Speaker 1: Welcome to Stuff you should know from house stuff Works
Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh
Speaker 1: Clark with Charles W. Chuck Bryant Jerry in Studio one A.
Speaker 1: You just pointed us out to each other as if
Speaker 1: I was going to be like, who it was Jerry,
Speaker 1: and it wasn't me Jerry. So I'm Chuck here Chuck, Okay,
Speaker 1: that's Jerry. All right. That was a little confused, right there, gotcha.
Speaker 1: Here's a lady. I'm a dude. All right, now that
Speaker 1: we have that sort of let's talk to you. Uh,
Speaker 1: or we could change the name of the podcast to
Speaker 1: two dudes and a lady. Yeah, we could. Maybe that'll
Speaker 1: be our side cast where we talk about this podcast.
Speaker 1: Sidecast that's right coined by Josh Clark Circond two thousand.
Speaker 1: So now you own that. I just put it on wax.
Speaker 1: Pretty pretty sweet, pretty slick, ye, So Chuck, Yeah, you
Speaker 1: have or drink tea? I just stuff finished up some
Speaker 1: green tea. Are you still a green tea drinker? Yeah?
Speaker 1: I mean I like all kinds of tea, but I
Speaker 1: uh drank some green because I was studying for this
Speaker 1: and it just was like, yeah, sure you used to
Speaker 1: drink it by like the mini pitcher full. Yeah. I
Speaker 1: used to drink it cold. Yeah, um, you don't need that.
Speaker 1: I had this hot. Well it is wintertime. Yeah. Do
Speaker 1: you like? I like green tea. Yeah, I like green
Speaker 1: tea the most. Um. I like chilled green tea. I
Speaker 1: don't like woolong, which until I guess today or yesterday,
Speaker 1: I thought it was long. Did you know it was woolong?
Speaker 1: I had no idea and I've never had it I have.
Speaker 1: It's very woody. It's almost like roots, like you put
Speaker 1: some roots in some water, um, warm water, seep for
Speaker 1: a while or steep steep. I don't know why I
Speaker 1: always have trouble with that. It's clearly steep. Seep is different. Yeah,
Speaker 1: that's a different word. But for my whole life of
Speaker 1: confused steep and seep when it comes really yeah interesting
Speaker 1: Uh Anyway, Wolong not the biggest fan. I like green
Speaker 1: tea and I like it chilled black tea. I'm not
Speaker 1: really big on. Yeah. I like a good English breakfast tea. Love.
Speaker 1: Do you or Earl Gray? You like those two sure
Speaker 1: man little little cream, little sugar. Yeah, And then of
Speaker 1: course you've got your herbal teas like I don't like this.
Speaker 1: Are you don't know? I've been drinking celestial seasonings tension
Speaker 1: tamer So that's actually right. Well no, well that was
Speaker 1: the big reveal that I was working up to, but
Speaker 1: just plodding along. But now that you've rushed me, I
Speaker 1: will agree with you. No, not all those are t right.
Speaker 1: Those aren't. Here's the really big reveal. Tho, okay, English
Speaker 1: breakfast tea, green tea, woo loong uh. White tea. Remember
Speaker 1: that snap a lad where that old man shows the
Speaker 1: backpacker dude, Oh, it's like a Snapple white tea and
Speaker 1: he just goes, we put up to the top and
Speaker 1: it's like that's it and he goes, that's it. That's
Speaker 1: white tea. All of those are the same thing. They're
Speaker 1: all the same They come from the same plant. One plant.
Speaker 1: Did you know that? Um? I did not know that
Speaker 1: until I've researched. It's a Chamelia senensus is the t
Speaker 1: plant the tea bushes. Uh. And now we have to
Speaker 1: say there are different varieties of chamelea sentensus c sentensus
Speaker 1: is what those in the no call it. Uh. Well, horticulturists, sure, um,
Speaker 1: but the plant itself. There's one species of key plant,
Speaker 1: and that's what it's. That's what it all comes from.
Speaker 1: It's how the tea is made. That that Um explains,
Speaker 1: explains the differences, and then you know, you add some
Speaker 1: stuff like apparently Earl Gray has the essential oil of
Speaker 1: the bergamot orange mixed in, which is nice, but that's
Speaker 1: still it is t yes, right, it's got something added
Speaker 1: to it. Now, if he just took burgamot orange, dried
Speaker 1: it out, put it in a tea bag, and sold
Speaker 1: it as herbal tea as like orange dream, we wouldn't
Speaker 1: have tea. The tension tamer, it's not tea, it's a
Speaker 1: It's a dried herb that you steep or steep depending
Speaker 1: on your preference in warm water. Yeah, it's a steeped
Speaker 1: hot beverage. Beverage. That's a good way of saying it,
Speaker 1: because that's exactly what it is. So the cats out
Speaker 1: of the bag, which means now that we've done that,
Speaker 1: we have to explain everything there is to know about tea.
Speaker 1: That is right. Uh, And I guess there's no better
Speaker 1: place to start than the seven b C. Of course,
Speaker 1: and the Emperor of China um No One knows that
Speaker 1: this story is true. Of course. It's a pretty good
Speaker 1: story though. But it's a good story because we don't
Speaker 1: know the exact origin of tea um. It's been around
Speaker 1: for a long time. But some people say Chinese Emperor
Speaker 1: Shin nung Um, who ruled about five thousand years ago,
Speaker 1: was traveling through China and he was big into sanitation.
Speaker 1: Uh like boil your water kind of sanitation. This is
Speaker 1: thousands of years before germ theory, which is a couple
Speaker 1: hundred years old. I wonder what led him to that conclusion,
Speaker 1: which was spot on. You know, I don't know, I
Speaker 1: don't know. We're getting the way back machine and ask him, yeah,
Speaker 1: that's right. Okay, it's a lot of fuel for that
Speaker 1: one question, but it's a pretty good question because yeah,
Speaker 1: you're you're right, it's spot on. How how do you
Speaker 1: know that boiling water kills germs if you don't know
Speaker 1: what germs are exactly? Uh So he was traveling through
Speaker 1: China and reportedly stopped to rest and was preparing some
Speaker 1: boiled water, some delicious boiled water, and a gust of
Speaker 1: wind blew some leaves from a bush into the water,
Speaker 1: changing the color, and he was like Hey, this is
Speaker 1: a different color. Now let me try it well, and
Speaker 1: it's delicious. He was renowned as a scientist. Yeah sure,
Speaker 1: he was definitely at the very least securious fella. Um,
Speaker 1: and yeah, he decided to try it. He's like different
Speaker 1: colored boiled water. Of course, I'm going to try that
Speaker 1: and see what it's like. He had his right hand
Speaker 1: try it first, then five minutes later was like okay, yeah, yeah, exactly.
Speaker 1: He didn't die. I think that's what all the fat
Speaker 1: cats did back then. Um. So it turns out that
Speaker 1: that was debris detritus from the Camelia senensus. He was born.
