-
1
Separate the compressed fermented tea leaves by hand, breaking any dense clumps into individual leaves, so that the dressing and aromatics later reach every surface rather than sliding off packed masses. If the leaves carry an aggressive sourness, rinse them briefly under cold water and drain well — just enough to temper the sharpness without washing away the layered umami the fermentation has built. The leaves should smell distinctly fermented — slightly bitter, vegetal, and umami-forward — with no off or putrid note.
-
2
Dry-roast the sesame seeds in a heavy pan over a low flame, stirring constantly, until they are an even pale gold and release their nutty aroma. Remove immediately from the pan so residual heat does not darken them further, keeping the flavour open and sweet rather than driving it toward harsh and acrid.
-
3
Fry the sliced garlic in neutral oil over a moderate flame, moving it continuously, until each slice is pale gold at the edges and beginning to crisp. This is where the salad lives or dies: garlic taken past pale gold into brown will introduce bitterness that overwhelms the already complex fermented tea, collapsing the dish's delicate balance of umami and aromatic elements.
-
4
Combine the drained fermented tea leaves in a bowl with the fried garlic, roasted sesame seeds, crushed peanuts, and dried shrimp, tossing first before adding the lime juice so the dry aromatics cling to the leaves rather than sinking to the bottom of the bowl. Dress with the lime juice and toss again to distribute evenly. Taste: the fermented tea's bitter umami should be primary, softened by the fat of peanut and sesame and lifted by the lime's acidity, without any single element dominating.