DescriptionPhalap/Khalap simply means tea in the native language of Singpho. The leaves of Camellia sinensis, which we commonly call tea, were said to grow in tall trees and were collected around elephant backs to brew the native beverage for the guests of colonisation as a token of warmth and welcome. The tea leaves were fried and dried under the sun to extract the optimum flavour and then smoked in cylinders of bamboo to induce piquancy in the tea. This process helps with the long shelf life of tea which can last up to years and only gets better with time. This makes Phalap more flavourful than regular organic tea and is widely loved by tea lovers and tea enthusiasts around the world.
STEEPING INSTRUCTIONWe believe tea should be brewed to suit your personal taste. We’re happy to make recommendations to get you started. When brewing your tea, your main considerations are tea quantity, water temperature, and steeping time. To prepare a superior cup of Phalap use one spoon(2-3 g.) of tea steep for 2 to 3 minutes in water heated to not-quite-boiling, just as bubbles begin to form on the bottom of the pan (approximately 80-85'C). Try not to steep your tea longer than necessary, as you’ll extract undesirable bitterness from the leaves. If you want a stronger brew, don’t steep longer, just use more tea.
MORE ABOUT PHANAP/PHALAP
The art of brewing tea is an age-old practice in the world. It requires an intricate and complex sense of flavour and precision. With tea being the most common beverage in the world, how well do we know the story of the brew in our cups? How often do we think about the process that goes into creating the flavourful liquor in our cups? Did you know that the oldest tradition of brewing tea traces back to the Singpho community in the Northeastern parts of India? Click Here to Learn More