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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 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.
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.
In Stock Rare white tea produced in very limited quantities, the hand-picked leaves and buds are covered with a silvery white down, which is a typical trait for such tea. The long, wire-like leaves with an abundance of white tips create a pale yellow infusion. The aroma and taste convey tones of apricot a...
In Stock Rare white tea produced in very limited quantities, the hand-picked leaves and buds are covered with a silvery white down, which is a typical trait for such tea. The long, wire-like leaves with an abundance of white tips create a pale yellow infusion. The aroma and taste convey tones of apricot a...
