Tea with a soul
Georgian tea is more than one taste.
It is the humid gardens of Guria, subtropical Adjara, hilly Imereti and legendary Tsalenjikha. Each region has a unique terroir that brings out its own nuances in the tea leaf, alongside family traditions passed from hand to hand.
We collect tea from all across Georgia and bring it to you.
Our mission is to revive Georgian tea culture, introduce the world to Georgia’s tea and the people who make it, and connect people, places and stories through tea.
The GTP team
- Maria Lesnaya
- Sergey Fillfree
- Vlad & Katerina
- Marina Kozlova
Authentic Georgian tea
We choose small tea gardens where people know their land and work with the leaf by hand, as well as producers rebuilding the industry, many of whom hold organic certifications.
- Hand picking
- Young leaves are carefully picked in small batches.
- Hand processing
- Withering, rolling, oxidation and drying are overseen by skilled tea makers.
- Organic growing
- Tea grows without synthetic pesticides or mineral fertilizers.
- Transparent origins
- We know where the tea grew and who made it.
Where does Georgian tea grow?
Explore the regions, compare their teas and find the one that suits your mood.
- Adjara
- Tea gardens between the sea and the mountains. There are very few, tended by family workshops.
- Guria
- Georgia’s principal historic tea region: Ozurgeti, Chokhatauri, Lanchkhuti, Shemokmedi and Anaseuli.
- Imereti
- A region finding new life among the green hills and gardens of western Georgia.
- Samegrelo
- Another point on the country’s tea map, with a surviving factory in Tsalenjikha led by the legendary Nargiza Gvinjilia.
From the bush to the cup
Leaf
Picked by hand.
Withering
Excess moisture is removed.
Rolling
The leaf reveals its aroma and structure.
Oxidation
This is where black tea develops its character.
Drying
Taste and aroma are set.
Tea that travelled to the Black Sea
In 1893, Chinese tea master Lau Jon Jau arrived in Chakvi. He brought tea seedlings and the knowledge of how to turn fresh leaves into tea.
He taught local tea makers when to pick the leaves, how to wither, roll, oxidize and dry them.
The first harvest came in 1896. In 1900, Georgian tea from Chakvi won a gold medal at the Paris World’s Fair.
But there is a continuation to this story that is warmer than any medal.
Tea’s journey always ends at a table, rather than at a factory.
Fresh leaves become a drink, and the drink becomes a reason to invite guests, set out the cups and say:
Gamarjoba. Sit down, let’s have tea.
Today, more than a hundred years later, this story continues in small family tea gardens, part of the legacy of the post-Soviet mechanized industry, and at small, reviving producers where tea is picked by hand and brewed for the people sitting nearby.
Gamarjoba, dear tea lovers.
We bring Georgian tea together, introduce you to the people who make it, and create new encounters, new meanings and a new world around it.
Brew. Meet. Travel through Georgia with us.
From leaf to cup.