Description
Burmese laphet fermentation is an ambient‑temperature lactic‑acid and mold‑enzyme driven process that transforms tea leaves into a sour, umami‑rich condiment.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum metabolize sugars in the tea leaves to produce lactic acid, lowering the pH to 4.5–5.0 and inhibiting spoilage microbes. Proteolytic enzymes from Aspergillus oryzae and other molds hydrolyze leaf proteins, releasing free amino acids like glutamate that contribute to umami flavor. Volatile sulfur compounds and biogenic amines (histamine, tyramine) develop over time, adding pungency and complexity but requiring careful control of time and temperature.
Science
Primary Reaction
Fermentation of tea leaf sugars by lactic acid bacteria producing lactic acid and volatile sulfur compounds
Sensory Profile
Aroma ()