Spies, Smugglers, and How a Bitter Plant Became the World’s Favorite Drink

Spies, Smugglers, and How a Bitter Plant Became the World’s Favorite Drink

It’s the most consumed beverage on the planet 
other than water. Tea- or chai- is everywhere; from the sachets we make at home to the snacks 
and desserts sold in grocery stores. We drink   tea as a sacred ceremony. Enjoy it in high 
society outings and rely on it to survive in some of the world’s harshest climates.
The story of tea is fascinating,   from its first use as a source of food, through 
centuries of trial and error until we ended up with this. Tea would play a part in the spread 
of religion. Trigger the opium wars and even the American Revolution. It’s the subject of myths 
and legends, not to mention countless examples of truth being much wilder than fiction.
And so, well, we’re diving in. Following the unbelievable path of one of 
history’s most fascinating subjects.   It’s all about tea today on OTR.
In 1857 a young Englishman named Samuel Beeton convinced his wife to help out 
with the cooking section of his magazine,   a new journal focused on issues of the home.
Now at the time Isabella Beeton was just 22 years old and so for her column, she enlisted the 
help of the magazine’s readers, asking for input from housewives and family cooks what was most 
important in their own homes. And after receiving more than 2000 letters the answer was clear- it 
was tea. And there wasn’t even a second choice. Over the next few years Mrs. Beeton would publish 
dozens of recipes for tea; not just the drink   itself, but how it should be served to family 
members or travelers stopping in off the road. She’d write about the differences between 
high tea, noon tea, evening tea and tea for   picnics. There were articles about winter tea, 
summer tea and she even wrote instructions for what to do when your water isn’t good enough to 
make tea- you add a pinch of sodium bicarbonate. Now Isabella Beeton is today regarded as 
massively influential in the world of tea.   But the truth is all she did was record what 
was already happening, because pretty much everywhere tea is more than just a drink. It’s a 
social centerpiece. Something that’s a necessity of life- those are Mrs. Beeton’s words- 
and a major part of the human experience. Tea is presented to guests in Morocco, 
brewed in elegant pots in Russia,   and enjoyed as breakfast in Ireland. On Mount 
Everest sherpas start each day with tea for good luck, and in Japan well the chado brings 
together the four principles of Zen Buddhism. As a planet we drink more than five billion cups 
of tea every single day. Restaurants across Asia put pitchers of tea- not water- on the table 
for customers. There’s sweet tea. Milk tea. Yak Butter Tea and of course- bubble tea, perhaps 
the world’s fastest growing culinary sensation. Almost every single culture has its 
own preferences when it comes to tea,   but the interesting part isn’t how we 
drink it- but why. And how it arrived in all those different countries in the first place.
To trace the story of tea is to dive into a world   of corruption and espionage. It’s to follow 
the spread of religion and trade, and also drug smuggling, colonization and revolution. 
It’s to talk about a commodity as much as a beverage and to follow the stories of the wild 
characters who brought it into the mainstream. Nothing about the history of tea is going to 
be simple or straightforward, but as always it   has to start somewhere, so let’s go back to 
the very beginning, and get into the story. There’s a legend told in Chinese mythology that 
a very long time ago a child would be born,   half-human and half dragon. Almost as soon 
as he came out of the womb he was talking, able to walk after just five days and 
within a year, he was already fully grown,   and leading a tribe in the rugged highlands. 
Now Jiang Shinian was known to be strong as an ox and eight feet tall, but what was most 
significant was that his skin was transparent, so anything he’d eat or drink, he could see its 
effect on the body. And this was important because   Jiang was destined to become Shennong, the God of 
Agriculture, and the founder of Chinese Medicine. Anyway according to the story, after years 
of traveling through the countryside, one day   Shennong ate no less than 72 poisonous plants, and 
together the toxicity was too much even for a God. So he collapsed on the ground, but just at that 
moment, some leaves fell from a nearby shrub and landed in his boiling pot of water. With his last 
strength Shennong filled his cup, took a sip and found himself restored and completely healed.
And from then on well he’d have a new title: the God of Tea. Shennong would spread his new 
favorite herb across China, and it would become   ubiquitous after his son Huangdi would unify the 
Empire, creating a powerful tea-drinking society. The story of Shennong and tea is 
essential in Chinese mythology   and the only problem is it’s a complete 
misunderstanding. It wasn’t supposed to be about tea at all, at least not until much later.
Now before we continue let me explain something important. For the first 2000 years of Chinese 
writing, the word used for tea is a character known as tu. But all that word meant was something 
bitter or medicinal that was boiled in water. According to archaeology and ethno-botany, if 
you somehow traveled back in time to Ancient   Xi’an and asked for a glass of tu, the odds are 
you’d be handed something made with Sow Thistle- a relative of the dandelion. There was also tu 
made from Chicory. From Chinese knotweed. From Carpenter’s Herb or Brownwort, and from flowers 
like chrysanthemum, jasmine and osmanthus, and it’s not even incorrect to refer to 
this as “tea” because it is, in Chinese. But we aren’t here to talk about herbal tea 
or flower tea- we’re here to talk about this, and if this doesn’t actually come from Ancient 
China- well then what’s the real story? Well for that we need to look a thousand miles 
southwest of what was once the Chinese border   to the hills of Xishuangbanna, and around an 
area known as Pu’er- according to botany and archaeology, approximately ground zero for 
a plant called Camellia sinensis, or, “tea.” Now on the entire continent this might be the 
region we understand the least. It has a long   and extremely complicated history and is the home 
to 25 of the 56 recognized ethnic groups in the entire country of China, a nation to which 
it’s belonged since the Mongol conquests. We have no way of knowing which of these groups 
was the first to domesticate tea. Maybe it   happened in more than one place simultaneously. 
But all we know is that around 2000 BC all of a sudden tea, or “la” in local languages, starts 
showing up in archaeology all across a swath of highlands from Myanmar to Assam, India.
