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Singpho Falap -4 Years Reserve (Smoked Bamboo Tea)

20 50 cups (approx)
1 Review(s) | Add Review
In Stock
1 cake
The Singphos, a tribal community residing in parts of Northeast India, Myanmar, and China, are believed to be among India’s first tea drinkers. To this day, they continue to process tea by first heating the leaves in a metal pan until they brown, and then sun-drying them for a few days. To make the more flavourful, smoked tea, the sun-dried leaves are tightly packed in bamboo tubes and smoked over a fire. After a week of storing these bamboos, the processed tea hardens to take the shape of the tube. It can then be preserved for up to 10 years, with small portions sliced off with a knife to brew a fresh cup of tea. Like wine, the smoked flavour of the tea matures more with time and we choose to pick up the ones which were aged for 4 years. When processed and brewed correctly, a cup of Singpho tea, which is had without milk or sugar, is a lovely golden-orange colour. The leaves can be reused to brew two to three cups, the flavour getting better with each infusion. According to locals, the tea’s organic production and traditional processing retain its medicinal value. The Singphos say a cup after every meal aids digestion and believe it has kept the community relatively free from cancer and diabetes.
Product Title: Singpho Falap -4 Years Reserve (Smoked Bamboo Tea)
Tea Type: tribal n traditional tea
Caffeine: MEDIUM
Origin: ASSAM
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  • Mathew Watson
    08 April, 20170 replies

    My first order was just a single cake in Dec 2016, was apprehensive about the tea. And now my second order arrived with 10 cakes, i am deeply in love with the Singpho cake. It is, in fact, the smokiest tea I have ever tasted. Its soo soothing and healing. The purest form of wild tea.

About the Singpho Village

Although documentary evidence dating back to 350 BC prove that tea had its origins in China, there have been speculations of tea being consumed in India as well, albeit in different forms. Contrary to the popular misconception, tea was not really an “imported/foreign” crop, but is an indigenous plant of India. If not for thousands of years, tea has been an integral part for atleast 900 years in different parts of India, Myanmar & China. The most prominent regions in India are Arunachal Pradesh & Assam which are the homeland for Singphos, the tribe which has been drinking tea since the 12th century. Unlike today’s modern tea plantations, which are meticulously cultivated with plants not taller than 3-4 feet, the tree plants in Arunachal Pradesh and Assam that the Singphos have been harvesting for centuries, are actually wild shrubs in forests, usually more than 10 feet tall. The harvesters would mount on elephant backs to pluck tea leaves from those trees to make their medicinal tribal tea. As the tea trees grow wildly, no chemical fertilizers and pesticides are used. These trees can still be found along the Indo-Myanmar border. The tea leaves are processed using traditional methods and put away in hollow bamboos and are placed on a dhuwa chang (shelves above the cooking pit) for preservation. In fact, the tea can be preserved for over a century and much like wine, it ages beautifully. Upon drinking a freshly brewed cup of the Singpho Tribal Tea, it leaves behind a distinct smoked flavour that is unheard of in other tea varieties.