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Georgia
Infusions: 1Loose-leaf white tea
This tea is sourced from the Dayanand Estate in a village called Kvenobani, where the growers are experimenting with shading the tops of the trees and forms of environmentally-friendly fertiliser. Once picked, the leaves are dried as quickly as possible to retain their typical grassy taste by avoiding oxidation and loss of freshness. The large brown leaves with occasional tips brew to make a yellow infusion with an aroma and taste suggestive of linden leaf, chamomile and lemon balm. Production totalled just 18 kg this year.
Preparation: use 1 tsp of the tea for 150 ml of water at the temperature of 90°C, with an additional measure of 1 tsp if brewing in a teapot. Infuse for 5 minutes, then strain.
This tea is sourced from the Dayanand Estate in a village called Kvenobani, where the growers are experimenting with shading the tops of the trees and forms of environmentally-friendly fertiliser. Once picked, the leaves are dried as quickly as possible to retain their typical grassy taste by avoiding oxidation and loss of freshness. The large brown leaves with occasional tips brew to make a yellow infusion with an aroma and taste suggestive of linden leaf, chamomile and lemon balm. Production totalled just 18 kg this year.
Georgia Infusions: 1Loose-leaf white tea
This tea is sourced from the Dayanand Estate in a village called Kvenobani, where the growers are experimenting with shading the tops of the trees and forms of environmentally-friendly fertiliser. Once picked, the leaves are dried as quickly as possible to retain their typical grassy taste by avoiding oxidation and loss of freshness. The large brown leaves with occasional tips brew to make a yellow infusion with an aroma and taste suggestive of linden leaf, chamomile and lemon balm. Production totalled just 18 kg this year.
Preparation: use 1 tsp of the tea for 150 ml of water at the temperature of 90°C, with an additional measure of 1 tsp if brewing in a teapot. Infuse for 5 minutes, then strain.
This tea is sourced from the Dayanand Estate in a village called Kvenobani, where the growers are experimenting with shading the tops of the trees and forms of environmentally-friendly fertiliser. Once picked, the leaves are dried as quickly as possible to retain their typical grassy taste by avoiding oxidation and loss of freshness. The large brown leaves with occasional tips brew to make a yellow infusion with an aroma and taste suggestive of linden leaf, chamomile and lemon balm. Production totalled just 18 kg this year.
Last 5.5 pieces When brewing, the leaves gradually open to reveal hidden calendula flowers tightly bound with a round red amaranth, topped off by jasmine blossom. The light flowery scent and rich infusion are perfectly balanced.
Last 5.5 pieces When brewing, the leaves gradually open to reveal hidden calendula flowers tightly bound with a round red amaranth, topped off by jasmine blossom. The light flowery scent and rich infusion are perfectly balanced.
In Stock Based on white tea and hand-rolled into the shape of a heart, this flowering tea opens up when infused to reveal a lily flower followed by blossoms of amaranth and jasmine. It boasts a fresh fragrance and long-lasting taste.
In Stock Based on white tea and hand-rolled into the shape of a heart, this flowering tea opens up when infused to reveal a lily flower followed by blossoms of amaranth and jasmine. It boasts a fresh fragrance and long-lasting taste.
In Stock When brewing, the tea leaves open to reveal an orange lily flower and a chain of jasmine blossoms, lending the infusion a hint of sweet honey.
In Stock When brewing, the tea leaves open to reveal an orange lily flower and a chain of jasmine blossoms, lending the infusion a hint of sweet honey.
