Cold black tea

I was interested to hear Jack Monroe's tip of adding black tea rather than red wine to her bolognaise to give it an extra kick, but without the alcohol and a mere fraction of the cost. This was a new one to me. In my time I've soaked dried fruit in it prior to making malt loaf and a few years ago I dyed the fabric for this bag to get the right shade I wanted.

If this article is anything to go by with all its suggestions I think I have been underusing the multipurpose and overlooked commodity of cold tea! https://www.teatulia.com/tea-101/tea-uses.htm

Please do let me know if you use it for anything else....I'd love to know if I'm missing a trick!!

Arilx