But it wasn’t being used as a drink- it was a source of food, the leaves packed with nutrition 
and vitamins. Polyphenols, antioxidants, fiber and probiotics. Tea is one of the healthiest plants 
endemic to that highland region but it’s also incredibly bitter when eaten raw, and the leaves 
so tough and sinewy that they are almost inedible. So why all of a sudden was tea in demand? Well the 
breakthrough was when farmers started packing tea leaves into pieces of bamboo, and burying it all 
underground to ferment. This would break down the starch, soften the flavor and even increase 
the nutritional content- and we know exactly   how important this would become to the local 
diet, because it’s still made that way today, a specialty of the rural hill tribes around Pu’er 
and Xishuangbanna. And of course it’s a national specialty in Myanmar- a place where fermented 
tea leaves are still a part of almost every meal. (Music Playing)
Every day Namsu restaurant receives   delivery of fermented tea leaves, straight 
from the farm across the border in Myanmar. The region where the tea is grown is called Shan 
State, along the Yunnan border and where the plant is endemic. But it’s not just Shan Cuisine 
that uses tea- it’s essential everywhere, and you could make an argument that Laphet Thoke, 
or tea leaf salad, might be the definitive flavor of Burmese cuisine.
(Music Playing) So, 4000 years ago when we first see people 
eating tea as a part of a traditional diet, they were adding Burrata to the top. No- I’m just 
kidding. This is a modern interpretation of one of my all-time favorite things. Tell me real quick, 
what do we have on the table? We’ll get to these   two last, but these three tea leaf presentations.
And if this wasn’t our first location of the day, I would have a beer with this, because it’s one of 
the world’s great drinking foods. We talked about this a little bit as they were starting to prepare 
the food, but I want you to explain to me just how- this is not on the menu at Namsu, the classic 
Laphet Thoke is not the menu here, but when I told you that we were coming and we were going to film 
about tea, and I asked if it was possible for your   cooks to prepare this…most people know how to 
make this. This is a pretty well-known dish across Myanmar. You ask somebody, “do you know 
how to prepare a Laphet Thoke?” Everybody does. (Music Playing)
Mmm…You know, it’s so fascinating, you get a different character 
of the tea. In the traditional Laphet Thoke, it’s going to be more sour, in this one you almost 
get the sweetness and the brightness of the tea leaves. Mmm. It’s such a great ingredient. I don’t 
know why this isn’t something that has- in ten years, you’ll be able to get this in every grocery 
store, I’m positive. It’s such a fun ingredient. It’s healthy, it’s absolutely delicious, and 
it doesn’t taste like anything else. So to me, it’s just- there are these things like the 
sataw here in Thailand- these things that are just oversights, that for whatever reason 
got missed during the years of everything going back and forth. But that’s going to change, and to 
me, fermented tea leaves- I like tea as a drink, I love tea as a food.
(Music Playing) The first evidence of tea in China- the 
actual tea plant, not just “tu”- shows up in the tomb of the Han Dynasty Emperor Liu 
Qi, built around 141 BC. It was presented in the mausoleum as a valuable item, most likely 
brought back during the raids and invasions   the Han had begun of the Yunnan Mountains.
Within 30 years of the tomb’s construction Yunnan would be annexed, and the Chinese 
would begin tea cultivation closer to the   capital in what’s now Sichuan Province.
But at least in the beginning it was still viewed as a source of food. The reason there’s 
so much confusion about the legend of Shennong is that starting in the first century BC, well 
tea would become a popular version of “tu”, or medicinal herbs, and those herbs were being 
used in dishes like zhou or congee. Tu was boiled with millet as a popular breakfast, pounded 
with ginger and shallot and served over rice,   and turned into a soup of a whole bunch of stuff 
mashed together but again- all we can really do is speculate, until the 7th century AD when the 
Tang Dynasty would introduce a new vocabulary, and tea would finally get its own character. 
It would be a slight adaptation of tu,   with just a single minor difference. And its 
pronunciation, cha, was most likely influenced by “la”, the original word in Yunnan.
In the beginning, the new character   would represent the tea plant, just one 
of China’s many medicinal herbs. But it wouldn’t be long before cha was to become 
the centerpiece of a new Chinese society. Around the first century AD a splinter branch of 
Buddhism was taking shape in India. It would be called Mahayana, and it was based around the 
concept of Bodhisattvas- basically delaying   enlightenment to help others here on Earth.
Now by that point traditional Buddhism or Theravada had already spread across the 
subcontinent and throughout Southeast   Asia and there wasn’t much interest in this new 
interpretation. But Mayahana missionaries saw potential in China, and began translating their 
writings into Chinese starting in the years of the Han Dynasty. When the empire fell in 220 AD 
and China collapsed into a period of instability, Indian Buddhists built monasteries 
catering to the poor and the hungry,   and scholars of Taoism and the writings 
of Confucious- well they began to theorize about how it could all work together- Buddhism, 
and traditional Chinese beliefs and practices. This hybrid religion, a Chinese 
adaptation of the Buddhist faith,   would explode into the mainstream in the 7th 
century, when the Tang Dynasty brought it to the masses. And perhaps more than any other single 
event in Chinese history this, almost overnight, would change the country’s cuisine and diet.
In the original teachings of Mahayana Buddhism- to be the best human one can be no harm should come 
to any other creature. Hence the need to follow a vegan diet. Suddenly, monks and devout followers 
needed to find a replacement for fish sauce, used in almost everything. Hence the popularity 
of a soy-based alternative. With no meat allowed for consumption well temples would serve tofu, 
and monks would invent a new option made from   wheat gluten and today called Seitan.
And it wasn’t just animal products that were outlawed. Because of its propensity to cause 
fights and conflict, alcohol was also forbidden, and this caused quite a problem. See rice 
liquor was more than just a drink in early   China. It was a way of life- something 
you’d share with friends and family and the foundation of social interactions, 
and with that now on the chopping block,   well something else would need to take its place.
And that something- well it would show up in the unlikeliest of ways.
Around the year 740,   just as Buddhism was sweeping across China, 
one monastery in Hubei took in an orphan boy named Lu Yu, and allowed him a place to sleep 
in exchange for helping out with daily tasks. Among his responsibilities was cooking the 
monks daily meal, a humble gruel of onions, jujubes, ginger and tea. Now I don’t know 
how good or bad this tasted, but we can get   a pretty good clue from the fact that this 
poor starving orphan wouldn’t even touch it. In his words it tasted like “ditch water.”
