Description
Lahpet is produced by lactic acid fermentation of Camellia sinensis leaves at 22–30 °C for 48–72 h, followed by drying at 60–80 °C.
Technical
During fermentation, lactic acid bacteria (Lactobacillus plantarum, Pediococcus pentosaceus) reduce leaf sugars to lactic acid, lowering pH and preserving the leaves. Yeasts (Saccharomyces cerevisiae, Candida spp.) concurrently convert sugars to ethanol and CO₂, contributing to aroma and flavor complexity. The process also reduces caffeine content by ~30 % and generates volatile compounds that impart the characteristic umami‑rich profile of lahpet.
Science
Primary Reaction
lactic acid fermentation of leaf sugars
Sensory Profile
Aroma ()
earthyumamifermentednuttyslightly sweet
Origin & History
Civilization
Shan people
Era