http://www.channelnewsasia.com/stori...418752/1/.html


http://www.straitstimes.com/Breaking...ry_356093.html

Snack tainted with chemical dye
YANGON - MYANMAR'S Health Ministry on Sunday banned the sale of 57
brands of pickled tea leaves, a popular snack food found to contain a
harmful chemical dye.

The state-run New Light of Myanmar newspaper announced the ban, saying
the chemical Auramine O was detected in the products as part of an
ongoing investigation after 43 brands of the snack were banned earlier
this month.

The ministry said Auramine O is commonly used to dye cotton, wool,
silk and leather and that prolonged consumption of it in food could be
harmful to the liver and kidneys and cause cancer.

Pickled tea leaves are widely eaten in Myanmar as a snack with
condiments such as fried garlic, peanuts and dried shrimp or with
curries and are commonly served at social occasions. The dye gave the
snack a brighter yellow color.

'I don't know what's safe and what's not,' said Khin Mar, a 65-year-
old housewife in Yangon, Myanmar's largest city. 'I'm worried that we
are eating poison everyday.'

A doctor from the Health Ministry's Food and Drug Administration said
chemical dyes are widely used in Myanmar in items such as bamboo
shoots, chili powder, dried meat, soft drinks, certain beans, popular
snacks such as preserved fruits and sometimes in raw fish and seafood.
He spoke on condition of anonymity because he was not authorized to
speak to the media.

The production or sale of harmful food is punishable by up to three
years in prison, but enforcement is not strict, the doctor said.

A news report last week said 105 food producers have received warnings
about using harmful chemicals.

'The problem we're facing now is worse than the impact of melamine-
tainted milk powder because chemical dye is used in a lot of food in
Myanmar, including junk food and snacks eaten at schools by young
children,' said Than Htut Aung, a publisher and editor of several news
weeklies in Myanmar.

He called on authorities to take action against those who violate food
safety laws. -- AP

On Mar 31, 2:04*am, TBerk > wrote:
> 'The problem we're facing now is worse than the impact of melamine-
> tainted milk powder because chemical dye is used in a lot of food in
> Myanmar, including junk food and snacks eaten at schools by young
> children,' said Than Htut Aung, a publisher and editor of several news
> weeklies in Myanmar.
>
> He called on authorities to take action against those who violate food
> safety laws. -- AP

I am both intrigued and repulsed at the same time... I have seen tea
leaves eaten and used in a few different ways in cooking but I hadn't
heard of this pickled version. Now my curiosity is piqued but I'd be
too afraid of getting a bad batch to try them right now, although the
article never mentions the effects of this colorant.

I will never understand the need to artificially color anything. If
the flavor is there who cares? I always have (and still do) had a weak
spot for cherry Kool-Aid but my mother was never so keen on the
massive amount of red food dye so she found that Kool-Aid made
"mystery" flavors which were regular flavors but mixed up clear so you
had no way to know what flavor it was until you drank it. It was a win-
win because I still got my cherry Kool-Aid, she was happier that I
wasn't getting pumped full of red dye, and I'd venture to guess it is
even cheaper for the manufacturer since there is no dye required. Why
wouldn't manufacturers do it? I really don't need unnatural colors to
make me drink or eat something, if Mountain Dew's "natural" color was
dull and not fluorescent yellow/green I think the same number of
people would drink it. Or, like my favorite gummy bear vitamins (yes,
I am still a kid at heart) they are colored naturally with dyes made
from black carrot, beet, etc. but have no flavor of it just the
coloring.

Right now is the perfect time for companies to stop this madness, the
eco/health/organic fad that so many are latching onto is exactly the
open door for manufacturers to step through to dump the colorings and
just give me the product.

- Dominic

Unfortunately its called shelf life. I wonder what the Burma press
says about hotdogs. Ive never seen any pickled tea in the stores.

Jim

....shu put out a kimchee fire once...
> Right now is the perfect time for companies to stop this madness, the
> eco/health/organic fad that so many are latching onto is exactly the
> open door for manufacturers to step through to dump the colorings and
> just give me the product.
>
> - Dominic

On Mar 31, 8:58*am, wrote:
> Unfortunately its called shelf life. *I wonder what the Burma press
> says about hotdogs. *Ive never seen any pickled tea in the stores.
>
> Jim
>
> ...shu put out a kimchee fire once...
>
> > Right now is the perfect time for companies to stop this madness, the
> > eco/health/organic fad that so many are latching onto is exactly the
> > open door for manufacturers to step through to dump the colorings and
> > just give me the product.
>
> > - Dominic

Additives for shelf-life I can understand but my assumption was that
this was purely a colorant. I can't see how something being fire
engine red or neon green improves shelf life over a clear version or a
naturally colored one.

- Dominic

Kimchi fires have been known to kill and then the smell lingers for
weeks

Food colorings are forever.

