Sikkim

About this tea

Sikkim tea comes from India's second-smallest state, nestled between Nepal, Bhutan, and Tibet in the Eastern Himalayas. Temi Tea Garden, established in 1969, is Sikkim's sole tea estate, making this one of the world's most exclusive single-origin teas. The organic cultivation at altitudes up to 6,500 feet creates teas with exceptional clarity and character.

Often compared to its famous neighbor Darjeeling, Sikkim tea has developed its own identity. The unique microclimate - combining high altitude, pristine mountain air, and glacial soil - produces teas with distinctive characteristics. All Sikkim tea is certified organic, as the entire state banned chemical fertilizers and pesticides, making it India's first fully organic state.

The flavor profile is delicate yet complex: light-bodied with floral notes reminiscent of Darjeeling but with its own character, subtle fruity undertones with hints of honey, clean and refreshing with minimal astringency. Spring flushes are particularly prized for their delicate, almost green tea-like qualities, while autumn flushes develop more body and maltiness.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 90°C (195°F) and steep for 2.5 minutes. Treat this tea gently - it's too delicate for boiling water or long steeping. Never add milk.

Best savored in the afternoon when its subtleties can be appreciated. Pairs well with light foods - cucumber sandwiches, fresh fruit, mild cheese, or delicate pastries. This is a connoisseur's tea, offering a rare taste of the Himalayas. Limited production makes it a special occasion tea.