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.
Recipes
1507 records with their sources, across 11 categories.
Filtered to
Recipes
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.
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.