Only unopened buds and the youngest leaves are plucked, resulting in an exceptionally delicate and sweet tasting tea. The leaves, coated in fuzzy white down, are then shaped by hand to resemble a curved monkey paw. From experiencing the floral aroma, to watching the silvery-green, tippy buds unfurl in hot water, to sipping the uplifting, pale gold liquor, a cup of White Monkey is a rare pleasure.
Sikkim is an exceptional tea in a region that produces some of the most prized teas in the world. A unique climate at altitude and rich, loamy soils produce a flavour similar to the very best Darjeelings, with noticeably refined spice notes. Neatly twisted leaves yield an aromatic topaz liquor with hints of summer peaches, lingering fruity tones and a trace of characteristic Himalayan astringency.
100 grams of Sikkim Temi will make 60 cups of tea (using 3 grams of tea per cup and infusing the leaves twice). Like all 1st flushes, this produces a light cup and with the classic astringency for which teas from this region are known, care should be made not to infuse for too long.
50 grams of White Monkey Green Tea will produce 50 cups of tea, using 2-3 grams of tea, and 3 infusions per cup.
To savour the regal qualities of Sikkim Temi infuse one rounded teaspoon of tea per cup for 3 mins in water just reaching the boil (95-98°C). Like other first flushes from India this tea is best enjoyed black. Perfect for afternoon tea with cakes, or with creamy desserts and English cheeses.
Indulge in the smooth notes of White Monkey; infuse one rounded teaspoon per cup for 3 mins, using water well below boiling (70-85°C: allow water to cool for 2-4 mins after just reaching boiling). Leaves can be re-infused for slightly longer to reveal more flavours. Drink without milk. Excellent with Oriental food or an afternoon cake.
Luxury Gift box with 2 tea tins and tea information cards unique to each tea.
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