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Tea leaf from Xishuangbanna
Young tea leaves are withered and boiled, cooled and drained, then packed into bamboo tubes, sealed and buried in the ground. Lactic acid bacteria and yeasts grow in them for months, and the tea is eaten, or sun-dried and brewed. An industrial De'ang version ferments for about nine months in a completely enclosed amphora.
| Fresh tea leaves, one bud and two leaves | [zhou2025] |
| Water | A travel report says the buried bamboo tube is frequently watered to aid fermentation[gokunming2010] |
Total time across the recorded steps: 30 days – 2 years
What changes: Withered tea leaves are boiled for 10 to 20 minutes
Output: boiled leaves.
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 withered and boiled, cooled and drained, then packed into bamboo tubes, sealed and buried in the ground. Lactic acid bacteria and yeasts grow in them for months, and the tea is eaten, or sun-dried and brewed. An industrial De'ang version ferments for about nine months in a completely enclosed amphora. Made in 5 steps over 30 days – 2 years. The longest step, bury the tubes in the ground, takes 30 days – 2 years (Zhou J 2025). Lactobacillus plantarum and Lactobacillus plantarum do most of the fermenting.
| Main step | 30 days – 2 yearsReported[zhou2025][gokunming2010] | Bury the tubes in the ground |
|---|---|---|
| Acidity | pH 4.8–5.2Measured[zhou2025] | Bury the tubes in the ground |
Like lahpet and miang it is a lactic, anaerobic tea ferment, but the leaves are boiled, packed into bamboo tubes and buried in the ground.
Measured pH stayed at 4.81–5.16, which is above 4.6, so the sour tea is not made safe by acid alone. The leaves are boiled, which does not kill botulism spores (WHO), then sealed in tubes without air, and the recipes we read add no salt. No study we read tested it for Clostridium botulinum, so it is not a safe ferment to copy at home.
Every number is labelled with how it is known. How this atlas is made
Zhou 2025 says the history of Bulang pickled tea, called mian, dates back more than 1700 years. In Nongyang village near Menghai, Blang hosts told a 2010 visitor that without suancha you cannot get married (GoKunming 2010).
