Pickled tea (Laphet) is a well-known ethnic food of Myanmar. It is traditionally made by fermenting tea leaf (Camellia sinensis), and has a unique taste and flavor, which differs from the tea infusion preparation with water. It is consumed as a vegetable salad by mixing with fried nuts and beans, and also as a snack. The Myanmar populace consume raw and preserved pickled tea as well as crushed spicy pickled tea (Shu-shae). Nowadays, tea producers create and market numerous innovative foods based on pickled tea. The production of tea in Myanmar has increased annually. Moreover, local tea production companies are adopting advanced technologies to expand their market internationally. Due to its historical and sociocultural value, Laphet is an inseparable part of Myanmar culture and social life. Although it comprises high amounts of polyphenols and flavonoids, studies on the fermentation mechanism, chemical constituents and health impacts of Laphet are yet to be widely developed. This paper provides literature reviews on the production, chemical constituents, biological effects, and traditional consumption of pickled tea (Laphet) in Myanmar.