Top 39 How To Make Burmese Tea 175 Most Correct Answers

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Burmese milk tea (Burmese: လက်ဖက်ရည်, lit. ‘tea liquid’) is a tea beverage from Myanmar (Burma), traditionally made with strongly brewed black tea and milk (typically evaporated milk and condensed milk).Back to the milk tea version — despite their resemblance, it doesn’t have spices like Chai or added flavors/colors like the Thai version. Though we can draw comparisons to other milk teas across the globe, Burmese milk tea has its own unique taste and way of preparation.

How To Make Burmese Tea

Get strong tea leaves and brew them in hot water for a smokey taste.
Add a pinch of salt.
In the mug, add condensed milk and evaporated milk.
Pour in the tea and mix well.

Instructions for Perfect Cup of Tea for One

Add 1 cup/200 mL of freshly boiled water to your tea bag (in a mug)
Allow the tea bag to brew for 2 minutes.
Remove the tea bag.
Add 10 mL of milk.
Wait 6 minutes before consumption for the cuppa to reach its optimum temperature of 140 F/60 C.

Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region.
…
Lahpet.

Lahpet thoke, Burmese tea leaf salad or pickled tea salad is a favourite national dish.
Place of origin	Burma
Main ingredients	fermented tea leaves oil salt

Contents

What is in Burmese milk tea?

Is Burmese tea like Thai tea?

Back to the milk tea version — despite their resemblance, it doesn’t have spices like Chai or added flavors/colors like the Thai version. Though we can draw comparisons to other milk teas across the globe, Burmese milk tea has its own unique taste and way of preparation.

What kind of tea is Burmese tea?

Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region.
…
Lahpet.

Lahpet thoke, Burmese tea leaf salad or pickled tea salad is a favourite national dish.
Place of origin	Burma
Main ingredients	fermented tea leaves oil salt

How do you make tea step by step?

Instructions for Perfect Cup of Tea for One

Add 1 cup/200 mL of freshly boiled water to your tea bag (in a mug)
Allow the tea bag to brew for 2 minutes.
Remove the tea bag.
Add 10 mL of milk.
Wait 6 minutes before consumption for the cuppa to reach its optimum temperature of 140 F/60 C.

What is Burmese iced tea?

2 cups boiling water. 2 TB sweetened condensed milk. 4 TB evaporated milk. ice cubes. 2 straws, to serve.

How do you make milk tea thicker?

How can I thicken tea?

Boil water.
Add cornstarch slurry.
Cook 4-5 minutes more.
Take off heat, add tea bag and sugar (Splenda) then steep.

What’s the difference between Thai tea and regular tea?

Thai Milk Tea

The primary difference between these drinks is that 1 is served cold and the other hot. Thai iced tea and Thai milk tea are both made with a large amount of dairy, often in the form of sweetened condensed milk and evaporated milk.

What is House milk?

Household Milk is a term that was used in Britain during the Second World War for government-issued powdered skim milk. It was actually labelled “Household Milk.” Rationing of liquid fresh milk had begun in Britain in November 1941.

Is Boba and milk tea the same?

TLDR: Boba tea and bubble tea both refer to the same thing – a milk tea or fruit tea drink. Boba can also refer to tapioca pearls a.k.a boba balls (the squishy topping often found in a bubble tea).

Is Burmese tea leaf salad healthy?

The main ingredient of tea leaf salad is fermented tea leaves that has been consumed for thousands of years. Not only does it have the same health benefits as tea — it’s also rich in beneficial probiotics. Fermented tea leaves also contains antioxidants, can kill harmful bacteria and may help fight several diseases.

Does Burmese tea salad have caffeine?

Tea Leaf Salad is a fermented tea leaf food product known as Laphet and is popular in Myanmar and other regions of the world where growing tea is possible. There are 3 mg of caffeine per gram of Laphet and a standardized serving of tea leaf salad is around 66 grams.

How do you eat pickled tea?

Pickled Tea in Burmese Cuisine

To eat it, “you just make your own bite” according to your tastes, either in your hands or in a bowl, Lee says.

