A cup of tea can tell you where it grew, how it was harvested, and even what the weather felt like—and John has spent 43 years learning that language. From Tetley’s legendary training to global trading desks and UN projects, he walks us through the real mechanics of quality: why the top two leaves and a bud matter, how insects trigger flavor by provoking plant defenses, and how high-altitude stress in places like Sri Lanka and Darjeeling creates brighter, more layered cups.

We dig into the details that change your daily brew. John explains why soil acidity, drainage, and microflora drive healthy roots, how intercropping legumes boosts nitrogen without burn, and why old bushes clinging to rock can taste astonishingly pure. We challenge the myth that teabags are “bad tea,” unpacking CTC vs orthodox processing, oxidation, and particle size. Then we tackle the big headline: microplastics in teabags. What materials are actually used today? How do PLA and modern paper mills change the equation? The answer is more nuanced—and much less scary—than the viral posts suggest.

Beyond the science, we talk value and ethics. John shares his work in Pakistan, where massive tea imports strain foreign currency. By planting tea on marginal slopes and keeping packaging and distribution closer to farms, communities can keep more margin at origin. We finish with practical takeaways: a sleep-friendly blend ratio (valerian, chamomile, spearmint) that tastes good, not just “good for you,” and circulatory-support pairings like rooibos with hibiscus that also play nicely with chaga. If you care about flavor, truth over hype, and supporting growers while you sip, you’ll find plenty to bring to your next kettle boil.

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