 --> 00:22:37,600
Speaker 1: the tea leaf out so that they stick to the

386
00:22:37,600 --> 00:22:42,440
Speaker 1: outside of the leaf so they're kind of retained and dehydrated. Yeah,

387
00:22:42,480 --> 00:22:44,320
Speaker 1: and if if you're doing the hand method, you it's

388
00:22:44,359 --> 00:22:46,720
Speaker 1: a gentle process. You're trying not to break the leaf.

389
00:22:47,760 --> 00:22:51,240
Speaker 1: With the CTC method, they're just chopping it up, and

390
00:22:51,440 --> 00:22:54,000
Speaker 1: you know, because it's a big dumb machine, right and

391
00:22:54,119 --> 00:22:56,880
Speaker 1: with with say other types of tea, you wouldn't use

392
00:22:57,040 --> 00:22:59,800
Speaker 1: that method because when you do chop it up, you're

393
00:23:00,040 --> 00:23:03,240
Speaker 1: posing it to oxidation even more, right, you're right, which

394
00:23:03,240 --> 00:23:05,479
Speaker 1: is part of the part of the process that's Actually

395
00:23:05,480 --> 00:23:07,920
Speaker 1: the third step is oxidation. So after the leads are

396
00:23:07,920 --> 00:23:11,160
Speaker 1: either pressed by the orthodox method or cut by robots,

397
00:23:11,560 --> 00:23:14,720
Speaker 1: it's left out in a kind of a damp, cool

398
00:23:15,200 --> 00:23:20,160
Speaker 1: space to basically oxidize even further to turn copper, turn

399
00:23:20,240 --> 00:23:23,560
Speaker 1: brown whither and then lose the rest of their moisture.

400
00:23:23,800 --> 00:23:26,600
Speaker 1: That's right, which is a good thing in the case

401
00:23:26,640 --> 00:23:29,280
Speaker 1: of black tea. Yes, from here, you're gonna dry it

402
00:23:29,280 --> 00:23:31,679
Speaker 1: out with some hot air, and the color is going

403
00:23:31,720 --> 00:23:35,200
Speaker 1: to change even more, uh, from that copper that came

404
00:23:35,240 --> 00:23:37,280
Speaker 1: from the green. And now you've got your brown and

405
00:23:37,320 --> 00:23:39,840
Speaker 1: your black color and going on. And then you put

406
00:23:39,920 --> 00:23:44,400
Speaker 1: the leaves by size and by quality, or if it's

407
00:23:44,440 --> 00:23:46,879
Speaker 1: going to become say bag tea or something, it's chopped

408
00:23:46,960 --> 00:23:50,399
Speaker 1: up almost into like a powder ye kind of just

409
00:23:50,560 --> 00:23:53,720
Speaker 1: little tiny bits and then bagged and all that stuff.

410
00:23:53,720 --> 00:23:56,080
Speaker 1: But if it's just loose leaf, then it's sorted by

411
00:23:56,119 --> 00:23:58,880
Speaker 1: by size and quality. That's right. Then you're gonna pay

412
00:23:58,880 --> 00:24:02,320
Speaker 1: more for it. Yeah, And that's black tea, And that's

413
00:24:02,440 --> 00:24:05,080
Speaker 1: the tea produced in the world goes through that process,

414
00:24:05,080 --> 00:24:09,440
Speaker 1: either by human hand or by robot hand. Green tea

415
00:24:09,520 --> 00:24:11,879
Speaker 1: is next, and that, like we said a million times,

416
00:24:11,920 --> 00:24:15,000
Speaker 1: is from the same plant. So cool. It is very cool.

417
00:24:15,040 --> 00:24:17,679
Speaker 1: But basically what happens here is it's pretty much the

418
00:24:17,680 --> 00:24:21,160
Speaker 1: same process, but you're just not oxidizing it as long

419
00:24:21,240 --> 00:24:25,479
Speaker 1: because you're going to steam it. Or I didn't know this.

420
00:24:25,560 --> 00:24:28,119
Speaker 1: You could pan fright, I guess if you're just growing

421
00:24:28,119 --> 00:24:32,240
Speaker 1: your own tea and doing it in your house. Uh,

422
00:24:32,280 --> 00:24:34,440
Speaker 1: you just saw Chef, right man. That was a good movie.

423
00:24:34,480 --> 00:24:37,120
Speaker 1: He's very good movie, way better than Birdman. The only

424
00:24:37,119 --> 00:24:40,719
Speaker 1: thing I didn't like a spoiler yeah about Chef was

425
00:24:41,840 --> 00:24:46,120
Speaker 1: the whole the whole social media. I thought, oh, yeah,

426
00:24:46,119 --> 00:24:49,159
Speaker 1: that was like Almo, a little weird underwritten by Twitter.

427
00:24:49,440 --> 00:24:53,840
Speaker 1: Yeah it didn't. It was a little weird. I thought

428
00:24:53,880 --> 00:24:56,520
Speaker 1: it was just strange that they're like willing to date

429
00:24:56,560 --> 00:24:59,199
Speaker 1: the movie totally that much. Exactly what did you go

430
00:24:59,240 --> 00:25:01,560
Speaker 1: see it in tang years You're gonna be like, this

431
00:25:01,600 --> 00:25:03,879
Speaker 1: is so two thousand and fourteen. Yeah. I thought it

432
00:25:03,880 --> 00:25:07,040
Speaker 1: was not necessary either. But anyway, good movie. It was

433
00:25:07,080 --> 00:25:09,720
Speaker 1: a great movie, and I thought it's still fit. It's

434
00:25:09,800 --> 00:25:12,200
Speaker 1: just thinking ten years down the road, it's going to

435
00:25:12,280 --> 00:25:16,960
Speaker 1: be odd like the movies that talk about my Space. Yeah,

436
00:25:17,000 --> 00:25:21,560
Speaker 1: you sad sad movies. Um, but where were we we

437
00:25:21,560 --> 00:25:24,080
Speaker 1: were drying out, we were well, you were steaming, you

438
00:25:24,080 --> 00:25:26,520
Speaker 1: were saying, and this is the point of steaming. Is

439
00:25:26,600 --> 00:25:30,000
Speaker 1: it stops oxidation? Yeah, and keeps it green, hence the

440
00:25:30,080 --> 00:25:32,359
Speaker 1: name green tea. And it's not just the um the

441
00:25:32,440 --> 00:25:36,000
Speaker 1: tea leaves themselves are green or greenish they're supposed to be,

442
00:25:36,160 --> 00:25:38,639
Speaker 1: but also it imparts a greenish hue to the actual

443
00:25:38,680 --> 00:25:42,080
Speaker 1: brood tea as well. Um. And the way that the

444
00:25:42,119 --> 00:25:45,160
Speaker 1: green from the original green color of the leaves is

445
00:25:45,320 --> 00:25:50,280
Speaker 1: is kept as from preventing oxidation. And that's that's done

446
00:25:50,280 --> 00:25:54,960
Speaker 1: by steaming. And I looked everywhere to see how steaming

447
00:25:55,280 --> 00:25:58,600
Speaker 1: prevented oxidation. I couldn't find it. I think it's one

448
00:25:58,600 --> 00:26:00,399
Speaker 1: of those things where people are just like, yep, it

449
00:26:00,440 --> 00:26:03,280
Speaker 1: does it. Everyone's content to basically stop right there. And

450
00:26:03,320 --> 00:26:05,720
Speaker 1: I'm like, no, how And I tried to reword at

451
00:26:05,640 --> 00:26:07,440
Speaker 1: a couple of different ways, and I'm like, okay, how

452
00:26:07,440 --> 00:26:12,200
Speaker 1: does heat prevent oxidation? Couldn't find that either, But apparently

453
00:26:12,240 --> 00:26:13,560
Speaker 1: that's what it does. So I don't know if it

454
00:26:13,720 --> 00:26:17,679
Speaker 1: seals the cells off, maybe poterizes them somehow, and it

455
00:26:17,760 --> 00:26:21,040
Speaker 1: prevents the oxygen from getting to it. We'll hear from someone. Yeah,

456
00:26:21,080 --> 00:26:24,159
Speaker 1: if you know how steam prevents oxidation, please let us know.

