Introducing our first tea from 2021 first flush season, 2021 Spring Sikkim Oolong!
Harvested during early spring, this is the fourth batch of the 2021 harvest. Of course, this tea is made at one of our favourite estates, the Bermiok Tea Estate. We have been looking for a refreshing oolong tea from Sikkim since long and are glad to have found this batch.
The leaves were shade withered for 24 hours after which it was bruised by hand for oxidation. They are then hand roasted and rolled before the final drying. The craftswomen at the estate have yet again done a phenomenal job, though that is hardly a surprise now!
The dry leaf has a dominating sweet aroma, resembling honey with hints of fruits. When placed on a heated ware, the fruity character comes to the front with green grapes and peaches dominating it. The liquor has a hint of flowery notes, particularly sweet yellow flower notes. As you sip the tea and it cools down, the fruity notes come to the foreground and there is an abundance of cantaloupe, Indian pear and ripe peach notes. There is also a hint of malt during the initial infusions but the fruity part dominates the profile. The astringency is minimal, just present to greet you at the finish. Brews well with all styles, gongfu, western or simple mug brewing!
Appearance : Light Orange
Taste : Yellow flowers, cantaloupe, Indian pear, ripe peach, malt
Steeping Time : 3-4 minutes western style, 20 seconds gongfu style adding 10 seconds every subsequent steep
Leaf to water ratio : 1 gram per 100ml for western style, 4 grams per 100ml for gongfu style
Recommended Steeping Temperature : 85°C
Recommended Steeping Method : Works well with all styles