Sikkim Chai (or tea) refers to high-quality, organic tea cultivated in the Himalayan state of Sikkim, India, with the 50g packaging usually containing loose-leaf black, oolong, or herbal tea from the region’s primary gardens. It is known for being 100% organic, with major production coming from the Temi Tea Estate and Bermiok Tea Estate. 
Here are the details for typical 50g Sikkim tea products:
Common Varieties & Characteristics (50g packs)
Sikkim First Flush Black Tea (e.g., Ketlee, 50g): A spring-harvested, premium black tea. It is described as having a light orange color with tasting notes of honey, geranium, orange, and floral hints like lavender. It is known for its delicate, aromatic profile.
Sikkim Handrolled Oolong (e.g., Ketlee, 50g): A handcrafted, partially oxidized tea with a wildflower aroma, notes of passionfruit, orange, and a honey-like sweetness.
Sikkim Temi Tea (50g-100g options): The main, and often organic, tea brand from Sikkim. It is generally described as having a rich aroma and a smooth, toasty flavor.
Herbal Variants (e.g., Nectar, 50g): Some 50g packs are specialized herbal, such as “Sikkim in Yellow Box” (Mulethi/Licorice Root), which is marketed for health benefits like improving digestion and immunity. 
Key Features
Origin: 100% Organic (certified in 2008).
Growing Conditions: Grown in the high-altitude, pristine environment of the Himalayas.
Profile: Known for its unique, floral, and slightly sweet flavor profile.
Quality: Often sold as loose-leaf to maintain quality, with some specialty options like hand-rolled oolong. 
Usage
Steeping: Generally recommended to be steeped at 87°C–95°C for 3–4 minutes for best flavor.
Pairing: Best enjoyed without milk to fully appreciate the complex floral and fruity notes