Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache covered until firm, minimum 2 hours (4 hrs or even overnight is actually better).

Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky).
Drop several balls at a time into bowl of cocoa and turn to coat.

Transfer as coated to an airtight container, separating layers with wax paper.

recipe: Epicurious

Heat oven to 190° C. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.

Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 30cm log, about 5cm in diameter. Wrap and chill for 30 minutes.

Slice each log into disks about 1cm thick. Place on foil-lined baking sheets, 5cm apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

recipe: Real Simple

Quarter the white part of the scallions lengthwise, chop green part into about 2,5cm pieces. Infuse the tea leaves for 5 minutes in 150ml of 80° C water.

Heat both oils in a wok or large pan, fry almonds until golden and transfer to a bowl. Make sure the oil is really hot, then add the chiles and the shrimp; salt and stir-fry until the shrimp have turned red. Add the white part of the scallions, garlic, ginger, and stir. Meanwhile, strain the tea - keep both tea and leaves at hand.

Add tea leaves and green parts of the scallions, stir and sprinkle with some of the liquid tea until everything ist just evenly moistened.

Serve with steamed white Jasmine rice.

recipe: Food Freak