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Sikkim is a small tea-growing area on the eastern side of the Himalayas, situated to the north of Darjeeling and bordering Tibet, Nepal and Bhutan. The sole plantation is Temi, which produces tea similar in character to a typical Darjeeling, but more full-bodied and fruity. The black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3-4 minutes. Then strain. Suitable for 1 infusion.
Sikkim is a small tea-growing area on the eastern side of the Himalayas, situated to the north of Darjeeling and bordering Tibet, Nepal and Bhutan. The sole plantation is Temi, which produces tea similar in character to a typical Darjeeling, but more full-bodied and fruity. The black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Medium
Sikkim is a small tea-growing area on the eastern side of the Himalayas, situated to the north of Darjeeling and bordering Tibet, Nepal and Bhutan. The sole plantation is Temi, which produces tea similar in character to a typical Darjeeling, but more full-bodied and fruity. The black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3-4 minutes. Then strain. Suitable for 1 infusion.
Sikkim is a small tea-growing area on the eastern side of the Himalayas, situated to the north of Darjeeling and bordering Tibet, Nepal and Bhutan. The sole plantation is Temi, which produces tea similar in character to a typical Darjeeling, but more full-bodied and fruity. The black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Medium
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.
Flavoured black tea with the taste of sweet berries in harmony with savoury spices
Flavoured black tea with the taste of sweet berries in harmony with savoury spices