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Speaker 1: Welcome to Stuff you should know from house stuff Works

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Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh

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Speaker 1: 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 it wasn't me Jerry. So I'm Chuck here Chuck, Okay,

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Speaker 1: that's Jerry. All right. That was a little confused, right there, gotcha.

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Speaker 1: Here's a lady. I'm a dude. All right, now that

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Speaker 1: we have that sort of let's talk to you. 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 thousand.

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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, ye, So Chuck, Yeah, you

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Speaker 1: have or drink 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 pitcher 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? I like green tea. Yeah, I like green

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

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

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Speaker 1: I thought it was 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: that's a different word. But for my whole life of

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Speaker 1: 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 tea. I'm not

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

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

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Speaker 1: man little little cream, little sugar. Yeah, And then of

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

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Speaker 1: Are you don't know? I've been drinking celestial seasonings tension

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

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Speaker 1: the big reveal that I was working up to, but

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

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

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Speaker 1: Those aren't. Here's the really big reveal. Tho, okay, English

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Speaker 1: breakfast tea, green tea, woo loong uh. White tea. Remember

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Speaker 1: that snap a lad where that old man shows the

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Speaker 1: backpacker dude, Oh, it's like a Snapple white tea and

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Speaker 1: he just goes, we put up to the top and

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Speaker 1: it's like that's it and he goes, that's it. That's

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Speaker 1: white tea. All of those are the same thing. They're

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Speaker 1: all the same They come from the same plant. One plant.

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Speaker 1: Did you know that? Um? I did not know that

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Speaker 1: until I've researched. It's a Chamelia senensus is the t

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Speaker 1: plant the tea bushes. Uh. And now we have to

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Speaker 1: say there are different varieties of chamelea sentensus c sentensus

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Speaker 1: is what those in the no call it. Uh. Well, horticulturists, sure, um,

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Speaker 1: but the plant itself. There's one species of key plant,

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Speaker 1: and that's what it's. That's what it all comes from.

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Speaker 1: It's how the tea is made. That that Um explains,

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Speaker 1: explains the differences, and then you know, you add some

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Speaker 1: stuff like apparently Earl Gray has the essential oil of

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Speaker 1: the bergamot orange mixed in, which is nice, but that's

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Speaker 1: still it is t yes, right, it's got something added

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Speaker 1: to it. Now, if he just took burgamot orange, dried

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Speaker 1: it out, put it in a tea bag, and sold

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Speaker 1: it as herbal tea as like orange dream, we wouldn't

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Speaker 1: have tea. The tension tamer, it's not tea, it's a

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Speaker 1: It's a dried herb that you steep or steep depending

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Speaker 1: on your preference in warm water. Yeah, it's a steeped

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Speaker 1: hot beverage. Beverage. That's a good way of saying it,

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Speaker 1: because that's exactly what it is. So the cats out

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Speaker 1: of the bag, which means now that we've done that,

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Speaker 1: we have to explain everything there is to know about tea.

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Speaker 1: That is right. Uh, And I guess there's no better

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Speaker 1: place to start than the seven b C. Of course,

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Speaker 1: and the Emperor of China um No One knows that

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Speaker 1: this story is true. Of course. It's a pretty good

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Speaker 1: story though. But it's a good story because we don't

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Speaker 1: know the exact origin of tea um. It's been around

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Speaker 1: for a long time. But some people say Chinese Emperor

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Speaker 1: Shin nung Um, who ruled about five thousand years ago,

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Speaker 1: was traveling through China and he was big into sanitation.

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Speaker 1: Uh like boil your water kind of sanitation. This is

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Speaker 1: thousands of years before germ theory, which is a couple

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Speaker 1: hundred years old. I wonder what led him to that conclusion,

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Speaker 1: which was spot on. You know, I don't know, I

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Speaker 1: don't know. We're getting the way back machine and ask him, yeah,

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Speaker 1: that's right. Okay, it's a lot of fuel for that

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Speaker 1: one question, but it's a pretty good question because yeah,

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Speaker 1: you're you're right, it's spot on. How how do you

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Speaker 1: know that boiling water kills germs if you don't know

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Speaker 1: what germs are exactly? Uh So he was traveling through

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Speaker 1: China and reportedly stopped to rest and was preparing some

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Speaker 1: boiled water, some delicious boiled water, and a gust of

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Speaker 1: wind blew some leaves from a bush into the water,

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Speaker 1: changing the color, and he was like Hey, this is

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Speaker 1: a different color. Now let me try it well, and

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Speaker 1: it's delicious. He was renowned as a scientist. Yeah sure,

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Speaker 1: he was definitely at the very least securious fella. Um,

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Speaker 1: and yeah, he decided to try it. He's like different

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Speaker 1: colored boiled water. Of course, I'm going to try that

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Speaker 1: and see what it's like. He had his right hand

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Speaker 1: try it first, 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. Um. So it turns out that

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

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

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

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

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

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

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Speaker 1: was around, the tea was a religious offering, and during

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

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Speaker 1: safe for royalty. Um. By the time the Tang dynasty

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Speaker 1: came around, which was six six eighteen to nine oh seven,

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Speaker 1: they found a bunch uh. They found discovered a lot

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Speaker 1: of more tea plants, and that ironic that t became

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Speaker 1: established during the Tang dynasty. Yeah, that was pretty funny, um,

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Speaker 1: because tang as the opposite of tea, right yeah, I

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Speaker 1: mean they're both water based, so probably not the opposite.

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Speaker 1: I don't know, it would be the opposite of tea. Um. So,

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Speaker 1: like I said, they found a bunch more plants in

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Speaker 1: the Tang dynasty, and the Chinese government actually said, you

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Speaker 1: know what, everyone should drink tea because it's good for

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Speaker 1: you and so, and we can make money off of

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Speaker 1: it of course. Uh. And then from the Tang dynasty

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Speaker 1: it spread to Japan by priests. You were studying in China.

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Speaker 1: They also brought Buddhism at the same time. Both of

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Speaker 1: them took root. The Japanese said we like this, let's

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Speaker 1: try making some other stuff out of it, and that

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Speaker 1: they actually created them teeth ceremony, which is a big

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Speaker 1: deal in Japan still to this day. Have you taken

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Speaker 1: part one of those? I have not. You me took

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

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

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Speaker 1: you're just constantly learning. 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 whole thing behind the tea ceremony and the

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

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Speaker 1: t share, sitting down and sharing ceremonially and in a ritually,

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Speaker 1: a ritual manner, a cup of tea can bring peace

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Speaker 1: between people. Yeah, what's the the tea ceremony? I know

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

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Speaker 1: cup of tea with me ichi go ichi e one time,

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Speaker 1: one meeting, which is the idea that every encounter is

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Speaker 1: unique and can't be duplicated. Very nice, That is nice. Um.

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Speaker 1: So in Europe, you know, I think a lot of

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Speaker 1: people associate with tea. Of course, with England and Europe,

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Speaker 1: the UK Britain took a little while though. All those

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Speaker 1: places there was a lag. Yeah, there was. We're in

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Speaker 1: like the seventeenth century now, and the Portuguese were the

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Speaker 1: first people to uh not imports tea, but drink tea

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Speaker 1: in England. Yeah, they were. They were trading in the

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Speaker 1: East Indies, specifically Java and the Dutch. If you'll remember

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Speaker 1: from did we ever do a full nutmeg episode? I

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Speaker 1: think we did right cinnamon too, that this all this

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Speaker 1: showed up back then in the seventeenth century in the

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Speaker 1: East Indies around Indonesia, Java. Um, the Portuguese just had

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Speaker 1: the place on lockdown until the Dutch came in and

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Speaker 1: we're like, we're taken over. One of the things that

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Speaker 1: came out of that was the import or the introduction

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Speaker 1: tea to you Europe through the Dutch. Yeah, they pretty

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Speaker 1: much horned in on their trading routes and brought t

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Speaker 1: to Holland from China, and then from Holland of course

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Speaker 1: it spread throughout Europe. Uh. And I think the King

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Speaker 1: of England at one point married at Portuguese uh woman

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Speaker 1: and the princess, Yeah, princess that had a lot to

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Speaker 1: do with it too. Of course, Charles the Second did

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Speaker 1: married Catherine of Braganza, who was, it says in this article,

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Speaker 1: a t addict and she was like, must drink some tea, man,

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Speaker 1: and uh, all of Great Britain kind of followed suit

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Speaker 1: because back then, once a princess did something, sure, you know,

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Speaker 1: everybody wanted to do that. Yeah, even if she was

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Speaker 1: a fiend of some sort, like a caffeine fiend. Um.

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Speaker 1: So the end of the East India Company's monopoly on

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Speaker 1: trade in China, which happened in eighteen thirty four, was

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Speaker 1: a really big deal because basically they you know, everything

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Speaker 1: was coming from China until then. And then at that

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Speaker 1: point the East India Company said, hey, we could grow

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Speaker 1: our own tea in India and we're gonna start doing it.

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Speaker 1: Uh And they did, and by eight thirty nine they

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Speaker 1: had enough cultivation going on, um that they had the

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Speaker 1: first auction of a psamte in Britain, which is that's

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Speaker 1: a big deal. That's the variety that they used to

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Speaker 1: make Darjeeling tea. How was it? And I think their

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Speaker 1: number two in production today right Yeah, India, China, Kenya

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Speaker 1: and Sri Lanka are the big four tea producers the Indonesia.

