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Country of origin: Georgia
Infusions: 1This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of torrone and toffee.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1-2 infusions.
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of turrone and toffee.
Medium
Country of origin: Georgia Infusions: 1This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of torrone and toffee.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1-2 infusions.
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of turrone and toffee.
Medium
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