Sikkim black tea is a small rarity that every tea enthusiast should try. Apart from its aromatic characteristics, in which resonate memories of the sweet, musky Darjeeling tea, the context in which this tea is produced is also really interesting. Sikkim is a small state in India, bordering Nepal and Bhutan, where tea plants grow on gentle slopes at an altitude of 1700 meters.
With this article we will discover Sikkim black tea produced in the spring of 2022 in the village of Temi, by the Temi Tea Estate, a biodynamic plantation.
Tea Production in Sikkim
Before being a confederate state of India, Sikkim was a very important kingdom in the country’s history.
In the 1950s India took in Tibetan refugees fleeing the Chinese occupation, and the last king who ruled Sikkim planned to grow tea to support the livelihood of Tibetan refugees.
Thus was born the Temi estate, in the village then called Lamatar, which soon became Temi Tea Garden.
Since 2008 it has been recognized as an organic tea plantation and has won awards and recognition around the world.
Here tea is grown from 1400 to 2000 meters altitude, and the climatic and morphological conditions prove perfect for growing Camellia Sinensis plants.
First of all, the clay soil allows excellent drainage for the roots of tea plants. The climate also plays an important role, with temperature swings between day and night. These allow the leaves to concentrate more of the substances from the soil, which will then reveal themselves in the flavor and aromas of the tea once processed.
Temi Tea Estate tea is made from Camellia Sinensis var. Sinensis plants, which has small leaves and is adapted to withstand high altitudes, as is the case in these areas. In Sikkim and near the Temi plantation is India’s highest peak and sacred mountain, Kanchenjunga (8686 meters).
The spring black tea of 2022
What I appreciate about this tea is the sweetness. And the 2022 black tea does not disappoint at all.
A typical trait of Temi’s teas is precisely this sweet note reminiscent of honey, enriched, however, by spicy and fruity notes. When the leaves belong to the very first harvest, in particular, these characteristics are very fresh and evident. Opening the bag containing this tea is the equivalent of immersing yourself in a bouquet of white and yellow flowers, almost reminiscent of the scent you smell coming in through the window on spring days with that light breeze.
That somewhat poetic part over, let’s get into the nitty-gritty of tasting this tea.
This First Flush (first crop) was classified as SFTGFOP1, that is:
– Super
– Finest
– Tippy
– Golden
– Flowery
– Orange
– Pekoe
This very long acronym refers to the grade of the tea leaves, and can be found for black teas produced in India. In particular, the texture of the leaves is analyzed, whether they are whole or fragmented; the presence of the buds (tippy); and the aroma. When a tea is considered particularly good and fine, the label “Super” is added, which is not present for all. So is the number 1 at the end, which is intended to add a grade of excellent quality.
Thus, Temi’s Spring 2022 black tea is a rare, fine, excellent quality tea.
But specifically what does this mean?
Let us analyze the dried leaves of Sikkim black tea.
We notice that the leaves of this tea are quite small, ranging in color from green to brown. Inside we can also find what may look to us like small silver leaves: these are the buds, which have taken on that color as a result of oxidation.
Temi black tea, as is also the case with some First Flush black teas from Darjeeling, is oxidized, but at a lower level than classic black teas from Assam, for example. This is why many times it is not easy to classify these teas: are they technically really black teas, or are they closer to oolongs?
We prepare Sikkim black tea.
Now it is time to enjoy this tea.
If you have a scale, measure 2 grams of tea leaves. Otherwise, use a teaspoon, preferably a specific one, to measure the amount of tea leaves: measure two.
Take your teapot, or the filter you insert into the cup, it doesn’t matter: it is only necessary that the leaves have the right space to hydrate and infuse completely. Otherwise you won’t be able to smell all those wonderful notes I told you about.
Pour in the tea leaves and heat the water to 85°C. To be precise, it is best to use an electric kettle with temperature control, or a thermometer specifically for water.
When the water has reached the right temperature, pour it over the leaves and wait 3 minutes.
Taste the Sikkim black tea.
Once the 3 minutes of infusion is over, remember to empty the liquor from the teapot, pouring it into the cup, or remove the filter, so that the leaves do not remain in contact with the liquid part-you don’t want this tea to turn out too strong or bitter, do you?
Well, it is now time to taste it.
Smelling the wet leaves as well can be helpful in suggesting some of the aromas we may pick up during the tasting. What I can smell is the fruity part, of fruit that is not yet ripe; notes of dried fruit and again honey. Also a slightly herbaceous note.
The liquor is delicate, velvety, the taste is sweet, but also slightly sour.
After the first brew is finished, you can try reusing the leaves a second time-take advantage of this rare and prized tea!
You can also try some food pairings: with goat cheeses, fresh cow’s milk cheeses, vegetables and lightly spiced white meats.
If you try the Sikkim Black Tea of Spring 2022, I would be happy to get your opinion: did you like it? What did it remind you of? Would you try other similar teas?