B-IN-027

Sikkim Black

Himalayan orthodox, from Sikkim, India.

Black tea

Sikkim Black is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: muscatel, orchid, honey, mineral. Primarily produced at the Temi Tea Garden, established in 1969 by the last Chogyal (King) of Sikkim before state integration into India. Sikkim's sole commercial estate produces teas closely related to Darjeeling but celebrated for distinctive mineral sweetness.

Also known as Temi Sikkim and Sikkim Orthodox.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency2umami0brightness3body3smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral3fruity3vegetal0marine0nutty1toasty1malty2honey3spicy2woody2earthy2smoky0creamy0citrus1stone fruit2tropical0cocoa0caramel1

Facts

Origin: Sikkim, India
Plant: Camellia sinensis var. sinensis
Harvest: April to November (spring to autumn)
Elevation: high
Oxidation: 75 to 90%
Roast: very light
Leaf: twisted
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then firing, then sorting.

Caffeine

A cup of Sikkim Black carries a typical estimate of 55 mg of caffeine, within a range of 40 to 70 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.8 g	90 to 95 °C	3 min, 4 min
Gongfu, 100 ml	4.5 g	90 to 95 °C	25 s, 30 s, 45 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
relaxing

Pairs with pastry, scones_cakes and fruit. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.