Good Eats (1999–2012): Season 4, Episode 12 - True Brew II: Mr. Tea - full transcript

(Alton Brown)
WOULD YOU POUR ME
SOME TEA, PLEASE?

I WANNA THANK YOU
FOR INVITING ME

TO YOUR TEA PARTY TODAY,
EMILY.
YOU'RE WELCOME.

THANK YOU...
WHAT KIND OF TEA
ARE WE GONNA HAVE TODAY?

UH...
IS THAT EARL GREY?

WHO'S EARL GREY?
IS HE SICK?
IS HE SICK,
THAT'S FUNNY.

WELL, I WAS HOPING MAYBE
FOR A FIRST FLUSH,
T.G.O.P. DARJEELING,

BUT YOU PROBABLY
WOULDN'T KNOW
ABOUT THAT.

SHALL I SERVE?
OKAY.

SPLENDID.

NOW THIS PROBABLY
ALL SEEMS LIKE
SILLY KID'S STUFF,



BUT TRUTH IS,
THIS IS ABOUT AS FAR

AS AMERICANS GET INTO
SERIOUS TEA DRINKING.

FOR SOME REASON, WE'VE JUST
NEVER GOTTEN HIP TO THE FACT

THAT TEA IS
THE MOST POPULAR BEVERAGE
IN THE WORLD,

SECOND ONLY TO WATER.

MAYBE IT'S THE MIND-NUMBING
NOMENCLATURE,

THE PERPLEXING PARAPHERNALIA,
OR TEDIOUS TERMINOLOGY.

EITHER WAY, IT'S A SHAME,
BECAUSE WITH A FEW
BASIC TRUTHS,

SOME DECENT TOOLS,
AND SOME GOOD LEAVES,

TEA --
EITHER HOT OR COLD --

IS DEFINITELY GOOD EATS.

THIS IS PRETTY GOOD
FOR IMAGINARY.
YEAH, BUT...

BEAR CALLED YOU "GOOFY."
BEAR CALLED ME "GOOFY."

ALTHOUGH THIS CONCEPT
HAS SEEN SOME IMPROVEMENTS



OVER THE LAST FEW YEARS,

IF YOU REALLY WANNA SAMPLE
WHAT TEA HAS TO OFFER,

YOU'RE GONNA HAVE TO
STOW YOUR BAGGAGE

AND LEARN TO PLAY IT LOOSE.

NOW FOR MOST AMERICANS,
VENTURING INTO A TEA SHOP
FOR THE FIRST TIME

CAN BE A LITTLE UNSETTLING.

BUT IF YOU CAN FORD
THE CROSS-CULTURAL CURRENTS

AND SIDESTEP THE INEVITABLE
HILLS OF HYPE,

YOU'LL FIND
THAT TEA IS ACTUALLY
AN INCREDIBLY SIMPLE THING,

AND GETTING A GOOD CUP OF IT
IS NOT ROCKET SCIENCE.

BUT YOU NEED TO KNOW
SOME BASICS.

FOR INSTANCE, THERE ARE
THREE MAJOR STYLES
OF TEA --

GREEN TEA, BLACK TEA,
AND OOLONG TEA.

BUT DON'T WORRY,
THEY ALL COME

FROM THE EXACT SAME BUSH.

MEET CAMELLIA SINENSIS,
A COUSIN OF OUR
GARDEN-VARIETY CAMELLIA

WHICH GROWS PRIMARILY
IN CHINA, INDIA,
AND SRI LANKA.

THE TREES, WHICH LEFT
TO THEIR OWN DEVICES
WOULD CLIMB TO 60 FEET,

ARE PRUNED INTO A SHORT,
FLAT SHAPE CALLED
A PLUCKING TABLE.

THIS MAKES IT POSSIBLE
TO PICK THE TWO TOP LEAVES
AND THE TIPTOP LEAF BUD,

WHICH IS THE ONLY LEAVES
THE PROCESSOR IS
CONCERNED WITH.

PROPERLY MAINTAINED,
A TEA GARDEN CAN BE
HARVESTED, OR FLUSHED,

MANY TIMES A YEAR,
THOUGH NO LEAVES
ARE AS DESIRABLE

AS THOSE FROM
THE FIRST FLUSH.

SO HOW CAN ALL THESE TEAS
COME FROM ONE PLANT?

VARYING DEGREES
OF HUMAN TINKERING,
OF COURSE.

