Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand  Chartchai Khanongnuch, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum  Journal of Ethnic Foods  Volume 4, Issue 3, Pages 135-144 (September 2017) DOI: 10.1016/j.jef.2017.08.006 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 (A) Geographical map of Lanna area in the northern Thailand. (B) Eight provinces including Mae Hong Son, Chiang Mai, Chiang Rai, Lumphun, Phayao, Lampang, Phrae, and Nan. (C) The productivity of miang in northern Thailand presented by cultivation area. (D) The productivity of miang in northern Thailand presented by producing quantity. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 (A) Appearance of miang final product tightened with the bamboo strip after mature fermentation. (B) A single bundle of miang in top view. (C) A single bundle of miang in side view. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 This photo shows the preparation of Miang for serving as snack in the day before having the traditional religious ceremonies or funerals in northern Thailand. Source: Sirindhorn Learning Resources Center, Payap University, Chiang Mai, Thailand. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 (A) Commercial packages of miang commonly found in the local market in Chiang Mai, Thailand, in a form of an individual bundle tightened with a bamboo strip. (B) Other forms are also found as the small bundle mixed together with some sliced ginger in a plastic. (C) The individual was wrapped with banana leaf. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 5 Comparison of plantation area. (A) C. sinensis var assamica plantation area for tea production [4]. (B) The typical pattern of Assam tea plantation for miang production found in northern Thailand. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 6 A local farmer harvests tea leaves from miang plantation area called “suan miang” or “miang tea garden” and puts into a bamboo basket and carries back home for further processes. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 7 The fermentation process of miang. (A) The filamentous fungi growth-based process. (B) The non-filamentous fungi growth-based process. Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 8 Differences between two fermentation processes of miang are demonstrated. The filamentous fungi growth-based process: mature tea leaves are used as the raw material (A); the fungal growth step (B); and the appearance of the final product after fungal growth (C). The non-filamentous fungi growth-based process: young tea leaves are used as the raw material (D); fermentation under anaerobic conditions (E); and the appearance of the final product after the fermentation (F). Journal of Ethnic Foods 2017 4, 135-144DOI: (10.1016/j.jef.2017.08.006) Copyright © 2017 Korea Food Research Institute Terms and Conditions