CHAMART introduces tea recipes, but this recipe has not been verified by a third party. Thus, please use the recipe as a reference.

Ingredients :
100g fresh tea leaves (organic)
100ml olive oil (or 120ml if using salad oil)
6 cloves of garlic
8 to 10g salt

Method:
1. Wash the fresh tea leaves and blanch them in boiling water for 1 minute. (Blanching for more than 1 minute can cause the color of the tea leaves to change, affecting the final color of the sauce.)

2. Drain the tea leaves in a colander and squeeze out excess water with your hands.
3. Finely chop the tea leaves with a knife.

4. Finely chop the garlic with a knife.

5. Place the chopped tea leaves, garlic, and olive oil (or salad oil) in a blender. Blend for a few minutes until it forms a paste.
Occasionally stop the blender and stir the mixture with chopsticks or a spoon to ensure even blending.

6. Transfer the tea leaf paste to a pan. Add the salt and cook over low heat, stirring with a wooden spoon. Heat for 5 to 10 minutes until the sauce is done.
Be sure to heat the tea leaf sauce. If you don’t heat it, you’ll be eating raw garlic.
Heating time is 5 minutes when you reheat the tea leaf sauce and eat it as tea.
Heating time is 8 to 10 minutes when you eat the tea leaf sauce on crackers or bread without reheating. Heat until the garlic is thoroughly cooked.

Freshly picked tea leaves can be stored in a plastic bag in the refrigerator (such as in the vegetable drawer) for 1-2 days without significant color change.