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Speaker 1: I think it's fifth, and they're like, can't you just

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Speaker 1: say top five? You don't produce Well, they do produce

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Speaker 1: a lot, but not nearly as much. Uh. The other

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Speaker 1: thing too that happened during that the monopoly was, um,

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Speaker 1: the tea Clipper was born, which is pretty neat. When

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

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

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

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Speaker 1: and will all be good. Have you ever heard of

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Speaker 1: Slow Boat to China? Is that where it came from? Cold?

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Speaker 1: What about High Road to China with your boy Tom Selleck? Well,

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Speaker 1: oh yeah remember that movie? I never saw it. Yeah,

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Speaker 1: it wasn't very good. That was his brief foray into

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Speaker 1: a major motion pictures. Didn't he play like the King

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Speaker 1: of Spain in one of the Columbus pictures back in

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Speaker 1: the early nineties? I think I remember that? Yeah? What

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Speaker 1: was that either or Columbus? Yeah, I can't remember. So

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Speaker 1: the t Clipper, yes, uh, there was no rush, but

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Speaker 1: until when that monopoly ended, it was basically like the

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Speaker 1: fastest boat to get there, the fastest ship will be

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Speaker 1: the one that gets the sail. So they started making

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Speaker 1: these uh these new ships that were had huge sails

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Speaker 1: and tall masts could go a lot faster, and it

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Speaker 1: started the era of the t 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, pass these oars

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

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Speaker 1: up the River Thames by a tugboat, and the first

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

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

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Speaker 1: built the Ses Canal and then it was like, well,

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Speaker 1: out of that, it sounds like a pretty great race though,

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Speaker 1: Yeah it was. Yeah, I wonder how long that took.

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Speaker 1: I think they were just holl And but the whole

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Speaker 1: time too. Yeah, but even still had to take weeks,

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Speaker 1: you know, I would think, so, um, and this we

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Speaker 1: should say this is the that was the mid nineteenth century. Um.

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Speaker 1: The we would be remissed to do an episode on

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Speaker 1: tea and not mention the Boston Tea Party, which was

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Speaker 1: a thing. Everybody knows about the Boston Tea Party. What

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Speaker 1: I didn't realize is that the British Royalty, the British

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Speaker 1: Crown still, even after losing the colonies in part over

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Speaker 1: tea taxes, UH, still continue to just tax the heck

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Speaker 1: out of tea for for at least a decade afterward

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Speaker 1: before they finally relented and started to like drastically reduce

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Speaker 1: it in the face of tons and tons of piracy

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Speaker 1: and smuggling. Apparently, in the late eighteenth century, UH seven

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

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Speaker 1: million pounds were legally imported, so the smuggling there was

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Speaker 1: more smuggled teeth than legal tea in Great Britain in

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Speaker 1: the late eighteenth century. Right. But apparently despite all this,

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Speaker 1: it wasn't until nineteen sixty four that the Brits, the

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Speaker 1: British government finally said, you know what, We're gonna stop

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Speaker 1: fiddling with the t tax and just not tax tea anyway.

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Speaker 1: Was this nineteen sixties, Yeah, nineteen sixty crazy, Yeah, tea

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Speaker 1: it's huge in Britain. Yeah. And at this point in

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Speaker 1: the late nineteenth century is when I think the average

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Speaker 1: UH Britain was consuming about six pounds a year per person.

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Speaker 1: It's a lot of tea. Yeah, I wonder what that

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Speaker 1: would be today. I meant to look that up. Is

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Speaker 1: that what harvest? Dry harvest or man? Is that a

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Speaker 1: seeped tea bag? It's not seeped. That's a lot of tea. Yeah,

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Speaker 1: there's a lot of man. So Chuck, we got the

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Speaker 1: history under our belt. We'll move into how tea is

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Speaker 1: actually made after this. Okay, buddy, we were talking about

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Speaker 1: the history, and then before that we mentioned that there

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Speaker 1: were four main types of tea, green, black, woolong, wu tang,

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

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

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

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Speaker 1: And like we said, all those teas come from Camellia sinensis. Uh,

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Speaker 1: and there's different varieties of them. The awesome makes start dealing. Um,

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Speaker 1: But the way that you process the leaves is where

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Speaker 1: the differences come about. Right, that's right. What's interesting to

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Speaker 1: me is all t almost all tea in the whole

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Speaker 1: wide world is harvested by hand. Yeah, like uh, I think, um,

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Speaker 1: what was the spice we were talking about? Saffron? Saffron? Yeah,

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Speaker 1: I think n make too. When did we talk about saffron?

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Speaker 1: I think I mentioned it in the Cinnamon podcasts. It's

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Speaker 1: expensive because it can only begin harvested and anytime you're

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Speaker 1: involving people, it's gonna cost more than some big, stupid

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Speaker 1: machine that can do tons of it at once. And

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Speaker 1: that is certainly the case with t because there are

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Speaker 1: only a couple of harvest a year, the first flush

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Speaker 1: in the early spring, the second flush in the summer.

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Speaker 1: And they they really care for the tea plant. They

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Speaker 1: pick and prune at them year round, but they only

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Speaker 1: choose what a couple of leaves from each plant when

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Speaker 1: they're actually harvesting. Yes, so they they're the top two

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Speaker 1: leaves and the bud in between. That's your tea. Everything

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Speaker 1: else is just basically the home for the tea that's harvested.

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Speaker 1: Like the rest of the plant, This huge enormous like

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Speaker 1: plant bullush shrub is just there to like sprout out

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Speaker 1: these little bits and the little sprouts or the tea

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Speaker 1: that we drink. It's amazing, And that's all the tea.

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

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Speaker 1: that's the green tea. That's all of them. It's from

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

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Speaker 1: the bud, that's right. And from there, once they're picked

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Speaker 1: by hand, uh, they are taken to the factory, which

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Speaker 1: is on the plantation because something starts happening as soon

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Speaker 1: as you pick it, and that's called oxidation. And oxidation

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Speaker 1: needs to be very controlled because it's not necessarily a

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Speaker 1: bad thing, because it actually is partially why you get

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Speaker 1: certain varieties of tea, right. Yeah, depending on the kind

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Speaker 1: of tea you want either want oxidation or you want

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

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Speaker 1: is when UM any kind of molecule, but specifically an

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

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Speaker 1: like UM the metal in a car, or the inside

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

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

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Speaker 1: reaction inside where these oxygen molecules that have to 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.

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Speaker 1: Um he he's characterized it as actually burning it. So

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Speaker 1: like when you eat your apple bite and you go

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Speaker 1: to your desk and you leave it there, and then

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Speaker 1: you go to the bathroom for an hour or so,

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Speaker 1: you come back. The reason your apple is brown now

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Speaker 1: is because you've exposed that inside to the to the

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Speaker 1: O two and it's burning it. Yeah, because normally the apple,

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

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

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Speaker 1: Once you puncture the skin, when you break the skin,

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Speaker 1: it's 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 a 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 teas that counts 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

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Speaker 1: it out today, but now it's gotten worse. I think.

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Speaker 1: Actually you've also said too long a couple of times. Yeah,

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Speaker 1: that's kind of my 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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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

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Speaker 1: tea leaves into black t you're actually inviting oxidation. Um,

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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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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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Speaker 1: or the cut tear curl method, which sounds cool, but

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00:21:25,160 --> 00:21:29,040
Speaker 1: it's not um because Orthodox is you know, by hand,

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00:21:29,440 --> 00:21:32,000
Speaker 1: which means it's better. Uh. And all of this again

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Speaker 1: is it takes place in the factory on the plantation

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

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Speaker 1: and brought them to the factory. A couple of fields over. Okay,

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Speaker 1: the first step is withering, and that's when you're gonna

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Speaker 1: spread it out and let them wither. Like we're talking

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Speaker 1: about with the leaf that falls, it's just basically losing moisture. Yes,

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Speaker 1: after that, you've got rolling where if you're using the

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Speaker 1: Orthodox method, the human hand method, you're actually rolling out

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Speaker 1: and pressing the leaves so that you're kind of pressing

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Speaker 1: the moisture out, but you're also simultaneously pressing some of

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00:22:07,720 --> 00:22:11,960
Speaker 1: the oils, those beneficial oils inside the tea leaf out

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Speaker 1: so that they stick to the outside of the leap,

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00:22:14,440 --> 00:22:18,640
Speaker 1: so they're kind of retained and dehydrated. Yeah, and if

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Speaker 1: if you're doing the hand method, you it's a gentle process.

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Speaker 1: You're trying not to break the leaf. With the CTC method,

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00:22:24,960 --> 00:22:28,120
Speaker 1: they're just chopping it up. And you know, because it's

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Speaker 1: a big dumb machine, right and with with say other

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00:22:31,240 --> 00:22:34,480
Speaker 1: types of tea, you wouldn't use that method because when

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Speaker 1: you do chop it up, you're exposing it to oxidation

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Speaker 1: even more. Right, you're right, which is part of the

385
00:22:39,840 --> 00:22:42,760
Speaker 1: part of the process that's actually the third step is oxidation.