Anyway maybe it was because of the food or   maybe Lu Yu was just a rolling stone but soon 
enough he’d flee the monastery and set out on a Tom Sawyer-like adventure, joining a traveling 
theatre troupe and then becoming a circus clown, performing for food or money all across 
the farthest reaches of the empire.  Somewhere, probably around the highlands of 
Sichuan, he’d encounter tea again and was shocked to find that when it was prepared by 
the humblest farmers- made with nothing other   than tea boiled in water well it was something 
extraordinary. And so entranced was Lu Yu that for the next 30 years, he’d devote himself to 
learning everything he could about the tea plant. In the end he’d take everything he learned 
and write a manuscript called the Cha Jing,   or the Classic of Tea. It would describe in ten 
chapters everything from the legend of Shennong, to the subtleties of tea flavor, to the best 
way to make the drink at home- in his view,   grinding tried tea leaves into a powder, 
then stirring them into boiling water. He would also explain why in his opinion tea 
was the consummate drink for Buddhists. It   was ascetic and unpretentious. Every step- from 
cultivation, to preservation and preparation took time and dedicated focus. And its consumption 
should be shared among groups of people- in other words making this a perfect 
alternative to the evil alcohol.  The Classic of Tea would get the attention of not 
just Buddhist society, but the Chinese Emperor, who promoted the work far and wide.
Almost overnight, tea shops appeared   all across China and Lu Yu would become known 
as a God- the God of Tea- even while he was still alive. By the way even now if you visit a 
Chinese tea shop, you’ll probably find a statue or figurine of Lu Yu on display on the counter.
Anyway within a generation, tea was now right in the middle of Chinese culture. And it wasn’t 
just a beverage, it would become a way of life inspired by Lu Yu’s writing and the new influence 
of Buddhist philosophy. It would be served as part of a ceremony called Jian Cha, a deeply spiritual 
exercise of making, serving and consuming tea that even now is intrinsic to life in the country.
Tea culture would change forever, the drink would enter the national mainstream and for us, well we 
finally have an excuse for our first cup of tea. (Music Playing)
For the last two years ever since opening his first business, Khun Saran has been putting 
together what might be Bangkok’s best collection of rare Chinese teas. For our visit we’ve chosen a 
Green Tea from a family farm in Sichuan Province, and then later we’ll switch to an incredible 
20-year aged Pu’er- hand carried back from the mountains where everything began. But we’ll get 
there later because the whole point of the Chinese   tea ceremony is not to rush.
(Music Playing) This is cool for me. It’s been- I’m going 
to have to be careful how much caffeine I’m   taking in today, because we have a lot of tea to 
drink, but man, this brings back…I was in China for 12 years and first of all, the tea itself, 
so Saran who owns this place was telling us that he just came back China and he’ll go back to go 
find the best tea and bring it with him here, and so this is all hand-carried into Thailand 
which is amazing. But also, just this culture of not rushing, we’ve been here for, what, 
45 minutes, and it doesn’t feel like it. We could spend the entire afternoon 
sitting here just having a conversation. It kind of forces you to- you can see how 
there’s that connection to Buddhism in tea, it forces you to relax, and to not rush, and 
just to be comfortable to sit here and talk to people for a long time, and it’s very serene, 
you know? Ahh. It’s also really good tea. (Music Playing)
(Music Playing) By the end of the 8th century, just a few years 
after Lu Yu’s book would enter publication, tea would spread east along with 
Buddhist monks into Korea and Japan.  And it wasn’t just tea that would quickly 
become a part of those cultures. It was the tea ceremony, in time taking on the 
characteristics of these other countries. The Japanese tradition began when a monk 
named Eisai returned from a trip to China   having learned a new technique of planting with 
limited access to sunlight. This produced soft leaves that would be grinded raw into a powder- 
the introduction of what today we call Matcha. And given that Eisai would also become the father 
of Japanese Zen Buddhism, which would heavily   influence a group known as the Samurai, well soon 
enough, the Matcha tea ceremony would replace the Chinese one throughout Japanese society. 
It’s called the chado, or the “Way of Tea”, and when done right it’s nearly an all-day event. 
Starting with a bowl of hot water or kombu and proceeding to a ritual purification, guests would 
then be served a delicate meal of many courses, and only after this would the tea itself begin, in 
two phases, with matcha made into thick and thin preparations, each one paired with not just foods 
but flower arrangements, artwork and tobacco. Now while the Japanese chado would reflect 
the culture of respect and tradition,   the Korean darye is more about mindfulness and 
humility. A simple ritual of warming, measuring, brewing and serving the drink, focusing not on 
ceremony but on the basic natural gifts of fire, water, and tea leaves. This began as a form 
of offering, taking root in the Buddhist   temples of the eighth and ninth century.
And as Korea and Japan adapted their own tea customs and began to create their own 
traditions it stood to reason that eventually   the Chinese origins would be cast aside, and 
we see new myths and legends show up about tea. In the Japanese telling the plant 
was discovered not by Shennong,   but by a Buddhist monk named Bodhidharma, a 
mythical figure said to be the founder of Shaolin Kung Fu. Anyway in the story Bodhidharma 
spent seven years sitting in meditation,   when finally he was overcome with exhaustion 
and found himself falling asleep. In a last attempt to stay awake to achieve enlightenment, 
and I’m not going to accompany this with photos,   but he sliced off his eyelids so his eyes couldn’t 
close. Then he threw them onto the ground where they sprouted into tea trees. Like magic the 
trees grew leaves and the Bodhidharma picked some off and started to chew. Energized from 
the caffeine, he would finish his meditation,   achieve enlightenment, then introduce the world 
to tea, planting the first trees himself in Japan. As far as the Korean story would go well it begins 
with the founding of civilization, at least in the   local telling. In the beginning there was 
a golden bowl that descended from heaven, holding six eggs, which would hatch into six 
princes. The first born and chief among them was named Suro, and he would go on to be 
a beloved king and a hero of early Korea. When he was old enough to marry, he’d court a 
princess from a faraway land, the beautiful Heo   Hwang-ok, and as a dowry her Emperor father would 
send a boat packed with the greatest bounty of the planet, including the seeds of the tea plant.
The century after the introduction of Buddhism to Japan and Korea is viewed as the height of 
China’s soft power. A golden age of progress throughout the region, and the so-called “Romantic 
Era of Tea” when the drink became intertwined with everything from religion to culture to diplomacy.
But while this was happening- well thousands of miles to the West, on China’s opposite border, 
tea was becoming intertwined with something else, something that would have an even 
bigger impact on the rest of this story.  And this- well it brings us high into 
the Himalayas, where for the first time- tea would become a commercial product.