AND THERE'S NO BETTER PLACE
TO WITNESS TENACIOUS
TEA TINKERING

THAN HERE --
AT TAZO TEA
IN PORTLAND, OREGON.

THIS ROOM CONTAINS
SOME OF THE FINEST TEAS

ON PLANET EARTH.

WHERE TO START?

WELL, MOST PEOPLE
IN THE U.K. AND HERE
IN AMERICA,

WHEN WE THINK ABOUT TEA,
THE TEA WE'RE REALLY
THINKING OF IS BLACK TEA,

LIKE, SAY, THIS ONE,
FROM THE ASSAM VALLEY
IN INDIA.

LET'S CRACK IT OPEN...
UGGGH!

THE ASSAM VALLEY
IS ONE OF THE MOST FAMOUS

TEA-GROWING REGIONS
IN THE WORLD,

AND IT WAS
ONE OF THE FIRST AREAS

WHERE THE BRITISH
STARTED TO CULTIVATE TEA

IMMEDIATELY FOLLOWING
THE OPIUM WARS,

BUT WE'LL GET INTO THAT
LATER.

NOW OF COURSE, THE LEAVES
DON'T START OUT BLACK
LIKE THIS.

FIRST, THEY'RE PICKED,
AND THEN WITHERED,

OR DRIED,
FOR 12 TO 24 HOURS.

WELL...

HERE, SEE FOR YOURSELF.

THE WITHERING PROCESS
REDUCES MOISTURE

SO THAT THE LEAVES
CAN THEN BE ROLLED.

NOW ROLLING IS EITHER DONE
BY HAND OR MACHINE

AND IT LIGHTLY CRUSHES
THE LEAVES,

EXPOSING COMPOUNDS INSIDE
TO OXYGEN,

THUS SETTING OFF A SERIES
OF CHEMICAL REACTIONS.

NOW WHEN THE DESIRED LEVEL
OF OXIDATION IS REACHED,

THE PROCESS IS HALTED
WITH A BLAST OF HOT AIR.

THE LEAVES ARE THEN SORTED
AND CRATED UP.

NOW THIS ENTIRE PROCESS
CREATES A CHEMICAL
COMPLEXITY

THAT IS REVEALED
IN THE CUP.

IN FACT,
THE VERY BEST BLACK TEAS

BREW UP LIQUORS
OF SUCH ROBUSTNESS

THAT THEY BEAR COMPARISON
TO EVEN FINE RED WINES.

AS SOON AS THE TEA MASTER
IS SATISFIED

WITH THE LEVEL
OF OXIDATION,

HE GIVES THE LEAVES
A SHOT OF HEAT,

SHUTTING DOWN
THE ENZYMATIC ACTION.

THEN THE LEAVES ARE DRIED
AND ARE CRATED UP.

NOW NUMBER TWO
OF THE BIG TEA THREE --
OOLONG.

VERY POPULAR IN FORMOSA,
PARTS OF CHINA,
AND MY HOUSE.

NOW AS YOU CAN TELL
BY THE LIGHTER COLOR,

OOLONG TEAS ARE ONLY
PARTIALLY OXIDIZED, OKAY?

THEY DON'T CREATE AS PUNGENT
A BREW AS BLACK TEA,

BUT THEY MORE
THAN MAKE UP FOR THIS

WITH A KIND OF...
SMOKY COMPLEXITY.

IN FACT, THE BEST ONES
REMIND ME OF, WELL,
REALLY GOOD SCOTCH.

NUMBER THREE --
GREEN TEA.

NOW GREEN TEAS
ARE DIFFERENT,

BECAUSE THEY ARE EITHER
PAN-FRIED OR STEAMED

IMMEDIATELY AFTER WITHERING
SO THAT THERE IS
NO OXIDATION AT ALL,

WHICH IS WHY
THEY'RE STILL GREEN.

THEN THE LEAVES ARE EITHER
CRUSHED, FLATTENED --
LIKE THESE --

OR ROLLED INTO
DIFFERENT SHAPES

BEFORE THEY ARE FINALLY
DRIED AND SHIPPED OFF.

NOW GREEN TEA CREATES
A VERY AROMATIC
TYPE OF BREW,

MUCH LAUDED
FOR MEDICINAL PROPERTIES.

NEXT UP --
GRADING.

AFTER PROCESSING, BLACK,
OOLONG, AND SOME GREEN TEAS

ARE GRADED BY SIZE.

THEY'RE SIMPLY
PASSED THROUGH A SET

OF PROGRESSIVELY
SMALLER MESH SCREENS.

