Burmese Salad Tea Leaves


by Mark Gaier and Clark Frasier


  • 1 ounce Oolong black tea leaves
  • 1 cup boiling water
  • 2 tablespoons corn oil
  • 2 tablespoons sugar
  • 1 tablespoon sherry vinegar


  1. Combine the water and tea to soften the tea leaves.
  2. When soft, drain, squeeze the leaves, and discard the water.
  3. Combine the vinegar and sugar. Mix until the sugar dissolves.
  4. Combine the sugar and vinegar mixture to the tea leaves and mix well. Add the oil and mix well.


This segment appears in show #3303. Recipe courtesy of Mark Gaier and Clark Frasier © 2008 Mark Gaier and Clark Frasier
Presented by: