Miang (Thai Fermented Tea) and Its Cuisine

BOUPHUN Tunyaluk; XU Wei; JIANG Yihe; ZHU Qi

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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (6) : 645-652.

Miang (Thai Fermented Tea) and Its Cuisine

BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi^*

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Abstract

Miang is an edible pickled tea or traditional tea leaf fermented product in household by local people in northern Thailand, which is made from the fresh tea leaves. This article went through the history of Miang, discussed its standard and method of plucking, stated the similar teas made in other Asian countries, such as China, Japan, Laos and Myanmar. Miang has long history and is very important for the northern Thai local economy. It also discussed its chemical constituents and the microorganisms responsible for the natural fermentation process as well as its benefits derived by humans. Challenges faced in the conducting its manufacturing industry and promoting it for better development in the future were also introduced.

Key words

fermented tea / health benefits / Miang tea / microorganism / processing

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BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi. Miang (Thai Fermented Tea) and Its Cuisine[J]. Journal of Tea Science. 2017, 37(6): 645-652

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