Flavor takes a backseat when the leaf size is reduced. Smaller leaves have a greater surface area, thereby providing the perfect condition for swift evaporation of essential oils that give tea its distinct flavor. Fannings also tend to release tannins (a natural chemical found in tea) quicker than whole leaves. The sharp release of tannins render a more bitter brew. Fannings may brew quickly, but their complexity, aroma and color are severely diminished. Artificial flavorings are often added to spice up or mask these bland, inferior teas.

Recent efforts to accommodate an increasing US demand for tea has inspired many companies to roll out new, "upscale" grocery store teas. The introduction of eye pleasing pyramid shaped teabags is a Madison Avenue attempt by the same old junk-leaf peddlers to appeal to a more discriminating market. To be fare, a handful of these companies have made moderate improvements in the quality of their teas. However, the slight increase in quality is hardly relative to the increase in price which is more likely subsequent of the advertising, marketing and packaging costs.

Amazingly, loose-leaf teas remain substantially more economical than their low-quality bagged counterpart. Unfortunately, most folks are only familiar with mediocre teas. Bagged teas are convenient and widely available. Most negative opinions towards tea stem from only being exposed to overpriced, mass produced grocery store junk.

NOTE: Orange Pekoe, a common classification of bagged tea, is not actually a flavor. Orange Pekoe is a grade of tea. The term is an industry standard used to describe of medium-sized leaves. They are mild black teas that are often crushed and mixed with fannings to make tea bags.