Phalap is a traditional & rare Indian tea, distinct from any mainstream tea in the country. It is uniquely filled into bamboo tubes, smoked and undergoes a post-fermentation for the years. Phalap is a unique tradition of Singpho tribe of Assam state. Singpho tribe is an indigenous communities in Assam and believed to have migrated from Myanmar several centuries ago.The Singhpo people have a rich cultural heritage and are known for their unique traditions, customs and cuisine. Tea is an integral part of the Singhpo culture, and Singhpo Phalap tea holds a special place in their heart.
According to the production method, Phalap evidently falls into the dark tea categor. The production starts with withering of local Assam varietal ( Camellia Sinensis var. Assamica ), followed by pan fried step. The leaves are dried on fire or by sun, then stuffed into bamboo tubes and compacted tightly over a fire.The Post-fermentation process takes place during the ageing period when stored in a smoky environment over a fireplace, resulting in the best flavour when properly aged.
A robust and bold tea which brews in unique flavours with a delightful aroma. The 1st infusion bring the nice pinewood note in the beginning, followed by light caramel and finishes with a light sweet smoky accents. 2nd infusion where the caramel note gets the depth and the smoky note gets more bold with a light pleasant bitterness. Going further into 3rd infusion Smoked pine wood note start lingering right from the beginning and deepens with the length of the cup. A sweet bitter note gives a twist to the cup towards the end. You can brew till 6th infusion and get the more unique flavours of this mysterious tea.
Beige to orange according the infusion time
Pinewood, caramel, smoky, bitterness
Instruction per cup
3gm 200ml water 90°c-95°c 4-5min
For Gongfu Style
3gm 100ml water 90°c-95°c 40 seconds, adding 10 seconds for subsequent steep
Cultivar- Local Assam varietal ( Camellia Sinensis var. Assamica )
Production : 2014
Ageing Period - Until January 2024