In the 11th century AD, the new Chinese Song Dynasty was getting nervous about an 
increase in raids from the north. Tribes   of Mongols were invading deeper and deeper on 
horseback, and without a cavalry of their own, the Chinese military was in danger 
of being completely overrun.  So the emperor Shenzong sent emissaries 
deep into the Himalayas. Now this was a time when the mountain Kingdoms were thriving; 
cultural and military powers hidden behind the   world’s most imposing landscape. The 
Khasa of what’s now western Nepal, the Bumthang of Bhutan and of course, the mighty 
Tibetans…who ruled from the holy city of Lhasa. The ambassadors from China spread the word; they 
needed horses, and were willing to trade anything,   the finest silks, jade or gold. But there was 
only one product coveted by the people of the high plateau. And so a contract was drawn up in 
1074 that every 60 kilos of tea sent from China would be paid for with one single horse. 
And within a century 25,000 horses and 1.5 million kilograms of tea were changing hands each 
year, along what we now call the Tea-Horse Road. Now tea was not unfamiliar to the highland 
people. As far back as the 2nd century AD we find archaeological evidence of tea in Tibet, 
boiled and mixed with salt and yak butter. Exactly the same way it’s consumed today. It 
was hearty, warming and revitalizing for the   people of the cold and hostile region, and 
would be a valuable commodity traded between Yunnan and Lhasa. In fact to this day, there are 
villages in Yunnan Province built as waypoints for the ancient Tibetan tea trade.
But with the establishment of the   route to Sichuan, tea was now affordable and 
essential to the high mountain kingdoms and it very much remains that way to the present.
The Tea-Horse Road would completely transform   the culture of the Himalayas. Yak Butter Tea 
would become central to life and hospitality, monasteries and entire cities would be built along 
the path leading from China, and just like in Japan and Korea tea would enter local mythology, 
with the most common story crediting the plant to Songtsen Gampo, the founder of the Tibetan Empire 
and the spiritual ancestor of all Dalai Lamas. Now from a Chinese perspective, the Tea Horse 
Road was a failure- even with all the new horses the Mongols ran roughshod over China and by 1271, 
Kublai Khan was sitting on the throne in Beijing. But by that time, Chinese tea served 
in the Himalayan palaces had caught the   attention of the neighboring states, in 
Central Asia and India. And before long, well it would become a sought-after commodity.
And since this story’s about to get rough- well let’s load up on some Yak Butter Tea.
(Music Playing) In the Himalayan Mountains 
Yak Butter tea is a tradition,   not just for socialization but also survival. 
But this is not the Himalayas- this is downtown Bangkok. Trying the drink here is not 
exactly the same as if we were freezing at 3,000 meters elevation but hey- 
at least the Air Conditioning is on. For the last two years, Bhutan Kitchen has been 
the country’s only venue showcasing the food and   drinks of the reclusive kingdom, wedged between 
China and India. It’s a place I know very little about so as a guide we’ve invited our friend Pema, 
who grew up drinking tea in Bhutan’s rural north. We’re boiling the tea? We’re boiling the 
tea in water right there, and he’s going to pour it into this container. And he’s going to mix 
it? He’s going to make the butter tea. So we’re watching him mixing it all? Ok.
(Music Playing) And this butter is already salted? No, it’s 
pure butter. No salt. So then he’s going to put salt- actually, to make the real one, they use 
(Bhutanese word) to mix the butter tea. So this “modern style” for making butter tea.
(Music Playing) As if I have not had enough caffeine from our 
last stop, let’s just chase that with another tea. So in the- to me, I’m fascinated by Himalayan 
food, in Nepal there’s a lot of Indian influence, in Tibet there’s a lot of Chinese influence, in 
Bhutan, you get some old-school Himalayan food, and that also includes tea. Pema, good 
friend from Bhutan, where are you from? This is a little bit more elegant than 
what you’d find there. In my experience, it’s going to be a little bit thicker in 
the mountains. I’ve never been to Bhutan,   but I have been to the Himalayas 
before. This looks easy to drink. Sometimes Yak Butter tea is not 
so easy to drink for a foreigner. Try this one! Yeah, I should try 
this before we continue talking. Oh, but the flavor- it’s quite savory, it 
tastes like melted butter, tea, and salt. (Music Playing)
What’s this? And you eat this with tea, or?
Oh, I like it! Oh, really?
(Music Playing) Alright now when the Chinese traders were 
crossing the Himalayas on the Tea-Horse Road,   well what they were bringing in their heavy packs 
was tea made into cakes- producing an intense and not subtle tea like what we just tried.
Those cakes and, by extension, tea,   were barely recognizable compared to what we all 
know today. They were made by putting tea leaves through a cycle of steaming and drying, 
then compressing everything into a dense   brick of up to around 2 ½ kilos in weight.
But as Tea grew in importance and became a part of Song Dynasty social structure, we see 
the emergence of different tastes. Farmers and producers started perfecting new methods, and by 
the time the Ming banned brick tea completely- well a whole new category had already taken shape.
The first step in the tea making process is harvesting the leaves from the tea plant. After 
that- well the methods diverge- and by the 14th   century, we see a few main styles of tea gain 
popularity. And it would be these variations that soon enough would conquer the world.
Now the primary difference would involve   oxidation; see, just like stuff like 
apples and avocadoes as soon as tea leaves are plucked from the tree, they start to 
brown, and their chemical composition changes. When tea leaves were harvested, then allowed to 
fully oxidize before drying, well the result would be what we refer to as Black Tea. In Chinese, 
“hong cha” or Red Tea. This would have the richest profile in tannins and the strongest and 
most pungent flavor, which is why over the years   it would become the base for big foreign flavors, 
standing up to ingredients like condensed milk, sugar, spices, and even fruit preserves. It’s 
black tea that’s today used in bubble tea, Indian Masala Chai, and Malaysian Teh Tarik.
When tea leaves would oxidize partially, and then be cooked to dry out before becoming 
completely dark well that would be called Oolong, named for Wu Long or the mythical Black Dragon, 
allegedly inspired by how the tea leaves look when ideally processed. This is the most painstaking 
tea to make, involving cycles of rolling, drying, and roasting to develop the best flavor and 
until the 19th century, well it was only meant   for royalty; the tea of the Forbidden City.
