The differences in quality between teas is usually down to the manufacturer and the product line. As far as I can tell, there is no discernible difference between Twining's English Breakfast tea (for instance) in bags or loose leaf. They are the same leaves, presented differently.
However, and this is the important part, there is a difference in how they infuse. Because of the limitations of the tea bag, and the flow of the water through the leaves, a loose-leaf tea is usually infused more quickly, and possibly better. That is, you get more essence of tea from the leaves into the water.
There are different bag designs (pyramid bags for example) which try to bridge some of this gap.
The advantage of the tea bags is that they are easier to work with, as you don't need to strain the leaves out of the water, you can just pick the bag up with your spoon.
There is a lovely essay by George Orwell about making "proper" tea. Some of it is a matter of taste, but his point about the infusion is spot on, in my opinion.
It's hard to know exactly what you're referring to without any context of the event, location, or what you remember it tasting like, so I'll give you my best educated guesses.
- If your pink tea sweet and fruity or floral, it was an herbal tea - tisane, and not true tea. ("Tea" actually refers to the plant whose leaves are used the beverage. Anything that is not made from the tea tree is usually called a tisane.) Some varieties of tisanes that produce a pink liquid include hibiscus, rose petals, rose hips, strawberry.
- If the above is not the case, I suspect you're referring to Kashmiri pink tea, sometimes called noon chai.
Disclaimer: I can't find any authoritative sources about Kashmiri online; my knowledge of the subject is anecdotal from my own travels in India as well as stories from people I know who have lived or traveled in South Asia. My understanding is that, like masala chai throughout South Asia, pink tea has some general guidelines but everyone customizes it according to taste or local custom.
The basic distinguishing factors of Kashmiri pink tea compared to a "regular" black, green, oolong, or white tea are twofold: color and taste. As you mentioned, this tea is pink in color, which other beverages made from the tea tree are not. The pink color comes from the addition of baking soda. As for taste, pink tea tends to elicit mixed opinions about taste because it is salty; most people around the world typically drink tea unadulterated, or sweetened, but rarely with the addition of salt.
Pink tea shares many ingredients with masala chai, often including some or all of the following:
- Ginger
- Cardamom
- Cinnamon
- Peppercorns
- Milk or cream
- Sugar (or other sweetener)
Unlike masala chai, which is normally prepared with black tea, Kashmiri pink tea uses green or oolong tea leaves.
Ingredients included in Kashmiri chai that are not included in most other chai recipes:
- baking soda (just a pinch)
- ground pistachios and/or almonds
- salt
- white poppy seeds
The final major difference is in the method of preparation. Masala chai can be made in a matter of minutes by boiling the water, then adding tea, milk, spices and boiling it all together for a few minutes before straining and serving. Kashmiri chai, on the other hand, takes 1-2 hours to prepare (I believe the long boiling time is required for the baking soda to accomplish its task of turning the tea pink). I don't know the exact process and couldn't find any sources that seemed reliable.
Best Answer
Smaller leaves typically but not always would mean younger leaves and is associated with higher quality. However this is not always the case and especially by this particular tea I don't know how true this is.
This tea is supposed to be made by growing tea in Taiwan without pesticides. Having a particular bug chew on the leaves causing the plant to produce certain chemicals that give this tea its flavor.
Additionally it's supposed to only use the top two leaves.
All these things together could make this potentially a pretty expensive tea. So some manufacturers take various shortcuts life chopping the leaves so it looks like a smaller tip leaf but actually being a older leaf. Also being grown in Taiwan which has somewhat unstable weather and being dependent on those bugs makes this a very seasonal product that may be great some years and bland the next.
https://en.m.wikipedia.org/wiki/Tea_leaf_grading
https://en.m.wikipedia.org/wiki/Dongfang_Meiren