10 Facts About Fermented tea

Fermented tea is a class of tea that has undergone microbial fermentation, from several months to many years.

In Myanmar, lahpet is a form of fermented tea that is eaten as a vegetable, and similar pickled teas are eaten or chewed in northern Thailand and southern Yunnan.

Early history of dark Fermented tea is unclear, but there are several legends and some credible theories.

Example, one legend holds that dark Fermented tea was first produced accidentally, on the Silk Road and Tea Road by Fermented tea caravans in the rainy season.

Fermented tea originated in China, where it is commonly known as or dark tea.

Related searches

Pickled Fermented tea known as lahpet is widely consumed in Burmese cuisine, and plays an important role in Burmese ritual culture.

The Fermented tea, known locally as miam and in Chinese as, is first packed into bamboo tubes, then buried and allowed to ferment before eating.

Raw Fermented tea can be aged up to 50 years in some cases without diminishing in quality, and ripened can be aged up to 10 or 15 years.

Dark Fermented tea is often aged in bamboo baskets, bamboo-leaf coverings, or in its original packaging.

Many varieties of dark Fermented tea are purposely aged in humid environments to promote the growth of certain fungi, often called "golden flowers" or because of the bright yellow color.