Georgia has a long history of tea production, with key regions such as Guria, Adjara, and Imereti playing a vital role in cultivating high-quality tea. Once a major supplier to the Soviet Union, Georgia’s tea industry declined after independence but is now experiencing a revival thanks to organic farming and renewed interest in traditional tea-making methods.
Guria – The Heart of Georgian Tea
Guria, located in western Georgia, is often considered the heart of Georgian tea production. With its humid climate and fertile soil, the region produces strong and aromatic black teas. During the Soviet era, Guria was home to vast tea plantations, and today, many of these lands are being restored for organic and small-scale tea production. Farmers are focusing on high-quality, hand-picked teas rather than mass production.
Adjara – Mountainous Tea with Unique Flavors
Adjara, a mountainous region along the Black Sea, is another important tea-growing area. The combination of high-altitude plantations and sea breezes gives Adjarian tea a distinctive floral and mineral-rich taste. Many producers in Adjara are embracing sustainable farming techniques, focusing on natural processing to bring out the unique characteristics of their tea.
Imereti – The Revival of Green Tea
Imereti, in central Georgia, is gaining recognition for its production of green tea. The region’s mild climate and mineral-rich soil make it an ideal place for cultivating delicate and refreshing teas. Many local farmers are returning to traditional hand-rolling techniques, ensuring a more artisanal and flavorful product.
The Future of Georgian Tea
Small-scale producers, organic farming, and a focus on quality over quantity drive the revival of Georgia’s tea industry. With increasing global interest in specialty teas, Georgian tea is regaining recognition as a unique and flavorful option on the international market.