Temi White Tea

Temi white tea is world renowned for its gentleness, pale colour and characteristic sweetness.
Plucked mostly in spring this tea gives a bright but delicate curl when made as bimudan. The curls are large and unfold/ed as full leaf on infusion.
Temi’s loamy soil is perfect for White tea — it’s unique weather allows a bimudan even during the summer season. Despite these two possible seasons the Temi white tea remains rare and very expensive because of the tender fine and meticulous hand plucking that goes in making it.

Temi white tea is rich in antioxidants . In fact has antioxidants in greater measures than the Temi green tea. This fabulous white tea is an excellent liquor for cardiovascular issues and also for lowering the cholesterol levels.
The infusion which one gets from the bimudan is useful in also removing the under eye-bags and rheumatic pains.

Combining the therapeutic value and the rarity around this world famed tea its thus reasoned that only a select few can afford the luxury called Temi White Tea.

Temi Fusing Flavours – Another Fusion Tale of Seers from Temi

Smile & Twinkle

Kiwi Guava Apple and Orange

The bliss hill they call the Temi Blorange …
Temi forays into the novel, heedful & venturous craft of blending tea with the addendum to its plate of multiplying surprises.

Kiwi, Guava, Apple & Orange ….
The great poet Douglas of yesteryears reminds us of a pied piper of a never-forgotten era of rolled up fusion

How deftly does the gardener blend
This rose and that
To bud a new creation,
More gorgeous and more beautiful
Than any parent portion,
And so,I trace within my warring blood
The tributary sources,
They potently commingle
And sweep With new-born forces!

Smile & Twinkle, Smile & Twinkle ….”

The story at Temi has a chapter added to it with precision & passion. Tea leaves that are lovingly and carefully handpicked, are harvested with the utmost care and attention to detail to ensure their separate flavours come through…. hear this out …. fact about tea that lends itself to the numerous options we have available is this: tea absorbs the flavour of almost anything. And tea blending is a common process that is used to keep our taste buds guessing at new flavours, and ensure we can recognize the old ones.

Tea blending was originally intended to mask inconsistencies in the flavour of batches of tea.

The story at Temi is startlingly different.

As the flavour of the final tea is so dependent elsewhere on the growing conditions of the plant, a batch of tea made from leaves picked on a sunny day can taste entirely different from a batch of tea made with leaves picked on a rainy day. Season to season, day to day, any changes in the climate or handling can result in big changes to flavour, and producers don’t want that. They want a tea that their customers can easily recognize, tea that is consistent in taste, colour and quality. So they turned to blend ….

Ah blending at Temi has its own original yarn – it’s like beading one rose with another the mole hills do become the mountains as it becomes a discovery with Temi Tea with its own originality maintaining its unique “Flag of Resurrection”.

Most people, when they hear of “tea blending,” assume that it is done to create flavoured teas like Chocolate Mint, or Apple Spice. Blending is where flavoured teas come from, but many a connoisseur fail to realise that the majority of black tea is also blended. To ensure that their teas will be consistent many producers mix a variety of black teas together, it helps to even out the taste and makes the tea more reliable.

At Temi the blending of Kiwi, Apple Guava & Orange are done by hand. It’s mixed in with the drying leaves.When tea at Temi is hand blended it results in beautiful creations of an unique flavour – reminds us of a Rose getting beaded to another rose while nature is garlanded with myriad experiences that’s futuristic perennial ….

Enjoy our new blends from Temi thus & we salute the distinct identity that always remains as a hall mark.

My ode while I sign off

The vast blue ranges dotted against the cherry blossoms during this time of year at Temi makes a different world- besides being an enduring metaphor for the ephemeral nature of living by the day

What when the world concurs that you weigh more or equal to your fill in kindness,
What when green leaves turn crimson at your blushes-

What when the garden-rain brings in chirps of the wasps who befriended the sweetest bird with a broken leg…..
We do cry out with Beatles “A day in the life” then ?

