Lahpet

Lahpet, also spelled laphet or lepet, is a fermented or pickled tea leaf dish that is the national dish of Myanmar (Burma). Lahpet is unique not only in the fact that tea is eaten as a food rather than drunk as a beverage, but also in that it holds significant cultural and ceremonial importance within Myanmar society.

Production:

The process of making lahpet is complex and varies depending on the region and desired flavor. Typically, tea leaves are harvested, steamed, and then packed into pits or bamboo tubes for fermentation. The fermentation process can take several months or even years. After fermentation, the leaves are often dried and then prepared for consumption in a variety of ways.

Varieties:

There are several varieties of lahpet, each with its own distinct characteristics. Some common types include:

• Wet Lahpet (Ahkyauk Lahpet): This is the most common form and is typically served as a salad.
• Fried Lahpet (Ahpauk Lahpet): The fermented tea leaves are fried until crispy.
• Pickled Lahpet (Letpet So): This is a more intense, sour version of fermented tea leaves.

Serving and Consumption:

Lahpet is typically served as a salad or side dish. It is often mixed with a variety of ingredients, such as fried beans, nuts, sesame seeds, roasted garlic, dried shrimp, shredded ginger, and sliced tomatoes. The specific ingredients and preparation methods vary regionally and by personal preference. Lahpet is often eaten with rice and other Burmese dishes.

Cultural Significance:

Lahpet plays a central role in Burmese culture and traditions. It is often offered to guests as a sign of hospitality and is a traditional offering at weddings, funerals, and other important ceremonies. It is also used as a peace offering to settle disputes. The act of sharing lahpet is considered a symbol of reconciliation and forgiveness.