The Red Tea (black) Daisi, which in Georgian means "sunset", owes its name to the incredible view of the mountains that turn red at sunset. It is handpicked only during the full moon, when the soil is very moist and rich in nutrients, favoring the growth of the plants. 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, drinkable taste. The Daisi red tea has medium-sized, whole and elegantly rolled leaves, with a color ranging from brown to copper. On the nose, the infused leaves emit aromas of roasted cocoa bean, malt, caramel, and baked fruit, with a hint of cherry and a finish of whole cane sugar. The liquor is bright and transparent and ranges from amber to a more intense orange as the infusions proceed. The first infusion of Daisi red tea is sweet and delicate, with notes of cocoa and honey, as well as a very pleasant fruity scent. With subsequent infusions, the taste becomes more intense and releases the many roasted nuances that had already emerged on the nose: chocolate, caramel, rye bread crust, and the pronounced sweetness of brown sugar. In the final infusions, an intense aroma of roasted cocoa bean emerges, combined with notes of baked fruit and a hint of fragrant wood. The persistence is good and the body proves to be of medium structure and soft on the palate. No astringency, even with prolonged infusions, and no bitter notes. This tea comes from Georgia. We recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make several infusions to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at 95°C, you can proceed with a first infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…). This tea has a longevity of 5 infusions. The suggested infusion times can also be slightly modified to your preference to achieve a more or less intense taste. It is advisable to store in a cool, dry place, away from direct sunlight.
The Red Tea (black) Daisi, which in Georgian means "sunset", owes its name to the incredible view of the mountains that turn red at sunset. It is handpicked only during the full moon, when the soil is very moist and rich in nutrients, favoring the growth of the plants. 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, drinkable taste. The Daisi red tea has medium-sized, whole and elegantly rolled leaves, with a color ranging from brown to copper. On the nose, the infused leaves emit aromas of roasted cocoa bean, malt, caramel, and baked fruit, with a hint of cherry and a finish of whole cane sugar. The liquor is bright and transparent and ranges from amber to a more intense orange as the infusions proceed. The first infusion of Daisi red tea is sweet and delicate, with notes of cocoa and honey, as well as a very pleasant fruity scent. With subsequent infusions, the taste becomes more intense and releases the many roasted nuances that had already emerged on the nose: chocolate, caramel, rye bread crust, and the pronounced sweetness of brown sugar. In the final infusions, an intense aroma of roasted cocoa bean emerges, combined with notes of baked fruit and a hint of fragrant wood. The persistence is good and the body proves to be of medium structure and soft on the palate. No astringency, even with prolonged infusions, and no bitter notes. This tea comes from Georgia. We recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make several infusions to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at 95°C, you can proceed with a first infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…). This tea has a longevity of 5 infusions. The suggested infusion times can also be slightly modified to your preference to achieve a more or less intense taste. It is advisable to store in a cool, dry place, away from direct sunlight.
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