The Dalai Lama & his blessing smile – God’s calling Temi

Setting foot in Dharamsala was like entering a peaceful bubble. It felt like stepping back in time into a strange India-Tibet mix, where Tibetan-style houses stood next to local ones & then … my heart misses a beat … I meet his holiness the Dalai Lama – His holiness has his long ageless tryst with the state of Sikkim.

On his announcement as the 14th holy soul, Sikkim & it’s archives provide a chronological and detailed account of the planning and sourcing of gifts, articulated concerns and queries about culture, customs, and protocol, and vivid travel descriptions of the journey from Gangtok (Sikkim) to Lhasa (Tibet), for the infant Tenzing Gyatso’s official enthronement as His Holiness the Dalai Lama.

Recognized as the official reincarnation of the 13th Dalai Lama in 1939, his enthronement ceremony as the next Dalai Lama was scheduled for February 22, 1940, in Lhasa, the Tibetan capital. In Sikkim (which had close relations with Tibet, spiritually, culturally, economically, and familial), officials were deciding what gifts to send to Lhasa for the occasion, and who would represent the Sikkim State at this auspicious and once-in-a-lifetime ceremony.

Sikkim’s 11th Chogyal, Tashi Wangyal Namgyal (r.1914-1963), chose to send his eldest son, Crown Prince Kunzang Paljor Namgyal (1921-1941), and the British decided to send Basil Gould (Political Officer, Sikkim), who would have been more familiar with the cultures of the region.

Come 2017 & as God privileged Temi Tea, Sikkim was blessed by his holiness yesterday with no qualms attached – our gift to him encore was a packet of tea & his gift to us was all the blessings we are carrying back.

We are carrying back blessings along with the commitments-

Commitments to the promotion of human values such as compassion, forgiveness, tolerance, contentment and self-discipline. His holiness says that as human beings we are all the same. We all want happiness and do not want suffering. His Holiness refers to such human values as secular ethics or universal values. Temi Tea & Temi Estate promises to carry the baton.

Mind massage

Temi is a small village situated in South-East Sikkim. The Himalayan Ranges covered with green and thick rain-forests and varied coloured flowers and birds makes this place a heaven on Earth. The wonderful Temi Tea garden adds to the splendour.

The Estate is located in South East Sikkim, adjacent to Rabongla, a place which is not an unusual attraction for foreigners and travellers from around the world. This place has a geographical advantage of the Soulful view of the inexplicable Mount Kanchenjunga. An open corridor between the Mountain and Temi makes a clear and picturesque view possible. Temi is also the perfect place to view the entire Himalayan Range of Sikkim from various viewpoints.

The gravel roads and the mystique thoroughfare not much wider than a pathway, smoothly runs ahead. You could even mistake it for a grey river with slow currents had the orange and yellow fallen leaves of autumn not remained static on it. Lined by trees in fall colours, just like the old advertisement of the Lakme winter care lotion, where a woman from one car makes faces at a child in another, the road leads to the Blue Mountains in the distance.

This had been my dream destination since childhood and I had imagined, painted and written stories about living in such a locale. Part of this dream (the Blue Mountains) came true during the six-month-long stay in Temi. The hills that form the South Sikkim belt changes their pattern, height, colour and even texture with the changing moods of the clouds and mist that often creates barriers between us. This was pretty amusing especially when you are living in a town that does not offer much variation in your life.
If you had the patience you could actually see the rains pour down from the grey clouds in the distance during monsoon, from the balconies of the homestays that are beads around the Estate. The greenery around, the mountains, the forests & the Estate literally suck away the pollution that gets formed at the town-centres elsewhere, (literally, a km or a little more in circumference).

If you are a momo lover, you will not complain if you are here. The Estate is all about glory with its ivy Tea to boast and the bliss it offers with eyes and hearts yearning for mote & more.

