What is the production method of Deang and Jingpo pickled tea and what are the specialties of pickled tea?

The time to make pickled tea is usually during the rainy season. After picking the fresh tea leaves, they are put into a mortar jar and the tea leaves are spread tightly in layers. The tea leaves are pressed down very tightly, and then a heavy lid is used to compact the tea leaves and store them for several months. When the time is up take out the tea leaves and mix them with the spices and then you can eat them straight away.

There are also people who do not use mortar jars, but rather earthenware jars to pickle the tea. The freshly picked tea leaves are cleaned, then mixed with chili peppers, salt and other spices, and then put into the earthenware jars. Similarly, the tea leaves are pressed tightly and then stored for a few months. When the time is up take it out and eat it as a dish or some people will chew it as a snack.

One of the best things about pickled tea is that it is a dish, not tea in the traditional sense. It is meant to be eaten, not brewed and drunk.

Pickled tea is a very ethnic food, but it may be difficult for foreign tourists to eat at first. When you chew it after entering the mouth, you will feel the sweetness of tea, but in fact, the bitter flavor is also very heavy.

Many people spit it out immediately after chewing a couple of mouthfuls because they don't feel comfortable eating it. Compared to regular pickles, it doesn't seem like anything too special.

But if you meet some people who are better eaters, they will tell you that you can drink a cup of authentic Icelandic tea together with the pickled tea, so that the flavor is not so heavy, and the drink will not be so irritating.

For the local people, pickled tea is a very characteristic tea, in addition to eat as a snack, you can also add salt, red dates, brown sugar and other food together. According to personal preferences for the deployment, and this pickled tea does not contain preservatives, eat up very healthy.