Sikkim is a state situated in the northeastern part of India. It shares borders with Nepal to the west, Bhutan to the east, Tibet (an autonomous region of China) to the north, and the Indian state of West Bengal to the south.

Known for its stunning Himalayan landscapes and diverse culture, Sikkim became the 22nd state of India in 1975.

Tea plantations in Sikkim began to take root in the late 1960s and early 1970s.

The initiative to cultivate tea in Sikkim gained momentum with the establishment of Temi Tea Garden in 1969. It is located in Namchi in the South Sikkim region of Sikkim.

The teas produced here are well-known for their rich aroma and delicate taste.

Tea is grown in Sikkim at varying altitudes, with the Temi Tea Estate, situated at altitudes ranging from approximately 4,500 feet (1,372 meters) to 6,400 feet (1,951 meters) above sea level.

The diverse altitudes contribute to the unique flavor profile of Sikkimese teas, with the cool climate and mountainous terrain playing a significant role in shaping the characteristics of the tea produced in the region.

Teas from Sikkim often boast a distinctive flavor profile characterized by a delicate and mellow taste.

The cool climate and high-altitude terroir contribute to the tea's unique attributes. During the summer season, Sikkim teas unfold into a delightful cup, resonating with the essence of stone fruits and succulent peaches.

Infused with light musky notes, a subtle sweetness, and a well-balanced character, the teas offer a refreshing and well-balanced experience.

Teas from Sikkim, notably exemplified by the Temi Tea Estate established in 1969, share some similarities with Darjeeling teas due to their proximity and high-altitude terroir.

Both regions benefit from cool climates and mountainous landscapes, yet Sikkim teas, with their relatively young age, exhibit a more delicate and mellow character. The flavors, enriched by the terroir, feature rich-fruity notes, subtle sweetness, and hints of woody tones, creating a distinctive cup.

In contrast, Darjeeling teas, with over a century of tea cultivation history, are renowned for their muscatel character and briskness.

While influenced by shared elements in terroir, the individual characteristics, age of the estates, and unique processing methods contribute to the distinctiveness of Sikkim and Darjeeling teas, offering a diverse exploration of high-quality Indian teas.

Yes, like most traditional black teas, this also naturally contains caffeine.

The caffeine content in tea leaves is a natural component that contributes to the stimulating properties of the beverage.

While the exact amount of caffeine can vary based on factors such as tea leaf type, processing methods, and steeping time, black teas as a general rule do contain caffeine.

Sikkim has been declared IndiaÕs first fully organic state in 2016. The state officially embraced organic farming in 2003, making it the pioneering region in India to adopt such practices.

This commitment to organic agriculture aligns with the ethos of Temi Tea Estate, which adheres to organic cultivation methods, steering clear of synthetic pesticides and fertilizers.

The estate's dedication to organic tea production not only reflects a commitment to producing high-quality teas but also aligns with Sikkim's broader objectives of ensuring soil fertility, environmental protection, ecological well-being, promoting healthy living, and reducing the risk of health ailments.