What are the 7 steps to make a cup of tea?

There are simple steps and order in which you must do things:

Fill up the kettle with water.
Boil the kettle.
Place a teabag in your favourite mug.
Pour boiling water into your favourite mug.
Brew the tea for a few moments.
Remove and dispose of the teabag.
Add milk.
Add sugar.

What are the ingredients in tea?

From what we know today, the most important compounds in fresh tea leaves are polyphenols, amino acids, enzymes, pigments, carbohydrates, methylxanthines, minerals and many volatile flavor and aroma compounds. These components are responsible for producing teas with desirable appearance, aroma, and taste.

Is black tea black?

During oxidation, oxygen interacts with the tea plant’s cell walls to turn the leaves the rich dark brown to black color that black tea leaves are famous for. Oxidation alters the flavor profile of a black tea as well, helping add malty, fruity or even smoky notes, depending on the tea.

How do you ferment tea leaves?

Spread them in a tray until they are five or six shoot layers deep in a fermenting room at 77–86°F with high humidity. Cover the rolled tea with a single layer of cheesecloth for about 3 hours. The tea will undergo an oxidation-fermentation process and change to a cop pery color.

Is Burmese a tonal language?

Burmese is a tonal language, which means phonemic contrasts can be made on the basis of the tone of a vowel. In Burmese, these contrasts involve not only pitch, but also phonation, intensity (loudness), duration, and vowel quality.

Delicious 🤤 Street Food Myanmar – Cheap Burmese Traditional MILK Tea

Easy Burmese Tea Recipe To Make At Home-Easy Burmese Tea Recipe To Make At Home

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Table of Contents:

How To Make Burmese Tea

Burmese Tea Recipe Card

Ingredients

Instructions

Easy Burmese Tea Recipe To Make At Home-Easy Burmese Tea Recipe To Make At Home

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Table of Contents:

Contents

History[edit]

Ingredients[edit]

Preparation[edit]

Varieties[edit]

Easy Burmese Tea Recipe To Make At Home

Here is how you can make Burmese Tea at home with very little effort.

Here is a recipe to make Burmese Tea which is also known as Lah-phat-yay. It is prepared using condensed milk and evaporated milk and brewed for long to get a strong taste.

How To Make Burmese Tea

Get strong tea leaves and brew them in hot water for a smokey taste.

Add a pinch of salt.

In the mug, add condensed milk and evaporated milk.

Pour in the tea and mix well.

I have skipped evaporated milk here but you can add it to make a genuine Burmese tea at home.

Burmese Tea Recipe Card

This is an easy tea to make with a twist and can be tweaked as per taste. Total Time : 15 min Preparation Time : 2 min Cooking Time : 10 min Servings : 1 Cooking Level : Low Course: Beverages Calories: 500 Cuisine: Others Author: Kishori Sud Ingredients 400 ML Water

1 Tbsp Condensed Milk

1 Tbsp Tea Powder

Pinch Of Salt Instructions Step 1 Boil water and add the tea powder. Step 2 Add salt and let it simmer for 10 minutes. Step 3 Add the condensed milk in the mug and then the tea. Step 4 Mix well and serve.

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Burmese milk tea

Tea beverage from Myanmar (Burma)

Burmese milk tea (Burmese: လက်ဖက်ရည်, lit. ‘tea liquid’) is a tea beverage from Myanmar (Burma), traditionally made with strongly brewed black tea and milk (typically evaporated milk and condensed milk). Burmese milk tea is commonly consumed at tea shops, as an accompaniment to bite-sized snacks like Burmese fritters and sweets called mont.[1]
History [ edit ]
Palata served with green tea and milk tea at a Burmese teahouse

Myanmar has a longstanding tea culture, stemming from a long history of tea cultivation in what is now Upper Myanmar. In pre-colonial times, people primarily drank green tea, which continues to be a mainstay at tea shops and traditional Burmese restaurants alike.

