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. 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 ad a gargle for fresh breath.
Used or dry leaves 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. 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.