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Laphet
Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in English (, ), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. Laphet is regarded as a national delicacy that plays a significant role in Burmese society, and remains a traditional Burmese gesture of hospitality and is served to guests visiting a home. Its place in the cuisine of Myanmar is reflected by the following popular expression: "Of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". In the West, laphet is most commonly encountered in "tea leaf salad" (). Forms Burmese tea is processed in three major forms: *''Lahpet chauk'' (), or dried tea leaves, also called ''a-gyan gyauk'' (), is used to make green tea, which is called ''yei-nway gyan'' (, plain/crude hot water) or ''lahpet-yei gyan'' (, pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahpet Thoke
Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in English (, ), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. Laphet is regarded as a national delicacy that plays a significant role in Burmese society, and remains a traditional Burmese gesture of hospitality and is served to guests visiting a home. Its place in the cuisine of Myanmar is reflected by the following popular expression: "Of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". In the West, laphet is most commonly encountered in "tea leaf salad" (). Forms Burmese tea is processed in three major forms: *''Lahpet chauk'' (), or dried tea leaves, also called ''a-gyan gyauk'' (), is used to make green tea, which is called ''yei-nway gyan'' (, plain/crude hot water) or ''lahpet-yei gyan'' (, pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Cuisine
Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice. Burmese cuisine also features noodles in many forms, as fried or dry noodles, noodle soups, or as noodle salads, as well as Indian breads. Street food culture has also nurtured the profuse variety of traditional Burmese fritters and traditional snacks called '' mont''. The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase ''chin ngan sat'' (ချဉ်ငန်စပ်), which literally me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Myanmar
Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice. Burmese cuisine also features noodles in many forms, as fried or dry noodles, noodle soups, or as noodle salads, as well as Indian breads. Street food culture has also nurtured the profuse variety of traditional Burmese fritters and traditional snacks called '' mont''. The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase ''chin ngan sat'' (ချဉ်ငန်စပ်), which literally me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Leaves
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also rarely made from the leaves of ''Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyin Thoke
Burmese salads (; transliterated ''athoke'' or ''athouk'') are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. The iconic ''laphet thoke'' (fermented tea leaf salad) is traditionally eaten as a palate cleanser at the end of a meal. Ingredients Burmese salads are typically centered on one major ingredient, ranging from starches (e.g., rice and noodles) and cooked ingredients (e.g., Burmese fritters and proteins) to raw fruits and vegetables. Common starches used in Burmese salads include rice, egg noodles, rice vermicelli, rice noodles, and potatoes. Burmese salads may also feature raw vegetables and fruits, such as tomatoes, cabbage, onions, kaffir lime, long beans, and mangoes. Fermented ingredients, including ''la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Tea
Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) '' Camellia sinensis,'' though ''Camellia taliensis'' is also used rarely. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' var. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' var. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. First originating in China, the beverage's name there is ''hong cha'' (, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palaung Depiction, 1900s
Palaung or De'ang or Taang may refer to: *Palaung people *Palaung language *Delaware Air National Guard The Delaware Air National Guard (DE ANG) is the aerial militia of the State of Delaware, United States of America. It is, along with the Delaware Army National Guard, an element of the Delaware National Guard. As state militia units, the units ... {{dab Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etymology Of Tea
The etymology of the various words for ''tea'' reflects the history of transmission of tea drinking culture and trade from China to countries around the world. Nearly all of the words for tea worldwide fall into three broad groups: ''te'', ''cha'' and ''chai'', present in English as ''tea'', ''cha'' or ''char'', and ''chai''. The earliest of the three to enter English is ''cha'', which came in the 1590s via the Portuguese, who traded in Macao and picked up the Cantonese pronunciation of the word. The more common ''tea'' form arrived in the 17th century via the Dutch, who acquired it either indirectly from the Malay ''teh'', or directly from the ''tê'' pronunciation in Min Chinese. The third form ''chai'' (meaning "spiced tea") originated from a northern Chinese pronunciation of ''cha'', which travelled overland to Central Asia and Persia where it picked up a Persian ending ''yi'', and entered English via Hindustani in the 20th century. The different regional pronunciations of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burma
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John Wells explains, the English spellings of both Myanmar and Burma assume a non-rhotic variety of English, in which the letter r before a consonant or finally serves merely to indicate a long vowel: mjænmɑː, ˈbɜːmə So the pronunciation of the last syllable of Myanmar as ɑːror of Burma as ɜːrməby some speakers in the UK and most speakers in North America is in fact a spelling pronunciation based on a misunderstanding of non-rhotic spelling conventions. The final ''r'' in ''Myanmar'' was not intended for pronunciation and is there to ensure that the final a is pronounced with the broad ''ah'' () in "father". If the Burmese name my, မြန်မာ, label=none were spelled "Myanma" in English, this would be pronounced at the end by all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alaungsithu
Alaungsithu or Sithu I ( my, အလောင်းစည်သူ ; also Cansu I; 1090–1167) was king of Pagan Dynasty of Burma (Myanmar) from 1112/13 to 1167. Sithu's reign was a prosperous one in which Pagan was an integral part of in-land and maritime trading networks. Sithu engaged in a massive building campaign throughout the kingdom, which included colonies, forts and outposts at strategic locations to strengthen the frontiers, ordination halls and pagodas for the support of religion, as well as reservoirs, dams and other land improvements to assist the farmers. He also introduced standardized weights and measures throughout the country to assist administration as well as trade. He presided over the beginning of a transition away from the Mon culture toward the expression of a distinctive Burman style. Sithu is remembered a peripatetic king who traveled extensively throughout his realm, built monuments and nurtured Theravada Buddhism with acts of piety. Early life Sithu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Wine
Palm wine, known by several #Names, local names, is an alcoholic beverage created from the sap of various species of palm tree such as the Borassus, palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold. Tapping The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-Alcoholic beverage, alcoholic before it is fermentation (food), fermented. An alternative method is the felling of the entire tree. Where this is practised, a fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theravada
''Theravāda'' () ( si, ථේරවාදය, my, ထေရဝါဒ, th, เถรวาท, km, ថេរវាទ, lo, ເຖຣະວາດ, pi, , ) is the most commonly accepted name of Buddhism's oldest existing school. The school's adherents, termed Theravādins, have preserved their version of Gautama Buddha's teaching or ''Dharma (Buddhism), Buddha Dhamma'' in the Pāli Canon for over two millennia. The Pāli Canon is the most complete Buddhist canon surviving in a Indo-Aryan languages, classical Indian language, Pali, Pāli, which serves as the school's sacred language and ''lingua franca''.Crosby, Kate (2013), ''Theravada Buddhism: Continuity, Diversity, and Identity'', p. 2. In contrast to ''Mahāyāna'' and ''Vajrayāna'', Theravāda tends to be conservative in matters of doctrine (''pariyatti'') and monastic discipline (''vinaya''). One element of this conservatism is the fact that Theravāda rejects the authenticity of the Mahayana sutras (which appeared c. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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