Lahpet Thoke (Pickled or Fermented Tea Leaves)

Step 1

Infuse the dried green tea leaves in hot water for 10 minutes.

Step 2

Discard the liquid (or drink it), and cover tea leaves with lukewarm water. Drain and press on the leaves thoroughly to get rid of bitter juices. Repeat this step two more times.

Step 3

After discarding the liquid again, add cold water, and let the leaves soak for at least 2 hours (or overnight).

Step 4

Drain out excess liquid thoroughly by squeezing the leaves one handful at a time. Then, finely chopped the leaves in a blender or food processor.

Step 5

Mix the drained chopped tea leaves with shredded cabbage, cilantro, scallions, as well as ginger, garlic, and Thai chili (optional).

Step 6

Finally, sprinkle lime zest, pour in lime juice, and mix well.

Step 7

Place the mixture in a glass or earthenware container and cover tightly.

Step 8

Let the mixture ferment at room temperature for 3 to 4 days.

Step 9

Add 1 cup (250ml) of vegetable oil to the fermented tea leaves to preserve them.

Step 10

Mix all the ingredients but the garlic oil thoroughly.

Step 11

Drizzle with garlic oil to finish.