Baku Kitchen! An independent reference of traditional food

Miang

เมี่ยง

Tea leaves fermented in bamboo tubes and chewed with salt in the northern hills

Thailand Fermented & pickled Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Northern Thailand’s tea was grown for chewing rather than drinking; miang was a currency of hospitality and a hill-village trade good.

Frequently asked questions

What is Miang?

Miang is a fermented & pickled from Thailand: tea leaves fermented in bamboo tubes and chewed with salt in the northern hills. Northern Thailand’s tea was grown for chewing rather than drinking; miang was a currency of hospitality and a hill-village trade good.

Made with

tea

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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