Speaker 1: He was born in China. No one knows that that
Speaker 1: story is true. I think, like you said, um, but
Speaker 1: it's a pretty great story. And since we don't know
Speaker 1: the true origin, ty, why not. Yeah, I'll go with that.
Speaker 1: It's not that far fetched. When the Western Zoo dynasty
Speaker 1: was around, the tea was a religious offering, and during
Speaker 1: the Han dynasty it was pretty limited, so it was
Speaker 1: safe for royalty. Um. By the time the Tang dynasty
Speaker 1: came around, which was six six eighteen to nine oh seven,
Speaker 1: they found a bunch uh. They found discovered a lot
Speaker 1: of more tea plants, and that ironic that t became
Speaker 1: established during the Tang dynasty. Yeah, that was pretty funny, um,
Speaker 1: because tang as the opposite of tea, right yeah, I
Speaker 1: mean they're both water based, so probably not the opposite.
Speaker 1: I don't know, it would be the opposite of tea. Um. So,
Speaker 1: like I said, they found a bunch more plants in
Speaker 1: the Tang dynasty, and the Chinese government actually said, you
Speaker 1: know what, everyone should drink tea because it's good for
Speaker 1: you and so, and we can make money off of
Speaker 1: it of course. Uh. And then from the Tang dynasty
Speaker 1: it spread to Japan by priests. You were studying in China.
Speaker 1: They also brought Buddhism at the same time. Both of
Speaker 1: them took root. The Japanese said we like this, let's
Speaker 1: try making some other stuff out of it, and that
Speaker 1: they actually created them teeth ceremony, which is a big
Speaker 1: deal in Japan still to this day. Have you taken
Speaker 1: part one of those? I have not. You me took
Speaker 1: um some classes when she taught in Japan yours back. Um,
Speaker 1: But apparently it's just one of these things where you
Speaker 1: you're just constantly learning. It's never you're never like I'm
Speaker 1: a I'm a master at t You're you're always learning more,
Speaker 1: you're always trying to be perfect. And the thing that's
Speaker 1: so elusive about it is it's supposed to be utterly simple. Yeah,
Speaker 1: it's it's a it's elaborate, but the steps are meant
Speaker 1: to be simple, Like it's a very simple plane form
Speaker 1: thing like the sushi rice. It's like, uh, right, why
Speaker 1: are the Japanese obsessed with doing things really well? They
Speaker 1: really are that they don't phone it in right, Um.
Speaker 1: But the whole thing behind the tea ceremony and the
Speaker 1: Japanese adoption of it is that there's this idea that
Speaker 1: t share, sitting down and sharing ceremonially and in a ritually,
Speaker 1: a ritual manner, a cup of tea can bring peace
Speaker 1: between people. Yeah, what's the the tea ceremony? I know
Speaker 1: you there's a saying, there's another saying, Yeah, it's a
Speaker 1: cup of tea with me ichi go ichi e one time,
Speaker 1: one meeting, which is the idea that every encounter is
Speaker 1: unique and can't be duplicated. Very nice, That is nice. Um.
Speaker 1: So in Europe, you know, I think a lot of
Speaker 1: people associate with tea. Of course, with England and Europe,
Speaker 1: the UK Britain took a little while though. All those
Speaker 1: places there was a lag. Yeah, there was. We're in
Speaker 1: like the seventeenth century now, and the Portuguese were the
Speaker 1: first people to uh not imports tea, but drink tea
Speaker 1: in England. Yeah, they were. They were trading in the
Speaker 1: East Indies, specifically Java and the Dutch. If you'll remember
Speaker 1: from did we ever do a full nutmeg episode? I
Speaker 1: think we did right cinnamon too, that this all this
Speaker 1: showed up back then in the seventeenth century in the
Speaker 1: East Indies around Indonesia, Java. Um, the Portuguese just had
Speaker 1: the place on lockdown until the Dutch came in and
Speaker 1: we're like, we're taken over. One of the things that
Speaker 1: came out of that was the import or the introduction
Speaker 1: tea to you Europe through the Dutch. Yeah, they pretty
Speaker 1: much horned in on their trading routes and brought t
Speaker 1: to Holland from China, and then from Holland of course
Speaker 1: it spread throughout Europe. Uh. And I think the King
Speaker 1: of England at one point married at Portuguese uh woman
Speaker 1: and the princess, Yeah, princess that had a lot to
Speaker 1: do with it too. Of course, Charles the Second did
Speaker 1: married Catherine of Braganza, who was, it says in this article,
Speaker 1: a t addict and she was like, must drink some tea, man,
Speaker 1: and uh, all of Great Britain kind of followed suit
Speaker 1: because back then, once a princess did something, sure, you know,
Speaker 1: everybody wanted to do that. Yeah, even if she was
Speaker 1: a fiend of some sort, like a caffeine fiend. Um.
Speaker 1: So the end of the East India Company's monopoly on
Speaker 1: trade in China, which happened in eighteen thirty four, was
Speaker 1: a really big deal because basically they you know, everything
Speaker 1: was coming from China until then. And then at that
Speaker 1: point the East India Company said, hey, we could grow
Speaker 1: our own tea in India and we're gonna start doing it.
Speaker 1: Uh And they did, and by eight thirty nine they
Speaker 1: had enough cultivation going on, um that they had the
Speaker 1: first auction of a psamte in Britain, which is that's
Speaker 1: a big deal. That's the variety that they used to
Speaker 1: make Darjeeling tea. How was it? And I think their
Speaker 1: number two in production today right Yeah, India, China, Kenya
Speaker 1: and Sri Lanka are the big four tea producers the Indonesia.
Speaker 1: I think it's fifth, and they're like, can't you just
Speaker 1: say top five? You don't produce Well, they do produce
Speaker 1: a lot, but not nearly as much. Uh. The other
Speaker 1: thing too that happened during that the monopoly was, um,
Speaker 1: the tea Clipper was born, which is pretty neat. When
Speaker 1: the company had the monopoly, there was basically no rush
Speaker 1: to get it there because they had the monopoly, like,
Speaker 1: you'll get the tea and you will sail over there
Speaker 1: and will all be good. Have you ever heard of
Speaker 1: Slow Boat to China? Is that where it came from? Cold?
