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.