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Beverage

Lahpet Yay with Rose Water and Saffron

A clear glass teacup filled with golden-infused lahpet yay, garnished with a pinch of saffron threads and a single rose petal, resting on a pale linen napkin.
Prep
5 minutes
Cook
10 minutes
Servings
4
BurmeseEasyBeverageVegetarianVeganGluten FreeDairy Free

About this dish

This delicate tea-infused broth, known as lahpet yay, is a gentle and fragrant way to enjoy the essence of Burmese pickled tea leaves. The addition of rose water and saffron lends a floral, golden warmth that transforms a simple drink into a soothing ritual.

Serve it warm, perhaps as a welcome to guests or a quiet evening indulgence.

Ingredients

UK and US measurements are both included for every recipe.

Fermented tea leaves (lahpet)

other

100 g

Imperial measurement: about 3.5 oz

Water

liquid

750 ml

Imperial measurement: about 3 cups

Rose water

seasoning

2 tablespoons

Saffron threads

spice

1 pinch

Raw honey or sugar

seasoning

1 tablespoon (optional)

Method

1

Rinse the tea leaves

2 minutes

Place the lahpet in a fine-mesh strainer and rinse under cold running water to remove excess brine. Gently shake off excess water.

2

Simmer the tea

8 minutes

In a saucepan, bring the water to a gentle boil. Add the rinsed tea leaves and reduce heat to low. Simmer gently for about 8 minutes, allowing the tea to infuse the water with its deep, earthy flavor.

3

Add the rose water and saffron

5 minutes

Remove the saucepan from heat. Stir in the rose water and saffron threads. Let the mixture steep for 5 minutes longer.

4

Strain and sweeten

2 minutes

Strain the liquid through the fine-mesh strainer into a teapot or serving pitcher. Press gently on the leaves to extract all the liquid. If desired, stir in honey or sugar while the tea is still warm.

5

Serve

1 minute

Pour the warm lahpet yay into small tea cups. Enjoy immediately, garnished with a few fresh rose petals or a pinch of saffron if you like.

Equipment

  • Saucepan
  • Fine-mesh strainer
  • Teapot or serving pitcher
  • Teacups

Nutrition facts

360 kcal
Calories
0.4 g
Protein
2 g
Carbohydrates
0 g
Fat
0.4 g
Fiber
30 mg
Sodium

Tips

  • Lahpet can vary in saltiness, rinsing helps balance the flavor.
  • If.
  • If you prefer a stronger tea, increase the leaves slightly.
  • Rose water can be intense, so add it to taste. Start with 1 tablespoon, then adjust.
  • For a brighter color, steep the saffron in a tablespoon of hot water for a few minutes before adding it to the tea.
  • If you're not vegan, a touch of raw honey adds a lovely dimension, but sugar also works.

Serving suggestions

  • Serve lahpet yay warm in small cups after a meal or as a tranquil afternoon pick-me-up. It pairs beautifully with light, savory snacks like sesame crackers or roasted chickpeas.

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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.