The World that’s never lost

Located in South Sikkim, the Temi Tea Garden in Ravangla was established in 1969 by the Government of Sikkim. The grading of tea from Temi Tea Garden is of top quality tea, generating huge demand in the international market. The British traditions of making and taking tea have little relevance in Sikkim as tea plantations here are a post-independence affair.
It may be succinctly observed that unlike the British cup of tea, tea in Sikkim is not served in a set where the leaves are steeped separately. Rather, tea here is consumed with both milk and sugar and the tea leaves are not prepared separately by being steeped. Instead, the tea leaves are boiled along with additions and then boiled again after the addition of milk, sugar and spices like cardamom and cinnamon.

There are many other popular variations of Sikkim tea depending on regional affiliations. Like in Hee Gaon (an indigenous village in West Sikkim), popular tea are brewed with Seremna (an intensive cardamom seed found only in Hee Gaon).

The floral composition of Temi in Sikkim is also exclusive as it consists of broad leaf vegetation comprising Uttis, Kattusand Malata. Temi Tea estate’s surroundings and approach road have also been made more scenic by planting pine, prunes and cherry trees.

Its not surprising that Temi Tea is sold in the international market at prices that go up to Rs 7,500 per kg (US$ 120 per kg). That’s the international scenario, coming back to tea-drinkers like us, let me tell you that Temi tea is indeed unique for its quality and its vigour can be best felt with an infusion of cardamom & cinnamon. Behold and Devour, our five senses do meet its desired destination once you are at Temi.

The Organic World Congress (OWC) & Temi

The 19th Organic World Congress 2017 with its august presence & the interesting hullaballoo it raised discussed a few topics of utmost interest & future voyeurism. The congregation did attract a mix of personalities from the higher echelon. I could see & felt pride with the Chief Minister of Sikkim adorning the diocese & then we had the heads including the MD of Temi & tea experts across the world painting the congress-canvas proud.
My bread & butter is bought from the shops of progressional Governance & my profession takes me to far off kingdoms I always consider my own. Temi Tea is one such kingdom that will devour you with the experiences of life to the lees.

The garden spread across the shivalik range brings to you chants from heaven. The produce is organic since the gardens first produced the clonal way back 40 years ago.

The majesty & the majestic aura surrounding the Tea Estate would fill you imaginations & vision leading to blissful chaos of the human senses….
I take pride in being part of the watershed activities the tea estate has witnessed of late.

I take pride in being part of the local tribe & the tea pluckers who will bring joy to you in spheres that are unbounded.

Temi Tea Estate has a pedestal which is innovation oriented. It expects & promises ongoing improvements by the operators. It foresees system changes so that more diversity in organic assurance is normal.
It asks for fairness and empowerment of the weakest and it advocates for true pricing.

The paradigm shift from Organic 2.0 to Organic 3.0 is a change in the culture of the movement and addresses the attitudes of the stakeholders. This was the larger discussion that held people’s attention at the world congress held last week in Delhi.

temi tea participation in Organic World Congress 2017

Temi promises a reform of structures and institutions by all stakeholders and it requires new strategic foci of messaging. It needs the works support to come across as the best estate with all elements the world over
The results of the OWC 2017 main track discussions need a synthesis and guidance on actions to turn this concept into reality.

I & Temi would run for a consensus that we get a synthesis on the main track results in order to facilitate the concerted take home messages for all OWC participants & Temi would be in the vanguard of all activities to boot.
God was kind enough to gift Temi the best of the mundane & heavenly surroundings – to complement & rule the principles of optimization I have seen the baton holders with the managing director of the Tea estate take the main lead —striving to achieve the intents bone to bone.

Thus Temi in the current scenario will try to achieve the overall goal to contribute to solving problems and exploring potentials in order to increase effectiveness, efficiency and productivity of organic farming.

Regularly highlight outstanding innovations and to incentivize organic innovations among researchers, extension agents and practitioners would be a mainstay going forward.

Temi boastingly qualifies on the following criterion fulfillment:

Innovative: are new in their context
Applicability: are applicable to organic farming, processing and trade
Relevant: are relevant for solving real problems or exploring new potentials
Impact potential: have the potential to have a great impact.

For the common pairs of eyes of the larger gathering you would be missing on a pearl if you do not visit the tea estate at least once in your life time. God bless Temi Tea Estate – Way to go.

