Black Classic

A rich aroma, deep flavour, and expressive, long-lasting aftertaste.

Before you is a hand-picked high-mountain classic black tea, grown in the tea gardens of Zedubani. Full oxidation and gentle drying reveal the natural richness of the leaves, giving the tea notes of dark honey, ripe fruit, dried flowers, and delicate spices.

Aroma: warm, rich, and multilayered. From the first moments, you can sense dried fruit, baked apple, dark honey, and autumn flowers. Later, notes of prunes, tree bark, sweet spices, and light caramel emerge, adding depth and warmth to the aroma.

Taste: rich, rounded, and balanced. It begins with notes of ripe plum, baked pear, and dark honey, followed by nuances of dried fruit, cocoa, and warm spices. Delicate astringency gives the flavour structure without making it harsh. The aftertaste is long, gently sweet, and warming.

Effect: invigorating, focusing, and steady. The tea gently awakens you, helps you concentrate, and supports mental clarity throughout the day. Its effect is smooth, without a sudden surge, making it suitable for the morning, a break from work, or a relaxed afternoon tea.

Who will enjoy it: those who appreciate the familiar, rich flavour of classic black tea but want to discover its deeper and more multilayered side. It is suitable both for everyday tea drinking and for an introduction to high-mountain Georgian tea.

Classic black tea is a fully oxidised tea with a rich aroma, dark infusion, and expressive flavour. After harvesting, the leaves are withered, carefully rolled, and left to oxidise until they develop their characteristic dark colour and deep aroma.

Full oxidation reveals the natural sugars and aromatic compounds within the tea leaves. This creates notes of honey, ripe fruit, dried flowers, and spices, while giving the infusion a full-bodied, warm, and rich character.

Full oxidation. After withering, the leaves are carefully rolled, breaking down their cellular structure and initiating the natural oxidation process. Its duration is closely controlled so that the tea develops the desired depth, sweetness, and astringency.

Gentle drying. Once the leaves reach the required level of oxidation, the process is stopped with heat. The tea is then dried at a controlled temperature, stabilising the flavour and preserving its clean, rich aroma.

The tea is grown in the high-mountain gardens of Zedubani, where cool nights, sunny days, and pure mountain air encourage the tea leaves to develop slowly.

At high altitude, the tea bush grows more slowly, allowing the leaves to gradually accumulate aromatic compounds, amino acids, and polyphenols. This gives classic black tea not only richness but also a complex structure, natural sweetness, and a long-lasting aftertaste.

The difference between daytime and nighttime temperatures plays an important role in shaping the tea’s character. During the day, the sun warms the leaves, while at night, the cool air slows their growth. This natural contrast helps maintain a balance between richness, astringency, and smoothness.

The tea leaves are picked by hand. The pickers select only healthy, mature, and properly developed shoots. Hand-picking allows us to preserve the integrity of the leaves and use only high-quality raw material for production.

After harvesting, the leaves are spread in a thin layer and withered to reduce their moisture content and make them softer and more flexible. They are then carefully rolled, initiating the natural oxidation process.

During oxidation, the colour of the leaves gradually changes, while the aroma becomes deeper, fruitier, and sweeter. Once the tea reaches the desired level of maturity, the process is stopped with heat, after which the leaves are gently dried.

The result is a rich, clean, and distinctive classic black tea, combining notes of dark honey, ripe fruit, dried flowers, cocoa, and warm spices.

Use 4–5 grams of tea per 250 ml of water. The recommended water temperature is 90–95°C. Steep the first infusion for 2–3 minutes.

The tea can be infused several times. With each subsequent infusion, the flavour changes: rich honeyed and fruity notes gradually soften, while nuances of dried fruit, cocoa, and spices become more pronounced.

For a smoother and sweeter flavour, use water at approximately 90°C and reduce the steeping time. Hotter water and a longer infusion will produce a fuller, more astringent, and richer cup.