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Tea leaf from Myanmar
Low-quality lahpet, the leaf left on top of the first grading sieve, is packed back into bags, tanks or pits under weights and left to ferment again for about six to seven months. It is then dried in the sun and sold as a tea for drinking, not eating.
| Low-quality lahpet | The leaf left on top of the first sieve when pickled tea is graded[thar2016] |
| Nothing else | The source describes the leaf only as re-stored in bags, tanks or pits with pressure on top[thar2016] |
Total time across the recorded steps: 6.7 months – 7.7 months
What changes: Steamed, rolled leaf is pressed and stored for at least 20 days until it becomes lahpet
In northern Shan State the leaves are steamed for three to five minutes, rolled 20 to 25 times, then pressed and stored for natural anaerobic fermentation (Thar 2016). In the first ferment the leaf is weighted down in a lined pit, often for two months (Htay 2006). Output: lahpet (pickled tea).
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
Low-quality lahpet, the leaf left on top of the first grading sieve, is packed back into bags, tanks or pits under weights and left to ferment again for about six to seven months. It is then dried in the sun and sold as a tea for drinking, not eating. Made in 4 steps over 6.7 months – 7.7 months. The longest step, re-pack under pressure and ferment again, takes 6–7 months (Thar S.P. 2016). In lahpet, the parent product, Lactobacillus plantarum and L. collinoides, Acetobacter, and the yeasts Pichia manshurica, Candida boidinii and Cyberlindnera jadinii does most of the fermenting.
| Main step | 6–7 monthsReported[thar2016] | Re-pack under pressure and ferment again |
|---|---|---|
| Acidity | pH 4.4–4.7Measured[thar2016] | Make lahpet, the pickled tea it starts from |
Lahpet is eaten wet as a salad; this tea takes the low-quality lahpet left on the first sieve, ferments it a second time for six to seven months, and dries it so it can be brewed.
Lahpet brands measured pH 4.35–4.7, and one was above the pH 4.6 limit New Zealand used for botulism control (Thar 2016). The finished tea is sun-dried.
Hazards the sources name: In lahpet, the parent product, Clostridium botulinum as a precaution only; one of three 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
Farmers and wholesalers make it when the price of lahpet falls (Thar 2016).
