Brewed once, loved twice

Hey, tea lovers! Just because you’ve finished your cup doesn’t mean the fun has to end.
Those used tea leaves, whether from your morning matcha, a cozy pot of oolong, or a
classic English breakfast, are still packed with potential and can be super useful!

Did you know that spent tea leaves make a fantastic addition to your compost or can be
mixed right into your soil? They’re mildly acidic, which makes them perfect for plants that
love a bit of acidity, like ferns, roses, and blueberries. Plus, if you sprinkle dried leaves
around your plants, they can help keep pests away, a win-win for your garden!

Used tea leaves can add a unique flavour to your dishes, especially from strong teas like
lapsang souchong or Earl Grey. Try mixing them into meat marinades, blending them into
salad dressings, or even baking them into delicious shortbread. They bring a subtle depth of flavour that makes a surprising addition to recipes.

For a little freshness around the house, dried tea leaves are excellent natural deodorizers.
You can place them in a small bowl in your fridge, toss them in your shoes, or even keep
them near the trash to zap away unwanted odours. For an extra touch, add some dried
lavender to a sachet with your tea and put it in your drawers or wardrobe to keep your
laundry fresh.

So next time you finish a pot of tea, remember that those leaves have a lot more to offer. A little creativity goes a long way, and your tea deserves a second act.

Earl Grey Shortbread Recipe
125g unsalted butter, softened
55g caster sugar, plus extra for topping
180g plain flour
1-2 tbsp Earl Grey tea leaves
A teaspoon of Vanilla extract
Zest of half a lemon

- Preheat the oven to 160°C (fan), 180°C(Conventional)
- Grind the Earl Grey tea leaves using a pestle and mortar until powdery.
- Beat the butter and sugar together until smooth, and add the vanilla extract. Then stir in the flour, ground tea, and lemon zest to form a smooth paste.
- Shape into a log, wrap in cling film, and chill for 30 minutes.
- Slice the log into 1cm thick biscuits and place on a lined baking tray, and bake for 12-15 minutes until pale golden brown.
- Let them cool on the tray for 10 minutes before moving to a wire rack then enjoy!