Technically it’s lower because of the brothiness. There was a peer reviewed paper published the the America Journal of Culinary Science in 2019 that redefined soupiness as a ratio of brothiness to chunkiness over tastiness ( ∆S=B:C/T).

However the T variable for tea depends on quantum superposition based on a wider range of subjective variables, so tea’s soupiness is S=1:0/T.