After plucking the tealeaves, they are kept in open air to keep away from heat. Later, the tealeaves are put in an oven and steamed for 5 minutes. Then, the tealeaves are spread on a short table and rolled by a team of worker. Rolled tealeaves filled big baskets in no time by collective work of Palaung youths. Plastic sheets are spread in the baskets to save the tealeaves from softening and getting rot. And then stones are put on the leaves for tenderising.
After tenderising for 2 days, the pickled tealeaves are sieved for separation of tender and rough leaves. Rough leaves are cut and then mixed with tender leaves. Then we can have a plate of delicious pickled tea (laphet), which is rich in mixed light sweet/and bitter tastes. :)