How to revive stale tea

Tea lovers are a devoted lot.

- 

They'll wax lyrical about the aroma of first flush Darjeeling, the smoky notes of lapsang souchong, or the mellow sweetness of an aged pu-erh [fermented tea in China]. But even the most ardent enthusiast occasionally stumbles upon a neglected tin of tea long past its prime, dull in aroma, and uninspiring in flavour. Does it belong in the bin? Not necessarily.

While tea doesn’t spoil in the traditional sense, it does go stale. Exposure to air, moisture, light, and heat gradually robs it of its character. But the good news is that stale tea leaves can often be revived or repurposed. Here’s how to bring them back to life, or give them a second act worth brewing for.

One of the most effective ways to revive stale tea especially green, oolong, or lighter black teas is to dry-roast them. Place a small quantity (about 5 to 10 grams) of the leaves in a clean, dry pan over low heat. Stir constantly for a few minutes until the leaves become crisp and release a toasty aroma.