Tuesday TeaDay 8/24/10 Unusual uses for tea?

[LauraW]

I have, though most of it revolves around food. I have used tea as a paper stain (easy "old" paper look) - I'd thought about using it for clothes, but haven't had the opportunity.
Also, Seeker, I remember your good luck charm - that was a great idea!

I used to work in a bakery. One day the owner spent a few hours trying to make a white chocolate and tea truffle, but he was never satisfied with the results, and gave up. It could be worth revisiting that notion someday.

Ozone, if I was any good at truffles, I'd definitely try this... I might anyway, truffles are on my list of culinary items to conquer. Recently checked off this list, just as a proud moment for me: french bread and souffle!
Wait, I just had a brilliant idea - tea souffle!?!

Edit: oh yea, and today I had Yunnan Noir at work. Heating up some water now... probably Four Season Spring.

[entropyembrace]

Tea shopping was a bit disappointing...I wanted Rooibos with cacao and matcha, neither of which the tea shop had.

I did get some plain rooibos though.

Placed an order with O-Cha... picked the Nara whisk, their matcha scoop and Kiri No Mori matcha...just airmail shipping and I sent an e-check so will be a while before it arrives.

[debunix]

All this discussion of the OTTI has puerh uppermost in my mind. Started with sencha this morning, but this afternoon it was 2006 Haiwan Purple Bud puerh from Norbu for the afternoon thermos. Sweet, earthy, mellow; strong umami, and so much more appreciated here by me than in sencha. This is probably part of why I like my senchas lighter/sweeter, more floral than deep: I get my deep umami cravings satisfied by my puerh, and don't ask for that from the senchas.

[DoctorD]

I might have, though nothing more exotic than compost or a poultice to use on some skin irritation or other. Unless you count time spent contemplating the teabag installations a couple of my colleagues in Art have been known to fashion. (One of them was all excited to hear that I was a tea fanatic, but quickly lost interest when she realized I don't do teabags...)

Tonight I'm taking a break from nonstop shincha sipping to finish up some dregs of last year's Hongqing Special from Rishi--unusual flavor profile for a green tea, and one I quite enjoy as a change of pace now and then.

[Chip]

Over the years I have thought many times about possible uses for the tea leaves ... used and unused. For the most part now I just drink it.

Pretty interesting TD, lots of sencha and then an interesting session of Lui An "pu". The dry leaf smelled very promising, but man that was some bitter brew. One of the few teas that I could not finish the cup. I will have to try again.