G-GE-047

Georgian Green

ქართული მწვანე ჩაი

Pan-fired northern green, from Guria, Georgia.

Green tea

Georgian Green is strongest on smoothness, sweetness and brightness. Typical tasting words: cut hay, honey, peach, chestnut. Revived by artisan cooperatives following the total collapse of the Soviet-era industrial tea complex in the 1990s. Grown in one of the northernmost tea terroirs, shaped by subtropical Black Sea humidity and snowy winters.

Also known as Gruzinsky Green and Guria Green Tea.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami1brightness3body2smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity2vegetal3marine0nutty2toasty1malty0honey2spicy0woody1earthy0smoky0creamy0citrus1stone fruit1tropical0cocoa0caramel0

Facts

Origin: Guria, Georgia
Plant: Camellia sinensis var. sinensis (Kolkhida and cold-hardy hybrids)
Harvest: spring to early summer
Elevation: low
Oxidation: 1 to 4%
Roast: very light
Leaf: twisted
Price band: mid-range
Availability: specialist
Ageing: not for ageing
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then pan-firing, then rolling, then drying.

Caffeine

A cup of Georgian Green carries a typical estimate of 30 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	75 to 80 °C	2 min, 2.5 min
Gongfu, 100 ml	4 g	75 to 80 °C	30 s, 25 s, 40 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
relaxing

Pairs with pastry, salads and cheese. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.