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This month, we bring you teas from two of India’s lesser-known yet remarkable tea-producing states—Sikkim and Meghalaya. Sikkim, India’s second smallest state, is situated north of Darjeeling in West Bengal. With its higher terrain, Sikkim’s teas share a delicate and nuanced profile similar to Darjeeling, yet possess their own unique characteristics. Our Sikkim teas are sourced from Bermiok Tea Estate, a small organic farm owned by Nikhil Pradhan and Dolka Densapa. The estate was originally founded by Rinpoche Tashi, a revered Tibetan Buddhist spiritual leader who sought to develop sustainable economic opportunities in Sikkim without exploiting the land. Today, the 25-acre farm is managed by his daughter, Dolka, and her husband, Nikhil. We’ve had the pleasure of knowing Nikhil for the past two years, and we particularly love their autumnal flush—Sikkim Black Cosmos—with its rich notes of cocoa and stone fruit. When we launched the Fine Tea Club, we specifically requested Nikhil’s best first and second flush teas, which have truly impressed us.
Meghalaya, on the other hand, is a hilly northeastern state. It’s not as elevated as Darjeeling, nor at sea level like Assam, but it boasts a unique terroir. Our Meghalaya teas come from a small organic family-run tea farm established in 2007 on the banks of Umiam Lake. This farm produces some of the most exceptional teas. If you’ve enjoyed our Meghalaya Silver Needle or Meghalaya Silk Cloud you’ll agree with us on the distinct quality of their offerings.
This handpicked tea, made in April 2024 from T78 and P312 cultivars, offers a juicy mouthfeel, surpassing even Darjeeling in its richness. The first steep reveals an aroma of milk chocolate, with wildflower notes and a delicate after-aroma of roasted greens. The second steep brings forward notes of sweet pea, fresh hay, milk chocolate, wildflower, and honeydew. By the third steep, the tea evolves, presenting hay, honeydew, yellow rose petals, and roasted greens, with the sweetness giving way to savory notes that are a true delight.
Steeping Instructions:
Gongfu: 6g of loose leaf tea in 5 fl-oz of water at 180°F for 20-25 seconds; second steep for 20 seconds. Continue for multiple infusions.
Western: 6g of loose leaf tea in 12 fl-oz of water at 180°F for 2-3 minutes.
Produced in May 2024, this oolong is a delightful departure from typical Taiwanese, Chinese, or even our Yanki Oolong, which uses more mature leaves. While the oxidation process is similar, this tea is made from younger leaves. The first steep delivers a juicy, delicate texture with sweet honey and freshly baked sweet buns. The second steep introduces creamy, malty chai flavors with a rich mouthfeel, and the third steep highlights notes of malt and creamy cocoa.
Steeping Instructions:
Gongfu: 5g of loose leaf tea in 5 fl-oz of water at 185°F for 20 seconds; second steep for 20 seconds, third steep for 45 seconds.
Western: 6g of loose leaf tea in 12 fl-oz of water at 185°F for 2-3 minutes.
This late first flush tea, produced in April 2024, uses a unique processing method with minimal withering, hand-rolling, and zero oxidation. The result is a first flush whole leaf tea with a rich, dry wine character and exquisite fruity and floral notes. The first infusion offers a dry, fuzzy texture reminiscent of peach skin, with delicious notes of grape, green almond, green peach, and wildflowers. The second and third infusions continue with a captivating flowery perfume, making this one of the finest first flush teas we’ve experienced this year. The aroma reminds us of our cherished Darjeeling Rare Spring Treasure.
Steeping Instructions:
Gongfu: 5g of loose leaf tea in 5 fl-oz of water at 180°F for 20 seconds; second steep for 20 seconds, third steep for 25 seconds.
Western: 6g of loose leaf tea in 12 fl-oz of water at 180°F for 2-3 minutes.
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