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Georgia
Infusions: 1Loose-leaf black tea
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, while dried date, plum and fig dominate the taste. The estate was purchased in 2017 and volunteers come in every May to help gradually overhaul it, explaining why this year’s harvest amounted to just 12.5 kg.
Preparation: pour boiling water over the tea at the ratio of 12 g (approx. 6 heaped tsp) to 1 litre of water. Infuse for 3 minutes, then strain. Suitable for one infusion only.
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, while dried date, plum and fig dominate the taste. The estate was purchased in 2017 and volunteers come in every May to help gradually overhaul it, explaining why this year’s harvest amounted to just 12.5 kg.
Georgia Infusions: 1Loose-leaf black tea
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, while dried date, plum and fig dominate the taste. The estate was purchased in 2017 and volunteers come in every May to help gradually overhaul it, explaining why this year’s harvest amounted to just 12.5 kg.
Preparation: pour boiling water over the tea at the ratio of 12 g (approx. 6 heaped tsp) to 1 litre of water. Infuse for 3 minutes, then strain. Suitable for one infusion only.
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, while dried date, plum and fig dominate the taste. The estate was purchased in 2017 and volunteers come in every May to help gradually overhaul it, explaining why this year’s harvest amounted to just 12.5 kg.
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