OKAY, NOW ABOUT
200 YEARS AGO,

A GUY NAMED
SIR THOMAS LIPTON

DECIDED THAT THE TEA GRADES

NEEDED TO BE
STANDARDIZED AND NAMED.

SO HE CAME UP WITH A SYSTEM
FOR DOING JUST THAT.

NOW I'VE SPENT
A GOOD BIT OF TIME

PONDERING HIS NOMENCLATURE,
AND I'VE GOTTA TELL YOU,

I THINK THAT THE OLD BOY
SPENT A LITTLE
TOO MUCH TIME

IN THE HOT
SRI LANKAN SUN,

BECAUSE IT DOESN'T
MAKE ANY SENSE.

BUT IT IS STILL IN USE,
SO HERE GOES.

STARTING AT THE BOTTOM,
WE'VE GOT...

DUST.

NOW SOME TEA COMPANIES
WILL PUT THIS

INSIDE THEIR TEA BAGS.

GOOD TEA COMPANIES,
LIKE TAZO, DON'T.

FANNINGS...
THESE ARE LARGER PIECES.

AND BECAUSE OF THEIR
LARGE SURFACE AREA,

THESE ARE THE IDEAL THING
TO GO INSIDE TEA BAGS,

BECAUSE THEY INFUSE
VERY, VERY QUICKLY.
AND THIS IS OKAY,

AS LONG AS THE TEA
IS OF HIGH QUALITY
TO BEGIN WITH.

NEXT UP,
WE HAVE A GRADE
THAT'S CALLED B.O.P. --

THAT MEANS,
BROKEN ORANGE PEKOE --

BASICALLY, JUST LARGER
PIECES OF BROKEN LEAVES.

THEN, AFTER THAT,
WE'VE GOT O.P.,

OR ORANGE PEKOE,

AND THESE ARE
COMPLETELY WHOLE LEAVES.

NOW IN THIS CASE, ORANGE
DOES NOT REFER TO COLOR,

AND IT DOESN'T REFER
TO FLAVOR OR AROMA.

SEE WHAT I MEAN?
TOO MUCH TIME IN THE SUN.

NOW THERE ARE
A WHOLE LOT OF OTHER GRADES

THAT YOU COULD THROW
ON TOP OF THIS,

BUT UNLESS YOU'RE INTENDING
ON BLENDING TEA OR
BECOMING AN IMPORTER,

YOU REALLY DON'T
HAVE TO KNOW THEM.

BUT IF YOU ARE GOING
TO GET INTO BREWING
LOOSE-LEAF TEAS,

AND I HOPE
THAT YOU WILL,

WHAT YOU DO NEED TO KNOW
IS TO BUY O.P. --

ORANGE PEKOE TEAS, OKAY?

NOW AFTER YOU'VE BREWED UP
THESE FOR A WHILE,

YOU CAN MOVE UP TO SAY,
T.O.P, OR G.T.O.P,

OR S.G.T.O.P....

YOU GET THE POINT.

JUST REMEMBER, THE MORE
INITIALS THERE ARE
IN THE GRADE,

THE MORE YOU'RE GONNA PAY
FOR THE TEA.

UNTIL YOU GET YOUR TEA LEGS,
TAKE A CUE FROM
THE WINE WORLD

AND STICK WITH BIG,
RELIABLE NAMES.

BLACK TEAS
FROM DARJEELING AND ASSAM

HERE IN INDIA
WILL NEVER LET YOU DOWN.

NEITHER WILL THOSE
FROM SRI LANKA,

WHICH IS STILL CALLED
CEYLON IN THE TEA TRADE,

AND KEEMUN HERE IN CHINA.

NOW WHEN IT COMES
TO OOLONGS,

ALWAYS LOOK TO TAIWAN.

AND FOR GREEN TEAS,
WELL, JUST ABOUT
ANYWHERE IN CHINA.

NOW JAPAN ALSO MAKES
EXCELLENT GREEN TEAS,

ALTHOUGH THEY'RE
A LITTLE BIT MORE SUBTLE

THAN THE CHINESE VERSIONS.

THEN OF COURSE,
THERE ARE BLENDS,

SUCH AS IRISH
AND ENGLISH BREAKFAST TEAS

AND OF COURSE,
EARL GREY,

WHICH MAY BE NAMED
FOR AN ENGLISHMAN,

BUT IS ACTUALLY COMPOSED
OF BLACK INDIA TEA LEAVES

WHICH HAVE BEEN TUMBLED
WITH THE PEEL

OF A BITTER
MEDITERRANEAN FRUIT
CALLED BERGAMOT.

