Tea
has many uses beyond that of a beverage. A popular way of eating
eggs in China is to crack them slightly after boiling very briefly
and boil them in a pot of leftover or fresh tea. This is well known
as "tea egg." Tea leaves are also used in some styles of Chinese
cooking, particularly that from Hangzhou in the tea country. They
add a new and delicate flavor to familiar meat and fish dishes.
Tea
is used as a gargle for fresh breath. Used or dry are chewed to
remove the odor of onions or garlic.
The
Tea Research Institute in Hangzhou has found a way to extract a
natural antioxidant from tea leaves. It is particularly welcomed in
the mooncake business. Mooncakes with rich fillings of ham, black
bean paste, coconut, sugar, or nuts are in great demand for the
Mid-Autumn Festival (the Moon Festival) which usually falls in
September. China's entire one billion people want their mooncakes at
the same time, but when these delicacies are made too far in advance
there is a risk of spoilage. The antioxidant seems to do the trick.
Furthermore, it can be made from the low-quality leaves which are
usually discarded.
From tea seeds, previously thrown away, the Institute has extracted
an oil said to be superior to rapeseed oil, which is commonly used
in stir-frying. Also extracted is surface activator which improves
the quality of foam construction bricks, and is an ingredients in a
new type of shampoo.
