COBBLERS OF COLCHIS - ROASTED GEORGIAN BLACK TEA

Tasting experience:  notes of Georgian cobblers, straight out of the oven, followed by a rich mouthfeel reminiscent of dried red fruit.

Origin:  Georgia (the country) has almost two centuries of tea growing traditions, and it’s barely on North America's radar.

In the early 19^th 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.

Organic grower and craftsman:  David Tenieshvili

Harvest:  May 2025

Process:  oxidizing, rolling, firing, roasting

Origin:  Bakhvi, Guria, Georgia

GPS:  42.0 N, 42.1 E

About the Grower:   Davit Tenieshvili is a living example of a Rennaissance man.  With few resources after the collapse of the Soviet Union, Mr. Tenieshvili built himself a hydro-power plant, a tea steamer (that looked like a tank) and all the equipment required to handcraft tea.  He was also the force behind the restoration of 10 hectares of abandoned tea gardens, pruning the old trees (some almost 100 years old) and helping them to be productive again.  Since he started, 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). 

Brewing Guide