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Speaker 1: So after the leads are either pressed by the orthodox

387
00:22:45,160 --> 00:22:48,600
Speaker 1: method or cut by robots, it's left out in a

388
00:22:48,720 --> 00:22:54,680
Speaker 1: kind of a damp, cool space to basically oxidize even further,

389
00:22:54,760 --> 00:22:58,240
Speaker 1: to turn copper turn brown with her and then lose

390
00:22:58,320 --> 00:23:00,760
Speaker 1: the rest of their moisture. That's which is a good

391
00:23:00,760 --> 00:23:04,439
Speaker 1: thing in the case of black tea. Yes, from here

392
00:23:04,480 --> 00:23:06,960
Speaker 1: you're gonna dry it out with some hot air and

393
00:23:07,000 --> 00:23:09,720
Speaker 1: the color is gonna change even more, uh, from that

394
00:23:09,800 --> 00:23:12,600
Speaker 1: copper that came from the green. And now you've got

395
00:23:12,680 --> 00:23:14,760
Speaker 1: your brown and your black color and going on. And

396
00:23:14,800 --> 00:23:19,440
Speaker 1: then you put the leaves by size and by quality,

397
00:23:19,600 --> 00:23:22,200
Speaker 1: or if it's going to become say bag tea or something,

398
00:23:22,200 --> 00:23:25,920
Speaker 1: it's chopped up almost into like a powder. Yeah, kind

399
00:23:25,960 --> 00:23:29,120
Speaker 1: of just little tiny bits and then bagged and all

400
00:23:29,160 --> 00:23:31,080
Speaker 1: that stuff. But if it's just loose leaf, then it's

401
00:23:31,119 --> 00:23:34,320
Speaker 1: sorted by by size and quality. That's right, then you're

402
00:23:34,320 --> 00:23:36,960
Speaker 1: gonna pay more for it. Yeah, And that's black tea,

403
00:23:36,960 --> 00:23:40,320
Speaker 1: and that's the tea produced in the world goes through

404
00:23:40,359 --> 00:23:43,880
Speaker 1: that process, either by human hand or by robot hand.

405
00:23:44,840 --> 00:23:47,080
Speaker 1: Green tea is next, and that, like we said a

406
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Speaker 1: million times, is from the same plant. So cool, It

407
00:23:50,280 --> 00:23:52,960
Speaker 1: is very cool. But basically what happens here is it's

408
00:23:52,960 --> 00:23:56,440
Speaker 1: pretty much the same process, but you're just not oxidizing

409
00:23:56,480 --> 00:23:59,399
Speaker 1: it as long because you're going to steam it or

410
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Speaker 1: I didn't know this, you could pay for it, I

411
00:24:02,280 --> 00:24:04,680
Speaker 1: guess if you're just growing your own tea and doing

412
00:24:04,720 --> 00:24:09,440
Speaker 1: it in your house. Uh. You just saw Chef, right man.

413
00:24:09,480 --> 00:24:11,400
Speaker 1: That was a good movie. He's very good movie, way

414
00:24:11,400 --> 00:24:14,080
Speaker 1: better than Birdman. The only thing I didn't like a

415
00:24:14,119 --> 00:24:19,240
Speaker 1: spoiler yeah, about Chef was the whole the whole social

416
00:24:21,480 --> 00:24:25,040
Speaker 1: Oh yeah, that was like a little weird underwritten by Twitter.

417
00:24:25,320 --> 00:24:29,720
Speaker 1: Yeah it didn't. It was a little weird. I thought

418
00:24:29,760 --> 00:24:32,399
Speaker 1: it was just strange that they're like willing to date

419
00:24:32,440 --> 00:24:35,520
Speaker 1: the movie totally that much. You go see it in

420
00:24:35,560 --> 00:24:38,520
Speaker 1: ten years, you'd be like, this is so two thousand

421
00:24:38,560 --> 00:24:41,040
Speaker 1: and fourteen. Yeah. I thought it was not necessary either.

422
00:24:41,640 --> 00:24:43,639
Speaker 1: But anyway, good movie. It was a great movie, and

423
00:24:43,680 --> 00:24:47,160
Speaker 1: I thought it's still fit. It's just thinking ten years

424
00:24:47,160 --> 00:24:50,200
Speaker 1: down the road, it's gonna be odd like the movies

425
00:24:50,240 --> 00:24:56,360
Speaker 1: that talk about my Space. Yeah, you sad, sad movies. Um,

426
00:24:56,400 --> 00:24:58,920
Speaker 1: but where were we We were drying out, we were well,

427
00:24:58,920 --> 00:25:01,240
Speaker 1: you were seeing you. We're saying. And this is the

428
00:25:01,320 --> 00:25:04,600
Speaker 1: point of steaming. Is it stops oxidation? Yeah, and keeps

429
00:25:04,640 --> 00:25:07,119
Speaker 1: it green, hence the name green tea. And it's not

430
00:25:07,200 --> 00:25:10,480
Speaker 1: just the um the tea leads themselves are green or

431
00:25:10,480 --> 00:25:13,200
Speaker 1: greenish they're supposed to be, but also it imparts a

432
00:25:13,280 --> 00:25:17,000
Speaker 1: greenish hue to the actual brood tea as well. Um.

433
00:25:17,040 --> 00:25:19,840
Speaker 1: And the way that the green from the original green

434
00:25:19,920 --> 00:25:23,480
Speaker 1: color of the leaves is kept as from preventing oxidation,

435
00:25:23,520 --> 00:25:28,439
Speaker 1: and that's that's done by steaming. And I looked everywhere

436
00:25:28,800 --> 00:25:33,840
Speaker 1: to see how steaming prevented oxidation. I couldn't find it.

437
00:25:33,920 --> 00:25:35,600
Speaker 1: I think it's one of those things where people are

438
00:25:35,600 --> 00:25:38,280
Speaker 1: just like, yep, it does it. Everyone's content to basically

439
00:25:38,359 --> 00:25:40,600
Speaker 1: stop right there, and I'm like, no, how And I

440
00:25:40,640 --> 00:25:42,600
Speaker 1: tried to reword at a couple of different ways, and

441
00:25:42,600 --> 00:25:45,800
Speaker 1: I'm like, okay, how does heat prevent oxidation? Couldn't find

442
00:25:45,840 --> 00:25:48,960
Speaker 1: that either, But apparently that's what it does. So I

443
00:25:48,960 --> 00:25:52,680
Speaker 1: don't know if it seals the cells off, maybe atterizes

444
00:25:52,720 --> 00:25:55,320
Speaker 1: them somehow, and it prevents the oxygen from getting to

445
00:25:55,440 --> 00:25:59,160
Speaker 1: it from someone. Yeah, if you know how steam prevents oxidation,

446
00:25:59,200 --> 00:26:03,160
Speaker 1: please let us. But as far as as far as

447
00:26:03,160 --> 00:26:05,840
Speaker 1: we can tell, it actually does, that's right. And uh

448
00:26:05,880 --> 00:26:08,760
Speaker 1: we should point out here that it's there can be

449
00:26:08,800 --> 00:26:12,040
Speaker 1: a range in hue. Um, there can be a yellowishue sometimes.

450
00:26:12,359 --> 00:26:14,439
Speaker 1: And there's actually something I didn't know about that you

451
00:26:14,480 --> 00:26:17,679
Speaker 1: told me about yellow tea. Yeah, so supposedly, um, the

452
00:26:17,760 --> 00:26:20,840
Speaker 1: steaming process can go a little awry, or it used

453
00:26:20,880 --> 00:26:24,600
Speaker 1: to back in the day more frequently. Yeah, and it

454
00:26:24,680 --> 00:26:30,120
Speaker 1: produces another um type of tea. Uh it's called yellow tea.

455
00:26:30,240 --> 00:26:32,040
Speaker 1: And that's like sold, you can get it now. I

456
00:26:32,040 --> 00:26:34,879
Speaker 1: don't know I'm sure there's some specialty store that sells

457
00:26:34,960 --> 00:26:39,880
Speaker 1: yellow tea. Yeah, yeah, um, all right. So basically at

458
00:26:39,880 --> 00:26:43,639
Speaker 1: this point, green tea is um after it's frozen in

459
00:26:43,720 --> 00:26:48,720
Speaker 1: time and staying green. The process is about it, and

460
00:26:49,040 --> 00:26:51,080
Speaker 1: the process from there's the same as with black tea

461
00:26:51,119 --> 00:26:53,359
Speaker 1: pretty much. Yeah, you're gonna sort it, you're gonna cool it,

462
00:26:53,560 --> 00:26:56,560
Speaker 1: you can dry it out, you're gonna sort it again

463
00:26:57,280 --> 00:27:00,080
Speaker 1: and then sort it one more time. A lot of

464
00:27:00,160 --> 00:27:03,360
Speaker 1: redundancy in creating green tea. And now we're at Wolong

465
00:27:04,040 --> 00:27:07,240
Speaker 1: or Oolong, which is basically like it's kind of like

466
00:27:07,359 --> 00:27:10,280
Speaker 1: yellow tea. I don't think they're one and the same,

467
00:27:10,320 --> 00:27:13,560
Speaker 1: but it's a it's steamed, but it's steamed after the

468
00:27:13,600 --> 00:27:16,840
Speaker 1: oxidation process has taken place to it to an extent,

469
00:27:17,160 --> 00:27:20,040
Speaker 1: So it's oxidized but not as much as black tea,

470
00:27:20,160 --> 00:27:22,760
Speaker 1: and it's steamed but not as early as green tea.

471
00:27:22,840 --> 00:27:25,480
Speaker 1: So Oolong is between the two. What's crazy is it

472
00:27:25,520 --> 00:27:28,080
Speaker 1: doesn't taste like black tea or green tea at all.

