Special features in location, cultivation and processing
Although the Temi Estate is not geographically located in Darjeeling, the climatic conditions are very similar: high elevations, mist, cool nights, and mineral-rich soils. Thanks to its organic cultivation and the high quality of its tea leaves, Temi has firmly established itself in the world of premium Himalayan teas and offers an exciting variation on the classic Darjeeling teas.
The "First Flush" refers to the first harvest of the year, which takes place between March and April in the high-altitude regions of Darjeeling and similar growing areas such as Temi in Sikkim. This harvest is especially prized, as the young, tender shoots that sprout after the tea plant’s winter dormancy are particularly aromatic. The tea leaves are hand-picked, with only the top two leaves and the bud being harvested to ensure the highest quality. The leaves are then spread out on large mats in well-ventilated rooms and withered for several hours, sometimes up to an entire day, depending on the weather. This step reduces the moisture content of the leaves and prepares them for further processing.
After withering, the leaves are rolled, which breaks the cellular structure and releases enzymes essential for the subsequent oxidation. This Temi First Flush has been hand-rolled, a rarity for highland teas from India due to the higher amount of labour it requires. Hand-rolling, then, is reserved for only the finest teas from an estate. It also allows for more precise "control" of the oxidation process. In general, First Flush teas undergo only light oxidation of around 10 to 20%, preserving their fresh, floral aroma. During this process, the chemical composition of the leaves changes, developing the tea’s characteristic flavour. To halt oxidation, the leaves are finally dried at around 85 to 90 °C. Afterwards, the tea leaves are carefully sorted by size and quality before being packaged and prepared for sale.
Organic Certification
