Given the background description of some cooking related query, summarize the question into a title

The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves.I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have?This issue is only with the black tea, not with the green tea.What's the deal here?
Why is black tea sold in crumbled form?

I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process?I've tried the fridge with some success (extra day or two), but I don't like my bread that cold to eat.I've tried zip-top bags with no success (seems to mold faster).Bread-box didn't seem to make any difference in time.Thanks
delaying moldy bread

I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan and refrigerated to soft set. They'll then be placed into a cookie crumb crust and put back in the fridge to finish setting. It's all fairly simple.However most of the recipes I have found call for cornstarch. The store-bought glaze mixes I've found include tapioca starch (along with citric acid, salt, and some natural flavors/coloring). I have both tapioca starch and cornstarch on hand, as well as potato starch. Is there a benefit of any one over the others? For instance, I have read that cornstarch can impart a significant cornstarch flavor. Also, cornstarch will often result in a cloudier appearance when set. The goal here is a completely transparent appearance so one could barely tell that there was anything beyond fruit present. Any advice would be appreciated, thanks!

Creating a recipe for a glazed fruit pie - what starch to use?