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“Tea is believed by some to be a gift of the gods. It is an essential item in propitiating nats or spirits. It also, along with a quid of betel, forms part and parcel of ceremonial offerings in Buddhist rituals as well as on ceremonial occasions such as weddings, novitiation ceremonies, ear-boring ceremonies. In courts of Myanmar kings, parties to a dispute ate pickled tea together before the judge as a token of having reached settlement. The losing party paid what is known as Kwan-bo, literally 'the price of betel' to the judge. A special officer collected these fees. He was called a Kwan-bo-htein, literally ‘officer in charge of kwan-bo, the old counterpart of court fees.’ ” U Tin U, Myanmar Memorabilia
Pickled Tea Leaf Salad (Lahpet): Pickled or fermented tea is arguably the most important dish in Burmese cuisine. No doubt you will encounter it frequently in your travels, as it is a common snack to offer guests.
Although laphet refers only to the pickled green tea leaves, it is almost never served alone. Often presented in a lacquer bowl, laphet comes surrounded by various condiments, including peanuts, toasted sesame, dried shrimp, fried peas, roasted beans, tomatoes, and shredded ginger. Another popular version is laphet mixed with the above condiments, and served like a salad with fresh tomatoes, garlic, chilies and other vegetables. It can also be mixed with rice to give flavor and sustenance.
In the traditional method, after the tea leaves are picked, they are steamed and then mashed by hand on bamboo platforms. The mashed tea is then placed in a large hole in the ground that has been lined with bamboo and fresh tree leaves. After being spread evenly and tamped down hard, a heavy wooden lid is placed on top, with large stones added to increase the weight. Most tea in Myanmar comes from Shan State, to be used for laphet as well as drunk with hot water.
Although laphet refers only to the pickled green tea leaves, it is almost never served alone. Often presented in a lacquer bowl, laphet comes surrounded by various condiments, including peanuts, toasted sesame, dried shrimp, fried peas, roasted beans, tomatoes, and shredded ginger. Another popular version is laphet mixed with the above condiments, and served like a salad with fresh tomatoes, garlic, chilies and other vegetables. It can also be mixed with rice to give flavor and sustenance.
In the traditional method, after the tea leaves are picked, they are steamed and then mashed by hand on bamboo platforms. The mashed tea is then placed in a large hole in the ground that has been lined with bamboo and fresh tree leaves. After being spread evenly and tamped down hard, a heavy wooden lid is placed on top, with large stones added to increase the weight. Most tea in Myanmar comes from Shan State, to be used for laphet as well as drunk with hot water.
J. George Scott even notes the use of lahpet in helping one to change their name. In The Burman, he writes: “Sometimes when a boy grows up he does not like the name his parents gave him. He can then change it by a very simple process. He makes up a number of packets of le'-pet and sends round a friend to deliver them to all his acquaintances and relations. The messenger goes to the head of the house and says: ‘I have come from Maung Shwe Pyin (Mr. Golden Stupid). He is not to be called by that name any more. When you invite him call him Maung Hkyaw Hpe (Mr. Celebrated Father). Be good enough to eat this pickled tea.’ ”
A villager in the Shan Hills |
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