Tea is native to Myanmar, as in Bangladesh, Assam, Laos and China, both Camellia sinensis and Camellia assamica, and grown mainly on the hills in northern Shan State around Namhsan in the Palaung substate of Tawngpeng, but also around Mogok in Mandalay Division, and Kengtung in southern Shan State. Its pickled tea is unique in the region, and is not only regarded as the national delicacy but plays a significant role in Burmese society. Burma is one of very few countries where tea is eaten as well as drunk. Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Lahpet, is Burmese for fermented or pickled tea. Another old adage goes thus: "For good lahpet let the Palaung take their time up the hills". Zayan leaves, which make up about 80% of the harvest, are best picked in April and May before the onset of the monsoons, but they can be picked until October.
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