Jim

On Mar 31, 8:22 am, "Dominic T." > wrote:
> On Mar 31, 8:58 am, wrote:
>
> > Unfortunately its called shelf life. I wonder what the Burma press
> > says about hotdogs. Ive never seen any pickled tea in the stores.
>
> > Jim
>
> > ...shu put out a kimchee fire once...
>
> > > Right now is the perfect time for companies to stop this madness, the
> > > eco/health/organic fad that so many are latching onto is exactly the
> > > open door for manufacturers to step through to dump the colorings and
> > > just give me the product.
>
> > > - Dominic
>
> Additives for shelf-life I can understand but my assumption was that
> this was purely a colorant. I can't see how something being fire
> engine red or neon green improves shelf life over a clear version or a
> naturally colored one.
>
> - Dominic
>
> Kimchi fires have been known to kill and then the smell lingers for
> weeks

Dominic T. > wrote:
>
>I am both intrigued and repulsed at the same time... I have seen tea
>leaves eaten and used in a few different ways in cooking but I hadn't
>heard of this pickled version. Now my curiosity is piqued but I'd be
>too afraid of getting a bad batch to try them right now, although the
>article never mentions the effects of this colorant.

Go to the Mandalay Cafe in Silver Spring, MD, and order the tea leaf salad.
They also make their own pickled tea leaves, so you know they are safe there.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

There is such a thing as fresh tea leaves?

Jim

On Mar 31, 12:34 pm, (Scott Dorsey) wrote:
> Dominic T. > wrote:
>
> >I am both intrigued and repulsed at the same time... I have seen tea
> >leaves eaten and used in a few different ways in cooking but I hadn't
> >heard of this pickled version. Now my curiosity is piqued but I'd be
> >too afraid of getting a bad batch to try them right now, although the
> >article never mentions the effects of this colorant.
>
> Go to the Mandalay Cafe in Silver Spring, MD, and order the tea leaf salad.
> They also make their own pickled tea leaves, so you know they are safe there.
> --scott
>
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."

On Mar 31, 2:34*pm, (Scott Dorsey) wrote:
> Go to the Mandalay Cafe in Silver Spring, MD, and order the tea leaf salad.
> They also make their own pickled tea leaves, so you know they are safe there.
> --scott
>
> --
> "C'est un Nagra. *C'est suisse, et tres, tres precis."

Cool, I actually may be in that area fairly soon so I will make a note
of it. I actually am making bánh mì tonight and I was going to do a
quick pickled carrot to go on it, I may look around the web for a
recipe or just experiment myself and do quick pickled carrot and tea
leaf on it.

If you've eaten there can you recall anything specific flavor wise
about it? Does it seem to be a rice wine vinegar it is pickled in?
Sweet? Sour? Salty?

- Dominic

Dominic T. > wrote:
>On Mar 31, 2:34=A0pm, (Scott Dorsey) wrote:
>> Go to the Mandalay Cafe in Silver Spring, MD, and order the tea leaf sala=
>d.
>> They also make their own pickled tea leaves, so you know they are safe th=
>ere.
>
>Cool, I actually may be in that area fairly soon so I will make a note
>of it. I actually am making b=E1nh m=EC tonight and I was going to do a
>quick pickled carrot to go on it, I may look around the web for a
>recipe or just experiment myself and do quick pickled carrot and tea
>leaf on it.
>
>If you've eaten there can you recall anything specific flavor wise
>about it? Does it seem to be a rice wine vinegar it is pickled in?
>Sweet? Sour? Salty?

It's bitter. You have to try it. I have not had anything at the Mandalay
that was not wonderful.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

On 2009-03-31, Dominic T. > wrote:

> I am both intrigued and repulsed at the same time... I have seen tea
> leaves eaten and used in a few different ways in cooking but I hadn't
> heard of this pickled version. Now my curiosity is piqued but I'd be
> too afraid of getting a bad batch to try them right now, although the
> article never mentions the effects of this colorant.

It's pretty good! Try it sometime (when the whole thing bubbles over) if
there are any Burmese places near where you live.

w

On Mar 31, 5:34*pm, Will Yardley >
wrote:
> On 2009-03-31, Dominic T. > wrote:
>
> > I am both intrigued and repulsed at the same time... I have seen tea
> > leaves eaten and used in a few different ways in cooking but I hadn't
> > heard of this pickled version. Now my curiosity is piqued but I'd be
> > too afraid of getting a bad batch to try them right now, although the
> > article never mentions the effects of this colorant.
>
> It's pretty good! Try it sometime (when the whole thing bubbles over) if
> there are any Burmese places near where you live.
>
> w

Heh, I live a ways outside of Pittsburgh... General Tso's is
considered exotic here I see the posts of people just strolling
around their local Asian markets and buying Puerh and Gaiwans and such
and can only dream. I could drive in 2 hours any direction and not
have a chance of finding either sadly. I have found some online for
sale, but I'd have to say I'm not buying any right now. I did look up
the general process of salting and fermenting the leaf and it just
seems to involve toasted sesame seeds/nuts, chili, garlic, and the
other standards that usually accompany any fermented product. I just
wish there was a full recipe or instruction online somewhere. I will
certainly try Laphet the next time I see it somewhere or if I'm in MD.

