Tea from Georgia (the Country): A Revival of Caucasus Leaf Culture

The steam rises in delicate wisps, carrying an aroma that whispers of honey, wild flowers, and sun-warmed earth. I close my eyes as I take the first sip of Georgian tea, feeling the silky warmth coat my tongue with notes of ripe fruit and distant pine forests. This isn’t just any tea – it’s a liquid time capsule from the misty slopes of the Caucasus Mountains, where tea plants abandoned after the Soviet collapse have grown wild for decades, their roots drinking deeply from mineral-rich soil between the Black Sea and snow-capped peaks.

The amber liquid in my cup tells a story of revival – how forgotten plantations are being lovingly restored by artisans who saw treasure where others saw ruin. Each sip reveals layers of complexity: a subtle sweetness reminiscent of dried apricots, a gentle astringency that awakens the palate, and an earthy depth that speaks of its unique terroir. 

This is Georgian tea – not a forgotten relic, but a luxury reborn.

Georgian tea has a rich history dating back to the mid-19th century when it was first introduced to the region. Prince Mikheil Eristavi, returning from China with tea seedlings and knowledge, planted the first tea bushes in Georgia’s western region of Guria. What began as an experiment would transform into one of the world’s most significant tea industries.

Imagine this: at its peak during the Soviet era, this small country ranked among the world’s top five tea producers. Georgian tea supplied an astonishing 95% of all tea consumed throughout the Soviet Union. The industry employed approximately 180,000 people, and production reached a staggering 152,000 tons in 1985. The humid subtropical climate of western Georgia created perfect conditions for tea cultivation, allowing the industry to flourish.

But as with many dance partners, the rhythm changed dramatically. When the Soviet Union collapsed in 1991, so did Georgia’s tea industry. Markets vanished overnight. Processing facilities fell into disrepair. Once-thriving plantations became overgrown and abandoned. By 2014, production had plummeted to just 1,800 tons – barely 1% of its former glory. The dance had all but stopped.

It’s like dating – you need to test the waters before you commit! And for nearly two decades, Georgian tea sat on the sidelines, waiting for a new partner to recognize its potential.

The revival of gourmet tea production in Georgia has caught the attention of tea enthusiasts worldwide. Around 2015, something remarkable began to happen. A new generation of Georgian entrepreneurs, along with international partners, recognized the sleeping potential in those overgrown plantations. They saw beyond the neglect to the exceptional terroir and unique characteristics that could position Georgian tea not as a mass-market product, but as something far more valuable – luxury tea.

The growing market for luxury tea has created new opportunities for Georgian producers to showcase their exceptional products. Rather than attempting to rebuild the Soviet-era model of mass production, these pioneers took a different approach. They focused on quality over quantity, artisanal methods over industrial processes, and sustainability over exploitation.

Small farms throughout Georgia’s tea regions are focusing on artisanal tea production, emphasizing quality over quantity. Old plantations were carefully pruned and restored. Wild tea trees, which had grown untended for decades, were discovered to produce leaves with exceptional character. The very abandonment that had devastated the industry had inadvertently created something precious – tea plants that had grown organically for years, free from chemicals and industrial farming methods.

Each cup of gourmet tea from Georgia tells a story of tradition, terroir, and craftsmanship. The renaissance was underway, but with a completely different vision – positioning Georgian tea as a premium product for discerning global consumers rather than a commodity for mass consumption.

The unique terroir of the Caucasus mountains gives Georgian tea its distinctive flavor profile. But what exactly makes Georgian growing conditions so special? It’s a dance of geography, climate, and soil that creates something truly distinctive.

Georgian tea cultivation is concentrated in three main regions: Guria, Samegrelo, and Imereti. These western regions benefit from the humid subtropical climate influenced by the Black Sea. The combination of abundant rainfall (up to 2,500mm annually), mild temperatures, and protection from harsh northern winds by the Caucasus Mountains creates ideal conditions for tea cultivation.