473
00:27:28,119 --> 00:27:31,920
Speaker 1: It's definitely its own thing. Still, it's from the same plant.

474
00:27:31,960 --> 00:27:34,600
Speaker 1: I don't think I've ever had it at all. Yeah,

475
00:27:34,680 --> 00:27:36,280
Speaker 1: I need to just try something see what all the

476
00:27:36,280 --> 00:27:38,040
Speaker 1: fuss is about. If you go to like a like

477
00:27:38,080 --> 00:27:41,800
Speaker 1: a Lawson's, which is a chain of um convenience stores

478
00:27:41,840 --> 00:27:46,840
Speaker 1: in Japan, strangely enough, you can go in and pretty

479
00:27:46,920 --> 00:27:50,879
Speaker 1: much anywhere you can buy like water, green tea and

480
00:27:51,000 --> 00:27:53,840
Speaker 1: Oolong tea like in a cooler like you can get

481
00:27:53,840 --> 00:27:57,280
Speaker 1: it everywhere, those three things, and you should try all

482
00:27:57,280 --> 00:28:00,560
Speaker 1: of them. You have to try along at least once. Yeah,

483
00:28:00,560 --> 00:28:04,680
Speaker 1: I'll try some tomorrow. Okay, that's my that's my dedication

484
00:28:04,720 --> 00:28:07,320
Speaker 1: to you, sir. Uh. Then you have your white tea

485
00:28:07,400 --> 00:28:11,000
Speaker 1: and that is very much a specialty tea and somewhat rare,

486
00:28:11,640 --> 00:28:14,080
Speaker 1: and it is only picked two days out of the

487
00:28:14,160 --> 00:28:17,600
Speaker 1: year when the buds aren't open yet, and it's um

488
00:28:17,640 --> 00:28:19,879
Speaker 1: it's less grassy, it's a little smoother, but it is

489
00:28:19,920 --> 00:28:23,600
Speaker 1: similar to green tea. And it has only been available

490
00:28:23,680 --> 00:28:27,119
Speaker 1: outside of China for um, not that long, just a

491
00:28:27,160 --> 00:28:29,359
Speaker 1: few years, right, Snapple has only been making it for

492
00:28:29,400 --> 00:28:32,399
Speaker 1: a couple of years. Well, well that should date it immediately,

493
00:28:33,480 --> 00:28:37,959
Speaker 1: um like Twitter dates chef. Uh. And it was reserved

494
00:28:37,960 --> 00:28:41,120
Speaker 1: for Chinese nobility because of you know how rare it is.

495
00:28:42,200 --> 00:28:43,960
Speaker 1: But um, now you can get it. And we talked

496
00:28:44,000 --> 00:28:46,800
Speaker 1: about um other kinds of tea two Like herbal tea

497
00:28:47,120 --> 00:28:50,520
Speaker 1: again is just basically dried herbs that you steep just

498
00:28:50,600 --> 00:28:55,840
Speaker 1: like regular tea. Like chai chai is actually tea, that's right,

499
00:28:56,040 --> 00:28:59,960
Speaker 1: because it's tea mixed with spices like cinnamon and pep

500
00:29:00,040 --> 00:29:03,760
Speaker 1: or and stuff. So that's still constitutes tea. But like

501
00:29:03,880 --> 00:29:09,200
Speaker 1: camerameal t it's not really teah. It's it's insane, right um,

502
00:29:09,280 --> 00:29:13,160
Speaker 1: And it's just again, it's just some dehydrated cameramel flowers

503
00:29:13,240 --> 00:29:16,440
Speaker 1: that you steep in hot water. Um. Same goes for

504
00:29:16,840 --> 00:29:20,600
Speaker 1: ruey boss, which is a mouthful, but it means red

505
00:29:20,600 --> 00:29:25,640
Speaker 1: bush and Afrikaans. That's right. Same with mate, which is

506
00:29:25,680 --> 00:29:29,600
Speaker 1: not to be confused with macha. No, but we'll talk

507
00:29:29,600 --> 00:29:33,000
Speaker 1: about macho right, Yes, let's talk about macha chuck because

508
00:29:33,080 --> 00:29:36,760
Speaker 1: I love the stuff I had not been Uh maybe

509
00:29:36,800 --> 00:29:39,440
Speaker 1: you can call me a macha poser or jumping on

510
00:29:39,480 --> 00:29:42,640
Speaker 1: the macha bandwagon. Yeah, I in that article you sent

511
00:29:42,720 --> 00:29:47,480
Speaker 1: it said that like it's the darling of the t set. Now. Yeah,

512
00:29:47,560 --> 00:29:50,480
Speaker 1: And um, my friend in California, PJ and l A.

513
00:29:50,560 --> 00:29:55,160
Speaker 1: You've met p J J. He uh he is or was?

514
00:29:55,480 --> 00:29:57,040
Speaker 1: He may have bailed on it. But he was trying

515
00:29:57,040 --> 00:30:01,479
Speaker 1: to make his own special macha green tea and bottle

516
00:30:01,520 --> 00:30:03,560
Speaker 1: it and sell it. I know what you mean, but

517
00:30:03,640 --> 00:30:07,440
Speaker 1: I don't think he got past making it at home stage. Well,

518
00:30:07,480 --> 00:30:09,959
Speaker 1: there's a lot. There's not a lot to it, but

519
00:30:10,000 --> 00:30:14,040
Speaker 1: there's Again, I think the Japanese taste ceremony is surrounded

520
00:30:14,240 --> 00:30:17,800
Speaker 1: or surrounds macha. That's what you're preparing is macha and

521
00:30:17,840 --> 00:30:20,640
Speaker 1: all mucha is. It's like really really good green tea

522
00:30:21,080 --> 00:30:24,000
Speaker 1: that's been ground down to a fine powder by hand,

523
00:30:24,520 --> 00:30:27,640
Speaker 1: which automatically makes it more expensive than any other teas

524
00:30:27,800 --> 00:30:30,360
Speaker 1: or most other teas. Um. And what you have is

525
00:30:30,400 --> 00:30:35,280
Speaker 1: this really fine, beautiful green powder and you put like

526
00:30:35,320 --> 00:30:38,720
Speaker 1: a teaspoon up in a bowl or a cup or

527
00:30:38,760 --> 00:30:41,840
Speaker 1: something like that. Uh. And you're supposed to sift it.

528
00:30:41,880 --> 00:30:45,560
Speaker 1: I think through like a sifter. Yeah, um, just to

529
00:30:45,920 --> 00:30:49,280
Speaker 1: open it back up again. Sure, make it pop. Uh

530
00:30:49,320 --> 00:30:51,360
Speaker 1: And then you add some hot water and then you

531
00:30:51,480 --> 00:30:55,200
Speaker 1: use a whisk to stir it. Yeah. And there's um.

532
00:30:55,240 --> 00:30:57,120
Speaker 1: I don't think we mentioned that. The other big difference

533
00:30:57,120 --> 00:31:00,200
Speaker 1: with macha is is that bushes, Uh, the bush are

534
00:31:00,240 --> 00:31:04,840
Speaker 1: covered twenty days prior to harvests from sunlight and that's

535
00:31:04,880 --> 00:31:06,960
Speaker 1: the big distinction, and that means it's gonna have a

536
00:31:07,040 --> 00:31:11,360
Speaker 1: lot more chlorophyll and something called lanine. Oh, that stuff

537
00:31:11,440 --> 00:31:14,720
Speaker 1: is good. That's just the amino acid that UM. Apparently

538
00:31:14,720 --> 00:31:19,680
Speaker 1: that's what allows you to feel both um invigorated and calmed. Yeah,

539
00:31:19,720 --> 00:31:24,320
Speaker 1: it works in conjunction with caffeine. UM. And it's actually capable.

540
00:31:24,360 --> 00:31:26,520
Speaker 1: It's an amino acid, like you said, that is capable

541
00:31:26,560 --> 00:31:28,800
Speaker 1: of crossing the blood brain barrier. So like when you

542
00:31:28,880 --> 00:31:31,440
Speaker 1: drink it, it goes right to your brain. It doesn't

543
00:31:31,480 --> 00:31:35,280
Speaker 1: have to be um converted and metabolized, right, and it

544
00:31:35,520 --> 00:31:40,880
Speaker 1: supposedly has all sorts of cool benefits like um cognitive enhancement. Um.

545
00:31:40,920 --> 00:31:44,600
Speaker 1: You're just kind of clear. It's just neat stuff. Well,

546
00:31:44,640 --> 00:31:48,320
Speaker 1: and that's what the macha proponents will tell you, Like,

547
00:31:48,520 --> 00:31:50,720
Speaker 1: have some of this stuff. Man, it's like go juice.

548
00:31:50,720 --> 00:31:54,040
Speaker 1: You'll be clear headed. Take a hint of this um.

549
00:31:54,120 --> 00:31:58,360
Speaker 1: But Macha's there's a couple of forms. There's the yasucha

550
00:31:58,520 --> 00:32:04,440
Speaker 1: and the kotcha. There's at the coicha probably coecha ki chaicha.

551
00:32:05,120 --> 00:32:08,480
Speaker 1: Uh you sucha is thin tea and coecha is thick tea.

