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Beverage

Lahpet Yay (Burmese Pickled Tea Leaf Drink) with Emmer Milk and Oligofructose

Original name: Lahpet yay with emmer milk and oligofructose

A glass of pale green lahpet yay with emmer milk, topped with a few pickled tea leaves and a sprig of mint, on a rustic wooden table.
Prep
10 minutes
Cook
0 minutes
Servings
2
BurmeseEasyBeverageSnackVegetarianGluten FreeHigh Fiber

About this dish

A surprising and deeply comforting Burmese-inspired drink, this lahpet yay reimagines the traditional pickled tea leaf tonic as a creamy, subtly sweet beverage. The earthy, slightly bitter notes of lahpet are softened by nutty emmer milk and a gentle touch of oligofructose, creating a balance that's both ancient and modern.

Sipping it feels like a secret ritual—each layer unfolds slowly, leaving a lingering, mysterious warmth.

Ingredients

UK and US measurements are both included for every recipe.

lahpet (pickled tea leaves)

other

30 g

Imperial measurement: 1/4 cup

emmer milk (store-bought or homemade)

dairy

480 ml

Imperial measurement: 2 cups

oligofructose powder (or FOS)

other

1-2 tablespoons

filtered water

liquid

120 ml

Imperial measurement: 1/2 cup

sea salt

seasoning

1 pinch

Method

1

Prepare the lahpet

2 minutes

If your lahpet is very salty or strongly flavored, rinse it briefly under cold water to mellow it, then pat dry. If using whole leaves, chop them roughly to help blending.

2

Combine ingredients

2 minutes

In a blender, combine the prepared lahpet, emmer milk, oligofructose, and a pinch of salt. Add filtered water if you prefer a thinner consistency. Blend on high until completely smooth, about 1-2 minutes. The mixture should be a uniform pale green.

3

Strain (optional)

1 minute

For a silkier texture, strain the drink through a fine-mesh strainer lined with cheesecloth, pressing gently to extract as much liquid as possible. Discard the solids.

4

Serve

1 minute

Pour into chilled glasses. Garnish with a few fresh pickled tea leaves or a mint sprig if desired. Drink immediately, or chill for 30 minutes to allow flavors to meld.

Equipment

  • [object Object]

Nutrition facts

360 kcal
Calories
4 g
Protein
14 g
Carbohydrates
8 g
Fat
3 g
Fiber
200 mg
Sodium

Tips

  • If you can't find emmer milk, you can substitute with another nut or grain milk like almond, oat, or rice milk, though the flavor will shift slightly.
  • The oligofructose adds mild sweetness and acts as a prebiotic, but you can adjust the amount to taste or replace with a teaspoon of honey (though not vegan) for a more traditional touch.
  • Lahpet can be quite salty or sour depending on the brand, adjust the amount and seasoning accordingly. Rinsing reduces strong flavors if you prefer a milder drink.
  • For a fermented boost, let the blended drink sit at room temperature for 3-4 hours before chilling, but do so only if you trust the freshness of your ingredients and want a stronger tang.

Serving suggestions

  • Serve chilled as an energizing afternoon pick-me-up or as a digestive tonic after a rich meal. Pair with a small plate of roasted peanuts or sesame snacks for a Burmese-style tea break.

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Thiri Tun

Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.