Singpho Falap 4-Year

Singpho Falap 1.jpg
Singpho Falap 2.jpg
Singpho Falap 1.jpg
Singpho Falap 2.jpg

Singpho Falap 4-Year

from 12.00

One of the few known indigenous Indian tea practices. Uses wild tree leaves picked on elephant back, then caked into large bamboo stalks, heavily smoked, and aged (this one for four years). Delicious, very smoky, and traditionally used by the Singpho for digestive health and emotional and mental clarity.

 

Instructions: 4 g tea, 8 oz. of 208° water, 2 min. Steep 4-5 times, adding 30 seconds each time.

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Although documentary evidence dating back to 350 BC suggests that tea had its origins in China, there has been speculation that tea was grown indigenously in India as well, albeit in different forms. Contrary to the popular misconception, therefore, tea is not exclusively an imported or foreign crop in India. While the British did go to great effort to steal Chinese tea bushes and plant them in the newly colonized India in the 19th century in order to break up the Chinese tea monopoly, all along (dating back at least 900 years) tea has been consumed by various ethnic groups in the mountains of Arunachal Pradesh and Assam as well. These areas are the indigenous homeland of the Singphos, a subset of the Kachin peoples who have been drinking tea medicinally since the 12th century. Unlike today’s modern tea plantations which are meticulously cultivated with plants not taller than 3-4 feet, the Singphos have been harvesting wild shrubs for centuries in Arunachal Pradesh and Assam that grow to more than 10 feet tall. Because the trees are wild, no chemical fertilizers or pesticides are used. And because they are so tall, Singpho harvesters must use elephants in order to reach and pluck the leaves. After plucking, the leaves are processed in the traditional Singpho method, which is unique in the world: First, they are packed in thick bamboo stalks. After this, the tea-filled stalks are heavily smoked above a fire pit to preserve the tea. After smoking, the tea is left to age. While this particular tea is 4 years old, Singpho Falap can be preserved for over a century. Much like wine, it gets better with age. This delicious, extremely smoky tea has traditionally been used by the Singpho for digestive health and emotional and mental clarity. Feel free to steep the bamboo with the tea.

Instructions: 4 g tea, 8 oz. of 208° water, 2 min. Steep 4-5 times, adding 30 seconds each time.

See our Temperature Guide for help.