The Interpretation of Miang Tea to the International Level for Mapping Agro-Tourism Routes
Wickerwork local wisdom
Beside Miang tea plantation, the researchers had seen varied local wisdoms during their visit. Among handicraft, silverware, spa salt, local fiddle crafting, and religious ceremonies, the ritual most related to Miang tea would be the basketry for Miang container and fermentation called Bamboo Noong Miang. Large bamboo strips are created to bundle the fresh, newly-harvested Miang tea leaves, while smaller strips are used to tie the steamed ones.
Dendrocalamus strictus, locally called Pai Saang, is a species of bamboo popular in basketry industry. The Srinapan-Tawaen villagers would split and sharpen the Pai Saang bamboo into strips before soaking them in water for 1-2 days to gain the right level of flexibility and softness which prevents them from having unwanted splits when in use. After soaking, the wet bamboo strips are to be weaved into desired shapes. In northern Thai or Lanna language, the bamboo woven baskets are called guays. Coiled bamboo strips are set for horizontal weaving, while straight strips are woven vertically. For the baskets handles, Mr. Wong Kawin, village intellectuals, stated that the villagers have now used PP bands for their variety of colors and durability. These guays are adapted into the step of fresh Miang leaves harvesting and/or the Tab Takla - the step of covering the steamed and cooled down leaves (as shown in these images) to ferment the leaves in anaerobic condition and to grow white fungus. After that, the leaves would be fermented in clean fresh water. Fungus fermentation is popular around Nan and Phrae provinces. Local wisdom members also make extra bamboo strips for sale in basketry industry, folded ten times over in each bunch, for further products handicraft such as hats, hand fans, and various kinds of decorations.
