If you thought tea was only meant for sipping think again because this International Tea Day 2025 is the perfect moment to explore a bold twist in the world of tea — the Burmese Laphet Thoke salad. A traditional delicacy from Myanmar this dish is an unexpected fusion of vibrant textures bold spices and actual fermented tea leaves. Yes you read that right — it’s time to eat your tea instead of drinking it.
Laphet Thoke is a flavorful Burmese tea leaf salad that blends the earthy depth of tea leaves with crunchy fresh and spicy ingredients that create a taste explosion in every bite. It’s more than just a dish — it’s a cultural experience on a plate and the perfect midweek refresh.
Here’s how to make it:
Ingredients
For Garlic Chips
- 1/4 cup thinly sliced garlic
- 1/3 cup neutral oil (canola or peanut)
For Tea Leaf Dressing
- 3 tbsp loose green tea leaves
- 3 cups freshly boiled water
- 1 coarsely chopped garlic clove
- 1 tbsp peeled and chopped ginger
- 1/2 tsp fine sea salt
- 1/2 tsp fish sauce
- 1/4 cup fried garlic oil
- 1/5 tsp distilled white vinegar or 2 tbsp apple cider vinegar
For Salad Base
- 5 to 6 cups thinly sliced crisp lettuce
- 1 tsp fish sauce or a pinch of sea salt
- 1 cup diced tomatoes
- 1/4 cup chopped red chilies or jalapenos
- 3 to 4 tbsp fried garlic chips
- 1/4 to 1/2 cup chopped unsalted roasted peanuts
- 1/4 cup roasted chickpeas soynuts or fried yellow split peas
- 1/4 cup roasted sunflower or pumpkin seeds
- 1 tbsp toasted sesame seeds
- 2 tbsp dried shrimp powder
- 1 whole juicy lime quartered
Method
Start by preparing the garlic chips. Place sliced garlic in a saucepan with oil and gently heat until they begin to sizzle. Let them cook just until golden not brown then swirl the pan off the heat to finish cooking slowly. Once golden brown strain through a metal sieve let it cool and crisp on a paper towel. These can be stored for two days.
To make the tea dressing steep the green tea leaves in hot water for three minutes then drain and squeeze out excess liquid. As the tea leaves cool blend garlic ginger and salt into a coarse mix. Add the cooled tea leaves and blend again then slowly pour in garlic oil vinegar and fish sauce and pulse until you get a creamy consistency.
To assemble the salad layer crisp lettuce on a serving plate and drizzle with fish sauce or sprinkle with salt. Around the dressing in the center arrange tomatoes chilies peanuts garlic chips roasted chickpeas seeds sesame shrimp powder and squeeze lime wedges over the top. Toss before serving and enjoy a burst of Southeast Asian flavors.
Celebrate International Tea Day with this unforgettable salad and redefine what tea can mean in your kitchen. Will you be adventurous enough to eat your tea today?