457
00:26:24,680 --> 00:26:27,800
Speaker 1: But as far as as far as we can tell,

458
00:26:28,040 --> 00:26:30,560
Speaker 1: it actually does, that's right. And uh, we should point

459
00:26:30,560 --> 00:26:34,400
Speaker 1: out here that it's there can be a range in hugh. Um,

460
00:26:34,440 --> 00:26:37,480
Speaker 1: there can be a yellowishue sometimes. And there's actually something

461
00:26:37,520 --> 00:26:40,440
Speaker 1: I didn't know about that you told me about yellow tea. Yeah,

462
00:26:40,520 --> 00:26:44,399
Speaker 1: so supposedly, um, the steaming process can go a little awry,

463
00:26:44,520 --> 00:26:48,440
Speaker 1: or it used to back in the day more frequently. Yeah,

464
00:26:48,480 --> 00:26:53,360
Speaker 1: and it produces another um type of te Uh it's

465
00:26:53,400 --> 00:26:55,440
Speaker 1: called yellow tea. And that's like sold. You can get

466
00:26:55,480 --> 00:26:58,159
Speaker 1: it now. I don't know. I'm sure there's some specialty

467
00:26:58,240 --> 00:27:03,240
Speaker 1: store that sells yellow tea. Yeah, yeah, um, alright, So

468
00:27:03,359 --> 00:27:07,040
Speaker 1: basically at this point, green tea is um. After it's

469
00:27:07,240 --> 00:27:11,159
Speaker 1: frozen in time and staying green. The processes about ever

470
00:27:11,320 --> 00:27:14,000
Speaker 1: young it is, and it's the process from there is

471
00:27:14,000 --> 00:27:16,320
Speaker 1: the same as with black tea pretty much. Yeah, you're

472
00:27:16,320 --> 00:27:18,120
Speaker 1: gonna sort it, you're gonna cool it, you can dry

473
00:27:18,119 --> 00:27:21,920
Speaker 1: it out, you're gonna sort it again and then sort

474
00:27:21,920 --> 00:27:25,640
Speaker 1: it one more time. A lot of redundancy in creating

475
00:27:26,000 --> 00:27:29,440
Speaker 1: green tea. And now we're at Woolong or oolong, which

476
00:27:29,480 --> 00:27:33,080
Speaker 1: is basically like it's kind of like yellow tea. I

477
00:27:33,080 --> 00:27:34,800
Speaker 1: I don't think they're one and the same, but it's

478
00:27:34,920 --> 00:27:38,920
Speaker 1: a it's steamed, but it's steamed after the oxidation process

479
00:27:38,960 --> 00:27:41,640
Speaker 1: has taken place to it to an extent, so it's

480
00:27:41,680 --> 00:27:44,600
Speaker 1: oxidized but not as much as black tea. And it's

481
00:27:44,600 --> 00:27:47,520
Speaker 1: steamed but not as early as green tea. So long

482
00:27:47,640 --> 00:27:50,240
Speaker 1: is between the two. What's crazy is it doesn't taste

483
00:27:50,240 --> 00:27:52,960
Speaker 1: like black tea or green tea at all. It's definitely

484
00:27:52,960 --> 00:27:56,119
Speaker 1: its own thing. Still, it's from the same plant. I

485
00:27:56,119 --> 00:27:58,879
Speaker 1: don't think I've ever had it at all. Yeah, I

486
00:27:58,920 --> 00:28:01,000
Speaker 1: need to just try something. What all the fuss is about?

487
00:28:01,080 --> 00:28:03,480
Speaker 1: If you go to like a like a Lawson's, which

488
00:28:03,560 --> 00:28:06,960
Speaker 1: is a chain of um convenience stores in Japan, Uh,

489
00:28:07,200 --> 00:28:10,040
Speaker 1: strangely enough, Okay, you go in that's a little weird

490
00:28:10,200 --> 00:28:12,840
Speaker 1: um and pretty much anywhere you can buy like water,

491
00:28:13,680 --> 00:28:17,520
Speaker 1: green tea and Oolong tea like in a cooler, like

492
00:28:17,560 --> 00:28:20,720
Speaker 1: you can get it everywhere those three things. Uh, and

493
00:28:20,760 --> 00:28:22,360
Speaker 1: you should try all of them. You have to try

494
00:28:22,560 --> 00:28:26,800
Speaker 1: long at least once. Yeah, I'll try some tomorrow. Okay.

495
00:28:26,800 --> 00:28:30,560
Speaker 1: That's my that's my dedication. To you, sir. Uh, then

496
00:28:30,600 --> 00:28:33,240
Speaker 1: you have your white tea and that is very much

497
00:28:33,240 --> 00:28:36,800
Speaker 1: a specialty tea and somewhat rare, and it is only

498
00:28:36,840 --> 00:28:39,400
Speaker 1: picked two days out of the year when the buds

499
00:28:39,400 --> 00:28:42,920
Speaker 1: aren't open yet, and it's um, it's less grassy, it's

500
00:28:42,920 --> 00:28:45,360
Speaker 1: a little smoother, but it is similar to green tea.

501
00:28:45,560 --> 00:28:50,200
Speaker 1: And it is only been available outside of China for um,

502
00:28:50,320 --> 00:28:52,640
Speaker 1: not that long, just a few years, right, Snapple has

503
00:28:52,640 --> 00:28:54,600
Speaker 1: only been making it for a couple of years. Well,

504
00:28:54,600 --> 00:28:58,520
Speaker 1: the well that should date it immediately, um like Twitter

505
00:28:58,600 --> 00:29:03,040
Speaker 1: dates chef uh. And it was reserved for Chinese nobility

506
00:29:03,080 --> 00:29:06,680
Speaker 1: because of you know how rare it is. But um,

507
00:29:06,720 --> 00:29:08,880
Speaker 1: now you can get it. And we talked about um

508
00:29:08,920 --> 00:29:11,920
Speaker 1: other kinds of tea too, like herbal tea again is

509
00:29:12,000 --> 00:29:15,760
Speaker 1: just basically dried herbs that you steep, just like regular tea.

510
00:29:15,960 --> 00:29:20,720
Speaker 1: Like chai chi is actually tea, that's right, because it's

511
00:29:20,800 --> 00:29:24,200
Speaker 1: tea black tea mixed with spices like cinnamon and pepper

512
00:29:24,240 --> 00:29:28,600
Speaker 1: and stuff. So that's still constitutes tea. But like camrameal

513
00:29:29,200 --> 00:29:33,360
Speaker 1: t it's not really tea. It's a tossane right um.