Speaker 1: What about High Road to China with your boy Tom Selleck? Well,
Speaker 1: oh yeah remember that movie? I never saw it. Yeah,
Speaker 1: it wasn't very good. That was his brief foray into
Speaker 1: a major motion pictures. Didn't he play like the King
Speaker 1: of Spain in one of the Columbus pictures back in
Speaker 1: the early nineties? I think I remember that? Yeah? What
Speaker 1: was that either or Columbus? Yeah, I can't remember. So
Speaker 1: the t Clipper, yes, uh, there was no rush, but
Speaker 1: until when that monopoly ended, it was basically like the
Speaker 1: fastest boat to get there, the fastest ship will be
Speaker 1: the one that gets the sail. So they started making
Speaker 1: these uh these new ships that were had huge sails
Speaker 1: and tall masts could go a lot faster, and it
Speaker 1: started the era of the t clipper races. Um. Basically,
Speaker 1: you would leave the Canton River in China, go down
Speaker 1: the China Sea, across the Indian Ocean, slink around the
Speaker 1: Cape of Good Hope, up the Atlantic, pass these oars
Speaker 1: and into the English Channel. Then you were to to
Speaker 1: up the River Thames by a tugboat, and the first
Speaker 1: boat to throw their their load up on the docks
Speaker 1: would be the winner, which is pretty neat until they
Speaker 1: built the Ses Canal and then it was like, well,
Speaker 1: out of that, it sounds like a pretty great race though,
Speaker 1: Yeah it was. Yeah, I wonder how long that took.
Speaker 1: I think they were just holl And but the whole
Speaker 1: time too. Yeah, but even still had to take weeks,
Speaker 1: you know, I would think, so, um, and this we
Speaker 1: should say this is the that was the mid nineteenth century. Um.
Speaker 1: The we would be remissed to do an episode on
Speaker 1: tea and not mention the Boston Tea Party, which was
Speaker 1: a thing. Everybody knows about the Boston Tea Party. What
Speaker 1: I didn't realize is that the British Royalty, the British
Speaker 1: Crown still, even after losing the colonies in part over
Speaker 1: tea taxes, UH, still continue to just tax the heck
Speaker 1: out of tea for for at least a decade afterward
Speaker 1: before they finally relented and started to like drastically reduce
Speaker 1: it in the face of tons and tons of piracy
Speaker 1: and smuggling. Apparently, in the late eighteenth century, UH seven
Speaker 1: million pounds of tea were smuggled into Britain and five
Speaker 1: million pounds were legally imported, so the smuggling there was
Speaker 1: more smuggled teeth than legal tea in Great Britain in
Speaker 1: the late eighteenth century. Right. But apparently despite all this,
Speaker 1: it wasn't until nineteen sixty four that the Brits, the
Speaker 1: British government finally said, you know what, We're gonna stop
Speaker 1: fiddling with the t tax and just not tax tea anyway.
Speaker 1: Was this nineteen sixties, Yeah, nineteen sixty crazy, Yeah, tea
Speaker 1: it's huge in Britain. Yeah. And at this point in
Speaker 1: the late nineteenth century is when I think the average
Speaker 1: UH Britain was consuming about six pounds a year per person.
Speaker 1: It's a lot of tea. Yeah, I wonder what that
Speaker 1: would be today. I meant to look that up. Is
Speaker 1: that what harvest? Dry harvest or man? Is that a
Speaker 1: seeped tea bag? It's not seeped. That's a lot of tea. Yeah,
Speaker 1: there's a lot of man. So Chuck, we got the
Speaker 1: history under our belt. We'll move into how tea is
Speaker 1: actually made after this. Okay, buddy, we were talking about
Speaker 1: the history, and then before that we mentioned that there
Speaker 1: were four main types of tea, green, black, woolong, wu tang,
Speaker 1: and white tea. I just don't understand how O O
Speaker 1: l O n g is woolong. It's oolong. I guess
Speaker 1: the w is both. It's invisible but not silent, you know.
Speaker 1: And like we said, all those teas come from Camellia sinensis. Uh,
Speaker 1: and there's different varieties of them. The awesome makes start dealing. Um,
Speaker 1: But the way that you process the leaves is where
Speaker 1: the differences come about. Right, that's right. What's interesting to
Speaker 1: me is all t almost all tea in the whole
Speaker 1: wide world is harvested by hand. Yeah, like uh, I think, um,
Speaker 1: what was the spice we were talking about? Saffron? Saffron? Yeah,
Speaker 1: I think n make too. When did we talk about saffron?
Speaker 1: I think I mentioned it in the Cinnamon podcasts. It's
Speaker 1: expensive because it can only begin harvested and anytime you're
Speaker 1: involving people, it's gonna cost more than some big, stupid
Speaker 1: machine that can do tons of it at once. And
Speaker 1: that is certainly the case with t because there are
Speaker 1: only a couple of harvest a year, the first flush
Speaker 1: in the early spring, the second flush in the summer.
Speaker 1: And they they really care for the tea plant. They
Speaker 1: pick and prune at them year round, but they only
Speaker 1: choose what a couple of leaves from each plant when
Speaker 1: they're actually harvesting. Yes, so they they're the top two
Speaker 1: leaves and the bud in between. That's your tea. Everything
Speaker 1: else is just basically the home for the tea that's harvested.
Speaker 1: Like the rest of the plant, This huge enormous like
Speaker 1: plant bullush shrub is just there to like sprout out
Speaker 1: these little bits and the little sprouts or the tea
Speaker 1: that we drink. It's amazing, And that's all the tea.
Speaker 1: That's the oolong, that's the black tea, that's the white tea,
Speaker 1: that's the green tea. That's all of them. It's from
Speaker 1: these shrubs, just the top two little white leaves in
Speaker 1: the bud, that's right. And from there, once they're picked
Speaker 1: by hand, uh, they are taken to the factory, which
Speaker 1: is on the plantation because something starts happening as soon
Speaker 1: as you pick it, and that's called oxidation. And oxidation
Speaker 1: needs to be very controlled because it's not necessarily a
Speaker 1: bad thing, because it actually is partially why you get
Speaker 1: certain varieties of tea, right. Yeah, depending on the kind
Speaker 1: of tea you want either want oxidation or you want
Speaker 1: to prevent oxidation. And we should probably say oxidation basically
Speaker 1: is when UM any kind of molecule, but specifically an
Speaker 1: oxygen molecule UM or O two uh interacts with something
Speaker 1: like UM the metal in a car, or the inside
Speaker 1: of an apple, the leaf off of a t shrub. Um.
Speaker 1: Once the oxygen interacts with it, it starts to chain
Speaker 1: reaction inside where these oxygen molecules that have to pair
Speaker 1: or two unstable or unpaired electrons. Once the oxygen interacts
Speaker 1: with some other atoms in the cells of these things,
Speaker 1: it robs those atoms of their electrons, right, because it
Speaker 1: wants to pair up and when it does this, it
Speaker 1: starts the process of oxidation. Yeah, which is actually John
Speaker 1: Fuller or old Buddy wrote this one. Uh and he
Speaker 1: was a big t guy, big imagine he still is.
Speaker 1: Um he he's characterized it as actually burning it. So
Speaker 1: like when you eat your apple bite and you go
Speaker 1: to your desk and you leave it there, and then
Speaker 1: you go to the bathroom for an hour or so,
Speaker 1: you come back. The reason your apple is brown now
Speaker 1: is because you've exposed that inside to the to the
Speaker 1: O two and it's burning it. Yeah, because normally the apple,
Speaker 1: the inside of the apple is protected from the oxygen
Speaker 1: in the air we breathe in the atmosphere by the skin.
