The tea, while I haven't tried it YET, is getting rave reviews. What I've been doing as of late is finding a nice high AA hop with low cohumulone (summit at 19% has been working like a charm)--and adding the appropriate amount at the start of the boil to achieve the IBUs that you want. You'll need some homebrew software most likely, but for instance:
If I am making an IPA, and I want to bring it to 70 IBUs--I'll key in the appropriate amount of hops at 19% alpha that will take me to the 70IBU mark. THEN (and i'm sure I'll get some disagreements on this) I will hold off adding any other hops until the last 5-7 minutes of the boil. So, I'll pick another 2-3 hop varietals, mix them up in a bowl and do a 1oz. add at 7 minutes; 1oz. at 3 minutes; 1 oz. at flameout. The measurements are subjective, but I've noticed that in additions within the "10 min to Flameout" give explosive hop taste and aroma--but very little to no bittering. That's why it's important to hit your IBU range with the first addition.
While Simcoe, Amarillo, and Cascade are the magic Amerian IPA triplets, the first two are becoming more difficult to come by. So, I've been using Cascade with Glacier (new fave) and sometimes Challenger. Don't be afraid to use a high AA hop for a late addition, too. Very little acid will leak out within the time you adding them. Best test: Smell Them. Generally, the ones that smell the best to you--are the ones that will taste the best to you.
Of course dry hopping and/or "tea hopping" is up to you.
Good Luck!