Sikkim Tea .

The cultivation of tea in Sikkim started with the establishment of its first tea garden in 1969 — the Temi Tea Estate. ... The third flush or Monsoon Flush of Sikkim Tea creates a full-bodied cup with mellow taste. The final flush or Autumn Flush of Sikkim Tea has a well-rounded taste and the light hint of warm spices.

Sikkim tea is a variety of tea grown in the state of Sikkim, India. Though is not as widespread in use as the neighboring Darjeeling tea, it has recently gained more recognition from the increasing demand for organic products. The tea is mostly sold under the marketing name 'Temi tea'.  Courtesy Wiki

  

In 1951, following the Chinese invasion of Tibet, the Dalai Lama, Tibet’s foremost spiritual and political leader agreed to a peaceful occupation. After an uneasy decade came the revolt in 1959. Fearing for his life, he fled to India where he established an administration-in-exile. Across India, settlements came up for the thousands of Tibetans who followed him into exile and continue to do so.

                                                  

Sikkim shares more than geographical proximity with Tibet. The state religion is Tibetan Buddhism. The then king of Sikkim, the Choegyal, Palden Dhondup Namgyal, himself practiced Tibetan Buddhism. He was also a bhutia, a term that indicates Tibetan ancestry. He was keen to help the Tibetan exiles. Tea was already a thriving industry in neighboring Darjeeling, and it must have seemed like a good idea to borrow that as a source of livelihood. In 1969, Sikkim’s first tea garden came up, in Ravangla, planted with chinary and clonal saplings obtained from Darjeeling.

    

                        

The state of Sikkim nestles amidst the picturesque and scenic Himalayas in North East India. From the mystic tea gardens of this region emerge the organic two tender leaves and a bud, flourishing at an altitude of 1000-2000 metres above sea level. The tea leaves are hand-plucked with love and care to bring to you a delectable brew which is light, flowery, golden yellow and of delicate flavour. The cultivation of tea in Sikkim started with the establishment of its first tea garden in 1969 — the Temi Tea Estate. 

Another boutique garden was added to the fold of Sikkim Tea when the Bermiok tea garden was established in the year 2002. The state of Sikkim was declared fully organic in January 2016, and the teas produced at the Temi Tea Estate were certified as 100% Organic Tea in the year 2008. The first flush of Sikkim Tea, harvested during springtime, has a unique taste and aroma. 

The refined golden liquor has a light floral finish and a hint of sweet lingering taste. Mellow and smooth, the second flush of Sikkim Tea is a toasty brew, with a heady, strong yet smooth brew. The third flush or Monsoon Flush of Sikkim Tea creates a full-bodied cup with mellow taste. 

    

The final flush or Autumn Flush of Sikkim Tea has a well-rounded taste and the light hint of warm spices. This amber liquor is the perfect end to the seasons of tea. Besides the above varieties of black teas, Sikkim also produces the delicate white tea, which is manufactured from the buds and unfurled new leaves; green tea, which is known for its flowery liquor; and Oolong tea, which is fruity, fragrant and earthy.

 

 

Sikkim organic temi tea benefits,

The Temi green tea is not only 100% organic but also uses processes which are sans use of pan frying. Temi green tea is loaded with antioxidants and aids brain function, fat loss and the risk of cancer.

Temi green tea is a perfect cup relisted as flowery liquor with a gooseberry after taste.