Ithacateagirl wrote:I think it should be clarified that the classification of "fannings" or "dust" of tea leaves has to do only with the size of the tea leaf, rather than the quality of the leaf itself. The reason a cup produced from fannings will lack the flavor found in a cup produced by a larger leaf is that much more surface area is exposed during steeping when fannings are used. In order to avoid a bitter brew, the tea bag must be removed before the tea has had a chance to develop some of the flavors that would be present if the larger leaf of the same tea were used.
Welcome to the forum, Ithacate.
Hmm, yes and no IMHO.
Most fannings and dust teas are lower quality salvages from the sifting and/or manufacturing processes.
They often go stale much faster also due to this large surface to volume ratio.