Health effects of tea

According to legend, the health effects of black tea have been examined ever since the first infusions of Camellia sinensis about 4700 years ago in China. Emperor Shennong claimed in The Divine Farmer’s Herb-Root Classic that Camellia sinensis infusions were useful for treating a variety of disease conditions.

Historically as well as today, in regions without access to safe drinking water, the boiling of water to make tea has been effective in reducing waterborne diseases by destroying pathogenic microorganisms. Recently, concerns have been raised about the traditional method of over-boiling tea to produce a decoction, which may increase the amount of pesticides and other harmful contaminants released and consumed.

Black tea has been studied extensively for its potential to lower the risk of human diseases, but none of this research is conclusive as of 2015.

By constituents or substances
Aluminum, iron and other metals
Further information: Aluminum § Health concerns

Tea drinking accounts for a high proportion of aluminum in the human diet. The levels are safe, but there has been some concern that aluminum traces may be associated with Alzheimer’s disease. A recent study additionally indicated that some teas contained possibly risky amounts of lead (mostly Chinese) and aluminum (Indian/Sri Lanka blends, China). There is still insufficient evidence to draw firm conclusions on this subject.

Most studies have found no association between tea intake and iron absorption. However, drinking excessive amounts of black tea may inhibit the absorption of iron, and may harm people with anaemia.

Fluoride exposure

All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant.

By conditions

Cancer

In 2011, the US Food and Drug Administration (FDA) reported that there was very little evidence to support the claim that green tea consumption may reduce the risk of breast and prostate cancer.

The US National Cancer Institute reports that in epidemiological studies and the few clinical trials of tea for the prevention of cancer, the results have been inconclusive. The institute “does not recommend for or against the use of tea to reduce the risk of any type of cancer.” … “Inconsistencies in study findings regarding tea and cancer risk may be due to variability in tea preparation, tea consumption, the bioavailability of tea compounds (the amounts that can be absorbed by the body), lifestyle differences, and individual genetic differences.” Though there is some positive evidence for risk reduction of breast, prostate, ovarian, and endometrial cancers with green tea, it is weak and inconclusive.

Meta-analyses of observational studies have concluded that black tea consumption does not appear to protect against the development of oral cancers in Asian or Caucasian populations, the development of esophageal cancer or prostate cancer in Asian populations, or the development of lung cancer.

Cardiovascular disease

Black tea consumption may be associated with a reduced risk of stroke. Green tea and black tea both have a beneficial effect on endothelial function (and thus arterial health). However, the addition of milk to the tea completely blunts the tea’s artery-relaxing effects.

A 2013 Cochrane review of randomized controlled trials (RCT) greater than 3 months duration concluded that long-term consumption of black tea slightly lowers systolic and diastolic blood pressures (about 1–2 mmHg). This conclusion was based on limited evidence. Another meta-analysis of RCTs reached a similar conclusion.

Cognitive decline

Tea may have a protective effect against age-related cognitive impairment/decline and dementia later in life, based on correlations found in epidemiological studies; if there is a protective effect it is not dependent on dose and there appears to be a stronger effect for women than men. However, the association is not found in all cognitive domains investigated.

Fracture risk

Tea consumption does not appear to affect the risk of bone fracture including hip fractures or fractures of the humerus in men or women.

Hyperlipidemia

A 2013 Cochrane review concluded that long-term black tea consumption lowers the blood concentration of LDL cholesterol by 0.43 mmol/L (or 7.74 mg/dL).

Weight loss

Green tea is commonly believed to be a weight loss aid, but there is no good evidence that its consumption has any meaningful benefit in helping overweight or obese people to lose weight, or that it helps them to maintain a healthy body weight.
The fluoride content of a tea leaf depends on the leaf picking method used and the fluoride content of the soil from which it has been grown; tea plants absorb this element at a greater rate than other plants. Care in the choice of the location where the plant is grown may reduce the risk. It is speculated that hand-picked tea would contain less fluoride than machine-harvested tea, because there is a much lower chance of harvesting older leaves during the harvest process. A 2013 British study of 38 teas found that cheaper UK supermarket tea blends had the highest levels of fluoride with about 580 mg per kilogram, green teas averaged about 397 mg per kg and pure blends about 132 mg per kg. The researchers suggested that economy teas may use older leaves which contain more fluoride. They calculated a person drinking a litre of economy tea per day would consume about 4 mg of fluoride, the maximum recommended amount of fluoride per day but below the maximum tolerable amount of 10 mg fluoride per day.

