Darjeeling Sikkim Temi G.F.O.P

In northern India, nestled between Nepal, Bhutan, and Tibet, Sikkim is a small, unassuming mountainous state, a direct neighbor of Darjeeling. It is there, on the steep slopes of the Himalayas, that Temi flourishes, the only tea estate in the entire state. Founded in 1969 by the Sikkimese government on the ruins of a former Buddhist monastery, this 177-hectare gem, tiny compared to the vast gardens of Darjeeling, has become its most sought-after treasure.

Located between 1,200 and 2,100 meters above sea level, the Temi plantation clings to slopes so steep that harvesting sometimes takes place right on the edge of a precipice. The leaves, picked by hand using the traditional "two leaves and a bud" method, bear witness to meticulous care: this exacting standard, combined with the altitude, results in teas of remarkable purity, with complex and always perfectly balanced aromas.

At the time of the first harvests of the year, when the April full moon is reflected in the morning dew, the young buds of Temi are adorned with an almost spectral glow… a shimmering carpet where each leaf seems to capture the silvery light of the night. It is then, according to legend, that sphinx moths, drawn by this otherworldly shimmer, emerge from the undergrowth in an aerial dance, fluttering among the rows with hypnotic grace. This rare and fleeting nocturnal ballet symbolizes the promise of an exceptional harvest: the first shoots, picked at dawn, carry within them the purity of the Himalayan air.

In 1983, during a trip to India, Didier, who had been at the helm of Betjeman & Barton for several years, heard about this unique garden and decided to explore it. Captivated by the exquisite finesse of Darjeeling Temi, he brought back a few samples that became cornerstones of the Maison's collection. Thanks to its small size, Temi embodies, within our Darjeeling selection, the extraordinary alliance of rarity, Himalayan terroir, and artisanal expertise, celebrated as one of the most precious treasures for tea lovers.

Food and tea pairings
For a truly exotic pairing, imagine a vegetarian couscous with cardamom-roasted carrots and golden raisins, garnished with toasted slivered almonds and a veil of dried rose petals, alongside your Sikkim Temi tea. The dish's mild spices complement the warm notes of the Darjeeling, while the raisins subtly evoke the tonka bean and cardamom of the infusion. Fresh almonds add a touch of crunch, echoing the tea's almond finish.

Cocktail based on Darjeeling Sikkim Temi black tea
Cold-brewed, our Sikkim Temi becomes the ideal base for a surprising cocktail. Pair it with a crisp, herbaceous white rhum agricole or a warm, enveloping tonka bean liqueur. Add a splash of cane sugar syrup, a few ice cubes, and a lime zest. The tea rounds out the whole, bringing length and delicacy to the palate. An elegant, subtly exotic cocktail, perfect for a winter aperitif or a cozy, spiced end to the day.