Georgian black tea

Where it grows

The districts recorded against this tea, all of them in Georgia. Elevation is given as the band the district is recorded at, not a measurement of the garden this leaf came from.

• Guria — 50–600 metres

  How firm this is: Inferred from general knowledge of the district rather than measured or taken from a source that states it.

• Samegrelo — 20–500 metres

  How firm this is: Inferred from general knowledge of the district rather than measured or taken from a source that states it.

• Adjara — 10–500 metres

  How firm this is: Inferred from general knowledge of the district rather than measured or taken from a source that states it.

The plants it is made from

Cultivar is the level below the variety group: a named selection of the tea plant, propagated as clones from one parent. Most consumer writing stops at the country and the category, which leaves out the layer that decides how the leaf behaves before anyone picks it.

• Kolkhida — Hybrid

  Cold-hardy with a long dormancy and a short season, giving a light, sweet, low-tannin black tea. The basis of much Caucasus planting.

How it is made, in order

Read top to bottom: the list is the production sequence, and the sequence is what makes this tea its category rather than a neighbouring one. The same leaf from the same bush becomes a green tea or a black tea depending on where the heat falls relative to the bruising, so reordering these steps would not vary the tea — it would produce a different one.

1. 1. Withering — Reduces water content, softens the leaf for later handling, and permits early enzymatic and aromatic development.
2. 2. Rolling and shaping — Ruptures cell walls to expose leaf juices, and forms the leaf into the shape it will hold through drying and storage.
3. 3. Oxidation — Allows polyphenol oxidase to act on leaf polyphenols after cell rupture, converting them into the larger coloured compounds that give oxidised tea its colour and body.
4. 4. Drying — Reduces residual moisture to a level at which enzymatic, microbial and oxidative change effectively stops, stabilising the leaf for storage.

The route it is made by

The steps above are what happens; this is the named production route they belong to, with the other teas made the same way.

• Orthodox black tea — Rupture first and let the reaction run. Heat arrives only at the very end, to stop something that has already been allowed to finish.

  Where it is practised: The whole of the fine black tea trade: Darjeeling, Assam's orthodox lines, Sri Lanka, Nilgiri, Nepal, Kenya's orthodox factories, and the Chinese gongfu black teas of Fujian, Anhui and Yunnan, which run the same shape with markedly gentler settings.

What its chemistry turns on

Every true tea contains caffeine, catechins and amino acids, so listing them would say nothing about this one. What differs is what the processing above does to them — and that is the same list of steps, read for its chemistry instead of its craft.

• Withering
  • creates Geraniol
  • creates Linalool
  • creates Linalool oxides
  • creates Theasinensins
  • raises Methyl salicylate
  • raises Nerolidol
  • raises Soluble sugars
  • lowers cis-3-Hexenol
  • lowers Green-leaf volatiles
  • lowers Leaf lipids
• Rolling and shaping
  • converts Leaf lipids
  • creates Theaflavins
  • raises Pectins
• Oxidation
  • converts Carotenoids
  • converts Catechins
  • converts ECG (epicatechin gallate)
  • converts EGC (epigallocatechin)
  • converts EGCG (epigallocatechin gallate)
  • converts Epicatechin
  • converts Linalool
  • creates Beta-damascenone
  • creates Beta-ionone
  • creates GABA (gamma-aminobutyric acid)
  • creates Linalool oxides
  • creates Tea cream
  • creates Theaflavins
  • creates Thearubigins
  • raises 2-Phenylethanol
  • raises Geraniol
  • raises Nerolidol
  • lowers Anthocyanins
  • lowers Theogallin
• Drying
  • creates Strecker aldehydes
  • raises Beta-damascenone
  • raises Thearubigins

These are statements about the leaf and the cup. What any of these compounds does in a body is a different kind of question and is not answered here or on the pages linked from it.

History

Georgia was a major tea producer within the Soviet Union, supplying most of the USSR’s domestic tea. The industry collapsed almost completely in the 1990s and is being rebuilt on a small scale, which is why Georgian tea is simultaneously historic and newly available.

TeaHQ synthesis — TeaHQ's own reading of well-attested general knowledge, with no single source behind it.

Brewing

• Western brewing (teapot or mug)

  1–1.5 g/100 ml · 95–100 °C · 1 authored infusion

  Needs: Western teapot

  Open in the brew assistant

• Gongfu brewing (gaiwan)

  4–5 g/100 ml · 90–95 °C · 5 authored infusions

  Needs: Gaiwan

  Open in the brew assistant

• Samovar service

  4–8 g/100 ml · 95–100 °C · 1 authored infusion

  Needs: Samovar, Podstakannik (glass holder), Tea glass

  Open in the brew assistant

Vessels this tea suits

Recorded against the tea rather than against a brewing style, because the vessel does not always follow from the method — a whisk needs lateral room whatever the schedule says, and compressed leaf needs a pick before any method applies at all.

• Tea glass — A small clear glass, usually waisted, used across Turkey, Iran, the Caucasus, Iraq and the Maghreb. Clarity is functional rather than decorative: where tea is served as concentrate diluted to order, the colour of the poured glass is how strength is agreed between server and drinker without anybody tasting it.

When the cup goes wrong

Written against black tea as a category rather than against this tea in particular, and worked back from the symptom to the likely causes in order. 19 apply to the category; the first 6 are shown.

• My chai catches on the pan or boils over — A scorched note runs through the finished drink, or the pan foams over the moment your back is turned.
• My chai is harsh and drying rather than rich — The drink is strong enough but unpleasant with it: a rough, drying grip on the tongue and a flat cooked note, rather than the round sweetness a good chai has.
• My chai tastes of hot spiced milk rather than tea — The drink is pleasant and sweet and the tea is nowhere in it — no colour to speak of, no briskness, and nothing that would tell you tea had been involved.
• My iced tea has gone cloudy — Tea that was clear when hot turns hazy or milky once chilled.
• My iced tea tastes watery once the ice melts — The tea is good for the first mouthful and thin by the bottom of the glass.
• My milk curdles or separates in the tea — Flecks or threads appear when the milk goes in, or the surface breaks into small islands, and the drink looks grainy rather than smooth.

Every diagnosed brewing problem

If you like this

Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.

Compare this tea with another

Where this tea is drunk

Documented practices that name this tea. Each page describes what is done and by whom, and separates what is recorded from what is repeated.

• Azerbaijani armudu service — Tea in a pear-shaped glass whose waist is a handling device, served with spoonfuls of whole-fruit preserve eaten alongside — and, at a marriage proposal, used to deliver an answer without anyone having to say it.
• Georgian tea: a producer that stopped — Georgia supplied a vast internal market with tea for most of the twentieth century, lost it almost overnight, and now has abandoned plantations reverting to forest, a small revival of hand-made leaf, and a domestic market drinking imported tea.

Guides covering this tea

• Tea in Turkey and Georgia