Theanine and caffeine

Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand and brewing method. Tea also contains small amounts of theobromine and theophylline. Dry tea has more caffeine by weight than dry coffee; nevertheless, more dry coffee than dry tea is used in typical drink preparations, which results in a cup of brewed tea containing significantly less caffeine than a cup of coffee of the same size.

The caffeine in tea is a mild diuretic. However, the British Dietetic Association has suggested that tea can be used to supplement normal water consumption, and that “the style of tea and coffee and the amounts we drink in the UK are unlikely to have a negative effect [on hydration]”.

 

Sources from Wikipedia

Benefits of Oolong Tea

Himalayan Tea Garden

Health benefits of oolong tea include the reduction of chronic health conditions such as heart diseases, inflammatory disorders, and high cholesterol levels while providing vital antioxidants, promoting superior bone structure, robust skin, and good dental health. Oolong tea is fragrant with a fruity flavour and a pleasant aroma. Despite its caffeine content, it is still a relaxing drink.

The health benefits of oolong tea are doubled because of the combined qualities of black tea and green tea. According to the Tea Association of the United States, this tea falls somewhere between green and black teas, as its leaves are partially oxidized. There are numerous kinds of tea in this world, but oolong tea is one of the most beneficial.

The origin of oolong tea dates back almost 400 years when it found wide usage in China. It is a semi-green fermented tea, but the fermentation process is halted as soon as the tea leaves start to change their colour. Temi Tea has gowned same kind of organic oolong tea in the opposite side of Himalaya at Temi tea estate, Sikkim, India.

Oolong Tea Nutrition Facts

This tea is a natural gift that is rich in antioxidants. It also contains vital vitamins and minerals such as calcium, manganese, copper, carotene, selenium, and potassium, as well as vitamin A, B, C, E, and vitamin K. Additionally, it contains folic acid, niacinamide, and other detoxifying alkaloids. It is developed in semi-fermented processing, which provides the tea with numerous polyphenolic compounds and adds even more valuable health benefits. Oolong tea also contains caffeine, theophylline, and theobromine (which are similar to caffeine) that on consumption may stimulate the nervous system.

Health Benefits of Oolong Tea

With so many health benefits and a relaxing effect it has for you, the inclusion of this tea in your diet is a great idea. Let’s have a look at the incredible benefits of oolong tea.

Manages Weight

The polyphenolic compound found in oolong tea is very effective in controlling the metabolism of the fat in the body and reducing obesity. It activates certain enzymes, thereby enhancing the functions of fat cells in the body and a daily consumption of this tea can reduce obesity. In one study, mice that were given polyphenols in addition to a high-fat and high-sugar diet still showed a decline in overall body weight and fat index. Some earlier studies actually showed that the caffeine content was an active ingredient for weight loss, but it now appears to be mainly due to the polyphenols. Apparently, the active components in oolong tea make fat work for you.

 

Removes Harmful Free Radicals

The polyphenolic compound in oolong tea is also responsible for the removal of free radicals in our body because it functions as an antioxidant and stimulates the behaviour of these compounds in the body. Therefore, consuming daily doses of oolong tea can help people against the potential harm that these free-moving cells often pose to the body, including cancer, atherosclerosis, stroke, rheumatoid arthritis, neurodegeneration, and diabetes.

Other Benefits

  1. Prevents Ovarian Cancer
  2. Prevents Cancer
  3. Skin Care
  4. Treats Atopic Dermatitis
  5. Improves Bone Health
  6. Controls Diabetes
  7. Manages Stress
  8. Improves Mental Health