D-MM-040

Lahpet (Burmese Fermented Tea)

လက်ဖက်

Pickled fermented leaf, from Shan, Myanmar.

Dark tea (post-fermented)

Lahpet (Burmese Fermented Tea) is strongest on umami, brightness and body. Typical tasting words: steamed greens, herbaceous, wet stone, lime, damp earth. An ancient culinary tea tradition of Myanmar, historically exchanged between warring kingdoms as a peace offering. Chiefly eaten rather than infused as a drink, served in the iconic salad Lahpet Thoke with fried garlic, beans, and sesame.

Also known as Laphet, Lephet and Burmese Pickled Tea.

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The profile

Taste, 0 to 5

sweetness1bitterness3astringency2umami4brightness4body4smoothness2aroma intensity4finish length4

Flavour families, 0 to 5

floral0fruity0vegetal4marine0nutty1toasty0malty0honey0spicy1woody1earthy3smoky0creamy0citrus2stone fruit0tropical0cocoa0caramel0

Facts

Origin: Shan, Myanmar
Plant: Camellia sinensis var. assamica
Harvest: spring to summer tender leaves
Elevation: high
Oxidation: 0 to 20%
Roast: unroasted
Leaf: cut
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 2 of 5
L-theanine: low

Made by: steaming, then rolling, then underground pit anaerobic fermentation, then washing, then seasoning.

Caffeine

A cup of Lahpet (Burmese Fermented Tea) carries a typical estimate of 0 mg of caffeine, within a range of 0 to 0 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	2 min

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
social
midday

Pairs with salads, nuts and fried_food. Milk: no. Iced: no. Sweetener: no. Good for beginners: no.