Homemade Lahpet (Burmese Fermeted Green Tea Leaves)

Homemade Lahpet (Burmese Pickled Tea Leaves)

Print Recipe


  • 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


  • 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


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