NOW THE REAL KEY
TO WISE TEA SELECTION

COMES DOWN TO WISE
TEA SHOP SELECTION.

ONLY FREQUENT SHOPS
WHERE YOU SEE THE TEA

IN TINS,
LIKE THIS.

AND OF COURSE, YOU
ALWAYS WANT THE SHOPKEEPER

TO BE ABLE TO ANSWER
COMPLICATED QUESTIONS LIKE,

ANDY, WHEN WAS THIS
EMPRESS OF CHINA HARVESTED?

THAT WAS
IN THE LATE FALL.

OKAY, WHEN WILL YOU
BE GETTING MORE?
EARLY SPRING.

WELL, WHY SPRING SOMETIMES,
AND FALL SOMETIMES?

THEY ACTUALLY HAVE
TWO DISTINCT HARVESTS.
TWO DISTINCT HARVESTS --

NOW THAT'S THE KIND OF THING
I'M TALKING ABOUT...
THANKS.
SURE.

(Alton Brown)
MEET SHEN NONG,
CHINESE EMPEROR

AND THE MYTHOLOGICAL
FATHER OF TEA.

WORD HAS IT THAT
EMPEROR SHEN

WAS BOILING SOME WATER
IN HIS GARDEN ONE DAY

IN 2737 B.C.
WHEN SOME LEAVES

FROM A WILD BUSH
FELL INTO THE POT.

HE DECIDED TO GIVE
THE BREW A TASTE,

AND FOUND HIMSELF
MYSTERIOUSLY REVITALIZED.

LIKE COFFEE,
TEA DOESN'T APPRECIATE

THE COMPANY OF HEAT,
LIGHT, AIR, OR MOISTURE

UNTIL ITS BREWING TIME.

AND THAT'S WHY FINE TEAS
HAVE TRADITIONALLY
BEEN SOLD AND STORED

IN LITTLE AIRTIGHT TINS
LIKE THIS.

IN FACT, A LOT
OF AMERICAN MERCHANTS

HAVE GONE TO GENERIC TINS
SO THAT YOU CAN BUY IN BULK

AND STILL KEEP IT
PROPERLY STORED.

NOW UNLIKE COFFEE,
WHICH STARTS TO GO STALE

THE SECOND
IT LEAVES THE ROASTER,

TEA ACTUALLY HAS
AN AMAZING SHELF LIFE.

IF PROPERLY CONTAINED,
YOU CAN ACTUALLY

KEEP IT IN HERE
FOR UP TO TWO YEARS

WITHOUT A DISCERNIBLE
LOSS OF FLAVOR.

TEA BAGS ARE ANOTHER MATTER
ALTOGETHER.

YOU SEE, BECAUSE THE PIECES
IN THERE ARE SO SMALL,

THEY'VE GOT
A GREATER SURFACE AREA,
SO THEY GO STALE FASTER.

PROPERLY STORED,
YOU'RE ONLY GONNA GET
FIVE MONTHS OUT OF THAT.

NOW THAT YOU HAVE SECURED
QUALITY LEAVES,

IT IS UP TO YOU
TO FULFILL THEIR POTENTIAL,

AND THAT BEGINS
WITH WATER.

NOW THERE ARE OVER 500
INDIVIDUAL CHEMICAL
COMPOUNDS IN TEA,

AND IF YOU WANNA TASTE
THE RIGHT ONES,

YOU'VE GONNA HAVE TO USE
H2O WITH PLENTY OF O2 IN IT.

THAT'S RIGHT,
OXYGEN IS WHAT DOES THE JOB.

AND ANYBODY THAT'S
EVER HAD A FISHBOWL
GO BAD ON THEM KNOWS

THAT IF WATER JUST SITS
AROUND, IT LOSES ITS O2,

SO YOU'RE GONNA HAVE TO USE
FRESHLY DRAWN WATER.

NOW IF YOUR TAP WATER
TASTES GOOD, GO FOR IT.

BUT IF YOU USE A FILTER,
YOU MUST DRAW OFF
A FRESH BATCH.

NOW ONCE YOU HAVE SECURED
THE PROPER H2O,

YOU'RE GONNA NEED SOMETHING
TO BOIL IT IN.

THE KETTLE, FOR INSTANCE.

