ミャンマーにおける食べる茶と飲む茶 : 生葉からラペの脂まで

概要

論文の詳細を見る
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.
社団法人日本家政学会の論文
1999-06-15