1 If tea is properly stored, it can potentially last up to a year for green and black teas. White tea lasts about six months before it isn't as good in quality as when fresher. Stale tea (or bad tea) will taste flat, as if you're drinking paper.  Glass or ceramic containers are fine provided that they're opaque.
3. Crack as many eggs as you wish into a freezer safe container (I used a tupperware-style plastic container with lid). Eggs cannot be frozen in the shell since they will expand and break. For this batch of eggs, I froze 2 cups of whole eggs per container. 4. GENTLY stir the yolks and whites together.
Refrigerator. Freezer. Raw eggs in shell. 3 to 5 weeks. Do not freeze. Instead, beat yolks and whites together; then freeze. Raw egg whites. 2 to 4 days. 12 months. Raw egg yolks. 2 to 4 days. Yolks do not freeze well. Raw egg accidentally frozen in shell. Use immediately after thawing. Keep frozen; then refrigerate to thaw. Hard-cooked eggs. 1 week. Do not freeze. Egg substitutes, liquid Unopened. 10 days. 12 months. Egg substitutes, liquid Opened. 3 days. Do not freeze. Egg substitutes, frozen Unopened. After thawing, 7 days or refer to âUse-Byâ date. 12 months. Egg substitutes, frozen Opened. After thawing, 3 days or refer to âUse-Byâ date. Do not freeze. Casseroles with eggs. 3 to 4 days