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"Oolong tea is another delicious variety of tea. It is also known as Wulong (or Wu long) tea and is often served in Chinese restaurants. Similar to green teas, oolong teas also originate from the Camellia sinensis plant and undergo similar processing steps. However, after the tea leaves are picked, they are intentionally bruised by shaking. While the leaves are drying, the edges of the bruised leaves turn reddish in color and the surface become light yellow due to fermentation and oxidation. Amidst the backdrop of picturesque and mighty Mt.
Khanchan Dzonga refreshed by the gentle breeze of river Teesta brews the morning sip of Sikkim – the Temi tea. The Temi Tea estate was established in 1969 during the erstwhile regime of Chogyal and the commercial production started in the year 1977. The tea produced by the Temi Tea estate is packaged under many brand names like “Temi Tea” which is of the best quality consisting of pure tea golden flowery orange pekoe. By abandoning the use of agro-chemical and adopting organic means of production, the Temi tea estate has not only curtailed the cost of production, but also has opened wider arena of market preferring organic produce free from harmful chemicals. "