552
00:32:09,080 --> 00:32:11,400
Speaker 1: And the coecha man that is something else that is

553
00:32:11,440 --> 00:32:14,800
Speaker 1: made with half the water twice the macha. That sounds

554
00:32:14,840 --> 00:32:17,080
Speaker 1: like my kind of macha. Well, they say, by the end,

555
00:32:17,120 --> 00:32:19,960
Speaker 1: by the time you're you're done whisking it, it's gonna

556
00:32:19,960 --> 00:32:25,200
Speaker 1: be like the texture of paint. Serious macha. Yeah, because

557
00:32:25,240 --> 00:32:28,480
Speaker 1: macha has like a distinct taste. Oh yeah, I love it.

558
00:32:28,520 --> 00:32:31,600
Speaker 1: I mean I'll make like, uh, I get it at

559
00:32:31,640 --> 00:32:33,480
Speaker 1: the Asian market near my house, and I will just

560
00:32:33,520 --> 00:32:36,440
Speaker 1: add it to my regular green tea, Like I'll whisk

561
00:32:36,480 --> 00:32:39,520
Speaker 1: it up and then just add it there. It's a suspension.

562
00:32:39,560 --> 00:32:44,120
Speaker 1: It's not a you're not actually uh, you're drinking the

563
00:32:44,160 --> 00:32:46,960
Speaker 1: tea leaf. Like if you mix up your match and

564
00:32:47,000 --> 00:32:48,880
Speaker 1: then leave it there a few hours later, it's gonna

565
00:32:48,880 --> 00:32:53,040
Speaker 1: be separated. Yeah. So it's a colloid. Is that what

566
00:32:53,040 --> 00:32:56,840
Speaker 1: that's called? I think so. So I'm not gonna repeat

567
00:32:56,880 --> 00:33:00,520
Speaker 1: that because I'm not positive. Is it a callid? I

568
00:33:00,560 --> 00:33:04,680
Speaker 1: believe so, like quicksand colloid is something yeah, something that's

569
00:33:04,720 --> 00:33:07,840
Speaker 1: like it's not actually dissolved, it's just mixed together. I

570
00:33:07,880 --> 00:33:10,800
Speaker 1: think you are right. So it's it's a colloid. And

571
00:33:11,160 --> 00:33:14,960
Speaker 1: um people proponents will say that it's better for you

572
00:33:15,440 --> 00:33:19,800
Speaker 1: because when you see tea ice cream, you when you

573
00:33:19,880 --> 00:33:25,640
Speaker 1: sip steep tea right, um, you're only getting you know,

574
00:33:26,000 --> 00:33:28,440
Speaker 1: I don't know the percentage, but you're only getting some

575
00:33:28,520 --> 00:33:30,320
Speaker 1: of the benefits of the tea because the tea leaf

576
00:33:30,320 --> 00:33:32,760
Speaker 1: is still in there with the macha. You're actually ingesting

577
00:33:32,880 --> 00:33:34,800
Speaker 1: the tea leaves. I see, you know what I mean? Yeah,

578
00:33:34,840 --> 00:33:38,080
Speaker 1: and that jam goes right past the blood brain barrier.

579
00:33:38,880 --> 00:33:41,560
Speaker 1: And it does. And it's pretty trendy too, because you

580
00:33:41,560 --> 00:33:44,920
Speaker 1: can now get a restaurants and they'll be like macha

581
00:33:45,000 --> 00:33:48,920
Speaker 1: sprinkled on a food dish. Or have you been to

582
00:33:49,000 --> 00:33:52,640
Speaker 1: Umi Sushi yet? No? I went to Kraft as a

583
00:33:52,720 --> 00:33:55,400
Speaker 1: Kaya the other night though, So where was is that

584
00:33:55,440 --> 00:33:58,000
Speaker 1: in Krugs? Yeah? Is it good? It was really good

585
00:33:58,120 --> 00:34:00,360
Speaker 1: and actually had a cocktail. Thought about you because you

586
00:34:00,360 --> 00:34:02,600
Speaker 1: know I don't oh yeah, you don't drink that much.

587
00:34:02,640 --> 00:34:05,120
Speaker 1: It was It was good. It was bourbon and like

588
00:34:05,320 --> 00:34:10,560
Speaker 1: lemon and ginger. It's uh tie spice like one other

589
00:34:10,600 --> 00:34:13,839
Speaker 1: thing maybe honey. It was pretty tasty bad. It was good.

590
00:34:14,080 --> 00:34:16,360
Speaker 1: It sounds good and the food was excellence. It's a

591
00:34:16,360 --> 00:34:18,839
Speaker 1: little pricey, but it's you know, like when you eat

592
00:34:18,880 --> 00:34:22,600
Speaker 1: the sushi it's you can so tell the difference. It

593
00:34:22,719 --> 00:34:25,200
Speaker 1: just melts in your mouth very very much the same

594
00:34:25,200 --> 00:34:28,280
Speaker 1: with Umi Sushi as well. It's just just the quality

595
00:34:28,360 --> 00:34:30,640
Speaker 1: between that and just about every other sushi you've had,

596
00:34:30,719 --> 00:34:33,960
Speaker 1: is it's just light years beyond. Yeah, it is really evident.

597
00:34:34,000 --> 00:34:36,719
Speaker 1: When you tasted I had some of the albacore and

598
00:34:36,760 --> 00:34:39,279
Speaker 1: it was just like it was literally like melted butter.

599
00:34:39,960 --> 00:34:43,919
Speaker 1: I'll bet it's so good. Well, the point is, Umi

600
00:34:43,920 --> 00:34:48,000
Speaker 1: Sushi makes a green tea Macha souflet with cremon glaze

601
00:34:48,000 --> 00:34:50,840
Speaker 1: that actually you me replicated once it was it's amazing.

602
00:34:51,000 --> 00:34:54,400
Speaker 1: It's amazing. So Macha really goes with a lot of

603
00:34:54,440 --> 00:34:58,240
Speaker 1: really good stuff. Even though it is trendy, it's still good.

604
00:34:58,880 --> 00:35:00,760
Speaker 1: It is good, and it's like you say, it's super earthy.

605
00:35:00,840 --> 00:35:02,560
Speaker 1: It's just I recommend you try it. I like a lot,

606
00:35:03,000 --> 00:35:04,560
Speaker 1: So I don't know if I'm getting the good stuff

607
00:35:04,560 --> 00:35:07,520
Speaker 1: from that Asian market. It's probably the cheap stuff, but

608
00:35:07,560 --> 00:35:11,400
Speaker 1: it's still tasty. I honestly don't know if it's one

609
00:35:11,400 --> 00:35:13,840
Speaker 1: of those things where like you get what you pay for,

610
00:35:14,120 --> 00:35:16,239
Speaker 1: if a lot of it is just checked up price

611
00:35:16,320 --> 00:35:18,960
Speaker 1: because it is much or what. I don't know Now,

612
00:35:18,960 --> 00:35:23,360
Speaker 1: this stuff is pretty inexpensive that I get. Actually for

613
00:35:23,440 --> 00:35:25,640
Speaker 1: what for the amount you're getting, it's really not that

614
00:35:25,719 --> 00:35:27,839
Speaker 1: cheap now that I think about it. Yeah, okay, yeah,

615
00:35:27,880 --> 00:35:30,040
Speaker 1: it's a little canister of it. Yeah, it's pretty small.

616
00:35:30,640 --> 00:35:33,919
Speaker 1: You're probably paying what you should be. Uh. We talked

617
00:35:33,920 --> 00:35:37,080
Speaker 1: a little bit about the blood brain barrier, but we'll

618
00:35:37,080 --> 00:36:00,600
Speaker 1: talk more about the health benefits a tea right after this. So, Chuck,

619
00:36:00,640 --> 00:36:03,759
Speaker 1: we're going to talk about the health benefits as I

620
00:36:03,800 --> 00:36:07,239
Speaker 1: said before the break, but first let's talk about how

621
00:36:07,239 --> 00:36:10,160
Speaker 1: to prepare tea. Well, yeah, there's a couple of ways,

622
00:36:10,200 --> 00:36:12,480
Speaker 1: depending on what you're you're dealing with. You can either

623
00:36:12,520 --> 00:36:16,080
Speaker 1: be a loose leaf person or a bagged tea person.

624
00:36:16,239 --> 00:36:18,200
Speaker 1: And I got the impression from this, Like you said,

625
00:36:18,200 --> 00:36:22,440
Speaker 1: Fuller was a tea guy, and he he did a

626
00:36:22,520 --> 00:36:26,680
Speaker 1: very good job of trying to reserve judgment. But you,

627
00:36:27,000 --> 00:36:29,840
Speaker 1: if I remember correctly, he was a loose leaf guy.

