Does anyone have a recipe for Burmese fermented tea leaves?

I am totally addicted to the delicious tea leaf salads at the Burmese restaurants I’ve been to. I can’t find anywhere to buy them online, so I thought maybe I could make some myself. If you have any recipes, I’d appreciate it!

I’ve seen recipes for the tea leaf salad, but not for the tea leaves themselves.

1. ricnnl says:

   September 10, 2011 at 7:30 pm

   Here you go.
2. owlathay says:

   September 10, 2011 at 7:30 pm

   Whoa cool!
   You’re in luck!
   Cuz I’m Burmese and I can definitely tell you where to go and buy those pickled tea leaves online.. I’m sure the reason why u couldn’t find them was because every online store that sells them are burmese and they tend to call it either the burmese name or some other name they make up.
   Well here’s one link
   http://www.khaimyanmar.com/c/11319/1/myanmar-dried-foods.html
   There are different pickled tea they’re selling..
   The brand Yuzana and Pin phyo ywet nu are good.
   Also Ah Yee Taung is great. They didn’t mention it’s pickled tea leaves and just put the brand name on the product. But Ah Yee Taung is famous for its pickled tea leaves.
   And I’m sure you ate the tea leaf salads with fried beans and stuff rite?
   well so, you should also buy.. "shwe pyi tan fried beans" and "shwe pyi tan fried garlic" most likely. (on the next page)

   Alrite!
   Hope you enjoy the salad!
3. Shahid says:

   September 10, 2011 at 7:30 pm

   Laphet Thote INNWA RECIPE ID 80

   6 cloves garlic, sliced thinly

   1/4 cup Peanut oil,

   1/3 cup Tea leaves, See Note below fresh loose

   2 tbsp. Peanuts, coarsely chopped

   1 tbsp. Sesame seeds, toasted

   2 tbsp. Shrimps, small dried or use Shrimp paste/powder

   1/4 tsp. Sugar

   3/4 cup Bok Choy finely shredded Lime Juice of 1/2 lime

   1/4 tsp Dried Thai Chile or Cayenne Pepper, ground

   Fry the garlic in 2 teaspoons of the oil until it starts to brown. Add all other ingredients except the rest of the oil and garnishes and mix well. Lime wedges and whole dried red chiles for garnish. Laphet makes an excellent appetizer with shrimp chips and a lager beer.

   Note: You can substitute the fresh tea for a good quality dry, absolutely unscented, tea. Then you knead the leaves gently with the rest of the peanut oil until the oil is well distributed. Let sit at least one hour or until the leaves soften. If your tea is extremely dry, you may want to add a few drops of water