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Falap is a kind of Pu-erh Tea that has been made by the Singpho Tribes living in Assam, Arunachal Pradesh and Myanmar since as early as 12th century. Falap Tea is made by pan frying Tea in large metal pans and then the Tea is sun dried for a few days. In order to preserve the Tea and for maintaining its aroma the dried Tea is transferred to bamboo tubes of varying sizes and these are smoked over fire. What makes this Tea truly remarkable is that this Tea can be preserved using this method for as long as twelve years and the older the vintage better and more refined the taste becomes. To make the Tea you can use a knife or any sharp object to break it into small pieces for making a fresh Brew. There are various benefits to drinking Falap Tea and the Singphos consider it to have medicinal properties.
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