DON'T HAVE ONE OF THESE?

WELL, THAT'S OKAY.

THE MICROWAVE'S
A GOOD CHOICE, TOO.

JUST BE SURE TO USE
A MICROWAVE-SAFE
MEASURING CUP,

BOWL, OR VESSEL
OF SOME TYPE,

WITH A WOODEN SKEWER
OR CHOPSTICK PLACED INSIDE.

SEE, IN ORDER FOR WATER
TO ACTUALLY BOIL,

THERE'S GOTTA BE A NICK --
A SCRATCH,
AN IMPERFECTION --

SOMEWHERE
ON THE INNER SURFACE
OF THE CONTAINER

SO THE BUBBLES CAN FORM.

IF THE CONTAINER
IS SUPER-SMOOTH,

AND THE MICROWAVE'S
SUPER-STRONG,

THE WATER COULD SUPER-HEAT
WITHOUT ACTUALLY BOILING.

THEN YOU REACH IN
FOR THE CONTAINER,
YOU GIVE IT A JIGGLE,

AND KA-BLOOSH!
IT BOILS EXPLOSIVELY,
AS IN ALL OVER YOU.

THE SKEWER OR CHOPSTICK
GIVES THE BUBBLES
A PLACE TO GROW,

THUS DIFFUSING
THE SITUATION.

NOW BESIDES
THE BOILING VESSEL,

WE ARE GONNA NEED A POT.

NOW I'M THE FIRST TO ADMIT,

I'VE KIND OF GOT A THING
FOR TEAPOTS.

NOT SILVER OR CHINA,
MIND YOU,

ALTHOUGH I DON'T HAVE
ANYTHING AGAINST THEM,

BUT BOY, I REALLY DIG
THE CAST-IRON POTS OF JAPAN.

WHY?
WELL, THEY'RE CAST-IRON.

THEY GET HOT,
AND THEY STAY HOT,

WHICH IS GOOD FOR THE TEA.

PLUS...
WELL, LOOK AT 'EM,
THEY'RE COOL.

OF COURSE, "COOL"
ISN'T ALWAYS A GOOD THING.

THAT'S BECAUSE HEAT
ALWAYS MOVES TOWARDS COLD.

IT'S THERMODYNAMICS.

IF YOU DON'T
PREHEAT YOUR POT,

AND I DON'T MEAN
JUST THIS POT,
BUT ANY POT --

IT COULD BE SILVER,
CHINA, ANYTHING --

IT IS GONNA STEAL HEAT
FROM THE LEAVES,

AND THAT WILL LEAVE YOU
WITH A TEPID, WATERY BREW,
END OF STORY.

SO JUST SLOSH IT
UNTIL YOU FEEL THE HEAT

COME THROUGH THE OUTSIDE
OF THE VESSEL.

IT WON'T TAKE
BUT A COUPLE OF MINUTES.

OH, AND BE SURE
TO THROW THIS OUT
BEFORE YOU ADD THE TEA.

THIS IS A TEASPOON.

IT'S CALLED A TEASPOON
BECAUSE IT HOLDS A TEASPOON.

THIS IS CALLED A TEASPOON --

NOT BECAUSE IT HOLDS
ONE OF THESE,

BUT BECAUSE THE ENGLISH
FIGURED OUT

THAT A VESSEL OF THIS
GENERAL SHAPE AND SIZE

HOLDS JUST THE RIGHT NUMBER
OF LEAVES TO PRODUCE
A PROPER CUP OF TEA.

NOW I'VE SPOKEN
TO A FEW EXPERTS

WHO ARGUE THAT THIS DEVICE
CANNOT COMPENSATE
FOR LEAF SIZE,

AND SHOULD
THEREFORE BE REPLACED

WITH A DIGITAL SCALE
CAPABLE OF MEASURING GRAMS.

NOW I AM ALL FOR
WEIGHTS AND MEASURES,

BUT COME ON, GRAMS?

I WANNA MAKE TEA,
NOT TNT.

I'M GONNA STICK WITH THIS --
IT'S A LOT MORE PRACTICAL.

NOW WHAT I DO IS,
ONE TEASPOON PER CUP.

I JUST SCOOP, AND WHATEVER
HANGS ON THE SPOON,

HANGS ON THE SPOON.

THAT GOES RIGHT INTO
THE...
(stops talking abruptly)

AW...

