Tea leaves steamed and fermented in pits until sour, then eaten rather than brewed. It is grown in the Shan hills and packed into bamboo or pits under weights; historically it was exchanged as a peace token and used to confirm legal agreements.
It is a months-long anaerobic pit or bamboo ferment under heavy weights, and the seal and the resident culture are the method; a jar on a counter is a different process with a different outcome.
What goes into it
- young tea leaves
- salt
- bamboo tubes or a lined pit
- oil and garlic, for serving
How it is made
Young leaves are steamed briefly to stop them oxidising, cooled, then packed hard into bamboo tubes or leaf-lined pits, weighted with heavy stones and sealed. Excluded from air, lactic bacteria sour them over months. The leaves are dug out, washed and dressed with oil, garlic and crisp beans.
How long it takes: three months to a year in the pit
How it is eaten
As laphet thoke, dressed with oil, garlic, sesame, peanuts and fried beans, and served after a meal.
History
Grown in the Shan hills and packed into bamboo or pits under weights; historically exchanged as a peace token and used to confirm legal agreements.
Frequently asked questions
What is Laphet?
Laphet is a fermented & pickled from Myanmar: tea leaves steamed and fermented in pits until sour, eaten rather than brewed. Grown in the Shan hills and packed into bamboo or pits under weights; historically exchanged as a peace token and used to confirm legal agreements.
How is Laphet made?
Young leaves are steamed briefly to stop them oxidising, cooled, then packed hard into bamboo tubes or leaf-lined pits, weighted with heavy stones and sealed. Excluded from air, lactic bacteria sour them over months. The leaves are dug out, washed and dressed with oil, garlic and crisp beans. It takes three months to a year in the pit.
Can I make Laphet at home?
No, and the atlas gives no method for it. It is a months-long anaerobic pit or bamboo ferment under heavy weights, and the seal and the resident culture are the method; a jar on a counter is a different process with a different outcome.
What goes into Laphet?
Young tea leaves, salt, bamboo tubes or a lined pit, oil and garlic, for serving.
How is Laphet eaten?
As laphet thoke, dressed with oil, garlic, sesame, peanuts and fried beans, and served after a meal.
