Introducing a low oxidation oolong from Sikkim for the first time! This is also from Autumn 2021 season and of course from the Bermiok Tea Estate. We will be adding the details about processing and cultivar in a while, stay tuned for that too!
The dry leaf has a smooth leafy aroma, resembling the sweetness and liveliness of freshly cut grass. When placed on the heated ware, the aroma is floral with hints of roasted nuts, resembling marigold and pistachio nuts. The liquor is what sets it apart from any other Sikkim or even oolongs from other regions we have offered yet. There is a floral part to it, resembling marigold with a teeny tiny hint of lantana. Next comes a musk note, which fares well with its mild nutty notes on the finish. Later comes a gentle milky note, which comes more prominently when the liquor cools down. The sweet and fresh grassy aroma is also noticeable, making for a delicious finish. This part is honestly not very discernable when it has just been poured but presents itself when it cools down a little and continues till the end. This part makes the tea very intersting, somewhat similar on the finish to Taiwanese Jin Xuan oolongs but definitely not anything similar as a whole. We hope you enjoy this experimental tea from Sikkim and share your thoughts with us!
Appearance : Light Orange
Taste : Roasted pistachio, marigold, musk, milky, grassy, lantana
Steeping Time : 3 minutes western style, 20 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio : 1 gram per 100ml for western style, 4 grams per 100ml for gongfu styleRecommended Steeping Temperature : 90°C
Recommended Steeping Method : Works well with all styles
