1 T fish sauce
Crush the tea leaves with a mortar and a pestle. In a medium pot, bring the vinegar and water to a boil. Reduce heat to a simmer, add the crushed tea leaves, and simmer for 30 minutes. Make sure the leaves don't burn, but the liquid may completely dissolve. Drain any remaining liquid. In a large mixing bowl, stir the leaves in with the remaining ingredients.
You'll see this tomorrow atop a traditional Burmese salad.