Georgia’s climate and soil conditions create the perfect environment for producing gourmet tea with complex flavor notes. The soil in these regions is rich in minerals and slightly acidic – perfect for tea cultivation. The elevation ranges from near sea level to about 500 meters, creating various microclimates that influence the character of the tea.

What makes this terroir truly special is how it differs from other major tea-producing regions. Unlike the high mountain teas of Taiwan or the tropical conditions of India’s Assam, Georgian tea grows in a unique climate zone that imparts distinctive characteristics to the leaf. The relatively northern latitude (similar to northern Japan or central China) combined with the Black Sea influence creates conditions where tea grows more slowly, developing complex flavors while maintaining delicacy.

Connoisseurs of luxury tea are increasingly turning to Georgian varieties for their unique flavor profiles and artisanal production methods. It’s this distinctive terroir that gives Georgian tea its potential to stand alongside established luxury cultivars.

Georgian producers focus primarily on loose leaf tea, preserving the integrity and flavor of the leaves. The revival of Georgian tea production has focused on high-quality loose leaf varieties rather than mass production. This approach stands in stark contrast to the Soviet-era emphasis on quantity and efficiency.

The tradition of loose leaf cultivation in Georgia dates back generations, with techniques passed down through families. Today’s artisanal producers combine these traditional methods with modern knowledge of tea crafting. The result is a product that honors heritage while meeting contemporary standards for luxury tea.

The meticulous process behind artisanal tea from Georgia involves hand-picking, careful oxidation, and traditional rolling techniques. It begins with selective harvesting – only the finest leaves are picked, often just the bud and two youngest leaves. This selective approach ensures that only the most flavorful and tender parts of the plant make it into the final product.

What’s particularly fascinating about Georgian tea production is its natural sustainability. The climate conditions create natural pest resistance, allowing tea to grow with minimal or no pesticide use. Many plantations are now certified organic or in the process of certification, having benefited from years of abandonment during which chemical inputs ceased entirely.

Georgian producers take pride in their loose leaf offerings, carefully hand-picking and processing each batch. The small-batch production process ensures that each luxury tea from Georgia receives meticulous attention to detail. This artisanal approach allows for careful quality control and the expression of each tea’s unique character.

Once a global powerhouse, Georgian tea is experiencing a renaissance as artisanal producers revive traditional methods. But what does Georgian tea actually taste like? How does it compare to the established luxury teas from China, India, or Japan? The answer lies in a unique flavor profile that reflects its distinctive terroir.

The loose leaf tea from Georgia’s Guria region is known for its honey and vanilla notes. Georgian black teas often display notes of port wine and raisins, with caramel undertones and sometimes a fresh pine aroma. They’re often compared to Fujian black teas but with a distinctive character that speaks to their Caucasian origin.

Georgian green teas offer a clean, smooth texture with light honey and vanilla bean notes, finishing with a dry, pleasant astringency. They’re generally more mellow than Chinese green teas, with less grassiness and more subtle sweetness.

Perhaps most exciting are the wild harvest varieties that have emerged from abandoned plantations. These teas – sometimes called “forest teas” – offer extraordinary complexity. Forest black teas feature honey and spice notes, while forest greens present a silky texture with fresh vegetable flavors. The rarest forest white teas display floral characteristics with hints of almond.

For the best experience, loose leaf tea from Georgia should be steeped for 3-4 minutes in water just below boiling point. This careful preparation allows the full flavor profile to develop, revealing the unique characteristics imparted by the Georgian terroir.

Each artisanal tea from Georgia reflects the unique microclimate of its specific growing region. The small-scale production means that variations between batches are embraced rather than standardized away, creating a product that tells the story of its specific place and time – the very essence of luxury tea.

The small but growing presence of Georgian tea in the global luxury market represents a remarkable comeback story. From near extinction to appearing on the shelves alongside established luxury brands, Georgian tea has begun to carve out its niche.