628
00:36:30,000 --> 00:36:32,920
Speaker 1: And it comes through in this um this article. The

629
00:36:33,040 --> 00:36:35,720
Speaker 1: loose leaf is better. Yeah, he had a special little

630
00:36:36,239 --> 00:36:39,200
Speaker 1: unit there where he poured the water in. It kept

631
00:36:39,200 --> 00:36:42,040
Speaker 1: a loose leaf separate, but it was all contained in

632
00:36:42,120 --> 00:36:45,319
Speaker 1: one like cup that you screw it lit on or something. Yeah,

633
00:36:45,360 --> 00:36:47,799
Speaker 1: you can get those or you can just do there's

634
00:36:47,840 --> 00:36:51,719
Speaker 1: all sorts of equipment you can have to make your tea,

635
00:36:52,000 --> 00:36:56,440
Speaker 1: you know. So the if you're preparing tea in a bag,

636
00:36:57,000 --> 00:37:00,200
Speaker 1: you just pop it in some hot water. Well, not

637
00:37:00,239 --> 00:37:04,320
Speaker 1: necessarily depends on the kind of tea for what temperature

638
00:37:04,360 --> 00:37:06,560
Speaker 1: do you want your water to be? And I didn't

639
00:37:06,560 --> 00:37:08,920
Speaker 1: know this Black tea is the only one where you

640
00:37:08,960 --> 00:37:13,400
Speaker 1: want it boiling at two hundred degrees wolong You're gonna

641
00:37:13,520 --> 00:37:16,200
Speaker 1: u is the next and that's about one nine, which

642
00:37:16,239 --> 00:37:19,120
Speaker 1: is close to boiling. Yeah, or you know, you just

643
00:37:19,200 --> 00:37:25,040
Speaker 1: use your finger to determine whether it's one degrees. Uh,

644
00:37:25,040 --> 00:37:27,680
Speaker 1: Green and white tea, Um, it's just steaming water. It's

645
00:37:27,680 --> 00:37:30,960
Speaker 1: only about a hundred and seventy degrees and um, you're

646
00:37:31,000 --> 00:37:34,280
Speaker 1: black tea. I'm sorry. Black and White take the longest

647
00:37:34,320 --> 00:37:36,680
Speaker 1: to seep in steep at four and a half to

648
00:37:36,760 --> 00:37:39,520
Speaker 1: five minutes. Um wu long is about three to four

649
00:37:39,520 --> 00:37:41,200
Speaker 1: and green tea, man, you can get that stuff going

650
00:37:41,239 --> 00:37:44,320
Speaker 1: in thirty seconds. Boom, and you're drinking it. My tension

651
00:37:44,360 --> 00:37:47,359
Speaker 1: tamer takes seven minutes to steep. It says on the

652
00:37:47,400 --> 00:37:50,200
Speaker 1: box what it does. It can you tell the difference.

653
00:37:50,360 --> 00:37:53,359
Speaker 1: It's a tame your tension. Yeah, I actually can. That's good.

654
00:37:53,440 --> 00:37:55,840
Speaker 1: It's pretty neat. I can't remember what's in it, but

655
00:37:55,880 --> 00:37:58,399
Speaker 1: it talks about the active and green whatever the dried

656
00:37:58,440 --> 00:38:02,839
Speaker 1: herb is. But um, with with the difference between bag

657
00:38:02,920 --> 00:38:06,640
Speaker 1: tea and loose leaf tea has a lot to do

658
00:38:06,760 --> 00:38:09,680
Speaker 1: with the benefits from it, right, so with the C

659
00:38:09,880 --> 00:38:14,520
Speaker 1: t C method, which again of the world's te um

660
00:38:14,560 --> 00:38:18,080
Speaker 1: A lot of that undergoes the CTC method because it's

661
00:38:18,080 --> 00:38:21,799
Speaker 1: black tea, right, But you get like this powdery, chopped up,

662
00:38:21,880 --> 00:38:24,120
Speaker 1: little bitty substance and it's put into a bag and

663
00:38:24,160 --> 00:38:28,040
Speaker 1: it forms a little clump and water doesn't circulate as well.

664
00:38:28,239 --> 00:38:32,520
Speaker 1: The benefit of um, loose leaf tea is that, um,

665
00:38:33,200 --> 00:38:39,000
Speaker 1: the water steeps through, yeah, steeps through uh and circulates

666
00:38:39,000 --> 00:38:44,279
Speaker 1: amongst the tea leaves more like, man, I think you're right,

667
00:38:44,840 --> 00:38:47,359
Speaker 1: But it circulates among the tea leaves, and the tea

668
00:38:47,440 --> 00:38:50,319
Speaker 1: leaves remember, especially depending on the type of tea, may

669
00:38:50,360 --> 00:38:54,799
Speaker 1: have been pressed so that the oils are trapped dehydrated

670
00:38:54,840 --> 00:38:57,319
Speaker 1: on the surface of the tea leaf. You chop those

671
00:38:57,360 --> 00:38:59,279
Speaker 1: things up and turn them into dust, you're gonna lose

672
00:38:59,280 --> 00:39:01,440
Speaker 1: a lot of that stuff. But if you have just

673
00:39:01,520 --> 00:39:04,960
Speaker 1: a dried tea leaf that is dehydrated and has the

674
00:39:05,000 --> 00:39:08,160
Speaker 1: moisture on the outside, and some water rehydrates that and

675
00:39:08,160 --> 00:39:10,759
Speaker 1: it just kind of stirs it up and gets into

676
00:39:10,800 --> 00:39:15,120
Speaker 1: the into the colloid and you drink that, Bam, you're

677
00:39:15,120 --> 00:39:17,840
Speaker 1: gonna get If there are health benefits which will explore,

678
00:39:18,120 --> 00:39:20,319
Speaker 1: you're gonna get them, you're more likely to get them

679
00:39:20,320 --> 00:39:24,319
Speaker 1: from that loose leaf tea than a bag tea, agreed. Uh.

680
00:39:24,360 --> 00:39:26,080
Speaker 1: And then of course you also have your iced tea

681
00:39:26,120 --> 00:39:30,000
Speaker 1: here in the South, sweet sweet iced tea. Yeah, which

682
00:39:30,000 --> 00:39:32,400
Speaker 1: is delicious to me because I grew up here. A

683
00:39:32,440 --> 00:39:34,960
Speaker 1: lot of people think it's weird. Uh. They had been

684
00:39:35,000 --> 00:39:38,480
Speaker 1: drinking iced tea before nineteen nineteen o four. The St.

685
00:39:38,520 --> 00:39:41,520
Speaker 1: Louis World's Fair was where it really took off because

686
00:39:41,520 --> 00:39:45,080
Speaker 1: the guy was selling hot tea named Richard block block Enden.

687
00:39:45,480 --> 00:39:47,600
Speaker 1: I know what a name, I know, and he was

688
00:39:48,320 --> 00:39:50,960
Speaker 1: even if you pronounce it the other way like bletchened in,

689
00:39:51,239 --> 00:39:53,480
Speaker 1: it doesn't matter. He sounds like a made up mad

690
00:39:53,560 --> 00:39:58,120
Speaker 1: magazine staff, right or something. Uh. He was serving free tea.

691
00:39:58,160 --> 00:40:00,640
Speaker 1: But it was hot, and it was really hot, and

692
00:40:00,719 --> 00:40:03,480
Speaker 1: so people were like, no, thanks, So he made it

693
00:40:03,520 --> 00:40:05,640
Speaker 1: cold and they said, this is delicious. Well, it was

694
00:40:05,680 --> 00:40:08,960
Speaker 1: hot out in St. Louis that year. That's summer. That

695
00:40:09,040 --> 00:40:12,359
Speaker 1: was where I think hot dogs, hamburgers and ice cream

696
00:40:12,440 --> 00:40:15,239
Speaker 1: cones came from. And apparently iced tea, man. Could you

697
00:40:15,320 --> 00:40:19,200
Speaker 1: imagine like the world changing after that in St. Louis.

698
00:40:20,040 --> 00:40:23,080
Speaker 1: Uh So, that's where they credit iced tea being born.

699
00:40:23,080 --> 00:40:24,640
Speaker 1: And of course here in the South, like I said,

700
00:40:25,000 --> 00:40:26,759
Speaker 1: you dump a cup of sugar in there while you're

701
00:40:26,840 --> 00:40:30,400
Speaker 1: brewing it. That makes it delicious and syrupy sweet. Did

702
00:40:30,480 --> 00:40:33,000
Speaker 1: you read the Slate article that was linked to in here?

703
00:40:33,920 --> 00:40:38,120
Speaker 1: I started to um, Scott Peacock features in it. Who's that?

704
00:40:38,800 --> 00:40:41,799
Speaker 1: Oh he used to cook at Watershed? I don't know.

705
00:40:42,719 --> 00:40:45,080
Speaker 1: He's good, yeah, good cook. And I got as far

706
00:40:45,160 --> 00:40:49,480
Speaker 1: as page two when they compared the hospitality of offering

707
00:40:49,480 --> 00:40:52,480
Speaker 1: sweet tea to passing a dub at a fish show,

708
00:40:52,520 --> 00:40:54,400
Speaker 1: and I was like, no, I'm done at this Slate

709
00:40:54,520 --> 00:40:58,920
Speaker 1: article forever. What Yeah, what a weird thing to link together.

710
00:40:59,040 --> 00:41:02,759
Speaker 1: It was that kind of article. It's so strange because

711
00:41:02,800 --> 00:41:06,440
Speaker 1: there's like a thousand hospitable things you can mention, you know,

712
00:41:06,840 --> 00:41:14,200
Speaker 1: out of nowhere. It's very strange. Um all right. So finally, Josh,

713
00:41:14,480 --> 00:41:19,600
Speaker 1: health benefits of tea true or not true? Jury's out, man.

714
00:41:20,640 --> 00:41:24,960
Speaker 1: So it's possible. If the free radical theory of aging

715
00:41:25,040 --> 00:41:29,040
Speaker 1: is correct, then it's it's got health benefits and ages.

