Tea Blog

Having recently received some tea samples from Myanmar, I decided to explore this lesser-known tea region a bit further.

Here’s what I found.

Myanmar (formerly Burma) borders China’s Yunnan Province—home to pu-erh and other notable teas such as
Golden Heaven Yunnan.

Tea grown in Myanmar includes Taiwan-style oolongs, similar to those produced in regions such as Fujian, Zhejiang, and Sichuan, as well as teas derived from older plants related to the
assamica varietal.

Origins of Tea in Myanmar

Tea cultivation in Myanmar is believed to have been introduced by Indian immigrants, who brought seeds or plants and established tea shops known as kaka hsaing.

Today, tea is primarily grown in the Shan and Kachin states. A common preparation method involves pan-roasting the leaves before brewing them into green tea.

Tea in Everyday Life

Tea quickly became an integral part of Burmese culture. It is both consumed as a beverage and eaten as food.

One of the most distinctive traditions is laphet—fermented or pickled tea leaves—served in dishes like laphet salad. These dishes often include ingredients such as fried garlic, peanuts, sesame oil, pickled ginger, and dried shrimp.

Tea shops, or lahpetyei hsaing, are central to daily life, functioning as social hubs across towns and villages. They often open early in the morning and remain active late into the evening.

A popular drink is lahpet yeijo, a strong tea typically prepared in a style influenced by Indian chai and often served with condensed milk.

Connection to the Tea Road

Myanmar also played a role in historic tea trade routes, often referred to as the Tea Horse Road.

These routes connected tea-growing regions with markets across Asia and beyond, including China, India, Tibet, Southeast Asia, and eventually Europe.

The Burma Road, completed in 1938, linked Myanmar to China’s Yunnan Province, facilitating trade through mountainous terrain. While no longer used as it once was, it remains a reminder of the region’s importance in the movement of tea and other goods.

Tasting the Teas

The samples I received include a black tea, green tea, roasted green tea, and a first-flush green tea.

While I don’t plan to pickle these particular leaves, I’m looking forward to exploring their flavors more deeply.

After all, understanding a tea’s origins often makes the experience of tasting it even richer.

See more of A.C. Cargill’s articles here.

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