TeaForum.org

Temi tea gardens is located in the Indian state of Sikkim, in an area that is just north of Darjeeling and east of Nepal.

Tea is grown at elevations ranging from 1400 to 2000 metres above sea level.

Information from Wikipedia:

https://en.m.wikipedia.org/wiki/Temi_Tea_Garden

The Temi Tea estate was established in 1969 covering an area of 177 hectares (440 acres). The lie of the land shows gentle slopes that originate from the Tendong hill range. 

Tea production in this estate has been switched over from conventional method to 'Organic Method' according to the guidelines of the Institute of Marketecology (IMO) of Switzerland. This conversion initiated in 2005 is reported to have been completed. The change over has involved use of organic bio-fertilisers such as cattle manure, neem cakes and vermi-composte manure replacing the chemical fertilisers used in the past

Also see

http://www.sikkimtemitea.com/about.html

---

Based on my limited experience with teas from Temi, they appear similar to Darjeeling, with low oxidation first flush and higher oxidation second flush. Cultivars seem to be derived from cuttings sourced from Darjeeling. The cost, generally, appears to be more friendly than Darjeeling for essentially the same kind of tea in a very comparable environment.

Recently, a few of us on TF did a small group buy of the first plucking from Temi estate via the famous tea consultant Nalin Modha:
https://www.nalinmodha.com/


Teas sourced by Mr. Modha are also available indirectly from online vendors (with the usual markup).

For me, the tea is fantastic, and I have been drinking it every day, all day for the past week using many different approaches- all resulting in wonderful brews.

Note tea is from Phoobsering 312 cuttings planted between 1970 and 1980. Tea was processed in the first flush style. Processing includes 12 hour withering- followed by rolling/rupture/twisting by machine, light oxidation and then drying.









https://www.instagram.com/reel/CrYN7m6v ... MyMTA2M2Y=

Reserved

Nice write up and post @LeoFox thank you for sharing all of this.

Yes, thanks indeed for the writeup. Tempted to try some of this!

Camellia Sinensis in Canada sometimes has teas from Temi. I've never tried them, but your post might change that.

Thanks @LeoFox for posting up. I got in on this, fortunately. Enjoying a mug grandpa style this evening to spice up watching the Cavs playoff game. While this tea has such a wonderful aroma in cup, the smell from the bag is truly intoxicating. Will write up more on tea soon, have a game to go watch!

Looks like nice stuff! I might reconsider trying this kind of tea again.

Going for refill on water. The wet leaf..


Much better this second session, used cooler water, more Japanese style brew. Has more fruity orange aroma, sweetness really lingers on tongue. First session used more leaf, higher water temp, brought out the animal flavor and muskiness, as Leo described. Perhaps bit medicinal in flavor this time. As I get to bottom of mug, rich oily texture comes out, making for good mouthfeel.

I am sliding into the routine of brewing 5-6g in the morning and then enjoying a 2g cold brew in the evening. Throughout the days and nights now, I can "smell" the wonderful cooling aromas of the tea in the back of my throat.

My taste buds are back. Last weekend when I tried this black I couldn’t taste much. Experimented brewing two ways;
2.5g/100ml/190f/3, 5min in Kyoyaki porcelain
Nice nuanced flavors, some animal notes, some floral stone fruit too. No bitterness. Second steep some tannic undertones steeped at 5min.

4g/80ml/off boil/20, 30sec. in Kyoyaki porcelain
If steeped too long bitterness came out so 15, 25 sec might be better -3 or 4 breaths . Getting animal notes again, with floral stone fruit too, and tannic as well.

This tea reminds me more of a few Himalayan blacks I’ve had from Buddha Shop, rather than Darjeeling 1st flush blacks. Temi is 65 kilometers north of Darjeeling region, wonder if the elevation is much higher?

Victoria wrote: ↑

Sat Apr 29, 2023 6:52 pm

This tea reminds me more of a few Himalayan blacks I’ve had from Buddha Shop, rather than Darjeeling 1st flush blacks. Temi is 65 kilometers north of Darjeeling region, wonder if the elevation is much higher?

Temi is very close to Darjeeling at similar elevations. Additionally, the cultivars used are the same. Also, the people doing the processing all have experience working in Darjeeling estates. For example- Mr. Modha has served as manager for several darjeeling estates over his decades of experience in the area.

I agree this tea is very different from other first flush darjeeling I've had. For example It is very amenable to gongfu brewing and has great body, with relatively quiet but powerful aromatics that develop slowly over time. The animal muskiness is also very nice to me, but i can understand how it can be an acquired taste. The examples of first flush darjeeling I've had tend to be much more aromatic but light in body. Similarities include the characteristic almond notes and spiciness. Having this temi tea made me question whether I've actually experienced authentic darjeeling - because this stuff from temi seems much superior to the "darjeeling" I've had in the past.

I can't compare to Himalayan tea because I haven't had too many of them - but the ones ive had also lack in body but with thinner aromatics with notable exception of "shiba" from jun chiyabari.

Thanks to Victoria for giving me a sample of the tea

I tried brewing it with boiling water and experienced what a couple people did on this thread
Tried it again with 80C water and felt that it was better, had a good back of throat aroma, huigan, and some tannins in the later steeps
I'm not too familiar with darjeeling but it was nice to try