Abstract
An investigation of post-heated and fermented teas (pickled teas) in Yunnan, China revealed that Liang-pan tea (a salad tea) which is considered to be made by Jinuo-zu in South Yunnan, is widely made by Thai-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan. Liang-pan tea is prepared from fresh raw tea leaves, dried tea or Lephet-so, which is one of the post-heated and fermented teas of Myanmar, with salt, various spices, vegetables and oils being added. Liang-pan tea is just like a salad tea, and it is presumed that this tea originated as an edible food material, before emphasis was placed on drinking.
