Lahpet, also spelled laphet or lephet, is Burmese for fermented or pickled tea. In Myanmar, tea is consumed both as a drink and as an eaten delicacy in this pickled form, unique to the region; lahpet is regarded as a national delicacy and a traditional Burmese gesture of hospitality served to guests visiting a home.
Facts
Partially Attested
Origin RegionBurma (Myanmar), possibly Namhsan, Shan State 1 Burma is the stated place of origin; the specific locality of Namhsan, Shan State is given only as possible. Classification
Dietary Suitability Connections
Expresses Tradition
In Cuisine
Prepared By Technique
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Lahpet, Wikipedia
Sources
1. Lahpet, Wikipedia
Infobox, region or state
possibly Namhsan, Shan State
- In Cuisine: Burmese Cuisine, Wikipedia category list
- Uses Ingredient: Salt, Infobox main_ingredient field: Fermented tea leaves, oil, salt, nuts
Prepared By Technique: Fermentation, Lead sentence
လက်ဖက်, MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea.
Prepared By Technique: Pickling, Lead sentence
MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea.
Expresses Tradition: Fermentation, lead paragraph
Lahpet, also spelled laphek, laphet, l'phak, leppek, le'pek, or lek-pek in English (Burmese: လက်ဖက်, MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea.
Expresses Tradition: Pickling, lead paragraph
Lahpet, also spelled laphek, laphet, l'phak, leppek, le'pek, or lek-pek in English (Burmese: လက်ဖက်, MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea.
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