Recipes for Tea Bags Unopened

Ingredients

• 4 salmon fillets
• 2 unopened tea bags
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Crush the unopened tea bags to release the tea leaves.
3. Season the salmon fillets with salt and pepper.
4. Brush the salmon fillets with olive oil.
5. Press the crushed tea leaves onto the top side of each salmon fillet.
6. Place the salmon fillets on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the salmon is cooked through.
8. Serve hot and enjoy!

Ingredients

• 4 unopened expired herbal tea bags
• 4 cups water
• 3/4 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• Ice cubes
• Lemon slices, for garnish

Instructions

1. In a saucepan, bring the water to a boil.
2. Remove the saucepan from heat and add the unopened expired herbal tea bags. Let steep for 10 minutes.
3. Remove the tea bags and discard. Stir in the lemon juice and granulated sugar until the sugar has dissolved.
4. Transfer the mixture to a pitcher and refrigerate until chilled.
5. To serve, fill glasses with ice cubes and pour the chilled tea lemonade over the ice.
6. Garnish with lemon slices and enjoy!

Ingredients

• 1 cup uncooked rice
• 2 unopened tea bags
• 2 cups water
• 1/2 teaspoon salt

Instructions

1. In a saucepan, bring water to a boil
2. Add the unopened tea bags and let them steep for 3 minutes
3. Remove the tea bags and discard them
4. Add the rice and salt to the saucepan
5. Cover the saucepan and reduce heat to low
6. Simmer for 15-20 minutes, or until the rice is cooked and fluffy
7. Fluff the rice with a fork before serving

Ingredients

• 4 unopened expired black tea bags
• 2 cups water
• 2 cups milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Whipped cream, for topping (optional)
• Ground cinnamon, for garnish (optional)

Instructions

1. In a saucepan, bring the water to a boil.
2. Remove the saucepan from heat and add the unopened expired black tea bags. Let steep for 5 minutes.
3. Remove the tea bags and discard. Return the saucepan to low heat.
4. Add the milk, granulated sugar, ground cinnamon, ground ginger, ground cardamom, and ground cloves to the saucepan.
5. Whisk the mixture continuously until hot, but not boiling.
6. Remove from heat and pour the chai latte into mugs.
7. Top with whipped cream and a sprinkle of ground cinnamon, if desired.
8. Serve hot and enjoy!