If tea leaves are harvested, withered, and then immediately cooked before oxidation, 
that results in Green Tea. In Japanese culture, it’s cooked by steaming; presenting the 
brightest green color. Chinese green tea   is made by pan-firing, which develops a 
smoother flavor. Regardless, green tea is the healthiest of the tea varietals, preserves the 
most polyphenols and antioxidants, and it also has the freshest and most vegetal flavor- hence its 
use in the food world in stuff like ice creams. White tea involves no processing at all, 
it’s just tea, usually the youngest and   softest leaves picked and then allowed to sun 
or air-dry naturally. It’s called “white tea” because without any steaming or baking, the 
leaves retain their fine white hairs. The most exclusive variety of White Tea is made without 
leaves at all, just the unopened buds of the tea plant. This is what’s called Silver Needle.
And finally there’s Pu’er tea, named for the region where tea first began and just like 
the original teas of Yunnan, it’s fermented, aged for as long as fifty years before being 
made into a drink, not a salad like the old days. The Ming Dynasty policy banning low quality “cake 
tea” would give rise to the variations that would one day become famous around the world. But it 
would also have another unintentional effect. With the country all of a sudden shifting to 
consuming loose-leaf tea, new equipment would   be needed to make it at home. In the past, all 
you’d do would be break off part of a tea brick, grind it into a powder then stir it into boiling 
water. But now- well with customers falling in   love with the delicate flavors of their favorite 
styles, every household would need a dedicated tea pot to steep the leaves. Over time this 
teapot and eventually, entire tea sets would become fashionable items, collection pieces and 
works of art, giving us the priceless category of what we now call Ming Dynasty pottery.
Anyway. Let’s get back to the story. As the world entered a new era of trade and 
exploration, well tea was only cultivated in   four countries. In Myanmar, it was still viewed 
as a source of food, and typically pickled and fermented; not a product seen by Europeans as 
having any value. That left just China, Japan, and Korea, but by the start of the 1600s, the Tokugawa 
Shogunate and the Joseon Dynasty would shut down trade in two of those three countries, which 
meant that China was the only nation on Earth to offer high quality tea on the export market.
But that doesn’t mean there were any buyers. The first reference by any European to 
the product was from Giovanni Ramusio,   who in 1555 mentions a drink called Chai Catai- 
though he only heard of it secondhand from a Persian merchant who had visited China. The 
Portuguese write of Cha after colonizing Macau, but didn’t seem to find appeal in what they 
described as “simply water boiled with some   kind of herb.” And maybe the funniest encounter 
came when a Russian Diplomat was presented with 100 kilograms of tea as a gift for Tsar Michael I, 
but the diplomat could not understand why anyone needed so many dead leaves and rejected the gift.
It wasn’t until the year 1610 when we see any record of foreigners actually tasting the 
stuff- a manifest of a Dutch trading boat   that picked up a single package of Japanese 
tea in Macau, transited through Java, and finally delivered it to Amsterdam, 
giving Europe its first ever taste of tea. For the next half-century the only Western buyers 
of tea would be the Portuguese from Macau and the   Dutch from Mainland China, who bought shipments of 
it not because they wanted the stuff, but because they found a huge market for these, and sold tea 
as a novelty alongside Ming Dynasty ceramics. As for the Portuguese, well the tea they bought 
in Macau was so expensive that it would only   be served in the Royal Palace, not as a consumer 
good. And in the fifty years the Dutch controlled the Chinese tea trade well they would do all but 
nothing to actually push the product- and their   only lasting legacy would be the name “tea.”
Now contrary to popular belief, this was not a Dutch invention or some western misunderstanding. 
In the past, all of the tea China had ever sold had either been delivered by land, or by 
northern ports, in the Mandarin speaking part   of the country. This is why across Eastern Asia, 
the Himalayas, and Mongolia the drink would take the name Cha, or some variation like ja or chai.
But the Dutch were the first to buy their tea from Hokkien traders along the southern coast, 
and in the dialect of Fujian, well the exact same character is pronounced “Te”. It’s the 
same exact word from the same exact country, just essentially spoken with a different accent.
And for the rest of time the name of the plant   would be connected entirely to whether 
it first arrived by land or water. If it would be introduced by the Dutch, English 
or Hokkien traders, it’s tea. If it came   overland from China or was sold via Japan, 
Korea, or Portugal, it would be cha or chai. Of course there is one country that’s an exception 
to this rule, the only country on Earth to which this doesn’t apply. And of course, that’s Myanmar- 
where it’s called Laphet- descended from La, the original 6000-year old name for tea that’s 
also still used in the Yunnan Mountains. Anyway. Whatever the name- this plant was about 
to explode onto the global scene, and when it did, well it would leave a trail of destruction 
that would change the course of history. The first record of tea in England comes in 1657 
when a man named Thomas Garway bought a few kilos from a Dutch trader, and started selling 
from his house on London’s Exchange Alley.   He’d bring this new product to a coffeeshop he’d 
open that same year, and thus was tea officially introduced to the English population.
But what would truly bring it to the   mainstream was five years later, when King 
Charles II was set to marry the daughter of the King of Portugal. For the wedding, the new queen 
requested her favorite drink be served to all the guests. That of course was tea, well known as we 
mentioned in the Portuguese Royal Palace. Anyway, once on the throne Catherine of Braganza would not 
just popularize tea among English nobility, but she even instituted a daily tea time, a practice 
that remains essential almost 400 years later. Now in the beginning Catherine’s tea had to be 
purchased from the Dutch, as they were the only   ones sending the stuff to Europe, but Catherine 
and Charles would quickly sign a contract granting the East India Company a monopoly on tea exports 
to English holdings, and things would go sideways. In 1664, just two years after the wedding, 
the first British shipment would arrive in   London of 100 pounds of tea. Two decades later 
demand had increased to 12,000 pounds and by the end of the century tea was being sold along 
with sugar- see our last video for that story- but basically this was England’s new favorite 
drink. Tea lightly sweetened and served with   those pastries and snacks that were just beginning 
to enter the culinary landscape and all together, well by 1750, it was now five million pounds 
of tea each year coming in from China. Now because the East India Company had a 
monopoly their profits would skyrocket,   but without competition they’d charge a fortune 
for the product. Customers were unhappy, tea shops were losing money and this created an opening 
for smugglers to undercut the official price. In the 18th century, tea smuggling to England 
was quite an enterprise. Buyers would purchase   cheap tea from the Dutch in Java, deliver it to 
meeting points off the English coast where the tea would be transferred onto fishing boats, then 
re-packed inside everything from loaves of bread   to bibles. And it would be this smuggled tea that 
would soon come to dominate the English market. Now for the East India Company this 
would create two big problems. First,   they lost a major source of revenue and second, 
nobody wanted to buy their overpriced tea. So with a massive surplus and profits falling 
the company asked the crown for the exclusive   right to sell to the colonies in America, 
who had previously bought tea from the Dutch. And to recover some of their losses, they 
added in a sales tax of 3 pence per pound. A tax, by the way, on a population who had 
no representation in British parliament.  This did not go over well and so on December 
16, 1773, a few hundred colonists disguised themselves as Native Americans, snuck onto East 
India Company ships docked in Boston Harbor, and threw an estimated 92,000 pounds of tea into the 
water- $1.7 million dollars worth of product in today’s money. The event would come to be known as 
the “Boston Tea Party” and to this day, well every single kid who grows up in America learns about 
this as the trigger for the war of Independence. Anyway…let’s take a break for some afternoon tea.
