A little over ten years ago, I wrote a post for this blog–Tea from Georgia will have to wait–about the setbacks in the tea industry in the Republic of Georgia. Just a few days ago, I ran across this article dealing with the revival of Georgian tea and I am pleased to report that we may be able to taste tea from this region in a year or two.
Over the years, tea has inspired poetry, art, and pottery–it has also been the subject of great innovation—and war. Tremendous advances in sailing technology were made because getting tea from countries of origin to countries of consumption as quickly as possible was of paramount importance. Now, given advances in agricultural practices, tea can be sustainably and responsibly grown on six of the seven continents on Earth. While every American school child knows the tale of the Boston Tea Party and its pivotal role in the American Revolution, J. Norwood Pratt makes the link between the tea trade and the Opium Wars.
The phrase “tempest in a teapot” has a rich history.
As the tea industry balances greater demand with sustainable agricultural practices, readers of this blog are justifiably concerned that quality is not sacrificed for quantity, which has been a concern in growing regions like Georgia. If the only tea available is lousy tea, consumers will make do, pay the going rate, and never experience high-quality whole leaf.
Delighted that Georgian tea is making a rebound, I am going to try to score a hundred grams of this tea. Have any of you tried Georgian tea?
Image 1 Source
Image 2: Yuri Tsintsadze (image used with permission from TeaJourney)
Image 3: Retail display of Georgia tea (image used with permission from TeaJourney)