Brewed Brilliance: Burma Burma's Tea Leaf Creations

 The shared love for tea in India and Burma makes it easy to draw parallels between the countries. Not only is tea a popular beverage in both countries, it brings people together, is consumed daily, and is also available in a variety of options. The tea culture in Burma goes beyond just the popular beverage as one can find savoury dishes made with tea leaves as well. 

Burma Burma honors this deep-rooted love for tea by incorporating it into their dishes, offering a unique blend of tradition and flavour. “I remember seeing families sharing a Lahpet Thoke [Tea Leaf Salad] and friends bonding over a bowl of our hand-cut rice noodles. That sense of connection, knowing that we were introducing people to flavours of my mother’s heritage was incredibly fulfilling,” says co-founder Ankit Gupta of Burma Burma. Gupta’s mother’s Burmese roots acted as the main inspiration behind the now-popular Burmese restaurant chain Burma Burma. 

Importance of Tea Culture in Burma 

Tea culture is central to Burma’s identity. “Tea isn’t merely a beverage,” states Gupta, “it’s a way of life and it symbolises community, tradition, and hospitality.” Head Chef Ansab Khan says that people drink tea throughout the day and the beverage is available across the country and in every restaurant and eatery, there is a pot of complimentary green tea available. That is why tea shops are found in every city and village and they act as social hubs where people gather to share news, discuss daily matters, and build community bonds over a cup of sweet, milky tea. 

In Burmese culture, offering tea, whether as a drink or in a salad form, is an expression of hospitality and warmth. It reflects the values of generosity and inclusivity, making tea culture in Burma more than a ritual. It is a cherished part of the country’s heritage and a reminder of the connections between family, friends, and community. 

The Usage of Tea in Burmese Food and Beverages

Chef Khan shares that Burmese people like their tea with milk and there are also different levels of sweeteners and milk available in Burmese milk tea.

Besides tea, Burmese people also enjoy their tea leaves in their food.  Chef Khan explains that the tea leaves used in food are leaves that are fermented, pickled, and spiced and the ones used in beverages are the dried tea leaves, the kind used in green tea. One of the most distinctive aspects of Burmese tea culture is Lahpet, fermented tea leaves, and it is served in the popular dish called Lahpet Thoke, also known as Tea Leaf Salad. “This dish is both a culinary tradition and a symbol of unity and respect,” explains Gupta. 

Lahpet Thoke is typically served on special occasions or during gatherings and it represents a deep-rooted custom of sharing and connecting with others. It combines flavours and textures of tea leaves, crunchy nuts, garlic, and species that showcase the Burmese way of balancing bitter, savoury, and spicy notes to create a unique blend of flavour. 

Chef Khan says that they wanted to serve real Burmese food similar to the way it is served in Burmese households. “There is no household or restaurant that doesn’t serve tea leaves. It is the most common ingredient across every Burmese community and you cannot have an authentic meal without any tea leaf.” 

Drawing Parallels Between Tea Culture in Burma and India

In both India and Burma, tea goes beyond being just a beverage and is a way of connecting, a ritual of welcome and a means of strengthening social bonds. Offering tea to guests is a common custom in both places, whether for a family gathering, business meeting, or a casual chat—reinforcing its role as a symbol of respect and warmth. 

Both countries have tea stalls on the streets where people gather throughout the day. “In India,” starts Gupta, “the chai wallahs who brew and serve spiced chai on nearly every corner are iconic symbols of daily life, providing not just tea but also a momentary pause, a connection point. Similarly, in Burma, teahouses are community spaces where friends, family, and even strangers come together to relax and socialise over a cup of tea.”

In Burma , tea is enjoyed with a variety of light bites such as samosas, steamed buns, and fried treats that complement the drink, similar to how it is here in India. Just like the different varieties of tea available in India from different regions, Burma, too, has regional preferences, with teahouse-style milk tea sweetened with condensed milk, and the uniquely fermented tea leaves used to create the Laphet Thoke.

How Burma Burma Sources it’s Tea

For an authentic taste and experience, the Burma Burma team sources their tea leaves every two to three months to ensure they’re as fresh and true to their origin as possible. The fermented tea leaves—an integral part of Burmese cuisine—are difficult to find locally and that is why they have great relationships with their suppliers to source tea that has vibrant flavours that capture the essence of Burmese food.

Quality and sustainability are non-negotiable when selecting tea for Burma Burma. They focus on single-origin tea sourcing from small-scale farmers in the country, thereby supporting local communities and preserving traditional tea-making practices.