"Green Gold": this is how the Georgians called tea. An expression that conveys the preciousness of these leaves. The care and attention with which this Green and White Tea Greengold is harvested and prepared indeed generate a special aroma and taste, difficult to replicate. Its particular designation "green-white" derives from its processing: first, the leaves are treated as if they were white tea, and then finished with the processing techniques of green tea. The liquor has a soft and silky body, with distinct vegetal and floral aromas. Delicate and refreshing, this tea is like a sweet caress. The Green and White Tea Greengold presents itself with whole leaves of irregular shape: some leaves have maintained their natural shape and are therefore almost completely open, dark green and olive in color, while others are rolled, brown with chestnut hues. Once infused, the leaves release sweet and vegetal aromas reminiscent of corn, fresh peas, and buttered carrots, with a surprising fruity note at the end evoking mango and papaya. The liquor is clear and bright, with a light golden color. The first infusion of Green and White Tea Greengold immediately reveals all its sweetness: delicate notes of wildflowers and white flowers are caught, immediately followed by vegetal hints of fresh broad beans and sweet corn. With subsequent infusions, the body of this tea becomes denser, with even more pronounced notes of white flowers. The vegetal notes remain present, now with a hint of umami: a pleasant savoriness that balances the sweetness. In the final infusions, a surprising vanilla note and a hint of shea butter appear: the body becomes almost creamy, with notes of white flowers like magnolia and wisteria standing out. The umami is present at the end, albeit lightly. A tea without astringency and bitterness, with a medium-high enveloping body and a sweet and floral persistence. Place of origin: Georgia. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, you can make multiple infusions suitable for capturing all the flavor nuances of the tea. Heat the water to a temperature of 80°C and proceed with a first infusion of 40 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 – 50 – 60…). This tea has a longevity of 6-8 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80°C for an infusion time of 3-5 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is completed. The infusion times we suggest can also be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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"Green Gold": this is how the Georgians called tea. An expression that conveys the preciousness of these leaves. The care and attention with which this Green and White Tea Greengold is harvested and prepared indeed generate a special aroma and taste, difficult to replicate. Its particular designation "green-white" derives from its processing: first, the leaves are treated as if they were white tea, and then finished with the processing techniques of green tea. The liquor has a soft and silky body, with distinct vegetal and floral aromas. Delicate and refreshing, this tea is like a sweet caress. The Green and White Tea Greengold presents itself with whole leaves of irregular shape: some leaves have maintained their natural shape and are therefore almost completely open, dark green and olive in color, while others are rolled, brown with chestnut hues. Once infused, the leaves release sweet and vegetal aromas reminiscent of corn, fresh peas, and buttered carrots, with a surprising fruity note at the end evoking mango and papaya. The liquor is clear and bright, with a light golden color. The first infusion of Green and White Tea Greengold immediately reveals all its sweetness: delicate notes of wildflowers and white flowers are caught, immediately followed by vegetal hints of fresh broad beans and sweet corn. With subsequent infusions, the body of this tea becomes denser, with even more pronounced notes of white flowers. The vegetal notes remain present, now with a hint of umami: a pleasant savoriness that balances the sweetness. In the final infusions, a surprising vanilla note and a hint of shea butter appear: the body becomes almost creamy, with notes of white flowers like magnolia and wisteria standing out. The umami is present at the end, albeit lightly. A tea without astringency and bitterness, with a medium-high enveloping body and a sweet and floral persistence. Place of origin: Georgia. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, you can make multiple infusions suitable for capturing all the flavor nuances of the tea. Heat the water to a temperature of 80°C and proceed with a first infusion of 40 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 – 50 – 60…). This tea has a longevity of 6-8 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80°C for an infusion time of 3-5 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is completed. The infusion times we suggest can also be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
