In the second episode of Food Unwrapped Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. What makes some tea more expensive than other tea?
At one of Kenya’s largest tea plantations, Jimmy discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. So how can the big tea bag manufacturers produce a brew that tastes the same each time? To find out, Jimmy meets a man whose taste buds are insured for one million pounds, in the inner sanctum of one of the UK’s largest tea producers.
Kate keeps seeing rosemary listed as an unlikely ingredient in hundreds of different products, from chocolate chip cookies to ice cream, so how come none of them has a hint of rosemary flavour? Kate heads to Slovenia, then Northern Ireland, where she discovers that the rosemary has nothing to do with flavouring and has an altogether different use.
And Matt dives in Cornwall for the edible seaweed that has started cropping up on our supermarket shelves. Can we eat any old seaweed? And how does seaweed spaghetti match up in a blind taste test against good old-fashioned pasta?
Executive Producers: Nicola Pointer
Series Editor: Sandy Watson
Production Company: Ricochet
Food Unwrapped Episode 2 airs on Monday 16 January 2017 from 8.30pm-9.00pm on Channel 4