Speaker 1: Once you puncture the skin, when you break the skin,
Speaker 1: it's exposed to oxygen and that process of oxidation takes place.
Speaker 1: The same thing happens with a leaf from a t shrub.
Speaker 1: When it's attached to the shrub, it's protected from the
Speaker 1: outside air. Once you pluck it from there, and especially
Speaker 1: once you like break it or tear it apart or
Speaker 1: do something with it, it's exposed to that air and
Speaker 1: oxidation takes place and it withers in very much the
Speaker 1: same way that UM a leaf on a tree, a
Speaker 1: dead leaf in the fall withers and changes color. That's
Speaker 1: oxidation as well. Yeah, the same like you said to
Speaker 1: the same thing, like that can happen to a car
Speaker 1: if you don't get that true code. Yeah, that's why
Speaker 1: you pay thousands and thousands of dollars more the dealership
Speaker 1: for that true. That's right. Uh. Black tea is the
Speaker 1: leader of all teas that counts for about production and uh,
Speaker 1: like you said, the Earl Gray or the English breakfast tea,
Speaker 1: that's black tea. UM. And it's not always I mean,
Speaker 1: doesn't necessarily look black. It's kind of a reddish brown
Speaker 1: when when you seep it. Yeah, that's right. Yeah, I'm
Speaker 1: not gonna help out your problem, am I. And then no,
Speaker 1: I'm just gonna confuse you. I thought I might knock
Speaker 1: it out today, but now it's gotten worse. I think.
Speaker 1: Actually you've also said too long a couple of times. Yeah,
Speaker 1: that's kind of my choice. Okay. Um, So with black
Speaker 1: tea in particular, that's like the um the oxidation master,
Speaker 1: that's right, that's the one you want oxidation for. Uh.
Speaker 1: So with the actual process of making tea, of processing
Speaker 1: tea leaves into black t you're actually inviting oxidation. Um,
Speaker 1: and you're doing that. Well, you want to talk about
Speaker 1: how you how you make black tea? Yeah, it's a
Speaker 1: it's a five step process. I mean, there's a couple
Speaker 1: of methods, but they both include generally these five steps.
Speaker 1: Yet one is by robot and the other is by yeah,
Speaker 1: human hand pretty much the Orthodox method and the CTC
Speaker 1: or the cut tear curl method, which sounds cool, but
Speaker 1: it's not um because Orthodox is you know, by hand,
Speaker 1: which means it's better. Uh. And all of this again
Speaker 1: is it takes place in the factory on the plantation
Speaker 1: grounds after the human hands have harvested the tea leaves
Speaker 1: and brought them to the factory. A couple of fields over. Okay,
Speaker 1: the first step is withering, and that's when you're gonna
Speaker 1: spread it out and let them wither. Like we're talking
Speaker 1: about with the leaf that falls, it's just basically losing moisture. Yes,
Speaker 1: after that, you've got rolling where if you're using the
Speaker 1: Orthodox method, the human hand method, you're actually rolling out
Speaker 1: and pressing the leaves so that you're kind of pressing
Speaker 1: the moisture out, but you're also simultaneously pressing some of
Speaker 1: the oils, those beneficial oils inside the tea leaf out
Speaker 1: so that they stick to the outside of the leap,
Speaker 1: so they're kind of retained and dehydrated. Yeah, and if
Speaker 1: if you're doing the hand method, you it's a gentle process.
Speaker 1: You're trying not to break the leaf. With the CTC method,
Speaker 1: they're just chopping it up. And you know, because it's
Speaker 1: a big dumb machine, right and with with say other
Speaker 1: types of tea, you wouldn't use that method because when
Speaker 1: you do chop it up, you're exposing it to oxidation
Speaker 1: even more. Right, you're right, which is part of the
Speaker 1: part of the process that's actually the third step is oxidation.
Speaker 1: So after the leads are either pressed by the orthodox
Speaker 1: method or cut by robots, it's left out in a
Speaker 1: kind of a damp, cool space to basically oxidize even further,
Speaker 1: to turn copper turn brown with her and then lose
Speaker 1: the rest of their moisture. That's which is a good
Speaker 1: thing in the case of black tea. Yes, from here
Speaker 1: you're gonna dry it out with some hot air and
Speaker 1: the color is gonna change even more, uh, from that
Speaker 1: copper that came from the green. And now you've got
Speaker 1: your brown and your black color and going on. And
Speaker 1: then you put the leaves by size and by quality,
Speaker 1: or if it's going to become say bag tea or something,
Speaker 1: it's chopped up almost into like a powder. Yeah, kind
Speaker 1: of just little tiny bits and then bagged and all
Speaker 1: that stuff. But if it's just loose leaf, then it's
Speaker 1: sorted by by size and quality. That's right, then you're
Speaker 1: gonna pay more for it. Yeah, And that's black tea,
Speaker 1: and that's the tea produced in the world goes through
Speaker 1: that process, either by human hand or by robot hand.
Speaker 1: Green tea is next, and that, like we said a
Speaker 1: million times, is from the same plant. So cool, It
Speaker 1: is very cool. But basically what happens here is it's
Speaker 1: pretty much the same process, but you're just not oxidizing
Speaker 1: it as long because you're going to steam it or
Speaker 1: I didn't know this, you could pay for it, I
Speaker 1: guess if you're just growing your own tea and doing
Speaker 1: it in your house. Uh. You just saw Chef, right man.
Speaker 1: That was a good movie. He's very good movie, way
Speaker 1: better than Birdman. The only thing I didn't like a
Speaker 1: spoiler yeah, about Chef was the whole the whole social
Speaker 1: Oh yeah, that was like a little weird underwritten by Twitter.
Speaker 1: Yeah it didn't. It was a little weird. I thought
Speaker 1: it was just strange that they're like willing to date
Speaker 1: the movie totally that much. You go see it in
Speaker 1: ten years, you'd be like, this is so two thousand
Speaker 1: and fourteen. Yeah. I thought it was not necessary either.
Speaker 1: But anyway, good movie. It was a great movie, and
Speaker 1: I thought it's still fit. It's just thinking ten years
Speaker 1: down the road, it's gonna be odd like the movies
Speaker 1: that talk about my Space. Yeah, you sad, sad movies. Um,
Speaker 1: but where were we We were drying out, we were well,
Speaker 1: you were seeing you. We're saying. And this is the
Speaker 1: point of steaming. Is it stops oxidation? Yeah, and keeps
Speaker 1: it green, hence the name green tea. And it's not
Speaker 1: just the um the tea leads themselves are green or
Speaker 1: greenish they're supposed to be, but also it imparts a
Speaker 1: greenish hue to the actual brood tea as well. Um.
Speaker 1: And the way that the green from the original green
Speaker 1: color of the leaves is kept as from preventing oxidation,
Speaker 1: and that's that's done by steaming. And I looked everywhere
Speaker 1: to see how steaming prevented oxidation. I couldn't find it.
