Tea has a strong cultural significance in Georgia. The history of Georgian teas is rich and diverse, closely tied to the country's cultural heritage and unique geography. Tea was introduced to Georgia in the 19th century. The initial attempts to cultivate tea were met with challenges, but eventually, the subtropical climate of Georgia's western regions, such as Abkhazia and Guria, proved to be suitable for tea cultivation. By the late 19th century, Georgia was producing substantial amounts of tea. The teas became known for their unique flavors and quality. The Georgian teas were mainly of the black tea variety, and they gained popularity both within the Russian Empire and internationally. After gaining independence from the Soviet Union in 1991, there has been a renewed interest in reviving the country's tea industry. Small-scale farmers and entrepreneurs are focusing on producing high-quality, artisanal teas that showcase the unique terroir of the region.
Georgian green teas are known for their fresh, grassy, and sometimes slightly nutty or floral flavors. The specific flavor characteristics can vary based on factors such as the tea plant cultivar, growing conditions, and processing techniques. Georgian green teas are generally milder in flavor compared to some other green tea varieties. The western regions of Georgia, particularly Samegrelo, Imereti, and Guria, are known for their green tea production. The subtropical climate and unique soil conditions in these regions provide a suitable environment for tea cultivation.
Georgian black tea benefits from the country's unique climate and geography. The western regions of Georgia, where much of the black tea is produced, have a subtropical climate with high rainfall, providing optimal conditions for tea cultivation. The combination of altitude, temperature, and humidity in these regions contributes to the unique flavor profile of Georgian black tea. Flavor Profile: Georgian black tea is known for its robust and bold flavor, often described as having a medium to full body. It can be slightly astringent with hints of maltiness and fruitiness. The specific flavor notes can vary depending on factors such as the tea plant varietal, growing conditions, and processing techniques. Orthodox Processing: Georgian black tea is typically processed using orthodox methods, which include plucking the young tea leaves, withering to reduce moisture content, rolling to shape the leaves, oxidation to develop flavor and color, and drying to halt the oxidation process. This traditional approach preserves the unique flavors and aromas of the tea leaves. Unique Varietals: Georgia is home to unique tea plant cultivars, such as the "Georgian Large Leaf" variety, known for its large, bold leaves. These cultivars have adapted to the local climate and soil conditions, contributing to the distinctive character of Georgian black teas. Cultivation Methods: Georgian black tea production often involves traditional and sustainable farming practices. Small-scale tea producers in Georgia are increasingly focusing on preserving traditional cultivation methods, which include hand-picking tea leaves, avoiding the use of synthetic chemicals, and prioritizing quality over quantity. Revival and Innovation: In recent years, there has been a resurgence of interest in Georgian black tea production. Some tea producers are exploring innovative processing techniques and experimenting with flavors to cater to diverse consumer preferences while maintaining the core attributes of Georgian black tea. In summary, the uniqueness of Georgian black tea is a result of its specific terroir, processing methods, flavor profile, and cultural significance. The combination of these factors makes Georgian black tea a distinctive and noteworthy variety in the world of black teas.
Georgian tea is still not so well-known in the western market, even though it is the geographically closest tea region to Europe. Although tea from Georgia is becoming more popular from year to year as production increases and as more Western tourists come to visit, it is still not produced in very large quantities, as today’s teamakers prefer to maintain a focus on the highest quality, rather than mass production. In the hands of capable, artisan tea makers, however, it stands proudly in the ranks of the finest teas the world has to offer. Produced in unique climatic conditions without the aid of chemicals, its flavour is distinct and memorable. Georgian black tea has unmistakably warm, nutty and earthy flavours, while Georgian green tea is richly botanical in a way that only the finest mountain-grown green teas from Asia can compare.
Let's spread the joy of tea while creating good for people and good for the planet. We will turn our personal enjoyment of tea and travel into a business model that uses tea and tea-related products as a force for good in the world, encouraging everyone to take time, brew tea and enjoy the company of others or some quiet time alone.