The Red (black) Tea Daisi, which in Georgian means "sunset", owes its name to the incredible view of the mountains that turn red at sunset. It is hand-picked only during the full moon, when the soil is very moist and rich in nutrients, promoting 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 and drinkable taste. The red Daisi tea has medium-sized, whole and elegantly rolled leaves, with a color that ranges from brown to copper. On the nose, the infused leaves release scents of roasted cacao bean, malt, caramel and baked fruit, with a note of cherry and a finish of whole sugar. The liquor is bright and transparent and ranges from an amber color to a more intense orange as the infusions progress. The first infusion of red Daisi tea is sweet and delicate, with notes of cocoa and honey, alongside a very pleasant fruity scent. With subsequent infusions, the taste becomes more intense and releases the many roasted nuances that were already emerging on the nose: chocolate, caramel, rye bread crust and the determined sweetness of brown sugar. In the last infusions, an intense scent of roasted cacao bean emerges, combined with the notes of baked fruit and a hint of fragrant wood. The persistence is good and the body reveals itself as medium-structured and soft on the palate. There is no astringency, even with prolonged infusions, and no bitter scent. This tea originates from Georgia. We strongly 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 multiple infusions that allow you to best experience all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 95°C, you can proceed to a first infusion for 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 each time by 15 seconds (30 – 45 – 60…). This tea has a longevity of 5 infusions. The suggested infusion times can, however, be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool and dry place, away from direct sunlight.
Price VAT included
The Red (black) Tea Daisi, which in Georgian means "sunset", owes its name to the incredible view of the mountains that turn red at sunset. It is hand-picked only during the full moon, when the soil is very moist and rich in nutrients, promoting 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 and drinkable taste. The red Daisi tea has medium-sized, whole and elegantly rolled leaves, with a color that ranges from brown to copper. On the nose, the infused leaves release scents of roasted cacao bean, malt, caramel and baked fruit, with a note of cherry and a finish of whole sugar. The liquor is bright and transparent and ranges from an amber color to a more intense orange as the infusions progress. The first infusion of red Daisi tea is sweet and delicate, with notes of cocoa and honey, alongside a very pleasant fruity scent. With subsequent infusions, the taste becomes more intense and releases the many roasted nuances that were already emerging on the nose: chocolate, caramel, rye bread crust and the determined sweetness of brown sugar. In the last infusions, an intense scent of roasted cacao bean emerges, combined with the notes of baked fruit and a hint of fragrant wood. The persistence is good and the body reveals itself as medium-structured and soft on the palate. There is no astringency, even with prolonged infusions, and no bitter scent. This tea originates from Georgia. We strongly 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 multiple infusions that allow you to best experience all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 95°C, you can proceed to a first infusion for 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 each time by 15 seconds (30 – 45 – 60…). This tea has a longevity of 5 infusions. The suggested infusion times can, however, be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool and dry place, away from direct sunlight.