514
00:29:33,400 --> 00:29:37,280
Speaker 1: And it's just again it's just some dehydrated camerameal flowers

515
00:29:37,360 --> 00:29:40,560
Speaker 1: that you steep in hot water. Um. Same goes for

516
00:29:40,960 --> 00:29:44,720
Speaker 1: ruy bus, which is a mouthful, but it means red

517
00:29:44,720 --> 00:29:49,800
Speaker 1: bush and Afrikaans. That's right. Same with mate, which is

518
00:29:49,800 --> 00:29:53,720
Speaker 1: not to be confused with macha. No, but we'll talk

519
00:29:53,720 --> 00:29:57,120
Speaker 1: about macha, right, Yes, let's talk about macha, chuck, because

520
00:29:57,200 --> 00:30:00,920
Speaker 1: I love the stuff. I had not been Uh, maybe

521
00:30:00,920 --> 00:30:03,560
Speaker 1: you can call me a macha poser or jumping on

522
00:30:03,600 --> 00:30:06,760
Speaker 1: the macha bandwagon. Yeah, I in that article you sent

523
00:30:06,840 --> 00:30:11,640
Speaker 1: it said that like it's the darling of the tea set. Now. Yeah,

524
00:30:11,680 --> 00:30:14,480
Speaker 1: and um, my friend in California p J and l

525
00:30:14,520 --> 00:30:18,240
Speaker 1: A you've met p J J. He uh he is

526
00:30:18,880 --> 00:30:20,800
Speaker 1: or was? He may have bailed on it, but he

527
00:30:20,840 --> 00:30:24,760
Speaker 1: was trying to make his own special Macha green tea

528
00:30:25,080 --> 00:30:27,400
Speaker 1: and bottle it and sell it. I get what you mean,

529
00:30:27,600 --> 00:30:29,400
Speaker 1: but I don't think he got past the making it

530
00:30:29,440 --> 00:30:33,320
Speaker 1: at home stage. Well, there's a lot. There's not a

531
00:30:33,360 --> 00:30:36,440
Speaker 1: lot to it, but there's Again, I think the Japanese

532
00:30:36,520 --> 00:30:40,120
Speaker 1: taste ceremony is surrounded or surrounds macha. That's what you're

533
00:30:40,120 --> 00:30:43,640
Speaker 1: preparing is macha and almacha is It's like really really

534
00:30:43,720 --> 00:30:47,040
Speaker 1: good green tea that's been ground down to a fine

535
00:30:47,080 --> 00:30:50,800
Speaker 1: powder by hand, which automatically makes it more expensive than

536
00:30:50,880 --> 00:30:53,920
Speaker 1: any other teas or most other teas. Um. And what

537
00:30:54,040 --> 00:30:58,960
Speaker 1: you have is this really fine, beautiful green powder and

538
00:30:59,000 --> 00:31:01,120
Speaker 1: you put like a tea spoon eno it in a

539
00:31:01,200 --> 00:31:04,880
Speaker 1: bowl or a cup or something like that. Uh, and

540
00:31:04,920 --> 00:31:07,280
Speaker 1: you're supposed to sift it I think through like a sifter.

541
00:31:07,640 --> 00:31:11,560
Speaker 1: Oh yeah, yeah, um, just to open it back up again. Sure,

542
00:31:11,680 --> 00:31:14,600
Speaker 1: make it pop. Uh, And then you add some hot

543
00:31:14,640 --> 00:31:18,120
Speaker 1: water and then you use a whisk to stir it. Yeah,

544
00:31:18,120 --> 00:31:20,480
Speaker 1: and there's UM. I don't think we mentioned that. The

545
00:31:20,480 --> 00:31:23,600
Speaker 1: other big difference with macha is is that bushes, Uh.

546
00:31:23,720 --> 00:31:27,640
Speaker 1: The bushes are covered twenty days prior to harvests from sunlight.

547
00:31:28,600 --> 00:31:30,960
Speaker 1: And that's the big distinction. And that means it's gonna

548
00:31:31,000 --> 00:31:35,000
Speaker 1: have a lot more chlorophyll and something called l ponine. Oh,

549
00:31:35,040 --> 00:31:38,280
Speaker 1: that stuff is good. This is the amino acid that um.

550
00:31:38,320 --> 00:31:42,560
Speaker 1: Apparently that's what allows you to feel both um, invigorated

551
00:31:42,600 --> 00:31:46,840
Speaker 1: and calmed. Yeah. It works in conjunction with caffeine. UM.

552
00:31:46,880 --> 00:31:49,840
Speaker 1: And it's actually capable. It's an amino acid, like you said,

553
00:31:49,840 --> 00:31:52,440
Speaker 1: that is capable of crossing the blood brain barrier, so

554
00:31:52,480 --> 00:31:54,920
Speaker 1: like when you drink it, it goes right to your brain.

555
00:31:55,160 --> 00:31:58,400
Speaker 1: It doesn't have to be um converted and metabolized, right,

556
00:31:59,000 --> 00:32:02,240
Speaker 1: and it's supposed usually has all sorts of cool benefits

557
00:32:02,320 --> 00:32:06,400
Speaker 1: like um, cognitive enhancement. Um, you're just kind of clear.

558
00:32:07,080 --> 00:32:09,959
Speaker 1: It's just neat stuff. Well, and that's what the macha

559
00:32:10,760 --> 00:32:13,600
Speaker 1: proponents will tell you, like, have some of this stuff. Man,

560
00:32:14,040 --> 00:32:16,240
Speaker 1: it's like go juice, you'll be clear headed. Take a

561
00:32:16,280 --> 00:32:19,880
Speaker 1: hint of this um. But macha's there's a couple of forms.

562
00:32:19,880 --> 00:32:24,760
Speaker 1: There's the yasucha and the koicha. There's that the coicha

563
00:32:25,320 --> 00:32:30,520
Speaker 1: probably kicha koi cha yeah, coicha. Uh, yasucha is thin

564
00:32:30,600 --> 00:32:34,480
Speaker 1: tea and kicha is thick ty. And the coicha, man,

565
00:32:34,520 --> 00:32:36,240
Speaker 1: that is something else that is made with half the

566
00:32:36,280 --> 00:32:39,560
Speaker 1: water twice the macha. Oh that sounds like my kind

567
00:32:39,560 --> 00:32:41,440
Speaker 1: of macha. Well, they say by the end, by the

568
00:32:41,480 --> 00:32:44,320
Speaker 1: time you're you're done whisking it, it's gonna be like

569
00:32:44,360 --> 00:32:49,760
Speaker 1: the texture of paint. So serious macha. Yeah, because mata

570
00:32:49,800 --> 00:32:52,640
Speaker 1: has like a distinct taste. Oh yeah, I love it.

