Organic Amphora tea
Dark tea from Guria, Georgia
An ancestral Georgian know-how Originating in the Guria region, this black tea underwent oxidation in earthenware amphorae (kvevri) — the very ones Georgian...
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Infusion time 4'
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Quantity 6 g / 30 cl
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Temperature of infusion 90°C - 195°F
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Time of the day All day
Description
An ancestral Georgian know-how
Originating in the Guria region, this black tea underwent oxidation in earthenware amphorae (kvevri) — the very ones Georgians use for the fermentation of grapes. This oxidation gives the tea an incomparable fruitiness, recalling blackberry and blackcurrant.
This surprising Grand Cru reveals a fine acidity, supported by a creamy texture. Its intense fruity notes ally with honeyed, woody and cocoa fragrances.
This tea comes from organic farming and has been certified by an approved independent inspection body.
Passionate producers reviving their terroir
The two Georgian friends Nika and Baaka changed careers in 2016, with the support of a government eager to restore tea-making to its former honour, a fundamental element of national culture as it was at the start of the 20th century.
Going further
To find out more, discover the episode on Georgian teas of the podcast "Un thé, un voyage".
Special qualities
Origin: Guria, Georgia
Tea colour: Black tea
Tasting notes
Dry Leaf
Appearance: twisted leaves
Liquor
Colour: amber
Texture: smooth
Notes: cocoa, honeyed, toasted, fruity (red fruits)
Suggestion of preparation
Prepare this tea warm:
With the teapot or the tasting set: 4 minutes in water heated to 90°C (195°F).
With the gong fu cha: infusions during 30-40 seconds.
Prepare this tea iced:
In a teapot or a carafe: infuse 8 g of leaves per 50 cl of water at room temperature for 40 minutes. Remove the leaves and store in the fridge.