I brewed fresh tea. On a porcelain plate as many-colored as the sea I arranged fermented tea leaves and slivers of ginger, pink from steeping in vinegar. I surrounded the leaves with mounds of fried garlic, red chilies, dried prawns, peanuts, and toasted sesame seeds. Shwe was partial to my tea-leaf salad, and I knew it would soothe him.
from A Good Country, A short story by Geeta Sharma in The Atlantic Monthly, May 2003.
Haven't found a US source for Burmese fermented tea leaves - you'll have to go to Myammar yourself and bring them back.