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Tea leaf from Northern Thailand
Miang is a fermented tea leaf from northern Thailand, made by steaming Assam tea leaves and packing them tightly so that naturally occurring microbes ferment them without air. Lactic acid bacteria, acetic acid bacteria and yeasts work on the leaves for anything from one week to a year, and people chew the leaves as a snack.
| Steamed Assam tea leaves100 g portions | Wrapped in banana leaves and packed in plastic bags in the 2020 laboratory study[unban2020] |
| Banana leaves | Wrapped around the 100 g portions of steamed leaves in the 2020 study, after surface-sterilising them with ethanol[unban2020] |
| Starter | spontaneous |
Total time across the recorded steps: 7.2 days – 12 months
What changes: Young Assam tea leaves are picked
Output: young Assam tea 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
Miang is a fermented tea leaf from northern Thailand, made by steaming Assam tea leaves and packing them tightly so that naturally occurring microbes ferment them without air. Lactic acid bacteria, acetic acid bacteria and yeasts work on the leaves for anything from one week to a year, and people chew the leaves as a snack. Made in 5 steps over 7.2 days – 12 months. The longest step, ferment, takes 7 days – 12 months (Unban K 2020) and runs at 26–30 °C (Unban K 2020). Lactobacillus plantarum and Acetobacter aceti (4.1 %) and A. pasteurianus (4.5 %) on day 3 do most of the fermenting.
| Main step | 7 days – 12 monthsReported[unban2020] | Ferment |
|---|---|---|
| Temperature | 26–30 °CReported[unban2020] | Ferment |
| Acidity | pH 5 → 4.7Measured[unban2020] | Ferment |
Miang is steamed tea leaf fermented without air by naturally occurring lactic acid bacteria, acetic acid bacteria and yeasts. Unban 2020 describes it as made without added nutritional substances, while Horie 2024 lists some Lampang miang made in water with pickling salt. Lahpet (Myanmar) is a tea-leaf ferment of the same region that is pickled under weight.
B. cereus reached 8.4 % of reads on day 3 in the laboratory ferment, and coliform bacteria reached 5.31 log CFU/g in the first week of a Lao bamboo-tube ferment before they disappeared. The Lao authors suggest a ferment of at least 3 weeks to avoid coliform risk; that advice does not cover spore-forming bacteria. The pH settled at 4.5–4.7 in the laboratory ferment, right on the pH 4.6 limit WHO gives for Clostridium botulinum, and reached 4.09 by week 5 in the Lao one. Steaming does not kill its spores, the leaves are sealed from air, and most recipes we read add no salt. Reads of the genus Clostridium reached up to 2.5 % in the laboratory ferment. That paper names no species, and no study we read tested for C. botulinum itself, so do not rely on acid alone.
Hazards the sources name: Bacillus cereus (8.4 % of reads on day 3); Coliform bacteria (5.31 log CFU/g in week 1 of the Lao bamboo-tube ferment, then undetectable).
Every number is labelled with how it is known. How this atlas is made
Unban 2020 says miang has been used for hundreds of years in northern Thailand. Phovisay 2024 says it had a crucial role in the sociocultural traditions and commerce of the ancient Lanna Kingdom, which covered modern north Thailand, north-eastern Myanmar and north-western Laos.
