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Fruit from Myanmar
The hard rind of Capparis flavicans fruit is removed, and the inside is fermented with rice water, sometimes with cooked rice, for about a week. Market samples measured pH 4.23 with 7.43 log CFU/g of lactobacilli. It is seasonal and only available in the hot season.
A short entry: the sources we found record only what is said here about Saung-gyan chin itself. Its own sources do not record how it is made, so the steps and scenes below are those of Lahpet, the closest documented tea leaf ferment, shown as a guide to the method, not as a record of Saung-gyan chin.
| inner part of Capparis flavicans fruit | |
| rice water | |
| sometimes cooked rice |
Total time across the steps of Lahpet: 14 days – 12 months
What changes: Starting material: young tea leaves and buds
Picked by hand in five picking seasons from mid-March to mid-November. The best leaf is the first harvest, from mid-March to early April. Output: young leaves and buds.
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
The hard rind of Capparis flavicans fruit is removed, and the inside is fermented with rice water, sometimes with cooked rice, for about a week. Market samples measured pH 4.23 with 7.43 log CFU/g of lactobacilli. It is seasonal and only available in the hot season. Made in 2 steps over 7 days. The longest step, ferment with rice water, takes 7 days (Bo Bo 2022). Lactobacilli, 7.43 log CFU/g in market samples; the isolate from this ferment was identified as Lactobacillus helveticus does most of the fermenting.
| Main step | 7 daysReported[bobo2022] | Ferment with rice water |
|---|---|---|
| Acidity | pH 4.2Measured[bobo2022] | Ferment with rice water |
Saung-gyan chin is one of Myanmar's rice-water shin, like moanlar shin from radish, but it is made from a fruit and is only available in the hot season. It had the lowest total acidity of the six shin measured.
Every number is labelled with how it is known. How this atlas is made