(Music Playing)
Alright,   I don’t think we’re supposed to “cheers” in proper 
teahouse culture. Pinky out. My fingers are too fat for those cups. (Laughing)
(Music Playing) It’s probably an urban legend, but there’s 
a story that around 1840 Anna Russell, the Duchess of Bedford, found herself 
becoming faint in the mid-afternoon   because in the old days, well dinner wasn’t 
served until late. So she started snacking, washing down some cakes and scones with a cup 
of tea. Soon enough she started dispatching her guards to deliver notes around London, inviting 
other high-society women to join her for some secret afternoon indulging. Soon enough this 
would spread throughout the upper class and thus was born tea time.
(Music Playing) If you’re not raised in this culture, it can 
be a little bit confusing. I remember as a kid,   the first time I was ever taken out for 
something like this, I remember thinking, “why can’t I have a big sandwich? Why do I get a 
small sandwich?” And why is everyone seventy years   old here? And why is it so expensive? I don’t 
know that I thought that as a small child, but I’m pretty sure it’s what my parents were 
thinking. We have sandwiches, scones, which was also very confusing to me as a small child, 
because it’s just- it’s a scone. I’m not trying to be overly critical here, but, as I’ve grown 
up, now, I- this is- it’s nice, and we’re sitting here in this beautiful garden. British food (Daria 
attempting a British accent). This is where we cut the audio. (Daria) It reminds me- remember the Tik 
Tok, “this is good, but nothing beats the ham and biscuit brickle-brackle with beans my mom makes.”
In the aftermath of the American Revolution, with no other customers and tons of excess tea on hand, 
the English parliament had no choice but to cut taxes, and by 1784, the price of tea had fallen 
so low that smuggling was put out of business, and the East India Company regained its monopoly 
on territory still belonging to the crown. But there was a new problem, which 
was how to pay for all of it.  See ever since the Ming Dynasty had given up 
on paper currency, China’s economy depended on silver. And silver was the only payment 
accepted for tea, or for that matter, silk or porcelain or anything else sent abroad.
But the British got most of their silver from the New World, and with the American colony now 
lost, well this created a massive problem. English merchants tried to find anything else 
the Chinese would be willing to barter for,   but this was rejected- and as demand for tea 
increased well so too did the trade imbalance. And the United Kingdom was running out of silver.
So the East India Company decided to bypass official channels, and get into the smuggling 
business themselves. They sent scouts into China to find tea growers or sellers willing to play 
ball and in exchange, they would deliver them loads of opium, grown in Colonial India. The 
tea for opium trade would be a massive boon to England, and since poppies were essentially 
free, cultivated by forced Indian labor…well the trade imbalance was reversed, money started 
pouring in, and with as much as 10 percent of the   Chinese population now addicted to the drug, the 
good times were rolling back in Victorian England. But the Chinese government did not appreciate 
this turn of events. And so in 1839 the Qing emperor sent a battalion south to create a 
maritime blockade. They raided British ships arriving in Guangzhou harbor and confiscated more 
than 1400 tons of opium. And then they destroyed it all in public to show they meant business.
Now until this point the opium trade had been “unofficial” but in response to the situation the 
crown sent the Royal Navy to southern China, where for three years the British decimated the Chinese 
military. And finally in 1842 China was forced to sign the Treaty of Nanjing, giving full immunity 
to all British on Chinese soil, accepting new non-silver-based terms for trade and just for fun, 
granting England the rights to Hong Kong island. So thanks to the Opium War, England had its 
tea. But there was still one major problem,   which was that the Chinese (censored) hated the 
British and it was obvious to just about everyone that this would not be a permanent solution.
The only way to actually control both price   and supply would be to grow 
the tea themselves, instead of depending on a foreign country for export.
Now on one hand, this didn’t seem crazy. Just a few years earlier a Scottish arms dealer 
and mercenary soldier named Robert Bruce, because history is ridiculous so of course 
that’s his name- anyway he’d been wandering   through the mountains of Assam, India when he 
noticed tea growing wild. As a matter of fact, even though he didn’t realize it this tea had 
been there for thousands of years- just across   the border from Myanmar and Yunnan and related 
to the first plants ever cultivated. It was clear seeing the tea growing that this was the 
right kind of climate to build a large-scale   plantation. But what the British didn’t know was 
how to turn this into this- in fact, nobody knew, as the Chinese had kept their cultivation 
knowledge a secret for more than a thousand years.   Only Japan and Korea were also in on it 
but again both were closed to the outside world. Getting answers was going to take desperate 
measures- and this brings us to the most audacious and unlikely spy in agricultural history.
For the first 31 years of Robert Fortune’s life, well nothing much happened of great excitement. 
He’d grown up in a village in Southeast Scotland,   and with an interest in plants and botany he’d 
worked as a caretaker for a wealthy family, then for the Edinburgh botanical gardens. But in 1844, 
with the Opium War over and England now permitted access to China, well Mr. Fortune received a 
letter offering him a three-year mission to sail to Hong Kong, cross into the mainland and collect 
samples of exotic plants for the Royal palace. But this trip would not go as intended. In the 
aftermath of the war, tensions were high, and even though he was just a horticulturalist, Fortune 
found himself attacked by soldiers, kidnapped by gangsters and constantly under suspicion. So 
he trained himself to blend in. He taught himself Mandarin, began to dress in Chinese clothing 
and returned in 1847 as something of a hero, publishing his memoirs to great local fanfare.
Among those who read the book were executives   with the East India Company, who realized this 
might be the answer to their Assam dilemma. So they offered Fortune, well, a fortune to go back 
to China undercover and steal for them the secrets of tea. And that’s exactly what he would do.