571
00:32:52,680 --> 00:32:55,720
Speaker 1: I mean I'll make like uh I get it at

572
00:32:55,760 --> 00:32:57,600
Speaker 1: the Asian market near my house and I will just

573
00:32:57,640 --> 00:33:00,560
Speaker 1: add it to my regular green tea, like I'll whisk

574
00:33:00,600 --> 00:33:03,000
Speaker 1: it up and then just add it there. But it's

575
00:33:03,000 --> 00:33:07,680
Speaker 1: a suspension. It's not a you're not actually uh, you're

576
00:33:07,760 --> 00:33:10,840
Speaker 1: drinking the tea leaf. Like if you mix up your

577
00:33:10,840 --> 00:33:12,600
Speaker 1: match and then leave it there a few hours later,

578
00:33:12,640 --> 00:33:16,960
Speaker 1: it's gonna be separated. Yeah, So it's a colloid. Is

579
00:33:16,960 --> 00:33:20,440
Speaker 1: that what that's called? I think so. So I'm not

580
00:33:20,480 --> 00:33:22,520
Speaker 1: going to repeat that because I'm not positive what the

581
00:33:22,560 --> 00:33:26,520
Speaker 1: colloid thing is. I believe so like quicksand a colloid

582
00:33:26,600 --> 00:33:30,520
Speaker 1: is something, yeah, something that's like it's not actually dissolved,

583
00:33:30,520 --> 00:33:33,160
Speaker 1: it's just mixed together. I think you are right. So

584
00:33:33,240 --> 00:33:37,880
Speaker 1: it's it's a colloid. And um, people proponents will say

585
00:33:37,880 --> 00:33:42,200
Speaker 1: that it's better for you because when you seep te

586
00:33:42,640 --> 00:33:46,520
Speaker 1: ice cream, you up. When you sip steep to tea, Um,

587
00:33:47,040 --> 00:33:51,160
Speaker 1: you're only getting h you know, I don't know the percentage,

588
00:33:51,200 --> 00:33:53,440
Speaker 1: but you're only getting some of the benefits of the

589
00:33:53,480 --> 00:33:55,480
Speaker 1: tea because the tea leaf is still in there with

590
00:33:55,480 --> 00:33:58,000
Speaker 1: the macha. You're actually ingesting the tea leaves, I see,

591
00:33:58,040 --> 00:34:00,600
Speaker 1: you know what I mean? Yeah, and that am goes

592
00:34:00,680 --> 00:34:03,680
Speaker 1: right past the blood brain barrier and it does. And

593
00:34:03,720 --> 00:34:06,240
Speaker 1: it's pretty trendy too, because you can now get a

594
00:34:06,320 --> 00:34:11,680
Speaker 1: restaurants and they'll be like macha sprinkled on a food dish.

595
00:34:11,880 --> 00:34:15,400
Speaker 1: Or have you been to Umi Sushi yet? No? I

596
00:34:15,440 --> 00:34:18,839
Speaker 1: went to Kraft Azikaya the other night though, So where

597
00:34:19,160 --> 00:34:21,440
Speaker 1: was is that in Krugs? Yeah? Is it good? It

598
00:34:21,520 --> 00:34:23,319
Speaker 1: was really good and I actually had a cocktail. I

599
00:34:23,320 --> 00:34:25,359
Speaker 1: thought about you, because you know I don't oh yeah,

600
00:34:25,360 --> 00:34:27,480
Speaker 1: you don't drink cocktails that much. It was. It was good.

601
00:34:27,520 --> 00:34:32,560
Speaker 1: It was bourbon and like lemon and ginger and it's

602
00:34:32,600 --> 00:34:35,920
Speaker 1: thaie spice like one other thing maybe honey. It was

603
00:34:35,960 --> 00:34:39,360
Speaker 1: pretty tasty bad. It was good. It sounds good, and

604
00:34:39,360 --> 00:34:41,439
Speaker 1: the food was excellence. It's a little pricey, but it's

605
00:34:41,480 --> 00:34:44,480
Speaker 1: you know, like when you eat the sushi, it's you

606
00:34:44,520 --> 00:34:47,600
Speaker 1: can so tell the difference. It just melts in your

607
00:34:47,640 --> 00:34:50,560
Speaker 1: mouth very very much the same with Umi sushi as well.

608
00:34:50,600 --> 00:34:53,680
Speaker 1: It's just just the quality between that and just about

609
00:34:53,680 --> 00:34:57,080
Speaker 1: every other sushi you've had, is it's just light years beyond. Yeah,

610
00:34:57,160 --> 00:34:59,239
Speaker 1: it is really evident. When you tasted I had some

611
00:34:59,280 --> 00:35:01,960
Speaker 1: of the albu coore and it was just like it

612
00:35:02,040 --> 00:35:05,759
Speaker 1: was literally like melted butter done. I'll bet it so good. Well,

613
00:35:06,680 --> 00:35:09,800
Speaker 1: the point is Umi Sushi makes a green tea Macha

614
00:35:09,920 --> 00:35:13,640
Speaker 1: souffle with Cremont glaze that actually you me replicated once

615
00:35:13,640 --> 00:35:17,960
Speaker 1: it was it's amazing. It's amazing. So Macha really goes

616
00:35:18,000 --> 00:35:20,319
Speaker 1: with a lot of really good stuff. Even though it

617
00:35:20,400 --> 00:35:23,759
Speaker 1: is trendy, it's still good. It is good, and it's

618
00:35:23,760 --> 00:35:25,800
Speaker 1: like you said, it's super earthy. It's just I recommend

619
00:35:25,800 --> 00:35:27,440
Speaker 1: you try it. I like it a lot. So I

620
00:35:27,480 --> 00:35:28,920
Speaker 1: don't know if I'm getting the good stuff from that

621
00:35:28,960 --> 00:35:33,080
Speaker 1: Asian market. It's probably the cheap stuff, but it's still tasty.

622
00:35:33,719 --> 00:35:36,040
Speaker 1: I honestly don't know if it's one of those things

623
00:35:36,040 --> 00:35:38,640
Speaker 1: where like you get what you pay for, if a

624
00:35:38,680 --> 00:35:40,799
Speaker 1: lot of it is just jacked up price because it

625
00:35:40,880 --> 00:35:43,399
Speaker 1: is much or what. I don't know. Now this stuff

626
00:35:43,440 --> 00:35:48,120
Speaker 1: is pretty inexpensive that I get actually for what for

627
00:35:48,160 --> 00:35:50,319
Speaker 1: the amount you're getting, it's really not that cheap now

628
00:35:50,360 --> 00:35:52,200
Speaker 1: that I think about it. Yeah, okay, Yeah, it's a

629
00:35:52,239 --> 00:35:55,240
Speaker 1: little canister of it. Yeah, it's pretty small. You're probably

630
00:35:55,280 --> 00:35:58,120
Speaker 1: paying what you should be, right. Uh. We talked a

631
00:35:58,160 --> 00:36:01,200
Speaker 1: little bit about the blood brain bear. You're well, we'll

632
00:36:01,239 --> 00:36:24,799
Speaker 1: talk more about the health benefits a t right after this. So, Chuck,

633
00:36:24,800 --> 00:36:27,960
Speaker 1: we're going to talk about the health benefits, as I

634
00:36:28,000 --> 00:36:31,400
Speaker 1: said before the break, but first let's talk about how

635
00:36:31,400 --> 00:36:34,360
Speaker 1: to prepare tea. Well, yeah, there's a couple of ways,

636
00:36:34,400 --> 00:36:36,680
Speaker 1: depending on what you're you're dealing with. You can either

637
00:36:36,719 --> 00:36:40,280
Speaker 1: be a loose leaf person or a bagged tea person.