Current market statistics show promising growth. The Georgian tea market value stands at approximately $56.32 million, with exports reaching $2.9 million. While these numbers are modest compared to global tea giants, they represent significant growth from the industry’s lowest point. Export markets now include Mongolia, Kazakhstan, Ukraine, Azerbaijan, and Belarus, with growing interest from Western European and North American specialty tea retailers.

What positions Georgian tea effectively in the luxury tea segment is its authentic story and genuine scarcity. Unlike some luxury products where exclusivity is artificially created, Georgian tea’s limited production is a natural consequence of its artisanal revival. The entire country produces less tea than a single large estate in India or China, making each batch genuinely rare.

The small-batch production process ensures that each luxury tea from Georgia receives meticulous attention to detail. This approach aligns perfectly with current consumer trends favoring authentic, traceable products with strong provenance stories. For luxury tea consumers who have explored Chinese, Indian, Japanese, and Taiwanese offerings, Georgian tea represents an exciting new frontier – a taste experience that few have encountered.

The revival of Georgian tea faces both obstacles and promising possibilities. On the challenge side, the industry must continue rebuilding infrastructure and expertise lost during the decades of decline. Climate change poses another threat, potentially altering the very terroir that makes Georgian tea special.

Yet the opportunities are equally significant. As global consumers increasingly seek authentic, sustainable luxury products, Georgian tea is perfectly positioned to meet this demand. Its natural growing conditions, small-scale production, and unique flavor profiles align perfectly with contemporary luxury values.

The Georgian government has recognized this potential, implementing support programs for tea rehabilitation and export promotion. International development organizations have also provided technical assistance and market connections, helping producers access global markets.

Perhaps most promising is the growing interest from tea connoisseurs and specialty retailers in discovering “new” tea origins. Just as wine enthusiasts might seek out bottles from emerging regions beyond the traditional powerhouses, tea aficionados are increasingly looking beyond China, India, and Japan to find new flavor experiences.

Georgian tea represents more than just a beverage – it embodies resilience, reinvention, and the power of terroir. From its introduction in the 19th century through Soviet industrialization, post-independence collapse, and artisanal revival, Georgian tea has continuously evolved while maintaining its connection to the unique Caucasus environment.

The story of Georgian tea reminds us that sometimes, what appears to be failure can create the conditions for a different kind of success. The collapse of mass production created the opportunity for artisanal revival. The years of abandonment allowed plantations to return to a more natural state. What was lost in quantity has been regained in quality and distinctiveness.

For tea enthusiasts seeking new horizons, Georgian tea offers a compelling destination – a taste experience shaped by a unique geography and a remarkable history. In each cup of Georgian tea, you’ll find not just the flavors of the Caucasus, but the story of a tradition reborn, transformed from a forgotten industrial commodity into a true luxury tea worthy of the world’s finest collections.

1. Radio Free Europe/Radio Liberty. (2015). “Tea In Georgia: A Forgotten Industry Revived.” https://www.rferl.org/a/georgia-tea-industry-revival/27101011.html

2. United Nations Development Programme in Georgia. (2018). “Georgian Tea Value Chain Analysis.” https://www.ge.undp.org/content/georgia/en/home/library/poverty/georgia-tea-value-chain-analysis.html

3. Tea Journey Magazine. (2019). “Georgian Tea: The Rise, Fall and Rebirth.” https://teajourney.pub/georgian-tea-rise-fall-rebirth/

4. Statista. (2024). “Tea - Georgia.” https://www.statista.com/outlook/cmo/hot-drinks/tea/georgia

5. BTU Analytics. (2023). “Georgian Tea Market Analysis and Export Potential.” https://btu.edu.ge/en/research/analytics/

6. Georgian National Tourism Administration. (2022). “Georgian Tea Route: Exploring the History and Revival of Georgian Tea.” https://georgia.travel/en_US/article/tea-route