Even though I love exploring a range of teas from all around the globe, I do rely hugely on these two teas which makes my standard wake – me- ups to kickstart my day – TEMI TEA black and a good true MATCHA.

But this morning, I somehow decided to be a lil’ adventurous and dauntlessly pulled out a pack of tea from Sikkim, which has been sitting in my cupboard since last fall. ( a gift from my dear Aunt)🐰
And as I excitedly tear open the fresh pack of “Saa” from Bermiok, I was instantly transported back to the green valleys that perches on the foothills of the Himalayas. 🏔 The crisp dry leaves welcomes you with a lovely wildflower notes, almost akin to that of wild forest honey, with hints of spice and cocoa. (which awakens my memory of summertime in the Himalayas).

So I brewed this Gongfu method in a gaiwan to get the best out of this beauty. 🍃

• The wet leaf lends a calming aroma of wood fire, tobacco and forest ground.
• The liquor is a glistening amber cuppa and as you take a sip, the texture is surprisingly smooth ( for a black tea from this region ) with suggestions of cocoa and toast, leaving your mouth with notes of cherry and dried prunes.

And as I write this, I’m on my third brew already, and the tea has now transformed gorgeously into a brioche like sweetness with its toasty notes still.. very much persisting.

• The empty cup smells of fresh fruits and summer flowers. ☀️

Overall, I absolutely enjoyed this wonderful robust brew from The Bermiok tea estate and as the name suggests “Saa” which means “of the earth”, what better way than trying it out yourself to explore and appreciate the unique essence of Mother Nature. 🌏

( This tea surely is going to be added on my morning cuppa’s list and I’m certain it’s also going to make a great pick- me- up afternoon brew, with or without a dash of milk ) 🥰 🫖