I was just wondering if anyone experimented with tea herbs or any type of teas to their soups. I'm thinking it would particularly work well with Asian-style consommés. I'm about to experiment with infusing some teabags to a duck consommé, along with some peppercorns and star anise. In Blumenthal's Christmas special, I know he used frankincense tea and added that to his lengustine consommé. Anyone else hear about ideas and recipes using teas for soup?