I KNOW THEY MEAN WELL,
BUT YOU ALWAYS
RUN INTO THESE THINGS,

AND THE TRUTH IS, THEY'RE
JUST NOT GOOD FOR MUCH,

'CAUSE THEY DON'T
GIVE THE LEAVES
ROOM TO GROW.

NOW I KEEP 'EM AROUND,
'CAUSE YOU CAN ALWAYS
USE THEM

TO LIKE, HOLD HERBS
INTO A BROTH,

OR HECK, YOU
MIGHT NEED A NEW CAGE
FOR YOUR PET CRICKET.

BUT FOR TEA LEAVES,
IT'S JUST NOT ENOUGH ROOM.

THEY'VE GOTTA HAVE
ROOM TO BLOOM.

SO THIS IS GONNA GO STRAIGHT
INTO THE WARM TEAPOT.

AND I'M GONNA MAKE TWO CUPS,

SO I'M GONNA GO
WITH TWO SPOONFULS.

NOW...
THE WATER.

SINCE BLACK TEAS --
INCLUDING OUR CEYLON

AND BLENDS LIKE EARL GREY,
IRISH BREAKFAST TEA,

AND ENGLISH BREAKFAST TEA --

PREFER TO BLOOM
AT A FULL WHISTLING BOIL,

THE ADAGE IS TO BRING
THE POT TO THE KETTLE.

NOW OOLONG AND GREEN TEAS
PREFER TO BATHE

AT 200 DEGREES AND
180 DEGREES RESPECTIVELY,

SO THE RULE IS TO WALK
THE KETTLE TO THE POT,

WHICH I GUESS GIVES IT
TIME TO COOL DOWN.

NOW WHEN TEA PEOPLE
TALK CUPS,

THEY DON'T MEAN CUPS.

THEY MEAN...
CUPS.

AND THIS CUP HOLDS
5 1/2 TO 6 OUNCES OF WATER.

SO FOR 2 CUPS, I'M
GONNA NEED ABOUT 12 OUNCES,

PLUS ONE FOR THE LEAVES
TO HOLD ONTO.

NOW HOW CAN YOU BE SURE
TO GET EXACTLY
THE RIGHT AMOUNT?

WELL, I'VE DEVISED THIS
CUSTOM MEASURING DEVICE,

WHICH HAS BEEN CALIBRATED
FOR SINGLE, DOUBLE,
AND TRIPLE SERVINGS.

NOW ALWAYS POUR
ONTO THE LEAVES,

NEVER THE OTHER WAY AROUND.

I'M JUST GONNA POUR
RIGHT UP TO THE HASH MARK.

THERE, NOW THERE'S
NOTHING TO DO BUT WAIT.

HOW LONG?

BLACK TEAS,
GENERALLY 3 TO 5 MINUTES,

OOLONGS, 4 TO 7,
GREENS, 2 TO 3 MINUTES.

SEEM LIKE A LOT OF TROUBLE
TO GO THROUGH

FOR A SIMPLE CUP OF TEA?

MAYBE.

BUT THE WAY WE SEE IT,
THE SIMPLER THE THING IS,

THE MORE REASON
TO DO IT RIGHT.

HARD TO BELIEVE THAT
OUR ORIGINAL 2 TEASPOONS

BLOOMED INTO THIS GIANT,
WET, SHAGGY MASS OF LEAVES.

THIS IS WHY YOU'VE GOTTA
GIVE THEM ROOM TO GROW
IN THE POT.

NOW AS FAR AS ADDITIONS GO,
I'M NOT TOO BIG ON
SWEETENERS IN MY TEA,

BUT MILK WOULD BE VERY NICE,
THANK YOU.

BUT YOU'VE GOTTA ADD IT
TO THE CUP BEFORE
YOU ADD THE TEA,

NOT THE OTHER WAY AROUND,
AS YOU WOULD WITH COFFEE.

NOW AS FAR AS OOLONG
AND GREEN TEAS GO,

THEY'RE BETTER
STRAIGHT UP --

SUBTLE NUANCES,
YOU KNOW.

NOW BELIEVE IT OR NOT,
THERE'S ALSO A RIGHT WAY
TO TASTE TEA.

THAT'S BECAUSE, LIKE WINE,
THERE'S A LOT OF
CHEMICAL COMPOUNDS

AND HUMAN ANATOMY INVOLVED.

NOW WHEN PROFESSIONAL
TASTERS GO TO WORK,

IT LOOKS AND SOUNDS
LIKE THIS --

SLUUURRP.

