Sikkim Tea
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Sikkim Teas are grown at elevations ranging from 1000 to 2000 meters above sea level with a rainfall of 300 cm per year. The first flush of Sikkim Tea, harvested during springtime, has a unique taste and aroma. The refined golden liquor has a light floral finish and a hint of sweet lingering taste. Mellow and smooth, the second flush of Sikkim Tea is a toasty brew, with a heady, strong yet smooth brew. The third flush or Monsoon Flush of Sikkim Tea creates a full-bodied cup with mellow taste. The final flush or Autumn Flush of Sikkim Tea has a well-rounded taste and the light hint of warm spices. This amber liquor is the perfect end to the seasons of tea. Besides the above varieties of black teas, Sikkim also produces the delicate white tea, which is manufactured from the buds and unfurled new leaves; green tea, which is known for its flowery liquor; and Oolong tea, which is fruity, fragrant and earthy.
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