Georgian Black – Black tea

Georgian Black – Hand-Picked in the Highlands

This large-leaf black tea comes from Upper Imereti, Georgia, where the plantations sit 825 metres above sea level, close to woodland and a lake. It is part of Georgia’s revival of tea growing, with production still modest and these teas an uncommon find.

The leaves are picked by hand, then processed and packed locally. The bushes belong to a distinctive cultivar developed by Georgian scientist Ksenia Bakhtadze. The region’s cold winters also help provide a natural defence against pests.

The producer rests the tea for at least six months after harvest and processing in a dedicated wooden storehouse. This resting period allows the flavour and aroma to develop and settle into balance before sale.

Expect a deep, rich flavour and a pronounced aroma. Its highland origin, hand harvesting, and careful local processing make it an interesting choice for anyone looking to explore Georgian black tea.

Warm the pot and give the leaves a few minutes to open. A little longer will make a stronger cup — make it the way you enjoy it.

• Ingredients: Georgian black tea
• Brewing: 90–95°C
• Amount: 15–22g per 1l of water
• Steeping time: 3–5 minutes; extend to taste. 2 infusions recommended.
• Serving: A glass or porcelain teapot, warmed with hot water before brewing.