Speaker 1: I think it's one of those things where people are
Speaker 1: just like, yep, it does it. Everyone's content to basically
Speaker 1: stop right there, and I'm like, no, how And I
Speaker 1: tried to reword at a couple of different ways, and
Speaker 1: I'm like, okay, how does heat prevent oxidation? Couldn't find
Speaker 1: that either, But apparently that's what it does. So I
Speaker 1: don't know if it seals the cells off, maybe atterizes
Speaker 1: them somehow, and it prevents the oxygen from getting to
Speaker 1: it from someone. Yeah, if you know how steam prevents oxidation,
Speaker 1: please let us. But as far as as far as
Speaker 1: we can tell, it actually does, that's right. And uh
Speaker 1: we should point out here that it's there can be
Speaker 1: a range in hue. Um, there can be a yellowishue sometimes.
Speaker 1: And there's actually something I didn't know about that you
Speaker 1: told me about yellow tea. Yeah, so supposedly, um, the
Speaker 1: steaming process can go a little awry, or it used
Speaker 1: to back in the day more frequently. Yeah, and it
Speaker 1: produces another um type of tea. Uh it's called yellow tea.
Speaker 1: And that's like sold, you can get it now. I
Speaker 1: don't know I'm sure there's some specialty store that sells
Speaker 1: yellow tea. Yeah, yeah, um, all right. So basically at
Speaker 1: this point, green tea is um after it's frozen in
Speaker 1: time and staying green. The process is about it, and
Speaker 1: the process from there's the same as with black tea
Speaker 1: pretty much. Yeah, you're gonna sort it, you're gonna cool it,
Speaker 1: you can dry it out, you're gonna sort it again
Speaker 1: and then sort it one more time. A lot of
Speaker 1: redundancy in creating green tea. And now we're at Wolong
Speaker 1: or Oolong, which is basically like it's kind of like
Speaker 1: yellow tea. I don't think they're one and the same,
Speaker 1: but it's a it's steamed, but it's steamed after the
Speaker 1: oxidation process has taken place to it to an extent,
Speaker 1: So it's oxidized but not as much as black tea,
Speaker 1: and it's steamed but not as early as green tea.
Speaker 1: So Oolong is between the two. What's crazy is it
Speaker 1: doesn't taste like black tea or green tea at all.
Speaker 1: It's definitely its own thing. Still, it's from the same plant.
Speaker 1: I don't think I've ever had it at all. Yeah,
Speaker 1: I need to just try something see what all the
Speaker 1: fuss is about. If you go to like a like
Speaker 1: a Lawson's, which is a chain of um convenience stores
Speaker 1: in Japan, strangely enough, you can go in and pretty
Speaker 1: much anywhere you can buy like water, green tea and
Speaker 1: Oolong tea like in a cooler like you can get
Speaker 1: it everywhere, those three things, and you should try all
Speaker 1: of them. You have to try along at least once. Yeah,
Speaker 1: I'll try some tomorrow. Okay, that's my that's my dedication
Speaker 1: to you, sir. Uh. Then you have your white tea
Speaker 1: and that is very much a specialty tea and somewhat rare,
Speaker 1: and it is only picked two days out of the
Speaker 1: year when the buds aren't open yet, and it's um
Speaker 1: it's less grassy, it's a little smoother, but it is
Speaker 1: similar to green tea. And it has only been available
Speaker 1: outside of China for um, not that long, just a
Speaker 1: few years, right, Snapple has only been making it for
Speaker 1: a couple of years. Well, well that should date it immediately,
Speaker 1: um like Twitter dates chef. Uh. And it was reserved
Speaker 1: for Chinese nobility because of you know how rare it is.
Speaker 1: But um, now you can get it. And we talked
Speaker 1: about um other kinds of tea two Like herbal tea
Speaker 1: again is just basically dried herbs that you steep just
Speaker 1: like regular tea. Like chai chai is actually tea, that's right,
Speaker 1: because it's tea mixed with spices like cinnamon and pep
Speaker 1: or and stuff. So that's still constitutes tea. But like
Speaker 1: camerameal t it's not really teah. It's it's insane, right um,
Speaker 1: And it's just again, it's just some dehydrated cameramel flowers
Speaker 1: that you steep in hot water. Um. Same goes for
Speaker 1: ruey boss, which is a mouthful, but it means red
Speaker 1: bush and Afrikaans. That's right. Same with mate, which is
Speaker 1: not to be confused with macha. No, but we'll talk
Speaker 1: about macho right, Yes, let's talk about macha chuck because
Speaker 1: I love the stuff I had not been Uh maybe
Speaker 1: you can call me a macha poser or jumping on
Speaker 1: the macha bandwagon. Yeah, I in that article you sent
Speaker 1: it said that like it's the darling of the t set. Now. Yeah,
Speaker 1: And um, my friend in California, PJ and l A.
Speaker 1: You've met p J J. He uh he is or was?
Speaker 1: He may have bailed on it. But he was trying
Speaker 1: to make his own special macha green tea and bottle
Speaker 1: it and sell it. I know what you mean, but
Speaker 1: I don't think he got past making it at home stage. Well,
Speaker 1: there's a lot. There's not a lot to it, but
Speaker 1: there's Again, I think the Japanese taste ceremony is surrounded
Speaker 1: or surrounds macha. That's what you're preparing is macha and
Speaker 1: all mucha is. It's like really really good green tea
Speaker 1: that's been ground down to a fine powder by hand,
Speaker 1: which automatically makes it more expensive than any other teas
Speaker 1: or most other teas. Um. And what you have is
Speaker 1: this really fine, beautiful green powder and you put like
Speaker 1: a teaspoon up in a bowl or a cup or
Speaker 1: something like that. Uh. And you're supposed to sift it.
Speaker 1: I think through like a sifter. Yeah, um, just to
Speaker 1: open it back up again. Sure, make it pop. Uh
Speaker 1: And then you add some hot water and then you
Speaker 1: use a whisk to stir it. Yeah. And there's um.
Speaker 1: I don't think we mentioned that. The other big difference
Speaker 1: with macha is is that bushes, Uh, the bush are
Speaker 1: covered twenty days prior to harvests from sunlight and that's
Speaker 1: the big distinction, and that means it's gonna have a
Speaker 1: lot more chlorophyll and something called lanine. Oh, that stuff
Speaker 1: is good. That's just the amino acid that UM. Apparently
Speaker 1: that's what allows you to feel both um invigorated and calmed. Yeah,
Speaker 1: it works in conjunction with caffeine. UM. And it's actually capable.
Speaker 1: It's an amino acid, like you said, that is capable
Speaker 1: of crossing the blood brain barrier. So like when you
Speaker 1: drink it, it goes right to your brain. It doesn't
Speaker 1: have to be um converted and metabolized, right, and it
Speaker 1: supposedly has all sorts of cool benefits like um cognitive enhancement. Um.
