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Tea leaf from Myanmar
Young tea leaves are steamed or boiled, rolled and pressed under weight in a lined pit or tank for weeks to months, where naturally occurring lactic acid bacteria ferment them from green to golden-green. Lahpet is eaten as a salad, not brewed.
| Young tea leaves and buds | Tender young leaves and leaf buds of Camellia sinensis are chosen for fermenting[thar2016][wp] |
| No starter | Natural fermentation, with no external microbial inoculation added[kham2024] |
| Salt, oils, flavourings and nuts | Added by manufacturers to the finished pickled tea, after fermentation[thar2016] |
| Garlic, chilli, salt, lemon or lime juice, and peanut or sesame oilto taste | To flavour the finished lahpet; Wikipedia lists minced garlic, ground chilli, salt, lemon juice and peanut oil, and the thesis names sesame oil in the lacquer tray and lime in the salad[wp][thar2016] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days – 12 months
What changes: Starting material: young tea leaves and buds
Picked by hand in five picking seasons from mid-March to mid-November. The best leaf is the first harvest, from mid-March to early April. Output: young leaves and buds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Young tea leaves are steamed or boiled, rolled and pressed under weight in a lined pit or tank for weeks to months, where naturally occurring lactic acid bacteria ferment them from green to golden-green. Lahpet is eaten as a salad, not brewed. Made in 6 steps over 14 days – 12 months. The longest step, pack into a lined pit and weigh down, takes 14 days – 12 months (Thar S.P. 2016). Lactobacillus and Acetobacter do most of the fermenting.
| Main step | 14 days – 12 monthsReported[thar2016][kham2024][wp] | Pack into a lined pit and weigh down |
|---|---|---|
| Temperature | 95–100 °CReported[kham2024] | Steam or boil the leaves |
| Acidity | pH 4.4–4.7Measured[thar2016] | Pack into a lined pit and weigh down |
Lahpet is one of the few teas that is eaten, not drunk. Unlike miang it is pressed in a pit or tank under weight, and the sources used here describe nothing added to the pit; the garlic, chilli, salt, citrus and oil come when it is seasoned.
Three finished brands tested pH 4.35, 4.45 and 4.7. New Zealand's Ministry of Primary Industries uses pH 4.6 as its limit for Clostridium botulinum, so the pH 4.7 brand could not legally have been used for taste testing there. The thesis adds that this brand had been held at room temperature since picking and had not had a full heat process against the bacterium. In 2009 Myanmar authorities found Auramine O, a dye not permitted in food, in 253 of 458 market samples; a retest of 667 samples that September was negative.
Hazards the sources name: Auramine O, a dye not permitted in food, found by Myanmar authorities in 253 of 458 market samples in 2009; Clostridium botulinum (precaution only; one of three imported brands had pH 4.7, above New Zealand's pH 4.6 limit).
Every number is labelled with how it is known. How this atlas is made
Burmese folklore credits King Alaungsithu of Pagan (1112–1167) with giving tea seeds to the people. Wikipedia says lahpet was a symbolic peace offering between warring kingdoms before the colonial era, and was served after a civil court verdict to show acceptance of it. By the late 1700s tea was a significant export, largely grown in the Palaung principality of Tawngpeng. On 12 March 2009 Myanmar's Ministry of Health announced that 43 brands of lahpet contained Auramine O, a dye not permitted in food.
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