Tea growing took place in Georgia around 1830, likely from tea seeds smuggled out of China by a Georgian prince. By the early 20th century, Georgia was producing award-winning teas and became the key supplier for the former Soviet Union. Due to political or economical factors, many tea plantations and facilities were abandoned by the 1990's. Consequently, Georgian tea quality suffered and production volume decreased. Recently, the Georgian government tried to revitalize tea plantations, especially in the subtropical West Georgia.
This Georgian black tea has no bitterness but is lacking in character. Its dry leaves may smell like Assam's first cousin but its brew tastes like Keemum's second cousin once removed. Its blandness makes it a good tea for blending and flavoring.
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| Georgia |
Type: Black Tea Producing Country: Georgia Preparation: 95°C 4 Minutes
Dry Leaf: The regular dark leaves are dried-fruity and spicy(cinnamon).
Wet Leaf: The wet leaves have notes of wet straw or wicker.
Liquor: The copper tea has very little astringency. It is slightly fruity. Surprisingly, it is good with a little bit of milk.
Tee Score: 3 out of 5