A tea shop in Downtown Yangon with low-lying tables and chairs on the sidewalk

During British rule in Burma, Burma became a part of British India. From the late 1800s onward, Indian migrants flocked to major cities where they established general stores called kaka hsaing, which also offered milk tea and eventually evolved into tea shops. Milk tea was prepared using strongly brewed tea, steamed fresh milk, and sugar, similar to Indian milk tea.[2]
Ingredients [ edit ]
Burmese milk tea served with naan and steamed peas, a common teatime snack

Burmese milk tea is made using strongly brewed black tea, which is called akya yay (အကျရည်) or aphan yay (အဖန်ရည်), evaporated milk, and condensed milk,[3] similar to Hong Kong-style milk tea. Fresh milk, cream (called malai in Burmese), and cane sugar are also optionally added or substituted as ingredients.[4]
Preparation [ edit ]
The base of Burmese milk tea is strongly brewed using black tea leaves, which are simmered in water and a bit of salt, typically between 15 and 30 minutes.[5][6] The tea base is then combined with evaporated and condensed milk, and ‘pulled’ in a manner similar to teh tarik, in order to create a frothy layer and to cool the beverage.

Varieties [ edit ]
A cup of ‘Ceylon tea’

Burmese milk tea is traditionally made-to-order, based on a customised ratio of tea to milk based on individual preferences.[7] There are over two dozen varieties, and drinkers customarily use shorthand abbreviations when making their order.[8][9] The varieties of milk tea can be broadly categorised based on astringency, richness, and sweetness.

Standard [ edit ]
Standard varieties are called pon hman (ပုံမှန်), and hover close to the ratio of 5:1:1 for brewed tea, evaporated milk and condensed milk.[10] Some common shorthand abbreviations include ‘Ceylon tea’ (စီလုံတီး) and ‘no zein ti’ (နို့စိမ်းတီး).

Astringent [ edit ]
Astringent varieties are called a-phan (အဖန်) or kya kya (ကျကျ), which are typically strengthened by reducing the amount of evaporated and condensed milk and/or increasing the amount of black tea. Strongly brewed black tea without milk is called ‘gate sone’ (ဂိတ်ဆုံး, lit. ‘final stop’).

Rich [ edit ]
Rich varieties are called a-seint (အဆိမ့်), which are typically enriched with more evaporated milk, relative to the standard varieties. Common shorthands include ‘kya seint,’ ‘paw seint,’ and ‘cho seint.’

Sweet [ edit ]
Sweet varieties are called a-cho (အချို), which are typically sweetened with more condensed milk, relative to standard varieties. Common shorthands include ‘cho kya,’ ‘cho pyit,’ and ‘cho paw.’ Another common shorthand, ‘Kyaukpadaung’ (ကျောက်ပန်းတောင်း) refers to a sweet but astringent brew of milk tea with reduced evaporated milk.

See also [ edit ]

Wikipedia

Burmese pickled tea

Not to be confused with larb pet , a duck meat salad.

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in English (Burmese: လက်ဖက်; MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. Laphet is regarded as a national delicacy that plays a significant role in Burmese society, and remains a traditional Burmese gesture of hospitality and is served to guests visiting a home.[1][2]
Its place in the cuisine of Myanmar is reflected by the following popular expression: “Of all the fruit, the mango’s the best; of all the meat, pork’s the best; and of all the leaves, lahpet’s the best”. In the West, laphet is most commonly encountered in “tea leaf salad” (လက်ဖက်သုပ်).[3][4]
Forms [ edit ]
Burmese tea is processed in three major forms:

Lahpet chauk ( လက်ဖက်ခြောက် ), or dried tea leaves, also called a-gyan gyauk ( အကြမ်းခြောက် ), is used to make green tea, which is called yei-nway gyan ( ရေနွေးကြမ်း , plain/crude hot water) or lahpet-yei gyan ( လက်ဖက်ရည်ကြမ်း , plain/crude tea). Green tea is the national drink in the predominantly Buddhist Myanmar, a country with no national drink other than palm wine.