Speaker 1: You're just kind of clear. It's just neat stuff. Well,
Speaker 1: and that's what the macha proponents will tell you, Like,
Speaker 1: have some of this stuff. Man, it's like go juice.
Speaker 1: You'll be clear headed. Take a hint of this um.
Speaker 1: But Macha's there's a couple of forms. There's the yasucha
Speaker 1: and the kotcha. There's at the coicha probably coecha ki chaicha.
Speaker 1: Uh you sucha is thin tea and coecha is thick tea.
Speaker 1: And the coecha man that is something else that is
Speaker 1: made with half the water twice the macha. That sounds
Speaker 1: like my kind of macha. Well, they say, by the end,
Speaker 1: by the time you're you're done whisking it, it's gonna
Speaker 1: be like the texture of paint. Serious macha. Yeah, because
Speaker 1: macha has like a distinct taste. Oh yeah, I love it.
Speaker 1: I mean I'll make like, uh, I get it at
Speaker 1: the Asian market near my house, and I will just
Speaker 1: add it to my regular green tea, Like I'll whisk
Speaker 1: it up and then just add it there. It's a suspension.
Speaker 1: It's not a you're not actually uh, you're drinking the
Speaker 1: tea leaf. Like if you mix up your match and
Speaker 1: then leave it there a few hours later, it's gonna
Speaker 1: be separated. Yeah. So it's a colloid. Is that what
Speaker 1: that's called? I think so. So I'm not gonna repeat
Speaker 1: that because I'm not positive. Is it a callid? I
Speaker 1: believe so, like quicksand colloid is something yeah, something that's
Speaker 1: like it's not actually dissolved, it's just mixed together. I
Speaker 1: think you are right. So it's it's a colloid. And
Speaker 1: um people proponents will say that it's better for you
Speaker 1: because when you see tea ice cream, you when you
Speaker 1: sip steep tea right, um, you're only getting you know,
Speaker 1: I don't know the percentage, but you're only getting some
Speaker 1: of the benefits of the tea because the tea leaf
Speaker 1: is still in there with the macha. You're actually ingesting
Speaker 1: the tea leaves. I see, you know what I mean? Yeah,
Speaker 1: and that jam goes right past the blood brain barrier.
Speaker 1: And it does. And it's pretty trendy too, because you
Speaker 1: can now get a restaurants and they'll be like macha
Speaker 1: sprinkled on a food dish. Or have you been to
Speaker 1: Umi Sushi yet? No? I went to Kraft as a
Speaker 1: Kaya the other night though, So where was is that
Speaker 1: in Krugs? Yeah? Is it good? It was really good
Speaker 1: and actually had a cocktail. Thought about you because you
Speaker 1: know I don't oh yeah, you don't drink that much.
Speaker 1: It was It was good. It was bourbon and like
Speaker 1: lemon and ginger. It's uh tie spice like one other
Speaker 1: thing maybe honey. It was pretty tasty bad. It was good.
Speaker 1: It sounds good and the food was excellence. It's a
Speaker 1: little pricey, but it's you know, like when you eat
Speaker 1: the sushi it's you can so tell the difference. It
Speaker 1: just melts in your mouth very very much the same
Speaker 1: with Umi Sushi as well. It's just just the quality
Speaker 1: between that and just about every other sushi you've had,
Speaker 1: is it's just light years beyond. Yeah, it is really evident.
Speaker 1: When you tasted I had some of the albacore and
Speaker 1: it was just like it was literally like melted butter.
Speaker 1: I'll bet it's so good. Well, the point is, Umi
Speaker 1: Sushi makes a green tea Macha souflet with cremon glaze
Speaker 1: that actually you me replicated once it was it's amazing.
Speaker 1: It's amazing. So Macha really goes with a lot of
Speaker 1: really good stuff. Even though it is trendy, it's still good.
Speaker 1: It is good, and it's like you say, it's super earthy.
Speaker 1: It's just I recommend you try it. I like a lot,
Speaker 1: So I don't know if I'm getting the good stuff
Speaker 1: from that Asian market. It's probably the cheap stuff, but
Speaker 1: it's still tasty. I honestly don't know if it's one
Speaker 1: of those things where like you get what you pay for,
Speaker 1: if a lot of it is just checked up price
Speaker 1: because it is much or what. I don't know Now,
Speaker 1: this stuff is pretty inexpensive that I get. Actually for
Speaker 1: what for the amount you're getting, it's really not that
Speaker 1: cheap now that I think about it. Yeah, okay, yeah,
Speaker 1: it's a little canister of it. Yeah, it's pretty small.
Speaker 1: You're probably paying what you should be. Uh. We talked
Speaker 1: a little bit about the blood brain barrier, but we'll
Speaker 1: talk more about the health benefits a tea right after this. So, Chuck,
Speaker 1: we're going to talk about the health benefits as I
Speaker 1: said before the break, but first let's talk about how
Speaker 1: to prepare tea. Well, yeah, there's a couple of ways,
Speaker 1: depending on what you're you're dealing with. You can either
Speaker 1: be a loose leaf person or a bagged tea person.
Speaker 1: And I got the impression from this, Like you said,
Speaker 1: Fuller was a tea guy, and he he did a
Speaker 1: very good job of trying to reserve judgment. But you,
Speaker 1: if I remember correctly, he was a loose leaf guy.
Speaker 1: And it comes through in this um this article. The
Speaker 1: loose leaf is better. Yeah, he had a special little
Speaker 1: unit there where he poured the water in. It kept
Speaker 1: a loose leaf separate, but it was all contained in
Speaker 1: one like cup that you screw it lit on or something. Yeah,
Speaker 1: you can get those or you can just do there's
Speaker 1: all sorts of equipment you can have to make your tea,
Speaker 1: you know. So the if you're preparing tea in a bag,
Speaker 1: you just pop it in some hot water. Well, not
Speaker 1: necessarily depends on the kind of tea for what temperature
Speaker 1: do you want your water to be? And I didn't
Speaker 1: know this Black tea is the only one where you
Speaker 1: want it boiling at two hundred degrees wolong You're gonna
Speaker 1: u is the next and that's about one nine, which
Speaker 1: is close to boiling. Yeah, or you know, you just
Speaker 1: use your finger to determine whether it's one degrees. Uh,
Speaker 1: Green and white tea, Um, it's just steaming water. It's
Speaker 1: only about a hundred and seventy degrees and um, you're
Speaker 1: black tea. I'm sorry. Black and White take the longest
Speaker 1: to seep in steep at four and a half to
Speaker 1: five minutes. Um wu long is about three to four
Speaker 1: and green tea, man, you can get that stuff going
Speaker 1: in thirty seconds. Boom, and you're drinking it. My tension
Speaker 1: tamer takes seven minutes to steep. It says on the
Speaker 1: box what it does. It can you tell the difference.