716
00:41:29,760 --> 00:41:33,240
Speaker 1: So people hear these things a lot, like antioxidants free radicals,

717
00:41:33,560 --> 00:41:34,799
Speaker 1: and I don't think a lot of people have an

718
00:41:34,840 --> 00:41:37,759
Speaker 1: understanding what it is. And it's not super complicated. No,

719
00:41:37,880 --> 00:41:43,320
Speaker 1: it's not. And I will explain it on the um

720
00:41:43,560 --> 00:41:47,680
Speaker 1: on the basis of you agreeing to doing free radicals

721
00:41:47,840 --> 00:41:54,319
Speaker 1: episode whole episode. Sure, okay, cool, why would why would

722
00:41:54,320 --> 00:41:57,320
Speaker 1: you say it like that? I'm just teasing, so chuck

723
00:41:57,440 --> 00:42:01,640
Speaker 1: with free radicals, right, And we already mentioned oxidation. That's

724
00:42:01,920 --> 00:42:05,520
Speaker 1: what the free radicals are based on. So you breathe

725
00:42:05,560 --> 00:42:10,680
Speaker 1: oxygen and that O two molecule has two unpaired electrons,

726
00:42:10,719 --> 00:42:13,799
Speaker 1: while those electrons want to be paired, so they go

727
00:42:13,880 --> 00:42:17,320
Speaker 1: into your body and mess with your cells by searching

728
00:42:17,320 --> 00:42:20,160
Speaker 1: around for other molecules or atoms that they can steal

729
00:42:21,200 --> 00:42:26,399
Speaker 1: an electron from and repair repair get it. But it's

730
00:42:26,400 --> 00:42:30,120
Speaker 1: actually the opposite of pairing. It's damaging the cells because

731
00:42:30,280 --> 00:42:33,680
Speaker 1: those atoms that just got their molecules stripped are now

732
00:42:33,800 --> 00:42:38,080
Speaker 1: looking for their own electrons to pair with, right, and

733
00:42:38,120 --> 00:42:41,240
Speaker 1: it causes this chain reaction. Well, the whole free radical

734
00:42:41,280 --> 00:42:43,720
Speaker 1: theory of aging is that this is why we age,

735
00:42:44,000 --> 00:42:46,600
Speaker 1: This is where disease comes from. This is how our

736
00:42:46,880 --> 00:42:51,480
Speaker 1: system wears down and breaks down cellular destruction. Yeah, and

737
00:42:51,520 --> 00:42:54,160
Speaker 1: we know that this is a real thing. Sure, Like

738
00:42:54,320 --> 00:42:57,600
Speaker 1: that really happens the same thing as being exposed to radiation.

739
00:42:57,680 --> 00:43:01,799
Speaker 1: It's a chain reaction where um molecules and atoms just

740
00:43:01,880 --> 00:43:06,399
Speaker 1: go around charged looking to neutralize themselves by pairing their

741
00:43:06,400 --> 00:43:11,200
Speaker 1: electrons their charge electrons. Right. So what T is lousy

742
00:43:11,280 --> 00:43:14,680
Speaker 1: with is antioxidants. Yeah, and that's what people hear that

743
00:43:14,680 --> 00:43:16,279
Speaker 1: word a lot and don't even know what it is.

744
00:43:16,400 --> 00:43:20,560
Speaker 1: It basically it's just gonna slow down that oxidation process

745
00:43:20,600 --> 00:43:23,440
Speaker 1: because they can give up their electrons and still be fine,

746
00:43:23,800 --> 00:43:28,360
Speaker 1: exactly like vitamin C catekians which is um which is

747
00:43:28,400 --> 00:43:33,800
Speaker 1: found in high amounts, and tea, beta carotene, vitamin E.

748
00:43:34,600 --> 00:43:38,880
Speaker 1: Just basically anything that you see is an antioxidant probably

749
00:43:38,960 --> 00:43:41,960
Speaker 1: is an antioxidant. Again, the jury is just out now

750
00:43:42,120 --> 00:43:45,879
Speaker 1: based on some recent studies that have found we don't

751
00:43:45,880 --> 00:43:48,719
Speaker 1: know if this is actually a good thing. Well yeah,

752
00:43:48,760 --> 00:43:51,719
Speaker 1: and when it comes to t they people think basically

753
00:43:52,360 --> 00:43:56,319
Speaker 1: it's a certainly not gonna hurt you, um, and be

754
00:43:56,760 --> 00:44:00,000
Speaker 1: it's probably helping you. But we just don't know exact

755
00:44:00,000 --> 00:44:03,760
Speaker 1: actually how and it's not all super confirmed. But drink

756
00:44:03,920 --> 00:44:07,480
Speaker 1: tea and eat fruits and vegetables because any occidents we

757
00:44:07,560 --> 00:44:09,520
Speaker 1: think are pretty good for you, right, because it is

758
00:44:09,560 --> 00:44:12,400
Speaker 1: correlated with a bunch of health benefits. It's correlated with

759
00:44:12,440 --> 00:44:17,960
Speaker 1: a reduction in um uh, diabetes. Uh, It's correlated with

760
00:44:18,000 --> 00:44:23,320
Speaker 1: a reduction and I think every pressure. Yeah, lung cancer, um,

761
00:44:23,400 --> 00:44:26,560
Speaker 1: the lowered risk of lung cancer, heart disease, cholesterol, Yeah,

762
00:44:26,719 --> 00:44:29,200
Speaker 1: just tons of stuff. There's all these correlations down. They've

763
00:44:29,280 --> 00:44:33,080
Speaker 1: never proven definitively that it's not that people who drink

764
00:44:33,080 --> 00:44:35,920
Speaker 1: tea tend to also lead healthier lifestyles and that it's

765
00:44:35,960 --> 00:44:39,680
Speaker 1: something else. But there's a lot of evidence there that

766
00:44:39,880 --> 00:44:43,319
Speaker 1: drinking tea does have some sort of healthful benefits or

767
00:44:43,400 --> 00:44:45,359
Speaker 1: at the very least it's not gonna hurt you. Yeah.

768
00:44:45,440 --> 00:44:48,240
Speaker 1: When when they say it's they associate it with good health,

769
00:44:48,600 --> 00:44:50,800
Speaker 1: then that's a pretty good sign that you're doing the

770
00:44:50,920 --> 00:44:53,719
Speaker 1: right thing. They just can't say we can prove this

771
00:44:53,800 --> 00:44:57,120
Speaker 1: because this does this. Yeah, and we know it so. Right.

772
00:44:57,560 --> 00:45:00,880
Speaker 1: So if that free radical theory of aging is true

773
00:45:01,160 --> 00:45:05,680
Speaker 1: is correct, um, and antioxidants are actually good for you,

774
00:45:06,080 --> 00:45:09,320
Speaker 1: then the tea you want to go for the drink

775
00:45:09,480 --> 00:45:11,840
Speaker 1: is the Green Tea because that's the one that has

776
00:45:11,880 --> 00:45:18,560
Speaker 1: the highest concentrations of catkins, which include epicate akin, epicatekin galleate,

777
00:45:19,239 --> 00:45:23,279
Speaker 1: epic gallo catekin, epic gallo catekin galley, which is known

778
00:45:23,320 --> 00:45:25,440
Speaker 1: as E G C G and has a lot of

779
00:45:25,520 --> 00:45:29,680
Speaker 1: gall I thought that was kind of funny. But Black

780
00:45:29,760 --> 00:45:32,680
Speaker 1: Tea has these, but they actually convert to other stuff.

781
00:45:32,680 --> 00:45:35,480
Speaker 1: They're kind of like dumbed down version. So Green Tea again,

782
00:45:35,920 --> 00:45:38,839
Speaker 1: it sounds like if you really want health benefits, if

783
00:45:38,880 --> 00:45:42,839
Speaker 1: there are health benefits, you want to drink loose leaf

784
00:45:43,120 --> 00:45:49,200
Speaker 1: green Tea right with the Mata chaser exactly. T also

785
00:45:49,280 --> 00:45:53,279
Speaker 1: does contain caffeine. Um. I don't know why people some

786
00:45:53,320 --> 00:45:58,080
Speaker 1: people think it doesn't or that it contains very little. Uh.

787
00:45:58,200 --> 00:46:00,239
Speaker 1: I've heard people say that before, like, you know, he's

788
00:46:00,280 --> 00:46:02,880
Speaker 1: got caffeine. TA doesn't have caffeine. Yeah, he's got plenty

789
00:46:02,880 --> 00:46:06,480
Speaker 1: of caffeine. Um. But generally not as much of as coffee.

790
00:46:06,640 --> 00:46:11,360
Speaker 1: Um Coffee contains about eighty two twenty milligrams for a mug,

791
00:46:11,840 --> 00:46:15,200
Speaker 1: and he's gonna have twenty to sixty, with black being

792
00:46:15,200 --> 00:46:19,200
Speaker 1: the strongest at about thirty to forty milligrams, and green

793
00:46:19,239 --> 00:46:22,719
Speaker 1: tea and woolong between ten and twenty milligrams. White tea

794
00:46:22,760 --> 00:46:24,840
Speaker 1: has like one per cent of the caffeine of a

795
00:46:24,880 --> 00:46:27,040
Speaker 1: cup of coffee. I want to give a shout out

796
00:46:27,120 --> 00:46:28,839
Speaker 1: to my coffee too. By the way, you know what

797
00:46:28,880 --> 00:46:33,520
Speaker 1: we're on the CUSPUB, don't you know? The USDA advising

798
00:46:33,840 --> 00:46:37,400
Speaker 1: Americans to drink coffee, to drink up to five cups.

