The best of the tea harvest is kept for pickling in Myanmar and although modern processes are now abundant, more traditional methods steamed the tea leaves before packing them into bamboo vats or clay pots and burying them in pits under weights to encourage natural fermentation. Lahpet is either served as a pre-mixed salad, in a compartmentalised (often ornate) tray to mix your own salad to preference or simply mixed with plain rice.