FANNINGS Meaning and
Definition
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Fannings, in the context of the tea industry, refer to small and broken tea leaves or particles that are created during the tea production process. This term is usually used to describe the lower grade teas or the remnants of larger tea leaves that have undergone rolling and sorting processes. Fannings are typically smaller in size compared to whole tea leaves or larger broken tea leaves, and they are characterized by their fine, powdery texture.
Due to their small size, fannings have a larger surface area exposed to air and water, which leads to a quicker extraction of flavors and constituents when brewed. Consequently, fannings tend to produce a stronger and darker brew with a faster infusion time. As a result, they are commonly used in tea bags or sachets, as they lend themselves well to the quick brewing methods commonly associated with these tea forms.
While fannings may not possess the aesthetic appeal or complexity of whole tea leaves, they can still offer a satisfactory tea-drinking experience. They are often employed in blends or flavored teas, where their rapid brew time allows for efficient and consistent extraction of the desired flavors.
Overall, fannings are a byproduct of commercial tea production that play a significant role in providing a convenient and accessible tea-drinking experience.
Etymology of FANNINGS
The word "fannings" is derived from the verb "fan". "Fan" itself comes from the Middle English word "fanne", which originated from the Old English word "fann". The Old English term traces back to the Proto-Germanic word "fannōną", meaning "to flog" or "to drive away the chaff". This root term further extends to the Proto-Indo-European base "*pōh₁-", which denotes "to shake" or "to strike". Over time, the meaning of "fan" evolved to include "to blow air upon" or "to stir with a fan". In the context of tea, "fannings" refers to small tea leaves that are left after larger, whole leaves have been sorted out.
