Georgian Green – Green tea

Georgian Green – A Delicate Tea from Upper Imereti

This large-leaf green tea is grown in Upper Imereti, Georgia, at 825 metres above sea level, on plantations near woodland and a lake. 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 help protect the plants naturally from pests, while hand harvesting allows care to begin with the leaves themselves.

The producer rests the finished tea for at least six months after harvest and processing in a dedicated wooden storehouse. This approach is intended to bring the flavour and aroma into balance before sale.

The cup is clean, delicate, and refined. Georgian tea production remains modest as the industry revives, making this a less familiar green tea to explore, with a distinctive origin and careful local production.

Keep the water a little cooler and the steep fairly short to preserve its gentle flavour. Give the kettle a moment after it clicks off — this tea prefers 70–80°C.

• Ingredients: Georgian green tea
• Brewing: 70–80°C
• Amount: 8–12g per 1l of water
• Steeping time: 1–3 minutes; adjust to taste. Multiple infusions possible.
• Serving: A glass or porcelain teapot, or a gaiwan if you feel like making a little ceremony of it.