( ), or dried tea leaves, also called ( ), is used to make green tea, which is called ( , plain/crude hot water) or ( , plain/crude tea). Green tea is the national drink in the predominantly Buddhist Myanmar, a country with no national drink other than palm wine. Acho gyauk ( အချိုခြောက် , lit. ‘sweet and dry’), or black tea, is used to make sweet tea ( လက်ဖက်ရည်ချို , lahpetyei gyo ) with milk and sugar.

( , ‘sweet and dry’), or black tea, is used to make sweet tea ( , ) with milk and sugar. Lahpet so ( လက်ဖက်စို , lit. ‘wet tea’) specifically refers to a pickled tea, despite lahpet being generally synonymous with pickled tea.

Quality grades [ edit ]
Burmese tea is distinguished into seven quality grades:[5]
‘Golden bracelet’ ( ရွှေလက်ကောက် ) ‘Extraordinary weft’ ( အထူးရှယ် ) ‘Weft’ ( ရှယ် ) ‘Top grade’ ( ထိပ်စ ) ‘Medium top grade’ ( အလတ်ထိပ်စ ) ‘Medium grade’ ( အလတ်စ ) ‘Low grade’ ( အောက်စ )

Tasters at a lahpet stall in Mandalay

Lahpet dressed with garlic and chilli

Fried garnish with lahpet

Lahpet dish

Lahpet for sale at a market in Mandalay

Lahpet thoke and gyin thoke (ginger salad)

History [ edit ]
A Burmese illustration depicting the Palaung people , who traditionally cultivated and fermented Burmese tea.

The practice of eating tea in modern-day Myanmar dates back to prehistoric antiquity, reflecting a legacy of indigenous tribes who pickled and fermented tea leaves inside bamboo tubes, bamboo baskets, plantain leaves and pots.[5] This longstanding history is reflected in the Burmese language, which is among the few world languages whose word for “tea” is not etymologically traced back to the Chinese word for “tea” (see etymology of tea).[5] European observers noted with peculiarity, the Burmese fondness for pickled tea leaf, and the practice of burying boiled tea leaves in holes lined with plantain leaves, for the purpose of fermentation.[5]
According to Burmese folklore, tea was introduced to the country by King Alaungsithu in the 1100s, during the Pagan dynasty.[6][5][7] Records of tea drinking date back to his reign, with evidence of royal teacups and tea servers employed in the Burmese royal court.[8] As Burmese kingdoms adopted more austere forms of Theravada Buddhism, pickled tea began to replace alcohol for ceremonial use among observant Buddhists.[9] To meet growing demand, tea cultivation spread throughout the northern Shan States after 1500.[9] Between the late 1500s to early 1600s, a Buddhist reform movement led by Buddhist monks and laymen succeeded in suppressing the consumption of alcohol in public ceremonies in favor of eating pickled tea.[9] By the late 1700s, alongside cotton, tea had become a significant export for Burma, largely cultivated in the Palaung principality of Tawngpeng.[10] Mandalay Palace, built during the late Konbaung era, had a Tea Pavilion (လက်ဖက်ရည်ဆောင်) wherein young pages carried messages and prepared tea.[11] The Burmese poet U Ponnya composed verses in the Laphet Myittaza (လက်ဖက်မေတ္တာစာ) and poems that identified shwephi tea leaves (ရွှေဖီ, lit. ‘golden thrust’) as a favorite tea grade of the royal court, and laphet as an integral part of the royal cuisine, both as drink and as a delicacy.[8]
Throughout the pre-colonial era, lahpet was considered a symbolic peace offering between warring kingdoms in ancient Myanmar. It was traditionally exchanged and consumed after settling a dispute.[12] In both pre-colonial and colonial times, lahpet was served after a civil court judge made a verdict; eating the lahpet symbolized a formal acceptance of the verdict.[13][14]
Cultivation [ edit ]
lahpet from Namhsan Market stall in Mandalay sellingfrom Namhsan

