The red tea (black) Daisi, which in Georgian means "sunset," owes its name to the incredible sight of mountains turning red as the sun goes down. It is hand-picked only during the full moon, when the soil is very moist and rich in nutrients, favoring plant growth. It has notes of cocoa and honey, with a spicy accent. The body is round and enveloping on the palate, with very low acidity and a pleasant, easy-drinking taste. Tasting - Sight and smell: Daisi red tea has medium-sized leaves, whole and elegantly rolled, with a color ranging from brown to coppery. On the nose, the infused leaves release aromas of toasted cocoa bean, malt, caramel, and baked fruit, with a cherry note and a finish of raw cane sugar. Place of origin: Georgia. Preparation: we recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot of about 150 ml capacity. Store in a cool, dry place away from direct sunlight.
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The red tea (black) Daisi, which in Georgian means "sunset," owes its name to the incredible sight of mountains turning red as the sun goes down. It is hand-picked only during the full moon, when the soil is very moist and rich in nutrients, favoring plant growth. It has notes of cocoa and honey, with a spicy accent. The body is round and enveloping on the palate, with very low acidity and a pleasant, easy-drinking taste. Tasting - Sight and smell: Daisi red tea has medium-sized leaves, whole and elegantly rolled, with a color ranging from brown to coppery. On the nose, the infused leaves release aromas of toasted cocoa bean, malt, caramel, and baked fruit, with a cherry note and a finish of raw cane sugar. Place of origin: Georgia. Preparation: we recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot of about 150 ml capacity. Store in a cool, dry place away from direct sunlight.
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