FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

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Compact hand-tied bundles of softened, yellowish-green fermented Assam tea leaves in a banana-leaf-lined woven basket.

Miang

Northern Thai fermented tea leaf: Assam tea leaves tied in bundles, steamed, packed in a lined tank and held under weight for three to four months. Eaten after meals.

Northern Thailand
Tea, cocoa and coffee
A bowl of chopped fermented tea leaves, lahpet, on a plain wooden table.

Laphet (lahpet)

Laphet is Myanmar’s fermented tea-leaf food, associated with ceremony and hospitality. This entry documents cultural context and regional production accounts; it is not a household fermentation recipe.

Shan State
Tea, cocoa and coffee
An illustrative view of depulped parchment coffee submerged during wet fermentation; not a photograph of the Nanegal study batch.
Elevated risk

Wet-fermented Arabica coffee from Nanegal

Washed Arabica coffee from Nanegal in Ecuador: depulped beans held under water while microbes and enzymes strip the mucilage, then washed, soaked and sun-dried to green coffee.

Nanegal, Ecuador · Modern method
· Tea, cocoa and coffee
Loose dark Batabata-cha leaves beside a foamy bowl of brewed tea and its paired bamboo whisk.

Batabata-cha

A Japanese post-fermented tea from Asahi in Toyama: mature tea leaves are steamed and fermented aerobically in turned, self-heating heaps, then dried; traditionally boiled and whisked into a foam.

Birudan, Asahi · Traditional method
· Tea, cocoa and coffee