Tea Leaf Salad
Tea Leaf Salad is a traditional Myanmar dish. In Myanmar, green tea leaves are mainly cultivated in Shan State, and according to Myanmar folklore, the Shan people were the first to consume tea leaf salad.
When tea leaves are harvested, some are dried to make tea, while others are fermented for use in tea leaf salad. The fermented tea leaves used in the salad are called “Ah-nyunt”.
The ingredients used in making tea leaf salad vary depending on the region, but all are locally produced within Myanmar. Tea leaves mostly come from Shan State in the east, various beans from the central region, and dried shrimp from the coastal areas in the south. Other ingredients such as garlic, onion, oil, tomatoes, chillies, and cabbage are also sourced from different parts of the country.
Tea Leaf Salad not only represents the colourful unity of Myanmar’s diverse regions but also reflects the hard work of local communities. It is beloved by the Myanmar people and is an essential dish at religious ceremonies, festivals, and social gatherings. It is also customarily served to guests at home or in restaurants. Because tea leaves contain caffeine, consuming the salad after meals helps reduce drowsiness and fatigue.
Tea Leaf Salad can be eaten as a snack or paired with rice. Its unique taste and aroma have also won the hearts of foreigners.
Ingredients
1. Fermented tea leaves
2. Tomatoes
3. Garlic
4. Lemon
5. Green chillies
6. Dried shrimp
7. Fried garlic
8. Roasted sesame seeds
9. Salt
10. Seasoning powder
11. Fish sauce
12. Fried split peas
13. Fried chickpeas
14. Fried peanuts
Preparation Method
First, cut two medium-sized tomatoes into chunks.
Add a small amount of fermented tea leaves.
Mix in salt, seasoning powder, and fish sauce to taste.
Squeeze in lemon juice.
Add 2-3 green chillies and 4-5 cloves of garlic, peeled.
Combine all ingredients in a bowl and mix thoroughly. (Optional: add shredded ginger or cabbage according to preference.)
Finally, top with dried shrimp, green chillies, and fried garlic. Serve with hot plain tea for a delicious Myanmar Tea Leaf Salad.
Notes
Street vendors also sell Tea Leaf Salad as “corn tea leaf salad”. Some people mix tea leaves with rice and top it with a fried egg, creating “tea leaf rice”. Others prepare a sour-spicy version by washing the tea leaves, squeezing them dry, and mixing them with salt, lemon juice, garlic, green chillies, and oil.
Depending on the type of tea leaves, the salad can taste sour, mild, or bitter. There are many variations, such as Elder’s Salad, Grandmother’s Salad, Youth Salad, Mandalay Salad, Yangon Salad, Shuu-shell (Fiery) Salad, Sour-Spicy Salad, and Kyetchaynee (Red Cross) Salad. These diverse styles show how the people of Myanmar enjoy tea leaf salad in many different ways. — MOON
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