Along with his assistant Wang, beginning in 1848 a disguised Fortune traveled across China’s 
forbidden interior, visiting tea plantations in Fujian, Zhejiang and Sichuan, posing as a Chinese 
dignitary from a far-off province. And three years later he’d get off a boat in Calcutta, 
bringing seeds, trimmings, and the knowledge   of exactly how to make the world’s best tea.
Now this was not all that Fortune stole from China. While he’d been in the country, 
he’d learned that for the export market,   the Chinese had a secret, which was that they 
were adding small amounts of both gypsum and cyanide to preserve the green color that 
brought in a high price. In other words,   Chinese tea was actually poison.
Mr. Fortune managed to bring proof of these chemicals back to London where 
they were displayed with great prominence   at the first-ever World’s Fair. And suddenly not 
only did England have a domestic source of tea, but China was disgraced, and all at once, no one- 
anywhere- wanted anything to do with Chinese Tea. And this meant Indian tea production 
would need to scale up…and fast. Alright now before the British arrived, tea was 
not unknown in India. The mountains where those ancient tea plants grew- well that was home to 
the Singhpo tribe, related to Yunnan’s Jingpo and Myanmar’s Kachin. And just like those 
other groups the Singhpo utilized tea by   fermenting in bamboo and consuming it as food. 
And since at least the 12th century, tea was brewed as a drink in Royal houses, introduced 
by way of Tibet along the Silk Road. This of course is why it’s known as Chai, and not Tea.
But that was imported, and other than the hills of the Singhpo, well tea was never farmed in 
India until the 19th century. But that would change quickly. In just the first six years 
after the introduction of Chinese technology,   750,000 workers would be conscripted for 
the new plantations in Assam, Darjeeling, and in Tamil Nadu in the coastal south.
Now these workers were what’s called   indentured servants. Not slaves- that practice 
was by now technically outlawed. But it was close enough. Each worker would sign for a 
five-to-seven-year term, in exchange for money along with room and board. But fine print 
usually said that room and board would be   deducted from pay, and that left close to nothing.
Anyway between the new tea plantations, the rush to cultivate sugar, and the other British abuses, 
in 1857 Indian workers rose up in rebellion. Six thousand colonists were killed, mostly 
women and children. The British responded   by annihilating Delhi and Lucknow, massacring 
800,000 Indians and in the aftermath, annexing India into the empire as an official colony.
By 1871 there were 300 Indian tea plantations producing 5000 tons of the product, a number that 
would increase to 35,000 tons by 1885 and in 1900, it was astronomically higher- 70,000 tons 
exported to the United Kingdom alone, and countless more to buyers around the world.
And it wasn’t just India. In 1867 a blight wiped out the coffee industry in Sri 
Lanka, so a man named James Taylor- no,   not that one- decided to try introducing tea. In 
the beginning his operation was small until he’d take on investment from a Glaswegian playboy and 
amateur yachtsman named Thomas Lipton, yes, that one- and soon enough Ceylon tea was everywhere.
With the financial success of the colonial plantations the British would begin planting 
tea across the rest of the crown holdings,   starting in East Africa with Malawi, 
then Uganda, Tanzania, and Kenya. Before long other European colonial powers got 
in on the action as well- the French establishing farms in Vietnam starting in the 1880s and 
the Dutch forcing thousands of Indonesians   to grow tea across West Java.
But it wasn’t just Europeans exponentially growing the tea trade.
In 1868 the Japanese began to reopen to   the outside world, and the Meiji government would 
finance the country’s revival through tea exports, mostly to Southeast Asia and the United States.
And within a few years of the cyanide fiasco, the Chinese had rehabilitated their own image and were 
not only back in the tea trade- but carrying tea from China to the West became a sport; a literal 
competition with prizes granted to whoever built the fastest boats. The tea racing ships would be 
called Clippers and this would be as popular for fans and gamblers as any modern pastime, although 
sadly it would end in 1869, with the opening of the Suez Canal. Today the main legacy of the 
tea clippers is a whiskey named Cutty Sark- after the greatest tea ship of them all.
Anyway, by the dawn of the 20th century   much of the world was now drinking tea- but 
ironically enough one country that wasn’t was India. The bitter black tea grown in Assam and 
Darjeeling never quite suited the local palate, and so the English wanted to find a way to grow 
their customer base. They tried pushing an ad   campaign directed at factory owners, telling 
them that if their workers took tea breaks, they’d have more energy and thus would be more 
productive. Then around the 1930s someone had the idea to combine this black tea with a traditional 
herbal beverage, and thus was born Masala Chai, which would eventually lead directly to sweet milk 
teas like Teh Tarik and other global favorites and since we’re due for a break anyway- well it 
feels like an excuse to swing by one of our favorite Bangkok tea shops.
(Music Playing) I remember the first time that Daria and I came 
into this restaurant. This was in one of the first ones we ever filmed. We filmed here back right 
when we started the channel, I think in video number- like, four or five ever. We came here 
to film this. We’ve come back- gosh, we were here in the History of Curry, it’s been a few, 
we’ve come to this restaurant, but it’s always just because of this. The balance of the spices, 
the sweetness and the black tea is just…and again, even here in Bangkok, you have this on the streets 
in India and it costs pennies. Here it’s not much more. When we first started coming here, this 
was ten Baht on the menu, which is like $0.25   or $0.30, they’ve raised it, it’s about forty 
cents now. Man. I am going to crash so hard. In the early 1800s as England was fighting wars 
over tea, the biggest issue back home wasn’t   supply, it was the quality of the water. See it 
didn’t matter how good the tea might have been, it all tasted awful when steeped in the dirty runoff 
of the River Thames. So one nobleman, a Lord Charles of Northumberland began to ask his cooks 
to soften his tea with the dried peel of bergamot oranges. As he was the powerful Earl of Grey 
well this would soon reach the general public. As tea spread across the world in the 
19th century, well very quickly we see   the emergence of much of what we know today.
Moroccan mint tea got its start completely by accident- when a British clipper in the 1850s 
was headed to the Baltics, but got caught in   the crossfire of the Crimean War. So the boat 
turned around, limped into port at Mogador and unloaded the cargo. Then some enterprising vendors 
brewed it up with mint and sugar and since then, well it’s been a north African essential.
