The once-thriving tea industry of Georgia is experiencing a remarkable renaissance, transforming from bulk production to high-end exports. Abandoned tea plantations, left dormant after the collapse of the Soviet Union, are now being revitalised by a new generation of growers and entrepreneurs. Their efforts have yielded unique, luxury teas that are gaining traction among premium importers across Europe and North America.
The revival is rooted in Georgia's distinct geographical and climatic conditions – the humid Black Sea air and harsh Caucasus winters. These conditions induce an extended seven-month dormancy in tea bushes, naturally enhancing their polyphenol content. The resulting flavour profile is distinctly sweeter than teas from other regions, while the cold winters allow for effortless adoption of organic farming methods, a key selling point for luxury brands.
International buyers are taking notice. Ana Dane, supplier to the Michelin-starred Eleven Madison Park in New York, praises the "incredibly produced teas" from estates like Renegade Tea in Georgia's Imereti region. By focusing on quality rather than quantity, Georgian tea producers have carved out a niche in the competitive global market.
Georgia has a long history of tea cultivation dating back to the 19th century, with the Russian Empire later designating the Guria region as its primary centre. During the Soviet era, Georgia contributed significantly to the country's status as one of the world's top five tea producers by the 1980s. However, after the collapse, many wondered if the industry could recover.
Individual entrepreneurs like Shota Bitadze, who turned his passion for herbs into a business, have been instrumental in reviving Georgian tea production. In 2006, he co-founded the Georgian Organic Tea Producers Association with 16 other families, committing to cultivating high-quality tea. This collective effort has contributed significantly to Georgia's re-emergence as a major player in the global luxury tea market.