Speaker 1: It's a tame your tension. Yeah, I actually can. That's good.
Speaker 1: It's pretty neat. I can't remember what's in it, but
Speaker 1: it talks about the active and green whatever the dried
Speaker 1: herb is. But um, with with the difference between bag
Speaker 1: tea and loose leaf tea has a lot to do
Speaker 1: with the benefits from it, right, so with the C
Speaker 1: t C method, which again of the world's te um
Speaker 1: A lot of that undergoes the CTC method because it's
Speaker 1: black tea, right, But you get like this powdery, chopped up,
Speaker 1: little bitty substance and it's put into a bag and
Speaker 1: it forms a little clump and water doesn't circulate as well.
Speaker 1: The benefit of um, loose leaf tea is that, um,
Speaker 1: the water steeps through, yeah, steeps through uh and circulates
Speaker 1: amongst the tea leaves more like, man, I think you're right,
Speaker 1: But it circulates among the tea leaves, and the tea
Speaker 1: leaves remember, especially depending on the type of tea, may
Speaker 1: have been pressed so that the oils are trapped dehydrated
Speaker 1: on the surface of the tea leaf. You chop those
Speaker 1: things up and turn them into dust, you're gonna lose
Speaker 1: a lot of that stuff. But if you have just
Speaker 1: a dried tea leaf that is dehydrated and has the
Speaker 1: moisture on the outside, and some water rehydrates that and
Speaker 1: it just kind of stirs it up and gets into
Speaker 1: the into the colloid and you drink that, Bam, you're
Speaker 1: gonna get If there are health benefits which will explore,
Speaker 1: you're gonna get them, you're more likely to get them
Speaker 1: from that loose leaf tea than a bag tea, agreed. Uh.
Speaker 1: And then of course you also have your iced tea
Speaker 1: here in the South, sweet sweet iced tea. Yeah, which
Speaker 1: is delicious to me because I grew up here. A
Speaker 1: lot of people think it's weird. Uh. They had been
Speaker 1: drinking iced tea before nineteen nineteen o four. The St.
Speaker 1: Louis World's Fair was where it really took off because
Speaker 1: the guy was selling hot tea named Richard block block Enden.
Speaker 1: I know what a name, I know, and he was
Speaker 1: even if you pronounce it the other way like bletchened in,
Speaker 1: it doesn't matter. He sounds like a made up mad
Speaker 1: magazine staff, right or something. Uh. He was serving free tea.
Speaker 1: But it was hot, and it was really hot, and
Speaker 1: so people were like, no, thanks, So he made it
Speaker 1: cold and they said, this is delicious. Well, it was
Speaker 1: hot out in St. Louis that year. That's summer. That
Speaker 1: was where I think hot dogs, hamburgers and ice cream
Speaker 1: cones came from. And apparently iced tea, man. Could you
Speaker 1: imagine like the world changing after that in St. Louis.
Speaker 1: Uh So, that's where they credit iced tea being born.
Speaker 1: And of course here in the South, like I said,
Speaker 1: you dump a cup of sugar in there while you're
Speaker 1: brewing it. That makes it delicious and syrupy sweet. Did
Speaker 1: you read the Slate article that was linked to in here?
Speaker 1: I started to um, Scott Peacock features in it. Who's that?
Speaker 1: Oh he used to cook at Watershed? I don't know.
Speaker 1: He's good, yeah, good cook. And I got as far
Speaker 1: as page two when they compared the hospitality of offering
Speaker 1: sweet tea to passing a dub at a fish show,
Speaker 1: and I was like, no, I'm done at this Slate
Speaker 1: article forever. What Yeah, what a weird thing to link together.
Speaker 1: It was that kind of article. It's so strange because
Speaker 1: there's like a thousand hospitable things you can mention, you know,
Speaker 1: out of nowhere. It's very strange. Um all right. So finally, Josh,
Speaker 1: health benefits of tea true or not true? Jury's out, man.
Speaker 1: So it's possible. If the free radical theory of aging
Speaker 1: is correct, then it's it's got health benefits and ages.
Speaker 1: So people hear these things a lot, like antioxidants free radicals,
Speaker 1: and I don't think a lot of people have an
Speaker 1: understanding what it is. And it's not super complicated. No,
Speaker 1: it's not. And I will explain it on the um
Speaker 1: on the basis of you agreeing to doing free radicals
Speaker 1: episode whole episode. Sure, okay, cool, why would why would
Speaker 1: you say it like that? I'm just teasing, so chuck
Speaker 1: with free radicals, right, And we already mentioned oxidation. That's
Speaker 1: what the free radicals are based on. So you breathe
Speaker 1: oxygen and that O two molecule has two unpaired electrons,
Speaker 1: while those electrons want to be paired, so they go
Speaker 1: into your body and mess with your cells by searching
Speaker 1: around for other molecules or atoms that they can steal
Speaker 1: an electron from and repair repair get it. But it's
Speaker 1: actually the opposite of pairing. It's damaging the cells because
Speaker 1: those atoms that just got their molecules stripped are now
Speaker 1: looking for their own electrons to pair with, right, and
Speaker 1: it causes this chain reaction. Well, the whole free radical
Speaker 1: theory of aging is that this is why we age,
Speaker 1: This is where disease comes from. This is how our
Speaker 1: system wears down and breaks down cellular destruction. Yeah, and
Speaker 1: we know that this is a real thing. Sure, Like
Speaker 1: that really happens the same thing as being exposed to radiation.
Speaker 1: It's a chain reaction where um molecules and atoms just
Speaker 1: go around charged looking to neutralize themselves by pairing their
Speaker 1: electrons their charge electrons. Right. So what T is lousy
Speaker 1: with is antioxidants. Yeah, and that's what people hear that
Speaker 1: word a lot and don't even know what it is.
Speaker 1: It basically it's just gonna slow down that oxidation process
Speaker 1: because they can give up their electrons and still be fine,
Speaker 1: exactly like vitamin C catekians which is um which is
Speaker 1: found in high amounts, and tea, beta carotene, vitamin E.
Speaker 1: Just basically anything that you see is an antioxidant probably
Speaker 1: is an antioxidant. Again, the jury is just out now
Speaker 1: based on some recent studies that have found we don't
Speaker 1: know if this is actually a good thing. Well yeah,
Speaker 1: and when it comes to t they people think basically
Speaker 1: it's a certainly not gonna hurt you, um, and be
Speaker 1: it's probably helping you. But we just don't know exact
Speaker 1: actually how and it's not all super confirmed. But drink
Speaker 1: tea and eat fruits and vegetables because any occidents we
Speaker 1: think are pretty good for you, right, because it is
Speaker 1: correlated with a bunch of health benefits. It's correlated with
Speaker 1: a reduction in um uh, diabetes. Uh, It's correlated with
Speaker 1: a reduction and I think every pressure. Yeah, lung cancer, um,
Speaker 1: the lowered risk of lung cancer, heart disease, cholesterol, Yeah,
Speaker 1: just tons of stuff. There's all these correlations down. They've
Speaker 1: never proven definitively that it's not that people who drink
Speaker 1: tea tend to also lead healthier lifestyles and that it's
Speaker 1: something else. But there's a lot of evidence there that
Speaker 1: drinking tea does have some sort of healthful benefits or
Speaker 1: at the very least it's not gonna hurt you. Yeah.
