The many uses of tea
We all know that tea leaves make a great brew for drinking both hot and cold, with or without milk or sugar.Â Some prefer lemon in their tea, or a chai masala.
Here are a few uses for tea:
The first tip is one I often used with my children when they lost a tooth
If youâve had a tooth pulledÂ or a child has lost a toothÂ to Â stop bleeding, place i aÂ dry cleanÂ tea-bag. Bite down gently. It will stop the bleeding and form a clot.
Â An astringent/skin toner
The tannin inÂ tea makes an excellent astringent. Simply wipe a wetÂ tea bagÂ over your face.
Tea bag will relieve the pain!
Cure canker sores:
Place a wet tea-bag directly over the canker sore for several minutes. The tannin in the tea will draw out the moisture and dry it so that it will heal.
Soak a tea bag in cool water and place it over the site of injection to relieve the pain
Boil a quart of water and addÂ 6 tea-bags. Let it steep for about 15 minutes, and then let it cool completely. Pour it into aÂ bucket and soak your feet in it for about 20-30 minutes. After this dry your feet completely and donât wash or rinse them. The tannin in tea will close your pores, which will prevent further perspiration and it kills theÂ bacteria which causes the odor. Also soak your tennis shoes in this tea mixture to help remove and stop the odor.
Tea is a great natural remedy for soothing sore throats, helping to loosen coughs, and terrific for upset stomachs.
Â Puffy eyes:
Dip two tea bags in hot boiling water, quickly remove, allow them to cool completely thenÂ squeeze out excess waterÂ them out andÂ apply them to your eyes for aboutÂ 20 minutes.Â This also works if you use a used tea bag.
Wash your hair with a cup of herbal tea after shampooing to make the hair silky and shiny
Ease the pain of minor burns:
Allow boiled tea to cool completely and then apply it straight onto a minor burn including sunburns. The tea will act as an analgesic and relieve the pain. Do not use tea that contains honey, lemon, or milk, sugar or cream, as these may aggravate the burn.
Sprinkle tea leaves in your garden or around your plants. They work as an excellent fertilizer, and roses seem to thrive with them.
Tea in composting:
I use used tea and also leftover tea in my compost bin as itÂ accelerates the decomposition and creates anÂ acid rich compost.
Muslin fabric, or most natural fibersÂ can be tea stained to appear aged. Brew tea same as you would to drink, or stronger for more colour, soak fabric in liquid until it appears a bit darker than you would like the fabric to be. Even soaking overnight will give a stronger colour.Â Black tea gives the darkest hue. Keep in mind that it will lighten as it dries. Finished items can also be âtea stainedâ in the same manner. An old blouse, or a piece of embroidery, or just about anything you can think of, can be âagedâ in this way.
Make the wood shine:
CleanÂ wood furniture or wood floors with a soft cloth dipped in a freshly prepared tea to add shine to them.Â I alternate moppings of my teakwood kitchen floor with strong tea and white vinegar.
Dip a soft cloth into a tea solution and clean the mirrors for extra shine.
Dry tea leaves out of a teabag make a wonderful potpourri. Just dump in small dishes and place all around the home. Makes for a light, natural scent. You can add oils to the leaves if you desire.
Have a caked on grease cookingÂ pan? Drop a tea bag into it and allow to soak over night. The acid in the tea helps to break down the caked on grease.
green tea leaves
There are many uses for tea in cooking:
Cooking a turkey or chicken:
Use one tea-bag and one cup of water to cook yourÂ bird in for incredibly long lasting moistness.
TeaÂ and fish:
Â Stuff a wholeÂ fish with tea leavesÂ before steaming it to lessen the fishy taste and smell.
Tea Smoked Duck:
Add tea leaves to the fire source for smoking duck.
These amazing photos are from About Eat-My-Heart-Out ä½ å,æç / Bob
Tea Marbled Eggs
Infuse boiling water with tea leaves to give eggs a marbled appearance on the whites when hard boiled. Prior to the final minutes of cooking, the eggshells are slightly cracked, thus allowing the teas to seep through and create this magical "marbled" effect; either green or black teas are great for this.Â Spices are often added to this mixture for "Son-In-Law Eggs."