638
00:36:40,400 --> 00:36:42,319
Speaker 1: And I got the impression from this, Like you said,

639
00:36:42,400 --> 00:36:46,640
Speaker 1: Fuller was a t guy, and he he did a

640
00:36:46,719 --> 00:36:51,359
Speaker 1: very good job of trying to reserve judgment. But if

641
00:36:51,400 --> 00:36:54,279
Speaker 1: I remember correctly, he was a loose leaf guy, and

642
00:36:54,360 --> 00:36:57,439
Speaker 1: it comes through in this um this article. The loose

643
00:36:57,520 --> 00:37:00,680
Speaker 1: leaf is better. Yeah, he had a special little unit

644
00:37:00,719 --> 00:37:03,359
Speaker 1: there where you pour the water in and it kept

645
00:37:03,400 --> 00:37:06,160
Speaker 1: the loose leaf separate. But it was all contained in

646
00:37:06,320 --> 00:37:09,520
Speaker 1: one like cup that you screw it lit on or something. Yeah,

647
00:37:09,560 --> 00:37:12,000
Speaker 1: you can get those or you can just do There's

648
00:37:12,000 --> 00:37:15,920
Speaker 1: all sorts of equipment you can have to make your tea,

649
00:37:16,160 --> 00:37:20,600
Speaker 1: you know. So the if you're preparing tea in a bag,

650
00:37:21,200 --> 00:37:24,080
Speaker 1: you just pop it in some hot water. Well no,

651
00:37:24,280 --> 00:37:28,000
Speaker 1: not necessarily depends on the kind of tea for what

652
00:37:28,080 --> 00:37:30,719
Speaker 1: temperature you want your water to be. And I didn't

653
00:37:30,760 --> 00:37:33,120
Speaker 1: know this Black tea is the only one where you

654
00:37:33,160 --> 00:37:37,279
Speaker 1: want it boiling at two hundred degrees. Wou Long you're

655
00:37:37,280 --> 00:37:39,960
Speaker 1: gonna um is the next and that's about one nine,

656
00:37:40,160 --> 00:37:43,120
Speaker 1: which is close to boiling. Yeah, or you know you

657
00:37:43,239 --> 00:37:49,120
Speaker 1: just use your finger to determine whether it's degrees. Uh,

658
00:37:49,239 --> 00:37:51,839
Speaker 1: Green and white tea, Um, it's just steaming water. It's

659
00:37:51,880 --> 00:37:55,160
Speaker 1: only about a hundred and seventy degrees. And um, you're

660
00:37:55,160 --> 00:37:58,480
Speaker 1: black tea. I'm sorry. Black and White take the longest

661
00:37:58,520 --> 00:38:02,440
Speaker 1: to seep and steep four and a half to five minutes. Um,

662
00:38:02,440 --> 00:38:04,400
Speaker 1: Woo Long is about three to four. And green tea, Man,

663
00:38:04,480 --> 00:38:06,920
Speaker 1: you can get that stuff going in thirty seconds. Boom,

664
00:38:06,960 --> 00:38:10,000
Speaker 1: and you're drinking it. My tension tamer takes seven minutes

665
00:38:10,080 --> 00:38:13,239
Speaker 1: to steep. It says on the box what it does

666
00:38:13,239 --> 00:38:15,799
Speaker 1: it Can you tell the difference to tame your tension? Yeah,

667
00:38:15,960 --> 00:38:19,160
Speaker 1: I actually can. That's good. It's pretty neat. I can't

668
00:38:19,160 --> 00:38:21,360
Speaker 1: remember what's in it, but it talks about the active

669
00:38:21,600 --> 00:38:25,680
Speaker 1: ingredient whatever the dried herb is. But um, with with

670
00:38:25,880 --> 00:38:30,080
Speaker 1: the difference between bag tea and loose leaf tea has

671
00:38:30,160 --> 00:38:32,520
Speaker 1: a lot to do with the benefits from it, right,

672
00:38:33,320 --> 00:38:37,520
Speaker 1: So with the CTC method, which again of the world's

673
00:38:37,560 --> 00:38:40,920
Speaker 1: te um A lot of that undergoes the C t

674
00:38:41,120 --> 00:38:44,600
Speaker 1: C method because it's black tea, right, But you get

675
00:38:44,640 --> 00:38:47,359
Speaker 1: like this powdery, chopped up, little bitty substance and it's

676
00:38:47,360 --> 00:38:49,640
Speaker 1: put into a bag and it forms a little clump

677
00:38:50,200 --> 00:38:54,040
Speaker 1: and water doesn't circulate as well. The benefit of um

678
00:38:54,239 --> 00:38:59,319
Speaker 1: loose leaf tea is that um, the water steeps through

679
00:38:59,719 --> 00:39:04,040
Speaker 1: or yeah, steeps through uh and circulates amongst the tea

680
00:39:04,120 --> 00:39:08,439
Speaker 1: leaves more like it seeps through man. I think you're right,

681
00:39:09,040 --> 00:39:11,560
Speaker 1: But it circulates among the tea leaves, and the tea

682
00:39:11,600 --> 00:39:14,520
Speaker 1: leaves remember, especially depending on the type of tea, may

683
00:39:14,520 --> 00:39:19,000
Speaker 1: have been pressed so that the oils are trapped dehydrated

684
00:39:19,000 --> 00:39:21,520
Speaker 1: on the surface of the tea leaf. You chop those

685
00:39:21,520 --> 00:39:23,440
Speaker 1: things up and turn them into dust, you're gonna lose

686
00:39:23,480 --> 00:39:25,640
Speaker 1: a lot of that stuff. But if you have just

687
00:39:25,719 --> 00:39:29,120
Speaker 1: a dried tea leaf that is dehydrated and has the

688
00:39:29,200 --> 00:39:32,319
Speaker 1: moisture on the outside, and some water rehydrates that and

689
00:39:32,360 --> 00:39:34,959
Speaker 1: it just kind of stirs it up and gets into

690
00:39:35,000 --> 00:39:39,319
Speaker 1: the into the colloid and you drink that, Bam, you're

691
00:39:39,320 --> 00:39:42,040
Speaker 1: gonna get. If there are health benefits which will explore

692
00:39:42,320 --> 00:39:44,480
Speaker 1: you're gonna get them. You're more likely to get them

693
00:39:44,520 --> 00:39:48,520
Speaker 1: from that loose leaf tea than a bag tea, agreed. Uh.

694
00:39:48,520 --> 00:39:50,239
Speaker 1: And then of course you also have your iced tea

695
00:39:50,280 --> 00:39:54,160
Speaker 1: here in the South, sweet sweet iced tea. Yeah, which

696
00:39:54,200 --> 00:39:56,560
Speaker 1: is delicious to me. Um, because I grew up here.

697
00:39:56,560 --> 00:39:58,960
Speaker 1: A lot of people think it's weird. Uh. They had

698
00:39:59,000 --> 00:40:01,440
Speaker 1: been drinking iced tea before nineteen u but nineteen o

699
00:40:01,560 --> 00:40:04,960
Speaker 1: four the St. Louis World's Fair was where it really

700
00:40:04,960 --> 00:40:07,160
Speaker 1: took off because the guy was selling hot tea named

701
00:40:07,239 --> 00:40:11,000
Speaker 1: Richard block Blockenden. I know what a name I know,

702
00:40:11,320 --> 00:40:14,000
Speaker 1: and he was even if you pronounced it the other

703
00:40:14,040 --> 00:40:16,680
Speaker 1: way like bletchened in, it doesn't matter. He sounds like

704
00:40:16,680 --> 00:40:21,120
Speaker 1: a made up mad magazine staff, right or something. Uh.

