"Green Gold", Green Gold: this is what Georgians called tea. An expression that conveys the preciousness of these leaves: the care and attention with which this Green-White Tea Greengold is harvested and prepared generate a special aroma and taste that are difficult to replicate. Its particular "green-white" name comes from its processing: first the leaves are processed as if they were white tea, and then finished with green tea processing techniques. The liquor has a soft and silky body, with distinct vegetal and floral aromas. Delicate and refreshing, this tea is like a sweet caress. Tasting Notes - Appearance and aroma. Green-White Tea Greengold comes as whole leaves with an irregular shape: some leaves have retained their natural shape and are therefore almost completely open, dark green and olive in color, while other leaves are rolled, brown in color with chestnut shades. Once infused, the leaves release sweet and vegetal aromas reminiscent of corn, young peas and buttered baby carrots, with a surprising fruity note on the finish that recalls mango and papaya. The liquor is clear and bright, light golden in color. GONG FU CHA Tasting Notes. The first infusion of Green-White Tea Greengold immediately reveals all its sweetness: delicate notes of wildflowers and white flowers are perceived, immediately followed by vegetal hints of fresh broad beans and sweet corn. With successive infusions the body of this tea becomes denser, with even more pronounced notes of white flowers. The vegetal notes also remain present, now with a hint of umami: a pleasant savoriness that balances the sweetness. With the last infusions, a vanilla note and a hint of shea butter appear unexpectedly: the body becomes almost creamy, with white-flower notes such as magnolia and wisteria in evidence. Umami is present on the finish, albeit lightly. A tea without astringency and without bitterness, with a very enveloping medium-high body and a sweet and floral persistence. Place of origin: Georgia. Preparation. We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for fully appreciating all the flavor nuances of the tea. Heat the water to 80 °C and proceed with a first infusion of 40 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 - 50 - 60...). This tea has a longevity of 6-8 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80 °C for an infusion time of 3-5 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is over. The infusion times we suggest, however, can also be slightly adjusted to taste to obtain a stronger or milder flavor. Store in a cool, dry place away from direct sunlight.
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"Green Gold", Green Gold: this is what Georgians called tea. An expression that conveys the preciousness of these leaves: the care and attention with which this Green-White Tea Greengold is harvested and prepared generate a special aroma and taste that are difficult to replicate. Its particular "green-white" name comes from its processing: first the leaves are processed as if they were white tea, and then finished with green tea processing techniques. The liquor has a soft and silky body, with distinct vegetal and floral aromas. Delicate and refreshing, this tea is like a sweet caress. Tasting Notes - Appearance and aroma. Green-White Tea Greengold comes as whole leaves with an irregular shape: some leaves have retained their natural shape and are therefore almost completely open, dark green and olive in color, while other leaves are rolled, brown in color with chestnut shades. Once infused, the leaves release sweet and vegetal aromas reminiscent of corn, young peas and buttered baby carrots, with a surprising fruity note on the finish that recalls mango and papaya. The liquor is clear and bright, light golden in color. GONG FU CHA Tasting Notes. The first infusion of Green-White Tea Greengold immediately reveals all its sweetness: delicate notes of wildflowers and white flowers are perceived, immediately followed by vegetal hints of fresh broad beans and sweet corn. With successive infusions the body of this tea becomes denser, with even more pronounced notes of white flowers. The vegetal notes also remain present, now with a hint of umami: a pleasant savoriness that balances the sweetness. With the last infusions, a vanilla note and a hint of shea butter appear unexpectedly: the body becomes almost creamy, with white-flower notes such as magnolia and wisteria in evidence. Umami is present on the finish, albeit lightly. A tea without astringency and without bitterness, with a very enveloping medium-high body and a sweet and floral persistence. Place of origin: Georgia. Preparation. We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for fully appreciating all the flavor nuances of the tea. Heat the water to 80 °C and proceed with a first infusion of 40 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 - 50 - 60...). This tea has a longevity of 6-8 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80 °C for an infusion time of 3-5 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is over. The infusion times we suggest, however, can also be slightly adjusted to taste to obtain a stronger or milder flavor. Store in a cool, dry place away from direct sunlight.
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