Dried leaves can add crunch and flavor for rubs to coat fish, meat or poultry or to be used as a garnish, particularlyÂ youngÂ green or white tea leaves. Smoked teas lend a deep, dark smokiness to poultry and seafood. I like using Russian Caravan or Lapsang Souchong for an extra special tasteÂ to infuse foods with a smoky quality.
Brewed tea can be used as a braising liquid, or as a seasoning for marinades. As the base for a sauce, fruit juices gain depth of flavor withÂ the addition of tea. A small handful of tea leaves adds an herbaceous flavor and a golden glow to cream sauces.
Tea in baking:
Add tea to aÂ cake or shortbread for a special taste.Â MeltÂ butter with tea leaves in it, allow to stand for a few minutes and then sieve out the leaves. Chill the butter to firm and proceed with your favorite recipe for icings or cakes.
Recipes using tea:
Braised Tea Chicken
4 T black tea leaves
2 quartsÂ water
olive oil, enough to coat pan for searing
4-6 cloves garlic smashed then finely chopped
1 1/2-2 cups thinly slicedÂ onions
1/2 cup jaggary or date palm sugar
1/2 cupÂ fresh chopped tomatoes (squeeze out seeds)
2 1/2 lb. chicken
Â salt and freshly ground pepper, to taste
Optional-dry chiles to taste
Preheat oven to 350 degrees F.
Prepare tea by brewing it inÂ cool water.
StrainÂ out the leaves and set aside the liquid.
SautÃ© the garlic and onions in the olive oil until softened.
Add sugar and tomatoes and stir until sugar dissolves.
To braise, place the chicken in a largeÂ heavy roasting pan, season with salt and pepper. Cover with the sautÃ©ed mixture. Add the brewed tea then bake, covered, until the chicken is tender, about 1 to 1 1/2Â hours until no pink is showing.Â
Variation add your favourite spices.Â Chinese 5-spice is a nice choice.
Â Japanese Style Cold Sesame Noodles
The first time I had these noodles they were prepared by our exchange student Masa from Japan.Â He even taught me the proper way to slurp noodles.Â Not easy if you hae always tried to eat noodles quietly!
1/2Â poundÂ somen noodles (extra flavourÂ and great colour use green tea noodles)
1 teaspoon sunflowerÂ oil
2 TablespoonsÂ Japanese liteÂ soy sauce,Â divided
6Â cloves garlic,Â roasted andÂ minced
1 one-inch piece of fresh ginger, peeled and minced
4 Tablespoons black tea, brewed to regular strength and cooled, divided
3 Tablespoons tahini or sesame paste
1 Tablespoon sesame oil
1-1/2 teaspoons dry sherry
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons of sugar (I use Splenda)
1/8 teaspoon Chinese five-spice powder
1/2 teaspoon chili oilÂ to taste
3 green onionsÂ finely sliced
1 Japanese or Asian cucumberÂ peeled,Â juilennedÂ
Bowl of ice cubes
Cook theÂ somen to al dente tenderness; rinse with cold water and drain very well.
Place into a bowl and mix with 1 teaspoon oil and one-half teaspoon soy sauce; set aside.
Place into mortar and pound with pestle:Â the garlic, ginger, andÂ tablespoons water into a smoothÂ thin paste; set aside.
Place the tahini (sesame paste), 1-1/2 tablespoonsÂ soy sauce,Â 1 tablespoon tea, sesame oil, sherry, vinegar, sweetener or sugar, five-spice powder, and chili oil into a mixing bowl and blend together well.
Add the garlic/ginger mixture and the scallions and mix again until thoroughly combined. Add the somen to the mixing bowl and toss the pasta with the sauce until completely coated. Transfer to a serving dish and top with theÂ cucumber.
Â Serve immediately in bowls with ice cubes.Â You are to mix the ice cubes to guarantee the noodles are very cold.Â Slurpaway!
Traditionall the Japanese use more soy and it is very salty.Â I prefer using low sodium soy.
My Favourite Tea Smoked Salmon
1 cup long grain rice
1 cup sugar
1 cup oolong tea or black lychee tea
1 piece aluminum foil
2 wet cloths
In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes.
ASIAN SMOKED SALMON
1 pound salmon fillet, center cut, skin off
1/2 cup mirin
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
1/4 cup ginger julienne
1 teaspoon toasted Szechwan peppercorns
Cut the salmon in 4 equal pieces and place in a small pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer over the above smoked tea and steam as above.
Variation this is great using Steel Head or Brook Trout.