705
00:40:21,160 --> 00:40:23,200
Speaker 1: He was serving free tea, but it was hot and

706
00:40:23,680 --> 00:40:26,320
Speaker 1: it was really hot, and so people were like, no thanks,

707
00:40:26,840 --> 00:40:29,600
Speaker 1: So he made it cold and they said, this is delicious. Well,

708
00:40:29,600 --> 00:40:31,839
Speaker 1: it was hot out in St. Louis that year, of course,

709
00:40:31,920 --> 00:40:35,880
Speaker 1: that's summer. That was where I think hot dogs, hamburgers

710
00:40:35,920 --> 00:40:39,160
Speaker 1: and ice cream cones came from, and apparently iced tea. Man.

711
00:40:39,200 --> 00:40:43,400
Speaker 1: Could you imagine like the world changing after that? In St. Louis.

712
00:40:44,239 --> 00:40:47,239
Speaker 1: Uh so that's where they credit iced tea being born.

713
00:40:47,280 --> 00:40:48,839
Speaker 1: And of course here in the South. Like I said,

714
00:40:49,160 --> 00:40:50,920
Speaker 1: you dump a cup of sugar in there while you're

715
00:40:51,000 --> 00:40:54,360
Speaker 1: brewing it and it makes it delicious and syrupy sweet.

716
00:40:54,440 --> 00:40:56,799
Speaker 1: Did you read the Slate article that was linked to

717
00:40:56,840 --> 00:41:01,600
Speaker 1: in here? I started to Umscott Peacock features in it.

718
00:41:01,920 --> 00:41:05,680
Speaker 1: Who's that? Oh? He used to cook at Watershed. I

719
00:41:05,680 --> 00:41:08,919
Speaker 1: don't know. He's good, yeah, good cook. And I got

720
00:41:08,920 --> 00:41:13,080
Speaker 1: as far as page two when they compared the hospitality

721
00:41:13,120 --> 00:41:16,160
Speaker 1: of offering sweet tea to passing a dub at a

722
00:41:16,200 --> 00:41:18,120
Speaker 1: fish show, and I was like, no, I'm done at

723
00:41:18,160 --> 00:41:22,319
Speaker 1: this Slate article forever. What Yeah, what a weird thing

724
00:41:22,400 --> 00:41:26,239
Speaker 1: to link together. It was that kind of article that's

725
00:41:26,239 --> 00:41:28,920
Speaker 1: so strange because there's like a thousand hospitable things you

726
00:41:28,920 --> 00:41:35,480
Speaker 1: can mention, you know, out of nowhere. It's very strange. Um,

727
00:41:35,480 --> 00:41:41,680
Speaker 1: all right, So finally, Josh, health benefits of tea true

728
00:41:41,760 --> 00:41:47,000
Speaker 1: or not true? Jury's out, man. So it's possible. If

729
00:41:47,239 --> 00:41:51,560
Speaker 1: the free radical theory of aging is correct, then it's

730
00:41:51,680 --> 00:41:55,359
Speaker 1: it's got health benefits and ages. People hear these things

731
00:41:55,360 --> 00:41:58,239
Speaker 1: a lot, like antioxidants, free radicals, and I don't think

732
00:41:58,280 --> 00:42:00,000
Speaker 1: a lot of people have an understanding what it is.

733
00:42:00,160 --> 00:42:03,799
Speaker 1: And it's not super complicated. No, it's not. And I

734
00:42:03,880 --> 00:42:08,600
Speaker 1: will explain it on the um on the basis of

735
00:42:08,680 --> 00:42:16,080
Speaker 1: you agreeing to doing free radicals episode whole episode. Sure, okay, cool,

736
00:42:17,680 --> 00:42:19,440
Speaker 1: why would why would you say it like that? I'm

737
00:42:19,480 --> 00:42:23,880
Speaker 1: just teasing, so chuck with free radicals. Right. We already

738
00:42:23,880 --> 00:42:28,319
Speaker 1: mentioned oxidation. That's what the free radicals are based on.

739
00:42:28,760 --> 00:42:32,959
Speaker 1: So you breathe oxygen, and that O two molecule has

740
00:42:33,360 --> 00:42:36,840
Speaker 1: two unpaired electrons, while those electrons want to be paired,

741
00:42:37,480 --> 00:42:39,960
Speaker 1: So they go into your body and mess with your

742
00:42:39,960 --> 00:42:43,520
Speaker 1: cells by searching around for other molecules or atoms that

743
00:42:43,600 --> 00:42:49,440
Speaker 1: they can steal an electron from and repair. Repair, get it,

744
00:42:50,280 --> 00:42:53,000
Speaker 1: But it's actually the opposite of repairing. It's damaging the

745
00:42:53,120 --> 00:42:57,160
Speaker 1: cells because those atoms that just got their molecules stripped

746
00:42:57,440 --> 00:43:02,000
Speaker 1: are now looking for their own electron to pair with, right,

747
00:43:02,120 --> 00:43:04,919
Speaker 1: and it causes this chain reaction. Well, the whole free

748
00:43:05,000 --> 00:43:07,920
Speaker 1: radical theory of aging is that this is why we age,

749
00:43:08,200 --> 00:43:10,799
Speaker 1: This is where disease comes from. This is how our

750
00:43:11,080 --> 00:43:15,680
Speaker 1: system wears down and breaks down. Cellular destruction. Yeah, and

751
00:43:15,719 --> 00:43:18,399
Speaker 1: we know that this is a real thing. Sure, Like

752
00:43:18,480 --> 00:43:21,799
Speaker 1: that really happens the same thing as being exposed to radiation.

753
00:43:21,840 --> 00:43:26,000
Speaker 1: It's a chain reaction where um, molecules and atoms just

754
00:43:26,040 --> 00:43:30,560
Speaker 1: go around charged looking to neutralize themselves by pairing their

755
00:43:30,600 --> 00:43:35,400
Speaker 1: electrons or charge electrons. Right, So what T is lousy

756
00:43:35,440 --> 00:43:38,840
Speaker 1: with is antioxidants. Yeah, and that's what people hear that

757
00:43:38,880 --> 00:43:40,520
Speaker 1: word a lot and don't even know what it is.

758
00:43:40,560 --> 00:43:43,759
Speaker 1: It Basically it's just going to slow down that oxidation

759
00:43:43,800 --> 00:43:47,080
Speaker 1: process because they can give up their electrons and still

760
00:43:47,120 --> 00:43:51,719
Speaker 1: be fine, exactly like vitamin C, catekians which is um

761
00:43:51,960 --> 00:43:56,839
Speaker 1: which is found in high amounts, and tea, beta carotene, yep,

762
00:43:57,480 --> 00:44:01,560
Speaker 1: vitamin E. Just basically anything that you see is an

763
00:44:01,560 --> 00:44:05,520
Speaker 1: antioxidant probably is an antioxidant. Again, the jury is just

764
00:44:05,640 --> 00:44:08,520
Speaker 1: out now based on some recent studies that have found

765
00:44:09,719 --> 00:44:11,879
Speaker 1: we don't know if this is actually a good thing.

766
00:44:12,520 --> 00:44:14,960
Speaker 1: Well yeah, and when it comes to tea, they people

767
00:44:15,000 --> 00:44:18,799
Speaker 1: think basically it's a certainly not going to hurt you,

768
00:44:19,360 --> 00:44:23,120
Speaker 1: right um and be it's probably helping you, but we

769
00:44:23,280 --> 00:44:26,839
Speaker 1: just don't know exactly how and it's not all super confirmed.

