Laphet Thoke

Lahpet or lak hpak, laphat, laphet, lephet, leppet, or letpet are fermented or pickled tea leaves usually served as a lahpet thoke or tea leaf salad. This food is a national delicacy and plays an important role in Burmese society in Myanmar as the nation's culture.

Lahpet chauk is a dry tea to make a drink consisting of Acho gyauk or green tea and a-gyan gyauk or black tea, while Lahpet so is a wet tea that shows pickled tea although the lahpet is generally identical to pickle tea. Myanmar's original teas are Camellia sinensis and Camellia assamica grown in the northern Shan State hills and Mandalay Division.

Xvlor Laphet Thoke is fermented tea leaf salad in Myanmar tradition

More than 700 sq kilometers (270 sq mi) is a tea plantation with an annual harvest of 60,000-70,000 tons of which 69.5% is green tea, 19.5% black tea and 20% pickle tea. Annual consumption reached 52% green tea, 31% black tea and 17% pickled tea. The best tea leaves are selected for fermentation and the rest for drying.

Steamed for about five minutes before fermentation to put in a container and pressed. Pickled tea is mixed with a variety of spices to serve as a salad. Laphet thoke can be served as a snack or dessert. This bitter and spicy food has a high caffeine content that gives stimulant effects to ward off fatigue and sleepiness that is very popular for workers throughout the night.


Fermented tea leaves usually require ingredients including dried green tea leaves, finely chopped cabbage, finely chopped onion, finely chopped coriander, finely chopped ginger, crushed garlic, minced chopped lime, lime and vegetable oil.

The making step is to heat the leaves of dried green tea into hot water for 10 minutes, then press thoroughly to get rid of the bitter liquid over time. Then soaked in cold water at least 2 hours to overnight.

Leaves finely chopped in a blender and dried, then added sliced cabbage, coriander leaves, spring onions, ginger, garlic, and chili. The next step is to pour the lime juice and stored in a sealed container at room temperature for 4 days. The final step is to add vegetable oil to the fermented tea leaves.

Laphet thoke

The fermented tea leaves salad is a meatball-based dish typically spiced with roasted sesame seeds, roasted peanuts, fried garlic slices, yellow split peas, tomato slices, dried shrimp, grated cabbage, lime juice, sugar, fish sauce and oil garlic. Laphet Thoke is fermented tea leaf salad in Myanmar tradition

Location: Shan State, Myanmar.

Routes and public transport: Flights to Heho Airport at Heho Town.

Advice: Laphet thoke is easy to find across the country, but Shan State is a tea plantation center.