Jingpo pickled tea
Most of the Jingpo nationality living in mountainous areas, are an indigenous people. They retained by old drinking tea to tea for food, eating pickled tea is one of them.
Pickled tea during the rainy season, with fresh leaves of tea are not processed, washed with water, Lek to leaves after the adhesion on the surface of the water, stand-by.
When pickled tea, fresh leaves of bamboo but is spread out, with a little rubbing, coupled with the pepper and salt mix in moderation, into a tank or in the bamboo tube, tight layers of wood at Chung Hom Kok, tanks (cylinders), cover tightly, or bamboo bear. Put two or three months, to the tea color turning yellow, even tea marinated well.
Then, marinated well tea from the tank out to dry, and then mount the crock, with food preparation. Pay attention, when food can also be mixed with sesame oil, can also add garlic puree or other condiments.
Pickled tea is actually a tea dish.