Tea is native to Myanmar. Camellia sinensis and Camellia assamica, two popular species of tea, are grown in the northern Shan State around Namhsan in the Palaung substate of Tawngpeng. Tea is also grown around Mogok in the Mandalay Region and Kengtung in the eastern Shan State. Zayan leaves, which make up about 80% of the harvest, are picked in April and May before the onset of the seasonal monsoons, but can be picked up until October.[15][16][17]
Over 700 square kilometres (270 sq mi) of land in Myanmar is under tea cultivation, with an annual yield of 60,000-70,000 tons of fresh product. Of this harvest, 69.5% becomes green tea, 19.5% becomes black tea and 20% becomes pickled tea. Of the tea consumed by the country every year, 52% is green tea, 31% is black tea and 17% is pickled tea.[18]
Processing [ edit ]
Sun-dried tea leaves near Kalaw.

The traditional laphet fermentation process is a three-step process, encompassing pre-fermentation, fermentation, and modification of the fermented tea leaves.[2] Tender juvenile tea leaves and leaf buds are selected for fermenting, while the rest are relegated for drying.[2] After picking, the tea leaves are steamed for about five minutes before either drying or fermenting.[2] Young leaves are then packed into bamboo vats or clay pots, set in pits and pressed by heavy weights to extract water. The fermentation process is checked at intervals and the pulp may occasionally require re-steaming.[16] The anaerobic fermentation is driven by naturally forming lactic acid bacteria, and is completed in 3–4 months.[19] Stages of fermentation are indicated by the pulp’s changes in color (from green to golden-green), texture (softened leaves), and acidity, which decreases with time.[2] The near-final pulp is then washed, massaged, and drained. The final form of laphet is then flavored with minced garlic, ground chili, salt, lemon juice, and peanut oil.[2]
Preparation styles [ edit ]
lahpet ohk with accompanying condiments Pickled tea in the center compartment is served in awith accompanying condiments

Burmese lahpet (လက်ဖက်သုပ်) is served in two main forms. The first is mainly ceremonial and is called A-hlu lahpet (အလှူလက်ဖက်, လက်ဖက်သုပ်လူကြီးသုပ် or အဖွားကြီးအိုသုပ်) or Mandalay lahpet. The second form is mostly served with meals and is more popular.

Mandalay lahpet is traditionally served in a shallow lacquerware dish with a lid and several compartments called a lahpet ohk. Pickled tea flavored with sesame oil is put in the central compartment. Other compartments may include ingredients such as crisp fried garlic, chickpeas, butterfly peas, Australian peas, toasted sesame and peanuts, crushed dried shrimp, preserved shredded ginger and fried shredded coconut.

Lahpet is served in this form for hsun kyway (offering a meal to monks) at Buddhist novitiation ceremonies called shinbyu and at weddings.[citation needed] No special occasion or ceremony in Myanmar is considered complete without Mandalay lahpet. In nat (spirit) worship, lahpet is offered to the guardian spirits of forests, mountains, rivers, and fields.[20] Invitations to a shinbyu are traditionally done by calling from door to door with a lahpet ohk, and acceptance is indicated by partaking in it.[21]
Lahpet may be served as a snack or after a meal for family and visitors. It is usually placed in the center of the table with the green tea. It has a bittersweet and pungent taste and leafy texture. Many believe in its medicinal properties for the digestive system and for controlling bile and mucus.[15] Its stimulant effect (from the caffeine in tea) is especially popular with students preparing for exams, pwè goers at all-night theatrical performances, and funeral aides who keep watch on caskets overnight.[1]
Lahpet thohk (လက်ဖက်သုပ်) or Yangon lahpet is a pickled tea salad that is very popular across Myanmar, especially with women.[citation needed] It is prepared by mixing the ingredients of Mandalay lahpet (except for the coconut) and adding fresh tomatoes, garlic, green chilis, and shredded cabbage, and is dressed with fish sauce, sesame or peanut oil, and lime juice.[1] Lahpet with plain white rice is another student favorite, traditionally served at the end of every meal.[22]
Some of the most popular commercial lahpet brands include Ayee Taung lahpet from Mandalay, Shwe Toak from Mogok, and Yuzana and Pinpyo Ywetnu from Yangon. Mixed ingredients of fried garlic, peas, peanuts and sesame have become available Hna-pyan gyaw (twice-fried) for convenience, although they are traditionally sold separately.[15][20] Ayee Taung has been around for over 100 years. Its new recipes, such as Shu-shè (extra hot) and Kyetcheini (Red Cross), are quite popular.

