Pickled Tea leaves is an amazing thing you should try once in your life. But again, I can tell you, it’s not once in my lifetime. I’ve eaten Lahpet Thoke (Burmese Pickled Tea Leaves) 3 days in a row! Let’s pickle some tea leaves, shall we?
Have your tea and eat it too
We used to frequent the library A LOT! By a lot, I mean probably 2-3 times a week when we first had our first child. I was always up to date to almost every event/activity organized by the library. This is also the place where I met and became friends with some of the mommies I met there. That’s where I met my lovely Burmese friend and her first daughter. We see each other’s kids grow to this date. It’s just good to have mommy friends who can share the same joys (milestones, silly things our kids do) and challenges (temper tantrums, lack of sleep, parenting, or just being a woman! You name it!)
I used Gyokuro Green Tea
My first exposure to Burmese food in my life was from this Burmese friend of mine. I remember the pork and beef curry she made. Absolutely divine! I love Southeast Asian food so much but honestly, I haven’t traveled to many of the Southeast Asian countries like Burma, Laos, Cambodia, Vietnam, Philippines, and Brunei. It’s not until I started this food blog that I’ve eaten some Laos, Cambodian, Vietnamese, and Filipino food. But Burma, I knew so little of it in terms of food.
Please don’t get tired of the smoke. I’m still practicing LOL!
Burmese food is simple to make but the flavor is so robust (which is why I like Southeast Asian food!). I’ve heard about this famous Burmese lahpet for a while now. I saw Lime and Cilantro (one of my favorite food bloggers) posted about Laphet Thote a while ago and I have written it down as one of the things I must try. And then I saw the book Burma Superstar at the library and a quick peek inside the book and I saw lahpet! Okay…that’s it. It’s a sign! So, here I am, making my own lahpet so I can eat the lahpet thoke (Burmese pickled tea salad)
Straining off the liquid
My friend told me traditionally Lahpet takes a long time to make. Months! But it can be “faked” at home. So, this lahpet is made with adaptation from Burma Superstar cookbook (affiliate link) and tips from my friend. The lahpet that was pickled for months probably have more intense flavor compare to this quicker version, but I still love this a lot!
I’m making a second batch of this already as I’m typing! I’m addicted! But I don’t need Lahpet Anonymous for counseling! I DON’T WANT TO BE CURED!. There I said it!
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INGREDIENTS:
- 4 Tbsp good quality dried green tea leaves
- hot water
- 4 cloves garlic
- 1/4 tsp dried chili flakes
- 2 tsp lime juice
- 1 inch ginger
- Salt to taste
- 2/3 cup neutral taste cooking oil. I use avocado oil
INSTRUCTIONS:
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Place the tea leaves in a tea pot or a large cup. Pour hot water over it and let it steep for about 3 minutes. Drain off the tea liquid (or drink it if you want) and squeeze any excess liquid from the tea by pressing with the back of the spoon. I taste the tea leaves to see if it's too bitter or not. If you think it's too bitter to your taste, pour more boiling water on the tea again and let it steep for another 3 minutes and then squeeze out liquid from tea
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I transfer the tea leaves into a glass jar and let the lid partially closed and let it sit at room temperature for 3 days
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After 3 days, I put the laphet in a food processor along with garlic, ginger, chili flakes, lime juice, and pinch of salt. Give it a whirl in a food processor until the leaves are finely chopped. While the food processor is going, slowly add in the oil. Secure the lid on the jar and place this in the refrigerator for another 3 days so the leaves have time to "pickle" with the other ingredients and for more intense flavor
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The laphet dressing is ready to be used for laphet thoke
RECIPE NOTES:
If mold growing on your tea leaves at room temperature is a concern, then I would suggest to mix the tea leaves along with other ingredients in a food processor and chop it up and let the leaves "pickle" in the refrigerator instead for at least 4-5 days or longer if you have the time for it
Maybe I’m missing it but what is the recipe?
My apology. It was accidentally deleted when I added photos. The recipe should be there now. Sorry about that!
Hi, I was wondering… I’ve left tea leaves in glass jars at room temperature for 1-3 days before and they always get fungi all over 🙁
Can it be left to set in the fridge?
Many thanks!
