Pickled Tea leaves are 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!
Homemade Lahpet (Burmese Pickled Tea Leaves)
Ingredients
- 4 Tbsp good quality dried green tea leaves
- hot water
- 4 cloves garlic
- ¼ tsp dried chili flakes
- 2 tsp lime juice
- 1 inch ginger
- Salt to taste
- â…” cup neutral taste cooking oil. I use avocado oil
Instructions
- 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
- 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
- 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
- The laphet dressing is ready to be used for laphet thoke
Notes
30 comments
Hi, what if it is very hot out where I live? Instead of leaving the leaves in a glass jar foe three days at room temperature, should I put them in the fridge?
Hi Joon, I’m not sure if the fermentation will happen in the fridge or not. It may be a bit too cold for it to happen. If the temperature is about 32-35 C where you are, it should be okay to leave it at room temperature. This is not a true real fermentation anyway. If you are really concern about it, you can definitely put it in the fridge.
Not the same 😢
Hi Chit, sorry you feel that way. I haven’t had the luxury of trying the real laphet from Burma. I’ve only tasted this “cheat” version.
Hi – when you say tea leaves you mean already processed green tea leaves – yes. Not off the Bush?
Hi Dave, yes it’s already processed green tea leaves.
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.
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 🙂
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.