I bought some green tea from a Chinese grocery; it is NOT good at all. I was wondering if there is something that I can do with it besides throwing it out. On this site here, there was something about using green tea for a facial.
Does anyone have a recipe that I can use to make a facial out of this terrible green tea? I would greatly appreciate it.
Thanks, Floridahawk
A facial is a great idea! I like to make toner w/ my yucky greens: just infuse tea as you normally would, chill, and sweep over your face after cleansing with a cotton ball. Only lasts a coupla days, though.
Maybe you could add the leaves to a face mask (some kind of oatmeal-honey base might be nice)?
You could also try cooking with it, although if it's that bad you might not want to risk ruining a good dish. I'd imagine the same rule that applies to cooking with wine applies to cooking with tea: don't cook with tea you wouldn't drink!
Maybe you could add the leaves to a face mask (some kind of oatmeal-honey base might be nice)?
You could also try cooking with it, although if it's that bad you might not want to risk ruining a good dish. I'd imagine the same rule that applies to cooking with wine applies to cooking with tea: don't cook with tea you wouldn't drink!
I do this to my plants as well. I tend to pick certain teas to go with my special plants. I use this really black oolong on some of my favorites. The whole top layer is so dark that it adds a nice contrast. And they all do well.
For tales of the utmost stupidity, the outright thirsty, and the obscenely fickle eccentricities of tea drinkers, transporters, and makers of tea visit:
http://teasire.blogspot.com
http://teasire.blogspot.com
I'd love it if someone could help define how adding tea leaves affects the Ph balance of the soil. I go through so much tea per day, and I'm wondering if my herb garden is still loving the extra treat.
I will say, that after adding tea leaves to my herb beds all last winter, my shiso (a.k.a. parilla) went wild--just loved it, as did my lemon balm. Then again, this stuff always does pretty well...
I will say, that after adding tea leaves to my herb beds all last winter, my shiso (a.k.a. parilla) went wild--just loved it, as did my lemon balm. Then again, this stuff always does pretty well...
Nov 2nd 05 9:19 pm
Posts: 9
Joined: Sep 19th 05 8:41 pm
Location: Somewhere along the Oregon trail
Lemon balm monster
No kidding... My lemon balm has actually gotten pretty invasive and I had to attack it with a weedwhaker just to get it back to the corner where it belonged 
Tea leaves are a great source of nitrogen, so your plants will love it. However, tea leaves are also acidic, so use them around your acid-loving plants or just add a bit of ground limestone once in a while to balance things out. It is generally not recommended to use on indoor potted plants as the acid and stuff in the leaves will build up in the pot and could possibly affect the plant. It just don't have a chance to leach out of a pot like it does outdoors in a flowerbed or garden
Tea leaves are a great source of nitrogen, so your plants will love it. However, tea leaves are also acidic, so use them around your acid-loving plants or just add a bit of ground limestone once in a while to balance things out. It is generally not recommended to use on indoor potted plants as the acid and stuff in the leaves will build up in the pot and could possibly affect the plant. It just don't have a chance to leach out of a pot like it does outdoors in a flowerbed or garden
Composting and Tea leaves
You might also consider using tea leaves if you do vermicomposting (Using red wriggler worms) My worms have actually ignored watermelon, bananas, white bread, coffee grounds and other favorites to go after used tea bags. Now that I use loose tea it's not so obvious, but when I collect leaves in one area of my worm bin the worms will congregate there.
For info and products check out:
http://www.happydranch.com/
Also, if you want to do a favor to your rhododendrons and azaleas you cn scatter the leaves around them. You can also do some interesting things with the colors of hydrangeas with tea and coffee wastes.
For info and products check out:
http://www.happydranch.com/
Also, if you want to do a favor to your rhododendrons and azaleas you cn scatter the leaves around them. You can also do some interesting things with the colors of hydrangeas with tea and coffee wastes.
What is "Bad"
A few questions before I offer a suggestion;
1. What makes the tea "bad"? And please be more specific than "it doesn't taste good." In other words how does it taste or what does it taste like?
2. Is it loose or bag?
3. What is the name and brand of the tea?
4. How did you steep it; temp and time?
If the tea does not fit up to your expectations, one thing to realize is that more than likely it will still contain a certain amount of antioxidants and other potentially beneficial nutrients. I would make the tea using water no hotter than 160 degrees and a steep no longer than 2.5 minutes or cold steep it for two to three days. If the flavor still does not appeal to you then do the following so as to not waste the potentially beneficial substances.
Make a strong vegetable stock (use a simmer only not a boil) using carrots, celery, cabbage (a small amount) burdock, turnip, parsnip, onion, garlic and fresh ginger. Add a small amount of Miso paste (I prefer low sodium or organic) to is while it is still hot. Once the stock is complete (it should only take about 45 minutes to one hour for 2.5-4 quarts) shut off the heat and let it rest for a few minutes. Now incorporate some fresh thyme (a couple of sprigs) and allow the stock to rest for an additional 15-30 minutes. It should still be quite warm by then, but not scalding. Now incorporate approximately 1 true cup (8oz) of the steeped green tea per quart of stock and add a pinch of sea salt per cup of tea. Stir and allow to come to room temp.
Strain through cheese cloth and place in half pint or pint canning jars leaving at least an inch from the top of the jar and then freeze. When you come down with a cold or a flu dilute one half pint of the stock with enough water to produce one quart of liquid. Drink it like "tea" throughout the day and early evening.
1. What makes the tea "bad"? And please be more specific than "it doesn't taste good." In other words how does it taste or what does it taste like?
2. Is it loose or bag?
3. What is the name and brand of the tea?
4. How did you steep it; temp and time?
If the tea does not fit up to your expectations, one thing to realize is that more than likely it will still contain a certain amount of antioxidants and other potentially beneficial nutrients. I would make the tea using water no hotter than 160 degrees and a steep no longer than 2.5 minutes or cold steep it for two to three days. If the flavor still does not appeal to you then do the following so as to not waste the potentially beneficial substances.
Make a strong vegetable stock (use a simmer only not a boil) using carrots, celery, cabbage (a small amount) burdock, turnip, parsnip, onion, garlic and fresh ginger. Add a small amount of Miso paste (I prefer low sodium or organic) to is while it is still hot. Once the stock is complete (it should only take about 45 minutes to one hour for 2.5-4 quarts) shut off the heat and let it rest for a few minutes. Now incorporate some fresh thyme (a couple of sprigs) and allow the stock to rest for an additional 15-30 minutes. It should still be quite warm by then, but not scalding. Now incorporate approximately 1 true cup (8oz) of the steeped green tea per quart of stock and add a pinch of sea salt per cup of tea. Stir and allow to come to room temp.
Strain through cheese cloth and place in half pint or pint canning jars leaving at least an inch from the top of the jar and then freeze. When you come down with a cold or a flu dilute one half pint of the stock with enough water to produce one quart of liquid. Drink it like "tea" throughout the day and early evening.