Zayan lahpet is lahpet mixed with carambola (star fruit) and pickled young leaves cut together with coarse leaves. Many prefer Mogok lahpet as it uses only young tea leaves.[15]
In the Northern Thai provinces of Chiang Mai, Chiang Rai and Mae Hong Son, lahpet thohk can be found at restaurants where Shan ethnic food is served. In Thai, it is called yam miang (ยำเหมียง), from Shan neng yam (ၼဵင်ႈယမ်း).[23][24]
The town of Pyay (formerly Prome) is known for a local delicacy known as taw laphet (တောလက်ဖက်; lit. ‘rural laphet’) or Nibbinda laphet (နိဗ္ဗိန္ဒလက်ဖက်).[25] Originating from Burmese nunneries in the area, the laphet is fermented from the leaves of the naywe (နရွဲ) tree, or kyettet (ကြက်တက်), the Combretum pilosum plant.[26][27] The pulp is then tightly wrapped into dried banbwe (ဘန့်ပွေး) leaves and left soaking in regularly changed water for up to 2 years, before it is consumed.[26] Taw laphet is otherwise consumed in an identical fashion to traditional laphet.[26]
Health scandal [ edit ]
On 12 March 2009, the Ministry of Health announced that 43 brands of lahpet including the popular brands contained a dye called auramine O that is not permitted for use in food. This issue was believed have arisen from wholesale dealers using cheaper chemical dyes instead of traditional food dyes.[28] The Malaysian government banned the sale of these brands of lahpet. Singapore also ordered a ban on 20 brands of lahpet from Burma, including eight varieties marketed by Yuzana, which had not been declared unsafe by the Burmese authorities. However, Thailand, which has a sizable Burmese population, did not. Tea businesses were hit by a dramatic drop in lahpet sales.[29][30][31]
See also [ edit ]
Tea culture – Culture of tea

So you have finished reading the how to make burmese tea topic article, if you find this article useful, please share it. Thank you very much. See more: burmese milk tea recipe, burmese tea leaf salad, how to make thick milk tea, burmese black tea, burmese green tea, myanmar tea, burmese food, burma

Top 39 How To Make Burmese Tea 175 Most Correct Answers

What is in Burmese milk tea?

Is Burmese tea like Thai tea?

What kind of tea is Burmese tea?

How do you make tea step by step?

What is Burmese iced tea?

How do you make milk tea thicker?

What’s the difference between Thai tea and regular tea?

What is House milk?

Is Boba and milk tea the same?

Is Burmese tea leaf salad healthy?

Does Burmese tea salad have caffeine?

How do you eat pickled tea?

What are the 7 steps to make a cup of tea?

What are the ingredients in tea?

Is black tea black?

How do you ferment tea leaves?

Is Burmese a tonal language?

Easy Burmese Tea Recipe To Make At Home-Easy Burmese Tea Recipe To Make At Home

Burmese milk tea – Wikipedia

Burmese milk tea – Wikipedia

Lahpet – Wikipedia

Make a Perfect Cup of Tea, Every Time

Burmese Tea Leaf Salad or Lahpet Thoke Recipe

Tea-Leaf Salad Recipe | EatingWell

How to make Burmese milk tea – Quora

How to make Burmese milk tea – Quora

how to make burmese tea

Best Burmese Tea Leaf Salad Recipe – How to make Burmese Tea Leaf Salad – Parade: Entertainment, Recipes, Health, Life, Holidays

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Easy Burmese Tea Recipe To Make At Home

Burmese milk tea

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