Quick answer
Brew Sikkim (Temi Estate) black tea at 195°F for 3 minutes using 1 teaspoon of leaves per 8 oz cup for a smooth, balanced cup.
Why water temperature matters for Himalayan black teas
Sikkim Temi Estate is a high-grade black tea from the Himalayan region. Its delicate leaves—graded FTGFOP-1—release flavor best at a slightly lower temperature than typical black teas. Boiling water can bring out harsh tannins and mask the tea's smooth, complex notes.
How to brew Sikkim Temi Estate black tea
- Heat fresh water to 195°F (90°C): Use filtered water if possible. If you don't have a thermometer, bring water to a boil and let it sit for 30 seconds. Water that is too hot can make the tea bitter.
- Measure 1 teaspoon of leaves per 8 oz cup: Use a teaspoon of Sikkim (Temi Estate) loose tea per cup. For a pot, add one extra teaspoon for the pot. Adjust to taste: more leaves for stronger, fewer for lighter.
- Steep for 3 minutes: Set a timer. The first steep should be 3 minutes for a balanced cup. Over-steeping can bring out astringency. For a second steep, try 4 minutes—the flavor will be lighter but still pleasant.
- Remove leaves and serve: Pour through a strainer if needed. Sikkim Temi Estate is smooth enough to enjoy without milk, but a splash of milk or honey works well too. Store leftover leaves in an airtight container away from light and moisture.
About this tea
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Sikkim (Temi Estate): Grade: FTGFOP-1, indicating high-quality, finely tippy golden flowery orange pekoe leaves. The fine tips mean the leaves are more delicate, so a gentler brew (195°F) preserves their smooth character.
Sikkim (Temi Estate)
