Burma is one of very few countries where tea is eaten as well as drunk. Its pickled tea is unique in the region, and is not only regarded as the national delicacy but plays a significant role in Burmese society. Its place in the cuisine of Myanmar is reflected by the following popular expression:  “Of all the fruit, the mango’s the best; Of all the meat, pork’s the best; Of all the leaves, lahpet’s the best”.

The making of the pickled tea is abit complicated. In Myanmar, the steamed leaves are heaped together in a pulp mass and thrown into basket and left until the next day. The baskets are then put into pits in the ground and covered with heavy weights placed on top of each. Inspection is often made to see how fermentation is progressing and sometimes there is re-steaming .

There are pickled tea leaves brands such as Pin Pyo Ywat Nu, Yuzana, A Yee Taung, etc. There are also different sorts of la-phet. There’s one type of laphet called “shuu-shel” which is a descriptive word of the condition of your mouth when you eat that extra-spicy la-phet. Another type is chin-set, which means spicy and sour. In this recipe, you gotta have some fermented (or pickled) tea leaves. I don’t know how to make one myself, and I just buy ready-made fermented tea leaves.

mai chau trek et nuit chez l'habitant
dans les maisons sur pilotis des Thai blancs
Avec 2 jours baie d'halong, vous pouvez admirer des meilleurs lieux de la baie d'Halong et profiter de magnifiques activités