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Introducing one of the most interesting teas from Sikkim ever, the Sikkim Handrolled Oolong!


This is a completely handcrafted tea made from Tukdah 78 cultivar and of course comes from the Bermiok Tea Estate. We are fortunate enough to have the complete processing details for this tea from the tea makers at the estate! This tea is made during a tiny window in early May as spring starts to end and summer begins to creep in. A small batch of leaves are handpicked at dawn on a clear day from select flushing bushes from across the estate. The leaves are spread out in the open under the sun to wither after which they are carefully hand rolled and finally pan roasted to halt the oxidation.


The dry leaf has a wildflower aroma, resembling lantana and has a woody background to it. When placed on the heated ware, you notice sweet aromas of jaggery and chocolate with a malty undertone. As we have seen till now, the dry leaf and the burst of aromas when placed on the heated ware are very different from each other, so is the liquor. The liquor tastes like passionfruit and orange during the first few steeps and sips. After a while, you notice a honey like sweetness along with a mildly malty finish. There are floral notes of marigold present as well. There is a hint of Kashmir almonds when the liquor further cools down. 


Appearance : Bright orange

Taste : Lantana, orange, passionfruit, honey, malt, wood, marigold

Steeping Time : 3 minutes western style, 20 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio :  0.9 gram per 100ml for western style, 3 grams per 100ml for gongfu style

Recommended Steeping Temperature : 84°C

Recommended Steeping Method : Works well with all styles

Sikkim Handrolled Oolong


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