I keep seeing people who know at least a little bit about tea saying that cheap tea, and most tea available in American supermarkets is usually the lowest quality of tea, being composed of "tea fannings and dust".
What is the process that produces "fannings" ( what are fannings?) and tea leaf dust?
Why are fannings called "fannings"?
Are tea leaves sorted? How?
Would it ever be the case that higher quality leaves would intentionally be ground into powder for teabags? For stronger flavor, more caffeine, etc?
What makes a high quality leaf high quality?