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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.
In Stock A delicate combination of white tea flavoured with jasmine flowers, it features white, elongated tips while the remainder of the leaf is green.
In Stock A delicate combination of white tea flavoured with jasmine flowers, it features white, elongated tips while the remainder of the leaf is green.
In Stock The finest tea leaves and buds are hand-rolled into small pearls and scented with the aroma of fresh jasmine blossom. Following the scenting process, the jasmine is removed from the tea, leaving pleasantly fragrant tea pearls.
In Stock The finest tea leaves and buds are hand-rolled into small pearls and scented with the aroma of fresh jasmine blossom. Following the scenting process, the jasmine is removed from the tea, leaving pleasantly fragrant tea pearls.
In Stock The name of Eyebrows of Longevity is derived from the russet colour of the tea leaves and buds. It brews to make a rich infusion with a taste that hints at vanilla and bamboo. It is great for drinking every day.
In Stock The name of Eyebrows of Longevity is derived from the russet colour of the tea leaves and buds. It brews to make a rich infusion with a taste that hints at vanilla and bamboo. It is great for drinking every day.
