Singpho Falap, indigenous 8 year old Assam tea smoked in bamboo

€18.95
In stock
SKU
P-041

Singpho Falap,Phalap, indigenous Assam tea smoked in bamboo,aged 8 years. This tea is harvested in 2012 by the Singpo tribe in north-eastern India. This tea is first pan dried and then dried in the sun for a few days. Then the tea is pounded into fresh bamboo shoots. After this, the shoots are sealed and the tubed tea is smoked for a week. By further ripening of the tea the flavor deepens. The result is a mild sweet smoked tea with a touch of menthol.

Singpho Falap, indigenous Assam tea smoked in bamboo This tea is harvested in 2012 by the Singpo tribe in north-eastern India. This tea is first pan dried and then dried in the sun for a few days. Then the tea is pounded into fresh bamboo shoots. After this, the shoots are sealed and the tubed tea is smoked for a week. By further ripening of the tea the flavor deepens. The result is a mild sweet smoked tea with a touch of menthol.

More Information
SKUP-041
Tea TypePOST FERMENTED TEA
LOT200317hot143
CertificationWild harvest
Flavour (in development)Roasted, smokey, Sweet corn, Woods, earthy
Origin--> INDIA
Harvest2012
Brewing westernPost fermented tea:Use 2 grams of tea per cup (200ml) and brew hot, throw away the first brew, around 95°C, allow to steep for 2-3 minutes and infuse at least 3 times.
Brewing easternFor Nepalese or Indian tea use 4 grams of tea per 100ml of water, water temperature between 90 and 95°C, steeping time 4 minutes, for a strong cup 5 minutes.
Cold BrewCold infusion, use 10 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.
Shelf lifeStore this product in a cool and dry environment; this tea still develops for at least 5 to 20 years.
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