Tea waste is the residue that is left after the soluble component subtraction by hot water. Like coffee waste, tea waste still contains many nutrients and energy substrates. Importantly, these compounds have to be treated accordingly to avoid environmental pollution. A scientific study conducted by Yang et al in 2015, showed that oyster mushroom cultivation might be a good strategy to eliminate these ecotoxic compounds. Similarly, as for cultivation in coffee grounds, the oyster mushrooms take up and break down the compounds. In turn, the products are oyster mushrooms and tea waste which can be vermicomposted further into fertile soil. The message: yes to tea, no to waste!