770
00:44:27,400 --> 00:44:31,560
Speaker 1: But drink tea and eat fruits and vegetables because antioxidants

771
00:44:31,600 --> 00:44:33,480
Speaker 1: we think are pretty good for you, right, because it

772
00:44:33,600 --> 00:44:36,480
Speaker 1: is correlated with a bunch of health benefits. It's correlated

773
00:44:36,520 --> 00:44:42,040
Speaker 1: with a reduction in UM uh, diabetes. Uh, It's correlated

774
00:44:42,080 --> 00:44:47,520
Speaker 1: with a reduction and I think every pressure. Yeah, lung cancer, um,

775
00:44:47,560 --> 00:44:50,680
Speaker 1: the lowered risk of lung cancer, heart disease, cholesterol, Yeah,

776
00:44:50,920 --> 00:44:53,399
Speaker 1: just tons of stuff. There's all these correlations out. They've

777
00:44:53,480 --> 00:44:57,240
Speaker 1: never proven definitively that it's not that people who drink

778
00:44:57,280 --> 00:45:00,760
Speaker 1: tea tend to also lead healthier lifestyles and that something else.

779
00:45:01,440 --> 00:45:05,040
Speaker 1: But there's a lot of evidence there that drinking tea

780
00:45:05,160 --> 00:45:07,759
Speaker 1: does have some sort of healthful benefits or at the

781
00:45:07,800 --> 00:45:10,040
Speaker 1: very least it's not gonna hurt you. Yeah, when when

782
00:45:10,040 --> 00:45:13,000
Speaker 1: they say it's they associate it with good health, then

783
00:45:13,280 --> 00:45:15,440
Speaker 1: that's a pretty good sign that you're doing the right thing.

784
00:45:16,040 --> 00:45:18,440
Speaker 1: They just can't say we can prove this because this

785
00:45:18,480 --> 00:45:21,920
Speaker 1: does this, yeah, and we know it so. Right. So,

786
00:45:21,960 --> 00:45:25,440
Speaker 1: if that free radical theory of aging is true, is

787
00:45:25,520 --> 00:45:30,480
Speaker 1: correct um and antioxidants are actually good for you, then

788
00:45:30,719 --> 00:45:33,719
Speaker 1: the tea you want to go for a drink is

789
00:45:33,800 --> 00:45:36,279
Speaker 1: the green tea, because that's the one that has the

790
00:45:36,360 --> 00:45:42,760
Speaker 1: highest concentrations of catkins, which include epic atkin, epicaate akin galleate,

791
00:45:43,400 --> 00:45:47,480
Speaker 1: epic Gallo catekin, epic gallo catekin galley, which is known

792
00:45:47,480 --> 00:45:49,640
Speaker 1: as E G C G and has a lot of

793
00:45:49,680 --> 00:45:53,880
Speaker 1: gall I thought that was kind of funny. But Black

794
00:45:53,920 --> 00:45:56,840
Speaker 1: Tea has these, but they actually convert to other stuff.

795
00:45:56,880 --> 00:45:59,680
Speaker 1: They're kind of like dumbed down version. So Green Tea again,

796
00:46:00,120 --> 00:46:03,040
Speaker 1: it sounds like if you really want health benefits, if

797
00:46:03,040 --> 00:46:07,040
Speaker 1: there are health benefits, you want to drink loose leaf

798
00:46:07,280 --> 00:46:12,400
Speaker 1: green tea with ma right with the Mata chaser. Yeah, exactly.

799
00:46:12,880 --> 00:46:16,839
Speaker 1: He also does contain caffeine. UM. I don't know why

800
00:46:16,920 --> 00:46:20,120
Speaker 1: people some people think it doesn't or that it contains

801
00:46:20,200 --> 00:46:23,759
Speaker 1: very little. Uh. I've heard people say that before, like

802
00:46:23,800 --> 00:46:26,239
Speaker 1: you know, coffee's got caffeine. Ta doesn't have caffeine. Yeah,

803
00:46:26,400 --> 00:46:29,400
Speaker 1: he's got plenty of caffeine. Um, but generally not as

804
00:46:29,480 --> 00:46:33,200
Speaker 1: much as as coffee. Um. Coffee contains about eighty two

805
00:46:33,960 --> 00:46:38,240
Speaker 1: milligrams for a mug, and he's gonna have twenty to sixty,

806
00:46:38,600 --> 00:46:42,359
Speaker 1: with Black being the strongest at about thirty to forty milligrams,

807
00:46:42,880 --> 00:46:46,400
Speaker 1: and Green Tea and Woolong between ten and twenty milligrams

808
00:46:46,480 --> 00:46:48,880
Speaker 1: white tea has like one per cent of a caffeine

809
00:46:48,880 --> 00:46:51,080
Speaker 1: of cup of coffee. I want to give a shout

810
00:46:51,080 --> 00:46:52,839
Speaker 1: out to my coffee too. By the way, you know

811
00:46:52,920 --> 00:46:55,200
Speaker 1: what we're on the cusp of, don't you know? The

812
00:46:55,360 --> 00:47:00,480
Speaker 1: USDA advising Americans to drink coffee, to d up to

813
00:47:00,680 --> 00:47:06,200
Speaker 1: five cups. Five cups of coffee a day in America

814
00:47:06,280 --> 00:47:09,320
Speaker 1: right now drinks less than two a day on average,

815
00:47:09,320 --> 00:47:10,920
Speaker 1: And the USDA is about to say you need to

816
00:47:10,960 --> 00:47:13,759
Speaker 1: more than double your coffee consumption because it's not only

817
00:47:13,880 --> 00:47:18,880
Speaker 1: not bad for you, it's good for you. Finally, everyone

818
00:47:19,040 --> 00:47:23,440
Speaker 1: is realizing, well, there's a there's a group that's I

819
00:47:23,800 --> 00:47:26,880
Speaker 1: can't remember the name of it, but it's it's they

820
00:47:26,880 --> 00:47:30,040
Speaker 1: come up with the guidelines for our diets, and it's

821
00:47:30,080 --> 00:47:36,440
Speaker 1: this panel that's the Star us exactly. The Star Chamber says, actually,

822
00:47:36,600 --> 00:47:39,360
Speaker 1: we should start drinking a lot more coffee. And the

823
00:47:39,480 --> 00:47:45,160
Speaker 1: USDA rarely ignores the advice of the panels. So we're

824
00:47:45,160 --> 00:47:46,840
Speaker 1: on the cusp of the u s d A saying

825
00:47:47,360 --> 00:47:50,160
Speaker 1: go drink more coffee everybody, and everyone will be like, Josh,

826
00:47:50,160 --> 00:47:53,719
Speaker 1: what's right, Yeah, he's only gotta drinking coffee before this announcement.

