The legend of laphet : a Myanmar fermented tea leaf
The legend of laphet : a Myanmar fermented tea leaf / Thazin Han, Kyaw Nyein Aye
p. 173-178 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.2 No.4(2015 Dec.), p. 173-178 2:4<173 ISSN 2352-6181 저자: Thazin Han, Technological University (Myitkyina) Ministry of Science and Technology ; Food Science and Technology Association 저자: Kyaw Nyein Aye, Food Science and Technology Association
Background Laphet, 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. Methods The 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. Results Laphet 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. Conclusion Fermentation 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.