On the western slopes of the Georgian Caucasus, where mountain forests gradually descend towards the Black Sea coast, lies the region of Guria, one of the historical centres of Georgian tea. The humid subtropical climate, frequent mists and abundant rainfall create ideal conditions for slow-growing tea bushes that develop delicately aromatic leaves with a naturally sweet character. More
On the western slopes of the Georgian Caucasus, where mountain forests gradually descend towards the Black Sea coast, lies the region of Guria, one of the historical centres of Georgian tea. The humid subtropical climate, frequent mists and abundant rainfall create ideal conditions for slow-growing tea bushes that develop delicately aromatic leaves with a naturally sweet character.
The first tea plants were brought to Georgia from China during the 19th century, and the western part of the country gradually became the heart of Georgian tea cultivation. After decades of large-scale production followed by a decline at the end of the 20th century, small tea gardens and traditional craftsmanship are once again flourishing in Guria. Local producers build upon traditional Georgian tea-making techniques while combining them with modern processing methods that allow for gentler oxidation and more precise control of the entire production process, resulting in cleaner and more refined teas.
Bouquet from Guria is produced from young, hand-picked tea leaves with a high proportion of golden tips. Its name is derived from the Georgian word თაიგული, meaning bouquet, referring to the rich spectrum of aromas that gradually unfold throughout the infusion. The tea is crafted according to the traditional Georgian black tea method, enhanced by modern techniques that ensure gentle oxidation and careful processing.
The dry leaves are long, dark brown to black, with a visible abundance of bright tips. Once infused, they produce a clear amber liquor with copper highlights, offering a clean, lively and elegant appearance. The aroma reveals notes of malt, delicate wood, dried fruit and a subtle hint of Muscat grapes.
The taste opens with a pleasant natural sweetness, followed by gentle malty richness and soft woody notes. As the infusion develops, fruity nuances reminiscent of dried goji berries and Muscat grapes emerge, while the finish becomes lightly bittersweet with a long, clean aftertaste. The body is light to medium, harmonious and exceptionally smooth, making this tea suitable for both everyday enjoyment and quiet moments of contemplation.
Taste Profile
Malt • Delicate wood • Dried fruit • Goji • Muscat grapes • Natural sweetness
Preparation
Western Style
Use approximately 4–5 g of tea per 250 ml of water at 95 °C (203 °F). Steep for 3–4 minutes, depending on your preferred strength.
Gong Fu Cha 功夫茶
Use approximately 5 g of tea for 100–120 ml of water at 95 °C (203 °F) in a gaiwan or small teapot. Infuse the first steep for about 20 seconds and gradually extend the following infusions. The tea offers approximately 5–7 balanced infusions, during which the malty and fruity notes gradually evolve into a delicate woody finish.
