Light yet complex, Sikkim teas are similar to those produced just to the south in the district of Darjeeling. Sikkims have a pleasant tannin level that is often accentuated by a natural fruity note.
The stylish leaves of this choice selection are laced with silvery tips. The cup is well balanced, with a complex flavor that is pleasantly accented with a mildly minty overtoneA well-made tea, with an abundance of white leaf buds. The cup has floral notes and muscatel nuances. This particular type rivals many of the top Darjeeling selections and shows the full potential of Sikkim teas.
No milk or sugar needed.Be gentle in terms of portioning…
By the way, i enjoyed it together with a Chinese ‘mooncake’.That is a rather sweet pastry that gets mainly produced for the Chinese mid-autumn festival.The taste of the cake and the tea are a perfect match…!
Preparation
205 °F / 96 °C
3 min, 30 sec
