PA M R O S E N F E L D / T WO L E AV E S T E A C O .
THE WHOLE LEAF continued from page 56
Those small paper envelopes contain fragments of tea leaves—
often referred to as "dust tea"—that quickly steep strong tea
but abandon all promise of a cuppa made from tea leaves left
whole, allowed to unfurl at leisure with a full, multi-toned
flavor profile.
Enter the pyramid shaped tea "sachet." ("Tea tetrahedron"
sounds decidedly nerdy; I suppose it makes sense that it never
caught on.) This larger portable packet of tea was relatively new
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technology when Rosenfeld decided to begin his own tea company. He first met sachets in the 1990s in Japan, where tea was
prepared and served in these pyramid-shaped bags. With such
a package to hold larger tea leaves, the tea expanded fully when
placed in hot water, infusing a cup with a more nuanced, layered
tea taste. Not unlike wine, it's tea that presents your tongue
with top and middle tasting notes, and a finish to round the
whole cup out. "The thing we tend to forget—from consumer