799
00:46:38,560 --> 00:46:42,399
Speaker 1: Five cups of coffee a day. In America right now

800
00:46:42,440 --> 00:46:45,279
Speaker 1: drinks less than two a day on average, and the

801
00:46:45,400 --> 00:46:47,080
Speaker 1: USDA is about to say you need to more than

802
00:46:47,120 --> 00:46:50,200
Speaker 1: double your coffee consumption because it's not only not bad

803
00:46:50,280 --> 00:46:54,040
Speaker 1: for you, it's good for you. Finally, on the CUSP,

804
00:46:54,200 --> 00:46:58,160
Speaker 1: everyone is realizing, well, the there's a there's a group

805
00:46:58,400 --> 00:47:01,040
Speaker 1: that's I can't remember the name of it, but it's

806
00:47:01,080 --> 00:47:04,680
Speaker 1: it's they come up with the guidelines for our diets.

807
00:47:05,440 --> 00:47:09,759
Speaker 1: And it's this panel that's the Star exactly, the Star

808
00:47:09,920 --> 00:47:14,560
Speaker 1: Chamber says, actually, we should start drinking a lot more coffee.

809
00:47:14,840 --> 00:47:19,320
Speaker 1: And the USDA rarely ignores the advice of the panels.

810
00:47:19,560 --> 00:47:22,080
Speaker 1: So we're on the cusp of the u s d

811
00:47:22,200 --> 00:47:25,359
Speaker 1: A saying go drink more coffee everybody, and everyone will

812
00:47:25,400 --> 00:47:27,719
Speaker 1: be like, Josh, what's right. Yeah, he's the only got

813
00:47:27,920 --> 00:47:31,879
Speaker 1: drinking coffee before this announcement. Even I don't drink five

814
00:47:31,920 --> 00:47:34,919
Speaker 1: cups a day on average, really not anymore. I'm trying

815
00:47:34,920 --> 00:47:38,200
Speaker 1: to step it up. I have started drinking more coffee lately,

816
00:47:38,239 --> 00:47:40,560
Speaker 1: actually because we got get a little machine here. Now

817
00:47:40,600 --> 00:47:43,640
Speaker 1: that that machine is dynamite. Yeah, what I do is

818
00:47:43,680 --> 00:47:46,560
Speaker 1: I hit the regular coffee button and then add a

819
00:47:46,560 --> 00:47:49,879
Speaker 1: shot of espresso because that makes it the right um

820
00:47:50,040 --> 00:47:54,840
Speaker 1: size and strength, right, because the regular cup of coffee

821
00:47:54,880 --> 00:47:58,319
Speaker 1: is it's not even the three quarters of my mug.

822
00:47:58,960 --> 00:48:01,520
Speaker 1: And it's not even a big mug. Yeah, it's not

823
00:48:01,520 --> 00:48:04,879
Speaker 1: like some giant mug. No, that's your tea mug. That's

824
00:48:04,960 --> 00:48:08,279
Speaker 1: my team mug. You can punch through a concrete wall

825
00:48:08,360 --> 00:48:11,640
Speaker 1: with that coffee with the espresso shot on top. Yeah,

826
00:48:11,680 --> 00:48:14,000
Speaker 1: it's good though. Uh. If you want to know more

827
00:48:14,000 --> 00:48:17,160
Speaker 1: about tea, go drink some tea. You can also type

828
00:48:17,160 --> 00:48:20,239
Speaker 1: T T E A into the search bar at how

829
00:48:20,280 --> 00:48:23,080
Speaker 1: stuff works dot com. Uh. And since I said search bar,

830
00:48:23,080 --> 00:48:28,640
Speaker 1: it's time for listener, ma'am. I'm gonna call this left

831
00:48:28,680 --> 00:48:32,160
Speaker 1: handed feedback. And boy did we get a lot of it.

832
00:48:32,520 --> 00:48:35,200
Speaker 1: I don't know why. I guess sometimes when you segment

833
00:48:35,280 --> 00:48:40,320
Speaker 1: a certain part of the population, they're gonna respond, especially

834
00:48:40,640 --> 00:48:44,319
Speaker 1: one that's been so mistreated for so many, so many years. Yeah,

835
00:48:44,320 --> 00:48:46,360
Speaker 1: because we heard from a lot of twins and redheads

836
00:48:46,400 --> 00:48:48,560
Speaker 1: when we covered that stuff. But boy, we heard from

837
00:48:48,560 --> 00:48:52,120
Speaker 1: a lot of lefties. Um, they're proud people. As it

838
00:48:52,120 --> 00:48:55,360
Speaker 1: turns out. Hey, guys, I am left handed. When I

839
00:48:55,400 --> 00:48:57,799
Speaker 1: was little, my mom made me use scissors with only

840
00:48:57,840 --> 00:49:00,719
Speaker 1: my right hand because of my aunt mothers sister, who

841
00:49:00,840 --> 00:49:03,680
Speaker 1: is also left handed. She's very into sewing and left

842
00:49:03,680 --> 00:49:07,399
Speaker 1: handed sewing scissors are crazy expensive. Um, or at least

843
00:49:07,400 --> 00:49:10,000
Speaker 1: they were back then. They're not. It's bad now. In

844
00:49:10,080 --> 00:49:12,080
Speaker 1: order to avoid the same ordeal, they thought it would

845
00:49:12,120 --> 00:49:13,799
Speaker 1: just be better to teach me to cut with my

846
00:49:13,920 --> 00:49:17,360
Speaker 1: right hand, to never buy the expensive left handed scissors

847
00:49:17,360 --> 00:49:20,440
Speaker 1: of any kind. I still have mixed feelings about this,

848
00:49:20,480 --> 00:49:22,200
Speaker 1: but I don't think it harmed me. We did hear

849
00:49:22,239 --> 00:49:24,399
Speaker 1: from a lot of people who were forced into right

850
00:49:24,440 --> 00:49:28,080
Speaker 1: handedness from parents or teachers or whatever. Yeah, it was

851
00:49:28,120 --> 00:49:31,960
Speaker 1: a thing to to It's so bizarre. I think like

852
00:49:32,080 --> 00:49:37,120
Speaker 1: there was a concerned, widespread effort to eradicate left handed people.

853
00:49:37,920 --> 00:49:39,879
Speaker 1: One thing you only mentioned briefly though, in the right

854
00:49:39,920 --> 00:49:42,960
Speaker 1: hand dominances with things like scissors and spiral bound notebooks.

855
00:49:43,239 --> 00:49:45,400
Speaker 1: I'd also like to point out less obvious ones, like

856
00:49:46,200 --> 00:49:49,040
Speaker 1: which side the papers on in bathrooms? You never thought

857
00:49:49,040 --> 00:49:53,360
Speaker 1: about that. Yeah, it's on the left though in most bathrooms,

858
00:49:53,400 --> 00:49:56,440
Speaker 1: isn't it? Yes it is, but that makes sense. But

859
00:49:56,480 --> 00:49:58,840
Speaker 1: I reach over with my right hand with tear the paper.

860
00:49:58,960 --> 00:50:04,400
Speaker 1: I know, but you're ah, you're different. Yeah. Um, door knobs,

861
00:50:04,840 --> 00:50:10,680
Speaker 1: computer mouse or mice and the smeariness of pens um

862
00:50:10,760 --> 00:50:14,440
Speaker 1: all can cause issues for lefties anyway. Love the podcast, guys,

863
00:50:15,600 --> 00:50:21,480
Speaker 1: especially ones about people like me. So Sharon and Sani

864
00:50:21,600 --> 00:50:24,719
Speaker 1: Tennessee what else about you can we talk about on

865
00:50:24,760 --> 00:50:28,200
Speaker 1: a podcast? Yeah, let us know. And if you have

866
00:50:28,360 --> 00:50:31,879
Speaker 1: something about you that you think would make a cool podcast,

867
00:50:32,800 --> 00:50:35,839
Speaker 1: a whole podcast, let us know. What If she wrote

868
00:50:35,840 --> 00:50:38,040
Speaker 1: back and I was like, oh gosh, I love lasagna

869
00:50:38,040 --> 00:50:41,920
Speaker 1: and I hate dogs, and I drive a dots and

870
00:50:42,040 --> 00:50:43,799
Speaker 1: to drive a dots and do a podcast on that

871
00:50:44,040 --> 00:50:47,160
Speaker 1: on the dots and dots and drivers. Uh well yeah,

872
00:50:47,320 --> 00:50:50,560
Speaker 1: let us know Sharon right, It was Sharon right. Share

873
00:50:51,200 --> 00:50:53,800
Speaker 1: and if and other people out there who aren't Sharon

874
00:50:53,960 --> 00:50:56,359
Speaker 1: let us know too. If you have any ideas, you

875
00:50:56,360 --> 00:50:58,920
Speaker 1: can tweet to us at s y s K podcast.

876
00:50:59,320 --> 00:51:02,000
Speaker 1: You can pos time Facebook dot com, Slade Stuff you

877
00:51:02,040 --> 00:51:04,440
Speaker 1: Should Know, You can send us an email to Stuff

878
00:51:04,480 --> 00:51:07,080
Speaker 1: Podcast at how stuff Works dot com, and you can

879
00:51:07,160 --> 00:51:09,279
Speaker 1: join us at our home on the web, Stuff you

880
00:51:09,320 --> 00:51:17,040
Speaker 1: Should Know dot com. For more on this and thousands

881
00:51:17,040 --> 00:51:26,640
Speaker 1: of other topics. Is it how stuff Works dot com