Tea Leaf Cuisine

Pickled tea leaves may sound a bit out of the ordinary but not for Southeast Asian chefs. Burma, now

SUBSCRIBE

You have reached the article limit. Register for free to read the rest of this content and receive unlimited access to our selected articles.

Click Here Register Now!Already a Subscriber? Log in

September 6, 2021

•

Aravinda Anantharaman

•

cultured tea leaves, fermented tea leaves, laphet, laphet thoke, loose leaf tea, myanmar, Tea, Tea Biz Podcast, tea cuisine, tea leaf salad, tea retail

2 responses to “Tea Leaf Cuisine”

ranjit1945 says:

September 6, 2021 at 11:28 pm

Great write Aravinda, congratulations.
- Aravinda says:
  
  September 25, 2021 at 11:32 am
  
  Thanks Ranjit, btw, it’s available in Bangalore, did you know?