Hi Andie,
If mold growing on your tea leaves at room temperature is a concern, then I would suggest to mix the tea leaves along with other ingredients in a food processor and chop it up and let the leaves “pickle” in the refrigerator instead for at least 4-5 days or longer if you have the time for it. This is what my Burmese friend said she would do. Hope this helps
burmese food is so different from any other kind of asian food i’ve had. definitely wasn’t expecting pickled tea leaves and nuts to form the base of such a flavorful salad when i first tried it (: had no idea that the tea leaves were made more mild by steeping them, but so interesting!
I love this idea Marvellina! I’ve never seen pickled tea leaves before, they look and sound delicious. Just saw that you are nominated on Saveur and wanted to send my love and congratulations! So amazing and you most definitely have my vote 🙂 xx
Hi Megan, The idea of pickled tea leaves was new to me too and it is quite a pleasant surprise. I love using this dressing on my salad. Aww….thank you so much dear. I’m so honored to be nominated and truly grateful to have earned your vote too 🙂 Thank you so much
Hi Heather, I know right ? I love the texture and everything that goes to the salad. I’ve never really eaten tea leaves before too! But apparently this is common thing in Burma
Is it possible to know what brand of green tea you used? Hawaii has a lot of Asian-type stores and I’m pretty sure it’s available. Have already checked on-line sources and there seems to be a lot of negative comments re “fake” products.
Also, are you familiar with a condiment made with lemon grass. Was available in little glass jars along with the regular shoyu, chili oil, etc. It was very tasty with the noodles. The owner was not too forthcoming re the source/recipe. Your site is amazing!
Hi Li,
The green tea I’m using is called Gyokuro is from my sis-in-law. She’s in the tea business and they supply to hotel and not available for retail. Someone recommend this retailer to me before, I’ve never personally tried it before though. https://www.inpursuitoftea.com/green/
Hmmm…the lemongrass condiment you are talking about I’ve never heard of! Was it just lemongrass in there or is there anything mixed in there you can remember ?
Thank you so much for stopping by and your kind words
Hi Marveling, thanks for the info. The lemon grass condiment appeared to be the majority ingredient w/ other unnamed savory bits. Tasty and I guess you could have doctored it up w/ any of the other seasonings on the table. I think a repeat visit is in order.
I would love to make laphet from fresh leaves from my tea plants. Do you have any hints for this? (Should I still dry/process them or can I use them fresh?) I also wonder which leaves are used, since different teas are composed of just the growing tip or + 1 to 2 leaves. Do they use older leaves for this or stick to the tips and young leaves? Thank you for this recipe!
Hi Raven,
I’m not an expert with Lahpet, but from what I have read before, traditionally Laphet was made from fresh tea leaves (usually the fresh young leaves) and then fermented. The fresh leaves (collection of two leaves and the bud) are usually steamed briefly about 5 minutes or so and then water is squeezed out as much as possible and then proceed to fermentation. The natural process takes months, but this recipe is not a “real” fermentation, but you can proceed with the recipe after steaming the leaves. I made my lahpet using green tea, but I’ve seen people made it with black tea leaves too. Hope this helps!
Thank you, Marvellina! I appreciate your help and the inspiration – I will experiment.
I love pickled tea leaves. I haven’t tried making this at home; but as I stay in India-Myanmar border, I can buy it easily there in Myanmar Market.
Lucky you 🙂
just came back from Myanmar and i was so sad that I didn’t buy any fermented tea leave to bring back to make salad. then i stumbled on to your website and found a receipt. Thank you so much for sharing!
I love Myanmar Food:)
Hi Theresa,
This is more of “cheat” version, but I still love it just as much! I’ve never tasted the real thing before. But it’s on my list if I ever visited Myanmar!
THIS TASTES PHENOMENAL! I WANT TO GIVE AS GIFTS. HOW LONG CAN THIS KEEP REFRIGERATED?
Hi Suzanne,
This can keep for months as long as the tea leaves are submerged in the oil. I hope that helps.
Oh wow. I have never seen anyone tried to make homemade La Phet before. I am Burmese and we always ordered it from http://www.minthila.com in the U.S. If this recipe taste as close as to the real thing, I am definitely making it. Thanks for sharing your recipe.
Hi Samantha, you would have to tell me if it tastes as good as the real thing! Thanks for the link. I will have to try order the real thing now 🙂
you stated 2 tsp lime juice. where and when do you put that? Thank you.
Hi Bo Bo,
Sorry for leaving that out. It should be added right when you put the tea leaves in the food processor along with the garlic, ginger, etc. I’ve added that to the recipe. Thank you for letting me know.