To flavor rice, steep a few tea bags (such as mint, orange, or jasmine) in the boiling water before adding the rice. Remove the tea bags, add the rice, and cook according to the package directions.

For a tasty topping for green beans, sauté 2 minced garlic cloves in 1 teaspoon canola oil until opaque, then add 2 cups brewed tea. Let the mixture simmer for a few minutes, then pour over a pound of steamed green beans. Garnish with sliced almonds, if you like.

To make an orange-scented sauce for pan-seared chicken or pork, remove the chicken from the pan and keep warm. Saute 1/3 cup chopped shallots in 1 teaspoon olive oil in the same pan. Add 1 cup chicken broth, 3/4 cup fresh orange juice and 2 Earl Grey tea bags. Boil until the liquid is reduced to 3/4 cup. Remove the tea bags and whisk in 1 1/2 teaspoons honey and 1 tablespoon unsalted butter. Serve over the chicken or pork.

To make an aromatic fruit relish, brew hibiscus tea in a saucepan. (Hibiscus tea is available in supermarkets, sometimes mixed with rosehips, which works just fine.) After the tea steeps for 5 minutes, discard tea bags then add sugar and bring to a boil over high heat. Boil until the liquid reduces and becomes syrupy. Stir in finely chopped onions, pineapple, and apple and simmer over medium-low heat for 5 minutes. Serve the relish with seafood such as shrimp, scallops, or broiled fish.

For rhubarb scented with jasmine, bring 11/4 cups water to a boil in a large saucepan. Remove from the heat and add 3 jasmine tea bags. Cover and let the tea steep for 5 minutes. Discard tea bags, then add 2 pounds (6 cups) fresh or frozen sliced rhubarb, 1 1/4 cups sugar, and 2 tablespoons grated fresh ginger to the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer until the rhubarb is just tender, 8 to 10 minutes. Transfer to a large bowl and refrigerate until well-chilled, about 3 hours. Keeps in the refrigerator for about 4 days.

For a warm, energizing autumn drink, combine 4 cups apple cider, 4 cups pineapple juice, 1/2 cup water, 1 cinnamon stick, and 4 whole cloves in a saucepan. Bring to a boil over high heat, then add 1 tea bag. Let steep for 5 minutes, then reduce the heat to medium-low and simmer gently for 1 hour. Discard the cloves, cinnamon, and tea bag before serving.

To make muffins with a surprise flavor, add 1 tablespoon fine loose English breakfast or Earl Grey tea leaves to the batter of your favorite basic or blueberry muffin recipe. Bake as directed. If you don’t have loose tea leaves, open two tea bags and add to the muffin batter.

When you want to add something different to mulled wine, toss a few lemon spice tea bags into the simmering liquid. Remove the tea bags before serving.