Speaker 1: When when they say it's they associate it with good health,
Speaker 1: then that's a pretty good sign that you're doing the
Speaker 1: right thing. They just can't say we can prove this
Speaker 1: because this does this. Yeah, and we know it so. Right.
Speaker 1: So if that free radical theory of aging is true
Speaker 1: is correct, um, and antioxidants are actually good for you,
Speaker 1: then the tea you want to go for the drink
Speaker 1: is the Green Tea because that's the one that has
Speaker 1: the highest concentrations of catkins, which include epicate akin, epicatekin galleate,
Speaker 1: epic gallo catekin, epic gallo catekin galley, which is known
Speaker 1: as E G C G and has a lot of
Speaker 1: gall I thought that was kind of funny. But Black
Speaker 1: Tea has these, but they actually convert to other stuff.
Speaker 1: They're kind of like dumbed down version. So Green Tea again,
Speaker 1: it sounds like if you really want health benefits, if
Speaker 1: there are health benefits, you want to drink loose leaf
Speaker 1: green Tea right with the Mata chaser exactly. T also
Speaker 1: does contain caffeine. Um. I don't know why people some
Speaker 1: people think it doesn't or that it contains very little. Uh.
Speaker 1: I've heard people say that before, like, you know, he's
Speaker 1: got caffeine. TA doesn't have caffeine. Yeah, he's got plenty
Speaker 1: of caffeine. Um. But generally not as much of as coffee.
Speaker 1: Um Coffee contains about eighty two twenty milligrams for a mug,
Speaker 1: and he's gonna have twenty to sixty, with black being
Speaker 1: the strongest at about thirty to forty milligrams, and green
Speaker 1: tea and woolong between ten and twenty milligrams. White tea
Speaker 1: has like one per cent of the caffeine of a
Speaker 1: cup of coffee. I want to give a shout out
Speaker 1: to my coffee too. By the way, you know what
Speaker 1: we're on the CUSPUB, don't you know? The USDA advising
Speaker 1: Americans to drink coffee, to drink up to five cups.
Speaker 1: Five cups of coffee a day. In America right now
Speaker 1: drinks less than two a day on average, and the
Speaker 1: USDA is about to say you need to more than
Speaker 1: double your coffee consumption because it's not only not bad
Speaker 1: for you, it's good for you. Finally, on the CUSP,
Speaker 1: everyone is realizing, well, the there's a there's a group
Speaker 1: that's I can't remember the name of it, but it's
Speaker 1: it's they come up with the guidelines for our diets.
Speaker 1: And it's this panel that's the Star exactly, the Star
Speaker 1: Chamber says, actually, we should start drinking a lot more coffee.
Speaker 1: And the USDA rarely ignores the advice of the panels.
Speaker 1: So we're on the cusp of the u s d
Speaker 1: A saying go drink more coffee everybody, and everyone will
Speaker 1: be like, Josh, what's right. Yeah, he's the only got
Speaker 1: drinking coffee before this announcement. Even I don't drink five
Speaker 1: cups a day on average, really not anymore. I'm trying
Speaker 1: to step it up. I have started drinking more coffee lately,
Speaker 1: actually because we got get a little machine here. Now
Speaker 1: that that machine is dynamite. Yeah, what I do is
Speaker 1: I hit the regular coffee button and then add a
Speaker 1: shot of espresso because that makes it the right um
Speaker 1: size and strength, right, because the regular cup of coffee
Speaker 1: is it's not even the three quarters of my mug.
Speaker 1: And it's not even a big mug. Yeah, it's not
Speaker 1: like some giant mug. No, that's your tea mug. That's
Speaker 1: my team mug. You can punch through a concrete wall
Speaker 1: with that coffee with the espresso shot on top. Yeah,
Speaker 1: it's good though. Uh. If you want to know more
Speaker 1: about tea, go drink some tea. You can also type
Speaker 1: T T E A into the search bar at how
Speaker 1: stuff works dot com. Uh. And since I said search bar,
Speaker 1: it's time for listener, ma'am. I'm gonna call this left
Speaker 1: handed feedback. And boy did we get a lot of it.
Speaker 1: I don't know why. I guess sometimes when you segment
Speaker 1: a certain part of the population, they're gonna respond, especially
Speaker 1: one that's been so mistreated for so many, so many years. Yeah,
Speaker 1: because we heard from a lot of twins and redheads
Speaker 1: when we covered that stuff. But boy, we heard from
Speaker 1: a lot of lefties. Um, they're proud people. As it
Speaker 1: turns out. Hey, guys, I am left handed. When I
Speaker 1: was little, my mom made me use scissors with only
Speaker 1: my right hand because of my aunt mothers sister, who
Speaker 1: is also left handed. She's very into sewing and left
Speaker 1: handed sewing scissors are crazy expensive. Um, or at least
Speaker 1: they were back then. They're not. It's bad now. In
Speaker 1: order to avoid the same ordeal, they thought it would
Speaker 1: just be better to teach me to cut with my
Speaker 1: right hand, to never buy the expensive left handed scissors
Speaker 1: of any kind. I still have mixed feelings about this,
Speaker 1: but I don't think it harmed me. We did hear
Speaker 1: from a lot of people who were forced into right
Speaker 1: handedness from parents or teachers or whatever. Yeah, it was
Speaker 1: a thing to to It's so bizarre. I think like
Speaker 1: there was a concerned, widespread effort to eradicate left handed people.
Speaker 1: One thing you only mentioned briefly though, in the right
Speaker 1: hand dominances with things like scissors and spiral bound notebooks.
Speaker 1: I'd also like to point out less obvious ones, like
Speaker 1: which side the papers on in bathrooms? You never thought
Speaker 1: about that. Yeah, it's on the left though in most bathrooms,
Speaker 1: isn't it? Yes it is, but that makes sense. But
Speaker 1: I reach over with my right hand with tear the paper.
Speaker 1: I know, but you're ah, you're different. Yeah. Um, door knobs,
Speaker 1: computer mouse or mice and the smeariness of pens um
Speaker 1: all can cause issues for lefties anyway. Love the podcast, guys,
Speaker 1: especially ones about people like me. So Sharon and Sani
Speaker 1: Tennessee what else about you can we talk about on
Speaker 1: a podcast? Yeah, let us know. And if you have
Speaker 1: something about you that you think would make a cool podcast,
Speaker 1: a whole podcast, let us know. What If she wrote
Speaker 1: back and I was like, oh gosh, I love lasagna
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