(Alton Brown reading)

TODAY, 80 PERCENT
OF THE TEA DRUNK IN THE U.S.

IS DRUNK ON ICE.

AND YET THERE'S MORE
TO MAKING A PERFECT POT

THAN THROWING ICE IN TEA.

START BY BREWING UP
A CONCENTRATED BATCH
OF HOT TEA,

INFUSING A FULL OUNCE
OF LOOSE, BLACK LEAVES

IN A QUART
OF BOILING WATER.

LET THIS STEEP
FOR ABOUT 4 TO 5 MINUTES.

NOW SINCE COLD MASKS
SUBTLE FLAVORS,

GO WITH A GOOD TEA,
BUT NOT A GREAT TEA.

IT WOULD BE WASTED.

WHEN THE TIME'S UP,
STRAIN INTO A PITCHER

LARGE ENOUGH TO HOLD
AT LEAST 2 QUARTS OF LIQUID.

NOW ONCE THIS IS
THOROUGHLY STRAINED THROUGH,

WE'RE GONNA ADD
ANOTHER QUART OF WATER --

ROOM-TEMPERATURE WATER.

WHY?

WELL, IF WE HAD JUST BREWED
WITH BOILING WATER
TO BEGIN WITH,

WE'D HAVE A BUNCH
OF HOT TEA

THAT WOULD TAKE A LONG TIME
TO COOL DOWN ENOUGH
TO DRINK.

IF WE WERE TO ADD
COLD WATER, THAT
WOULD BE EVEN WORSE,

BECAUSE BOILING WATER
EXTRACTS A LOT OF COMPOUNDS
FROM THESE LEAVES.

ANY SUDDEN DROP
IN TEMPERATURE

COULD FORCE THOSE SOLIDS
OUT OF SOLUTION,

AND WE'D END UP
WITH CLOUDY TEA,

AND NOBODY WANTS TO DRINK
CLOUDY TEA.

THE YEAR WAS 1904.

THE PLACE,
THE ST. LOUIS WORLD'S FAIR.

AMONG THE MANY BOOTHS WAS
THAT OF RICHARD BLECHYNDEN,

AN ENGLISH PROMOTER WHO
HAD BEEN HIRED BY A GROUP
OF INDIAN TEA GROWERS

TO GET THE FAIR-GOERS
TEA-ED UP.

THE PROBLEM WAS,
THERE WERE NO TAKERS.

IT WAS JUST TOO DARNED HOT
THAT SUMMER.

FINALLY, IN AN ACT
OF INSPIRED DESPERATION,

BLECHYNDEN POURED HIS TEA
OVER ICE.

AMERICA WOULD NEVER
BE THE SAME AGAIN.

ALTHOUGH IT IS POSSIBLE
TO FIND HIGH-QUALITY
TEA BAGS THESE DAYS,

TRUTH IS, MOST, IF NOT ALL,
SUPERMARKET BRANDS

CONTAIN DUST AND FANNINGS,

WHICH, WHEN FACED
WITH BOILING WATER,

EXPEL A BITTER BREW INDEED.

OF COURSE, IF YOU'VE GOT
TO BREW WITH THESE DEVICES,

DO YOURSELF A FAVOR --

DON'T LET THE WATER BOIL.

HERE'S THE BEST WAY.

FIVE STANDARD TEA BAGS
INTO A QUART

OF FRESHLY DRAWN WATER

IN A MICROWAVE-SAFE
CONTAINER.

NOW JUST TOP
WITH A PLATE --

WHICH WILL KEEP
THE HEAT IN

AND ALSO KEEP THE LITTLE
TAGS ON THE SIDE DRY --

AND INTO A MICROWAVE OVEN.

NOW COOK THIS ON HIGH
FOR 8 MINUTES.

(beep-beep-beep-beep-beep)

WHEN IT'S DONE,
CAREFULLY REMOVE

BACK TO THE COUNTER.

NOW CAREFULLY
REMOVE THE PLATE,

AND TAKE ITS TEMPERATURE.

WHAT WE'RE LOOKING FOR HERE
IS AT LEAST 180 DEGREES

AND NO MORE
THAN 190 DEGREES.

WE'LL DEFINITELY BUY THAT.

THAT'S HOT ENOUGH TO EXTRACT
THE BEST OF THE FLAVOR,

BUT COOL ENOUGH TO LEAVE
THE BAD STUFF IN THE BAG.

SO RE-COVER
AND LEAVE IT TO STEEP.

