THE country celebrated its vibrant “Laphet Festival” in Yangon, a four-day event that concluded yesterday to mark Union Day.
Organised jointly by the Myanmar Cultural Heritage Trust (MCHT) and the Myanmar Tea Association, the festival highlighted the deep cultural, historical and symbolic significance of laphet, or fermented tea leaves, which serves as a potent emblem of national harmony.
The Trust described laphet as a “union food” because it physically combines ingredients from across the nation’s diverse geography.
Tea leaves grown in the hilly regions are mixed with oils and fried beans produced in the plains, representing the unity between Myanmar’s various regions and ethnic communities.
Win Naing, president of the Myanmar Tea Association, said the event was a crucial step in documenting this unique culture for a future Unesco submission.
“Laphet is not only something we eat. It is closely linked to our lifestyle and customs,” he said.
He further explained its role in religious ceremonies and its use as a gesture of reconciliation during conflict, symbolising love and peace.
The festival grounds featured 17 booths dedicated to tea products and 10 stalls showcasing ethnic delicacies.
For many attendees, the event was an eye-opener to the versatility of the leaf.
Visitor Kay Zin Aung, 30, noted that the sessions helped her discover many new tea-leaf dishes.
“Before, I only knew two kinds of tea leaf salad, but now I’ve seen many varieties and even drinks made from tea leaves,” she said.
The event also showcased the intersection of tradition and modern commerce.
Business owners, such as Ye Tun Oo of Cafe Salween, displayed a “Burmese Imperial Menu”, featuring a rare 15-ingredient royal set.
“When foreign visitors come to my restaurant, they experience Myanmar’s traditional food. In this way, we are doing cultural export,” he explained.
Beyond the celebrations, the event served a practical economic purpose.
The Myanmar Tea Association signed several memorandums of understanding with business operators to expand market links with international hotels and restaurants.
Currently, Myanmar’s fermented and dried tea leaves are exported to global markets, including the United Kingdom, Australia and Singapore. — Xinhua
