One month later, when the tea leaves are soft and dry, it is ready to make pickle tealeaf for serving. Traditionally, Myanmar people used to keep raw pickled tealeaf at home in an air-tight bottle, just as it is and preserve (pickle ) it for serving , only the needed amount as and when required. There is a variety of taste of pickled tealeaf preserving. It just depend on what you prefer. Now a days, you can get instant pickled tealeaf with different tast and brands , everywhere on the stall shelves.