2010 Assam Black Bamboo Tea Singpho Phalap - Option: 25 g

2010 Bamboo-Aged Assam Black Tea – Singpho Phalap is one of the rarest and least-known traditional teas of Northeast India. Although it originates in Assam and is produced from local forms of Camellia sinensis var. assamica, its character differs significantly from that of conventional Assam black teas. It is a traditional tea of the Singpho people, who are considered one of the original tea cultures of the region spanning Assam, Myanmar and Southern China.

The Singpho are often cited as one of the indigenous peoples who knew and processed tea long before the arrival of British tea planters in Assam. Their traditional methods evolved independently of the later plantation industry and remain a living example of older tea traditions found throughout Southeast Asia.

After harvesting, the tea leaves are withered, heated, dried and then tightly packed into bamboo tubes. The bamboo is subsequently exposed to heat and smoke, giving the tea its distinctive woody and smoky character. This is followed by a long period of natural aging, during which the flavor gradually rounds out, softens and develops greater complexity.

The 2010 vintage represents a fully matured tea that has undergone more than a decade of aging. Over the years, the original smoky notes have integrated with aromas of aged wood, caramel, dried fruit, a malty foundation and gentle earthy sweetness. The result is a remarkably complex infusion offering far greater depth than most conventional black teas.

Although Phalap is traditionally classified as a black tea, its production method and subsequent aging place it much closer in spirit to Chinese Hei Cha 黑茶 and other post-fermented teas. It is not a direct relative of those teas, however, but rather an independent tradition that evolved within the same broader cultural region. This combination of Assam tea trees, bamboo aging and long maturation makes Phalap one of the most fascinating tea specialties of India.

When infused, the tea produces an amber to deep orange liquor. The aroma recalls hardwood smoke, aged pine wood, caramel, dried fruit, honey and gentle spicy notes. The taste is full-bodied, robust and long-lasting, with successive infusions gradually revealing deeper layers of sweetness, woodiness and mature complexity.

Singpho Phalap is not a tea for everyone. It is best appreciated by lovers of aged teas, dark post-fermented teas, smoky teas and anyone interested in discovering authentic tea traditions beyond the mainstream world of tea production.

Flavor profile:
Aged wood, pine wood, gentle smoke, caramel, dried fruit, malty notes, honey sweetness and a long sweet woody finish.

Western preparation:
We recommend using approximately 4–5 g of tea per 250 ml of water at 95–100 °C. Steep for 3–5 minutes depending on the desired strength. The tea is suitable for multiple infusions.

Gong Fu Cha 功夫茶 preparation:
For traditional preparation, we recommend using approximately 7 g of tea per 150 ml of water at 95–100 °C. Steep the first infusion for around 20–30 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides 6–8 full infusions, during which the aroma develops from smoky and woody notes toward deeper sweetness, caramel, honey and dried fruit.