著者

難波 敦子 Moe Moe NYEIN Sanda Ye WIN 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.6, pp.639-646, 1999-06-15 (Released:2010-03-10)

参考文献数

16

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A continuation of the study on post-heated fermented teas that are distributed in south-west of Yunnan, China and in the northern part of Southeast Asia is reported. These teas seem related to Awa-bancha and Goishi-cha, fermented teas produced in Shikoku, Japan. In Shan State of Myanmar, Lepet-so that is a kind of edible pickled tea fermented by bacteria under anaerobic conditions, and its dried forms, which are used for drinking (Lepet-chin-chauk), are widely produced on a large scale. The pickled teas are produced on a small scale, one beeing fermented by fungi and bacteria in a small vinyl bag or in a bamboo tube and using matured tea leaves. The hard matured tea leaves are softened by the action of the fungi. The pickled tea fermented by fungi and bacteria may be similar to Japanese Goishi-cha that is similarly fermented. Some non-fermented edible teas in Myanmar are also discussed.