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.
| SKU | P-041 |
|---|---|
| Tea Type | POST FERMENTED TEA |
| LOT | 200317hot143 |
| Certification | Wild harvest |
| Flavour (in development) | Roasted, smokey, Sweet corn, Woods, earthy |
| Origin | --> INDIA |
| Harvest | 2012 |
| Brewing western | Post 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 eastern | For 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 Brew | Cold 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 life | Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years. |