In addition to being brewed with water for drinking, tea leaves can be used in various culinary methods, much like other foods. Below are the recipes for several tea-based delicacies.

Tea Noodles: Take 100g of high-quality tea leaves, brew with 500-600g of boiling water to make a strong tea infusion. Use this tea汁 to knead the dough and roll out noodles. These noodles do not become mushy when cooked and are extremely fresh and refreshing. They are especially delicious served as cold noodles.

Tea Steamed Buns: Take 100g of fresh tea leaves, brew with 500g of boiling water to make a strong tea汁. Let it cool to 20-30°C, then use it to activate yeast and ferment the dough for steaming buns. The buns will have a color resembling autumn pears and a light, fragrant taste.

Tea Beer: When drinking beer, mix in nearly one-third of cold tea. The flavor becomes exceptionally mellow, with a slight bitterness that holds a refreshing quality.

Tea Eggs: Use 80g of tea leaves with an appropriate amount of water to boil 0.5kg of eggs. When the eggs are about 70-80% cooked, remove them, crack the shells slightly, and then soak them in the original broth for 2-3 hours. This makes the eggs清香 and refreshing.