827
00:47:54,760 --> 00:47:57,759
Speaker 1: Even I don't drink five cups a day on average, really,

828
00:47:57,840 --> 00:48:01,200
Speaker 1: not anymore, trying to step it up. I have started

829
00:48:01,280 --> 00:48:03,840
Speaker 1: drinking more coffee lately, actually because we've got get a

830
00:48:03,880 --> 00:48:07,200
Speaker 1: little machine here. Now that that machine is dynamite. Yeah,

831
00:48:07,280 --> 00:48:09,800
Speaker 1: what I do is I hit the regular coffee button

832
00:48:10,200 --> 00:48:13,120
Speaker 1: and then add a shot of espresso, because that makes

833
00:48:13,120 --> 00:48:17,759
Speaker 1: it the right um size and strength, right, because the

834
00:48:18,000 --> 00:48:21,560
Speaker 1: regular cup of coffee is it's not even the three

835
00:48:21,600 --> 00:48:23,759
Speaker 1: quarters of my mug, I know. And it's not even

836
00:48:23,760 --> 00:48:27,440
Speaker 1: a big mug. Yeah, it's not like have some giant mug. No,

837
00:48:27,800 --> 00:48:31,160
Speaker 1: that's your tea mug. That's my tea mug. You can

838
00:48:31,160 --> 00:48:34,120
Speaker 1: punch through a concrete wall with that coffee with the

839
00:48:34,239 --> 00:48:37,520
Speaker 1: espresso shot on top. Yeah, it's good though. Uh. If

840
00:48:37,520 --> 00:48:40,080
Speaker 1: you want to know more about tea, go drink some tea.

841
00:48:40,239 --> 00:48:43,719
Speaker 1: You can also type t T e A into the

842
00:48:43,719 --> 00:48:46,200
Speaker 1: search bar at how stuff works dot com. Uh. And

843
00:48:46,239 --> 00:48:51,160
Speaker 1: since I said search bar, it's time for listener, ma'am.

844
00:48:51,480 --> 00:48:55,160
Speaker 1: I'm gonna call this left handed feedback. And boy did

845
00:48:55,200 --> 00:48:57,359
Speaker 1: we get a lot of it. I don't know why.

846
00:48:58,000 --> 00:49:00,520
Speaker 1: I guess sometimes when you segment a certain part of

847
00:49:00,520 --> 00:49:05,560
Speaker 1: the population they're gonna respond, especially one that's been so

848
00:49:05,680 --> 00:49:08,800
Speaker 1: mistreated for so many, so many years. Yeah, because we

849
00:49:08,880 --> 00:49:10,840
Speaker 1: heard from a lot of twins and redheads when we

850
00:49:10,880 --> 00:49:12,920
Speaker 1: covered that stuff. But boy, we heard from a lot

851
00:49:12,960 --> 00:49:17,960
Speaker 1: of lefties. Um, they're a proud people as it turns out. Hey, guys,

852
00:49:18,000 --> 00:49:20,319
Speaker 1: I am left handed. When I was little, my mom

853
00:49:20,360 --> 00:49:23,040
Speaker 1: made me use scissors with only my right hand because

854
00:49:23,080 --> 00:49:26,000
Speaker 1: of my aunt, my mother's sister, who is also left handed.

855
00:49:26,600 --> 00:49:29,040
Speaker 1: She's very into sewing, and left handed sewing scissors are

856
00:49:29,400 --> 00:49:32,319
Speaker 1: crazy expensive. Um, or at least they were back then.

857
00:49:32,680 --> 00:49:35,000
Speaker 1: They're not as bad now. In order to avoid the

858
00:49:35,040 --> 00:49:36,800
Speaker 1: same ordeal, they thought it would just be better to

859
00:49:36,840 --> 00:49:39,399
Speaker 1: teach me to cut with my right hand, to never

860
00:49:39,440 --> 00:49:43,400
Speaker 1: buy the expensive left handed scissors of any kind. I

861
00:49:43,400 --> 00:49:45,160
Speaker 1: still have mixed feelings about this, but I don't think

862
00:49:45,160 --> 00:49:46,840
Speaker 1: it harmed me. We did hear from a lot of

863
00:49:46,840 --> 00:49:50,759
Speaker 1: people who were forced into right handedness from parents or

864
00:49:50,800 --> 00:49:53,920
Speaker 1: teachers or whatever. Yeah, it was a thing to to.

865
00:49:54,440 --> 00:49:57,360
Speaker 1: That's so bizarre. I think like there was a concerned,

866
00:49:58,040 --> 00:50:02,400
Speaker 1: widespread effort to erratic hate left handed people. One thing

867
00:50:02,440 --> 00:50:05,000
Speaker 1: you only mentioned briefly though, in the right hand dominances

868
00:50:05,000 --> 00:50:07,799
Speaker 1: with things like scissors and spiral bound notebooks. I'd also

869
00:50:07,880 --> 00:50:10,879
Speaker 1: like to point out less obvious ones, like which side

870
00:50:10,880 --> 00:50:14,759
Speaker 1: the papers on in bathrooms? Never thought about that. Yeah,

871
00:50:14,760 --> 00:50:17,920
Speaker 1: it's on the left though in most bathrooms, isn't it?

872
00:50:18,080 --> 00:50:21,000
Speaker 1: Yes it is, but that makes sense. But I reach

873
00:50:21,040 --> 00:50:23,400
Speaker 1: over with my right hand to tear the paper. I know,

874
00:50:23,480 --> 00:50:29,440
Speaker 1: but you're a you're different. Yeah. Um, door knobs, computer

875
00:50:29,640 --> 00:50:35,400
Speaker 1: mouse or mice, and the smeariness of pins. Um all

876
00:50:35,640 --> 00:50:38,640
Speaker 1: can cause issues for lefties anyway. Love the podcast, guys,

877
00:50:39,800 --> 00:50:45,680
Speaker 1: especially ones about people like me. So Sharon and Sani

878
00:50:45,760 --> 00:50:48,920
Speaker 1: tennessee what else about you can we talk about on

879
00:50:48,960 --> 00:50:52,400
Speaker 1: a podcast? Yeah, let us know. And if you have

880
00:50:52,520 --> 00:50:56,080
Speaker 1: something about you that you think would make a cool podcast,

881
00:50:56,960 --> 00:51:00,000
Speaker 1: a whole podcast, let us know. What If she wrote

882
00:51:00,040 --> 00:51:02,200
Speaker 1: back and I was like, oh gosh, I love lasagna

883
00:51:02,239 --> 00:51:06,120
Speaker 1: and I hate dogs, and I drive the dots and

884
00:51:06,360 --> 00:51:08,279
Speaker 1: drive a dots and do a podcast on that on

885
00:51:08,440 --> 00:51:11,640
Speaker 1: the dots and dots and drivers. Uh well yeah, let

886
00:51:11,719 --> 00:51:14,880
Speaker 1: us know, Sharon right? It was Sharon right, share on

887
00:51:15,400 --> 00:51:17,960
Speaker 1: and if and other people out there who aren't sharing,

888
00:51:18,160 --> 00:51:20,520
Speaker 1: let us know too. If you have any ideas, you

889
00:51:20,560 --> 00:51:23,120
Speaker 1: can tweet to us at s y s k podcast.

890
00:51:23,520 --> 00:51:26,200
Speaker 1: You can post on Facebook, dot com Slade Stuff you

891
00:51:26,200 --> 00:51:28,600
Speaker 1: Should Know. You can send us an email to stuff

892
00:51:28,680 --> 00:51:31,279
Speaker 1: Podcast at how stuff Works dot com, and you can

893
00:51:31,360 --> 00:51:33,480
Speaker 1: join us at our home on the web. Stuff you

894
00:51:33,480 --> 00:51:38,239
Speaker 1: Should Know dot com. Stuff you Should Know is a

895
00:51:38,280 --> 00:51:41,360
Speaker 1: production of iHeart Radio's How Stuff Works. For more podcasts

896
00:51:41,400 --> 00:51:44,279
Speaker 1: for my heart Radio, visit the iHeart Radio app, Apple Podcasts,

897
00:51:44,360 --> 00:51:46,040
Speaker 1: or wherever you listen to your favorite shows.