Tasting experience:wildflowers, honey, and a hint of spice (reminiscent of Himalayan white tea).
Wild!Georgia (the country) has almost two centuries of tea-growing traditions, and it’s barely on the radar screen of tea drinkers in North America.It should be.
In the early 19th century, demand for Chinese tea was at a record high in the Russian Empire.As boatloads of (legally and illegally) traded tea reached Russian ports, a few visionary entrepreneurs decided to take a shot at growing tea plants in some of the (arguably few) suitable locations within the Empire.
Back then, Georgia was part of the Russian Empire; with access to the Black Sea, relatively mild weather and fertile soil, it became ‘home’ for the 200 tea bushes in the Caucasus, in 1847.
Wild forager & craftsman:David Tenieshvili
Process: oxidizing, rolling, and firing just like Mr. Tenieshvili’s black (Camelia sinensis) tea
Origin:Bakhvi, Guria, Georgia
GPS:42.0 N, 42.1 E
About the Grower:Mr. Teniesvili farms 10 hectares of beautiful land in Western Georgia, close to the Black Sea.Since he started, 20 years, he has practiced ONLY organic agriculture and sustainable foraging (the valleys and hills have may wild tea plants, some 3m high and 100 years old).