2nd Flush Muscatel Sikkim - Sikkim, India Recipe

Warm vessel

Pour the extra hot water into your teapot or mug, swirl briefly to warm the walls, then discard the warming water. This helps maintain infusion temperature and preserves delicate aromatics.

Measure tea

Place 2 level teaspoons (approximately 2 g each depending on leaf size) of 2nd Flush Muscatel Sikkim whole leaf black tea into the warmed teapot or an infuser placed in your cup. Use slightly more leaf (up to 2.5 tsp) for a stronger cup.

Heat water

Bring filtered water to a temperature of 95–98°C (203–208°F). If you don't have a thermometer, bring water to a rolling boil and let it rest for 30 seconds.

Add water

Pour 8 oz (about 240 ml) of the heated water directly over the leaves to ensure even extraction and to release the tea's floral and muscatel aromatics.

Steep

Steep for 3 to 4 minutes. For a lighter, more floral cup aim for 3 minutes; for fuller body and more pronounced muscatel grape notes steep up to 4 minutes. Avoid over-steeping beyond 5 minutes to prevent excessive astringency.

Separate leaves

Remove the infuser or strain the brewed tea into a cup immediately at the end of the chosen steep time to stop extraction and preserve the tea's soft finish.

Smell the cup first to enjoy the heady floral and muscatel grape aroma. Taste the tea plain to appreciate its natural character.

If desired, lightly sweeten with 1 teaspoon honey or cane sugar and/or add 1 tablespoon of milk. Alternatively, a tiny squeeze of lemon can brighten the cup — add to taste. Note: lemon will accentuate brightness and may mute some floral notes.

Enjoy while hot. The same leaves can be re-steeped once: for the second infusion, raise water temperature slightly and steep for 3–4 minutes (add 30–60 seconds to the first steep time).