A venerable occupation in North Thailand is the production of miang, a delicacy consumed as a snack or dessert by local people and by those of neighboring regions ranging from Assam to Tonkin and north through Yunnan. The product is prepared from tea leaves fermented by peasants living along the upper slopes of the Northern hills, the natural habitat of the wild tea shrub. The finished product is transported from there to wholesalers located in most sizable towns and villages of the lowlands. Each market place in lowland villages includes the stall of at least one miang vendor, who is supplied with inventory on a credit basis by the wholesaler and who retails the commodity by the bundle or by the chew, each unit, ordinarily laced with a dash of salt, garlic, sugar-water, or shredded coconut, selling for one baht (approximately U. S. $ .05) or less.

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