Tucked away in the remote eastern Himalayas, lies the small principality of Sikkim - a land hidden in mist. Most of Sikkim’s planting stock came from existing tea gardens in neighbouring Darjeeling. Over the years it evolved and developed its own special fragrance. Light, yet complex, Sikkim tea has a pleasant tannin level that is accentuated by a natural fruity note.
Measure 1 teaspoon of tea for each cup. Pour freshly boiled water and cover with a lid. Steep the tea for 3 to 5 minutes, depending on the strength desired, and then strain. Sikkim tea is best enjoyed without milk.