HOW LONG?
WELL, THAT DEPENDS.

OH, AND NO
WRINGING OUT THE BAGS.

OF COURSE, IT JUST
WOULDN'T BE RIGHT

TO TALK ABOUT ICED TEA
WITHOUT TALKING
ABOUT SWEETENERS.

NOW DOWN HERE IN THE SOUTH,
FOLKS LIKE TO SWEETEN
AN ENTIRE BATCH.

I THINK "SWEET" IS KIND OF
A SUBJECTIVE THING,

SO I LEAVE IT UP
TO THE INDIVIDUAL DRINKER.

OF COURSE, SCIENCE REALLY
ISN'T ON OUR SIDE HERE,

SINCE SUGAR DOESN'T DISSOLVE
VERY WELL IN COLD LIQUIDS.

IT JUST SITS ON THE BOTTOM.

YOU STIR, AND STIR, AND
STIR, AND IT STILL JUST...
SITS THERE ON THE BOTTOM.

THE ANSWER
IS A SIMPLE SYRUP.

JUST COMBINE 5 CUPS OF SUGAR
AND 3 CUPS OF COLD WATER

IN A SMALL,
NON-REACTIVE PAN.

BRING TO A BOIL SLOWLY
OVER MEDIUM HEAT,

STIRRING EVERY NOW AND THEN.

THEN JUST COOL IT
TO ROOM TEMPERATURE,

SEAL, AND REFRIGERATE
FOR UP TO A MONTH,

OR FREEZE
FOR UP TO A YEAR.

OF COURSE, IF YOU
REALLY WANNA WOW THEM,

ADD SIX LEMONS, SLICED,
AND A FEW SPRIGS
OF FRESH MINT.

BRING IT SLOWLY TO A BOIL,
THEN TAKE IT OFF

AND LET IT STEEP
FOR 10 MINUTES
BEFORE STRAINING.

NOW THAT LEAVES YOU
WITH A GREAT GLASS

OF WHAT MY GRANDMOTHER
CALLS "SWEET TEA."

OF COURSE, YOU COULD
USE HONEY, TOO,

BUT THAT'S ANOTHER SHOW.

TEA DOESN'T CONTAIN
AS MUCH CAFFEINE
AS COFFEE,

BUT IT DOES CONTAIN
POLYPHENOLS,

AND POLYPHENOLS HELP
WHAT CAFFEINE IS IN TEA

ABSORB SLOWLY
INTO THE SYSTEM,

WHICH IS WHY
TEA DRINKERS GET

A LONGER-LASTING
BUT GENTLER LIFT,

IF YOU GET MY MEANING.

NOW UNLIKE COFFEE,
TEA HAS BEEN MUCH LAUDED

BY THE MEDICAL
COMMUNITY,

WHICH IS
WELL-REPRESENTED
HERE TODAY.

FOR INSTANCE, FIVE
OUT OF FIVE DENTISTS

WHO RECOMMEND TEA
TO THEIR PATIENTS
WHO DRINK TEA

HAVE BEEN THRILLED
BY THE FACT THAT
GREEN TEA IN PARTICULAR

CONTAINS HUGE AMOUNTS
OF FLUORIDE.

CANCER RESEARCHERS
HAVE BEEN VERY IMPRESSED
BY THE FACT

THAT ANIMALS
WHO HAVE BEEN DRINKING
BLACK AND GREEN TEA

SUFFER FEWER
SKIN TUMORS,
ESOPHAGEAL TUMORS,

AND WHAT WAS THAT
OTHER TUMOR?
UHHH...

YEAH, SOMETHING INSIDE,
I DON'T REMEMBER EITHER.

THEN OF COURSE,
THE HEART SURGEONS

HAVE BEEN DOING
A LOT OF RESEARCH, TOO,

AND HAVE FOUND THAT TEA
MAY ACTUALLY BE GOOD
FOR THE TICKER.

SO THERE YOU HAVE IT --

A PROPERLY BREWED POT
OR PITCHER OF TEA

IS CONTEMPLATIVE,
DELICIOUS, SOCIAL,

AND DARNED GOOD FOR YOU.

AND ON TOP OF THAT,
IT'S REALLY GOOD EATS.

WHAT DO YOU THINK?
PUPPIES?

OH, GIVE HER SOME TEA,
EVERYTHING'S GONNA
BE FINE.

YOU WANT SOME MORE?

SLURRRP...
AH, THAT IS GOOD.

Captioned by
Scripps Networks, Inc.