This tea has a heady, floral aroma with soft notes of muscatel grapes.
Use 2.5g of tea per 150ml of water.
For the optimum infusion use 85°C (185°F) water.
Infuse for 1 - 2 minutes, tasting regularly.
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
31p per cup based on 2.5g of tea per 150ml of water and 2 infusions.
With much political and social disturbance in Darjeeling we found it increasingly difficult to work there. With the help of Rajah Banerjee, the first organic tea farmer in India, we discovered the neighbouring lands of Sikkim and the truly sustainable garden of Temi to work with.
The Temi Tea Garden
Although a tea can’t be called Darjeeling if it is not grown in the specific area of West Bengal (like Champagne) the terroir of Sikkim is every bit as good, if not better.
The whole state is officially under organic agriculture and the garden of Temi is one of the most unspoiled we have ever encountered. The biodiversity is extraordinary and over 1/3 of the state is made up of Khangchendzonga National Park. The garden is nestled high in the lush green foothills of the Eastern Himalayas. On a clear day you can see Kangchenjunga, the highest peak in India and third highest on Earth.
The garden is concerned with protecting the unique ecosystem and the rich variety of flora and fauna as well as the rich culture and communities of the Lepcha people who live and work among the tea.