Open AccessThe legend of laphet: A Myanmar fermented tea leaf
Author(s) -
Thazin Han,
Kyaw Nyein Aye
Publication year - 2015
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2015.11.003
Subject(s) - fermentation , traditional medicine , fermentation in food processing , food science , biology , botany , medicine , lactic acid , genetics , bacteria
BackgroundLaphet, a Myanmar traditional fermented tea leaf, has been developed as an ethnic food. It has a very long history in Myanmar. In ancient times fermented tea leaves were used as a peace symbol or peace offering between warring kingdoms. Nowadays, the laphet tray is a main expression of hospitality offering to houseguests.MethodsThe culture of laphet, the production of laphet from tea leaves, and the health benefits of its active compounds were analyzed from scientific articles on fermented tea leaf, green tea, and collected data from tea leaf-producing areas.ResultsLaphet is of Myanmar origin and not derived from other cultures. It is an essential popular dish for traditional ceremonies in Myanmar. The polyphenolic compounds remain in laphet after the fermentation of tea leaves.ConclusionFermentation is the traditional method. Epigallocatechin gallate is a powerful constituent of laphet for human health. Its caffeinated effect is also popular in Myanmar society. This study will contribute to understanding Myanmar fermented tea leaves and spread the legend of laphet around the world