How many calories is a Burmese tea leaf salad?
Fermented Tea Leaf Salad (1 serving) contains 24g total carbs, 14g net carbs, 44g fat, 16g protein, and 520 calories.
How do I ferment tea leaves?
For fermentation, tea leaves are placed in large, cool, moist and darkened rooms, where they are laid out on flat surfaces with an even layer of about 10 cm. Most often, aluminum or wood is used to avoid the chemical reaction of tea leaf juice and the surface.
How do you ferment tea leaves?
Are fermented tea leaves healthy?
Kombucha is a fermented tea 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. Kombucha also contains antioxidants, can kill harmful bacteria and may help fight several diseases.
Can you ferment tea leaves?
The fermentation of tea leaves alters their chemistry, affecting the organoleptic qualities of the tea made from them. Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving mouthfeel and aftertaste.
What makes Burmese tea leaf salad so special?
The flavors of a Burmese meal will haunt you in the best of ways, but none of them more than tea leaf salad, or laphet thoke. What makes tea leaf salad so special is the tea leaf (laphet), of course. That’s right, in Myanmar, they don’t just drink their tea, they eat it too ― but first, they ferment it.
How do you make a salad with tea leaf dressing?
To make the salad, place a bed of lettuce in the center of a large plate or platter. Spoon the tea leaf dressing into the center of the lettuce. Around the lettuce, arrange separate piles of fried garlic, split peas, peanuts, sunflower seeds, sesame seeds, tomato, and jalapeño. Sprinkle with shrimp powder and drizzle with fish sauce.
How is Burma tea made?
As Burma Superstar explains, the tea is “ steamed, pressed to release excess water, and then rolled. The next day, it’s sorted by hand, with the smaller, higher-quality leaves separated from the larger leaves that stay in the local market.
