The Beginning of Tea Bagging

How did tea bagging originate? Thomas Sullivan, a New York tea importer, mistakenly invented tea bags in 1908 when he sent the loose leaves to clients in small silk bags to cut costs. In turn, they steeped the entire bag to make their brew.

Unfortunately, his customers were more interested in having their brew pre-packaged in silk sacks than they were receiving the leaves in loose form.

Sullivan didn't realize this until many of his most important clients started to complain that the orders they received were not in bags. Since silk was too expensive, he opted to used gauze sacks to package his blends and fulfill his orders.

Leftovers from tea processing in the form of "fannings" and "dust" were used for bagging, as is done today.

Tea fannings (small broken pieces of leaves) and tea dust (that has the consistency of rough powder), typically yield an inferior taste and drinking experience for true connoisseurs.

Some flavor experts say they can taste a hint of the paper that is used in making bags. In addition...

Yet, for the average consumer who is looking for a quick, tasty cup of brew, tea bags are an easy, convenient and portable choice.

Today, bagged tea can be bought in countless varieties and flavors.

Many companies now offer flavorful blends with attractive packaging that can be easily found on supermarket shelves.

Technology has long since replaced Sullivan’s serendipitous hand-made invention.

The process of bagging now takes place on specially engineered machines designed to limit the brew’s air exposure, wrap and package efficiently, and prepare boxes for international distribution.

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