- Dominic

On Mar 31, 8:35*pm, "Dominic T." > wrote:
> On Mar 31, 2:34*pm, (Scott Dorsey) wrote:
>
> > Go to the Mandalay Cafe in Silver Spring, MD, and order the tea leaf salad.
> > They also make their own pickled tea leaves, so you know they are safe there.
> > --scott
>
> > --
> > "C'est un Nagra. *C'est suisse, et tres, tres precis."
>
> Cool, I actually may be in that area fairly soon so I will make a note
> of it. I actually am making bánh mì tonight and I was going to do a
> quick pickled carrot to go on it, I may look around the web for a
> recipe or just experiment myself and do quick pickled carrot and tea
> leaf on it.
>
> If you've eaten there can you recall anything specific flavor wise
> about it? Does it seem to be a rice wine vinegar it is pickled in?
> Sweet? Sour? Salty?
>
> - Dominic

Picled tea or lahpet is processed by fermenting fresh whole green tea
leaves using the same acidiobacillus bacteria that makes saurkraut out
of cabbage. Traditionally done for three months in a hole in the
ground (as was gravad lax), now in earthenware crocks. Common in
Thailand, Myanmar and Laos. I have tasted similar pickled tea in
Nepal - where it was a khaki brown (I can see the need for brightening
the color) chewy and acidic with a hint of tobacco in the taste.

Nigel at Teacraft

San Diego is a tea wasteland besides the Tea Pavilion in Balboa Park.
There were some shoppes listed in the yellow pages with one in a
downtown mall plaza. I looked at the plaza directory but didnt see
it. I think the others a freeway drive away. The Chinese guy working
at the front desk said the last Chinese store closed. I never made it
to the Chinese Historical Society to find out why the first California
Chinese community left SD. I remember when there were no tea shoppes
in SF. Now they seem to be on every block. The best one is an
apothecary store. About 50 huge jars with Chinese characters only.
Next time Ill bring my camera, get a shot and figure it out later.

Jim

PS Ive had a good tea day when I find teas I dont have.

On Mar 31, 4:45 pm, "Dominic T." > wrote:
> Heh, I live a ways outside of Pittsburgh... General Tso's is
> considered exotic here I see the posts of people just strolling
> around their local Asian markets and buying Puerh and Gaiwans and such
> and can only dream.

writes:

> There is such a thing as fresh tea leaves?

Now in your grocer's frozen food case: Bird's Eye Meijiawu Ming Qian
Long Jing tea leaves.[1]

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
[1]April fool!

wrote:
> There is such a thing as fresh tea leaves?

When I was in Taiwan I would drink tea in a particular teahouse, and
then the proprietor would take out spent tea leaves and bake them into
cookies, so we ended up eating the leaves we drank. They were great too,
and I've been looking for a recipe or years. No one in the States seems
to know anything about this, unfortunately.


--
HTTP://www.sushifaq.com/ The Sushi FAQ ...><((((º>
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ

Ive tossed some beautiful spent leaves on salads.

Jim

On Apr 2, 12:40 pm, Warren > wrote:
> wrote:
> > There is such a thing as fresh tea leaves?
>
> When I was in Taiwan I would drink tea in a particular teahouse, and
> then the proprietor would take out spent tea leaves and bake them into
> cookies, so we ended up eating the leaves we drank. They were great too,
> and I've been looking for a recipe or years. No one in the States seems
> to know anything about this, unfortunately.
>
> --
> HTTP://www.sushifaq.com/The Sushi FAQ ...><((((º>
> HTTP://www.sushifaq.com/sushiotaku/The Sushi Otaku Blog
> HTTP://www.sushifaq.com/sushiyapedia/Sushi-Ya-Pedia Restaurant Finder
> HTTP://www.theteafaq.com/The Tea FAQ
> HTTP://www.jerkyfaq.com/The Jerky FAQ
> HTTP://www.omega3faq.com/The Omega 3 Fatty Acids FAQ

> When I was in Taiwan I would drink tea in a particular teahouse, and
> then the proprietor would take out spent tea leaves and bake them into
> cookies, so we ended up eating the leaves we drank. They were great too,
> and I've been looking for a recipe or years. No one in the States seems
> to know anything about this, unfortunately.


It's very easy to bake tea into things. You can prepare a white cake.
As you prepare it, use 2 teabags and brew a pot of tea. Substitue the
water in the recipe for the infused tea. And break up the tea bags and
add them into the batter. I haven't made that for a long time. But
last time, it was pretty good - except it tasted like butter. I guess
I added too much butter into the mix.