Turkish tea would show up much later, after the   fall of the Ottoman Empire. With coffee suddenly 
unavailable, the new government encouraged tea farming, and began cultivation in the province of 
Rize. So important would this new crop become that multiple Black Sea cities changed their names to 
reflect the chai industry, and today Turkey is the world’s largest per capita tea drinking country.
In Russia, the first shipment of tea might have been rejected by the Czar’s ambassador but 
soon enough that mistake would be corrected,   and by the years of Catherine the Great tons of 
Chinese tea was being sent overland by caravan. Its spread to the general public would begin 
in the 19th century, in part thanks to writers   like Pushkin and Dostoyevsky- the latter 
writing in 1864 that if he had to choose between saving the world and having a cup of 
tea, well he would not skip his daily fix. A number of tea innovations show up in the United 
States, starting in 1843 when a British immigrant to New York started marketing something he called 
“English Breakfast,” which would be exported to England and become a favorite of Queen Victoria.
The classic American Sweet Tea shows up near Charleston, South Carolina, the home of the 
only large-scale tea plantation in the US. There it was first served in 1890, at a 25-year 
reunion of Confederate Civil War Veterans. Fourteen years later iced tea would be introduced 
to the world at the St. Louis World’s Fair,   when a sudden heat wave meant the 20 million 
visitors were stuck in scorching temperatures. So a vendor at the East Indies pavilion 
bought a few blocks of ice, poured his   tea on top of it and a new sensation was born.
And perhaps the greatest American tea innovation appears in 1901 when two women from Milwaukee 
patented the world’s first tea bag, catching on widely after World War II when everyone was 
in motion and wanted something fast and easy. And the years after the War also 
brings us more tea breakthroughs.  In the 1950s with Malaysia’s post-colonial 
economy struggling vendors came up with a method to utilize the scraps and cheapest 
leftovers of the tea plant. They’d mix the   bitter tea dust with water and condensed milk, 
then pour it back and forth to combine everything and mellow out the flavor. Today Teh Tarik or 
pulled tea is essential on the Malay Peninsula. The Thai variation- Cha Yen or Thai 
Iced Tea dates back to the late 1940s, the invention claimed by a Chinese immigrant 
family who would call their brand Chatramue,   or Thai Tea number one. This wouldn’t truly gain 
popularity however until a government initiative convinced opium farmers in the Golden Triangle to 
switch to tea cultivation, and prices went down. You might think that Matcha Ice Cream is a 
brand-new thing, but it actually dates back   as far as the 19th century when Japanese royal 
banquets added tea powder into shaved ice. This would be turned into soft-serv in Tokyo 
in 1958, and then brought into the global   mainstream by Haagen Daas, launching in 1996.
And then, of course, there’s Bubble Tea, which is now ubiquitous in just about every 
major city. This got its start in Taiwan in 1986, and since then the combination of sweet milk tea 
with pearls of tapioca has been a rocket ship to the big time. As for who specifically gets credit- 
well, there are two shops that say it was their invention, they both have long and convoluted 
origin stories and they both spent decades in   court fighting each other. But finally in 2019 the 
judge threw out the lawsuit because since there were no patents involved, credit didn’t matter. 
Officially, Bubble Tea belonged to the world. And because of its success- along 
our passion for anything tea-related,   our production keeps increasing year by year, in 
2023 reaching 6.7 million metric tons sold on the global market. And it’s not slowing down.
Today we use tea in skincare products, as air fresheners and included in everything from 
Kit Kat Bars to soft drinks, Starbucks chai lattes and Chinese tea boiled eggs. We add tea to cat 
litter and use tea bags as whatever this is but most of all, we just love the classic. Across the 
planet we consume five billion cups of tea per day. And 1250 years after Lu Yu told us to keep 
it simple- well we’re still following his advice, and we haven’t yet managed to improve on 
the original- though that’s up for argument. Tea has become so intrinsic in our lives 
that it’s become part of our language. If   we don’t like something, we say it’s not our 
cup of tea. To share gossip is to spill the tea and much ado about nothing is a storm 
in a teacup, or a tempest in a teapot. We drink tea with breakfast when we wake 
up in the morning. Take breaks for tea in   the middle of the afternoon and enjoy 
it with shisha late into the evening. But whether we drink it at sunrise or sunset, 
whether we prefer it green or black or Earl   Gray…if we add milk or sugar or like ours 
hot or cold, if we call it tea or cha, or laphet…the one thing we can all agree is that 
this story has gone on long enough. But at least after all this talking- well you know what’s 
supposed to be good for your speaking voice… Subscribe to the channel for more from OTR, 
thank you so much to everyone who supports us   on Patreon, it really helps to keep us 
going. Find links below to our Patreon and social media and we’ll see you soon.
This is the first time that you and I have ever had a high tea together. It’s my first 
time ever! I think I went to the Plaza Hotel when I was a little kid, after Home Alone 2 when 
everybody wanted to do it. And I didn’t understand it. This is a very- if you’re not raised in this 
culture, this was very confusing to me as a child. No, I never had high tea. I only 
had tea- a tea bag that we’d use   20 times in my household. Nothing high about it.
Alright, what do we have? So again, as a- if you grow up in this culture, I wish Mary was here, 
you know Mary, who helped us out with the channel   in the past, she’s part-Thai but she’s just so 
British. She could maybe explain why this is a thing. Should we do a British accent? British. 
Water. Tuesday, mate. No- that was Australian.

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Who was the first to start planting tea? When and why did we start drinking it, and why does half the world call it “cha” or “chai,” and the other half “tea”? These might sound like simple questions, but the answers explore thousands of years of wars, conflicts, controversies and even acts of espionage. From the spread of Buddhism to the American Revolution, the story of tea is a wild ride through our global history.

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Website: http://www.OTRontheroad.com
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0:00 – Introduction
1:05 – The Necessity of Life
3:37 – Shennong
5:05 – Tu vs. Tea
7:51 – Laphet Thoke
13:27 – The Real Start of the Story
14:59 – Mahayana
17:06 – Lu Yu
19:51 – The Tea Ceremony
24:39 – Japan and Korea
28:25 – The Tea Horse Road
31:11 – Yak Butter Tea
36:33 – All the Tea
40:44 – The Trade Begins
44:16 – London and Boston
47:38 – Afternoon Tea
50:17 – Opium Wars
53:51 – The Spy
56:12 – India and Beyond
1:00:34 – Masala Chai
1:02:14 – Everything About Everything
1:08:09 – Credits and Post-Credits

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Video Credits: