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Field Research for Production Method of Miang: Post-Fermented Tea in Thailand

2020; Volume: 21; Issue: 3 Linguagem: Inglês

10.11301/jsfe.20573

1884-5924

Masanori Horie, Supatjaree Ruengsomwong, Bhusita Wannissorn,

Identification and Quantification in Food

"Miang" is a type of post-fermented tea in northern Thailand, which is produced by lactate fermentation. The fermentation process is similar to that of Awa-bancha, which is a type of Japanese post-fermented tea from Tokushima. However, the processing procedures for the Miang and Japanese post-fermented teas are different. Miang is classified into two types based on its fermentation period. Mian-Faat (astringent Miang) is produced after fermentation for several weeks to one month. Mian-Som (sour Miang) is produced after fermentation for several months. Additionally, a part of Miang production process includes fungal fermentation. In general, the leading process of Miang processing is lactate fermentation by lactic acid bacteria. Among the post-fermented teas, Miang has the highest production rate. However, most individual producers are small-scale produces. Although the basic procedure of Miang production is the same, certain details vary depending upon the production area and producers. Microbial control, particularly the control of lactic acid bacteria, in Miang production is extremely important for its stable and continuous production. However, in several cases, Miang production is based on individual experience. Recently, biodiversity of microorganisms was discovered. Therefore, understanding the Miang production in each production area is essential for the production of unique regional Miang.