The Red (Black) Daisi Tea, which means "sunset" in Georgian, owes its name to the incredible sight of the mountains turning red as the sun sets. It is harvested by hand only during the full moon, when the earth is very moist and rich in nutrients, promoting plant growth. 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 lovable, drinkable taste.
Tasting - Sight and Smell
Daisi Red Tea has medium-sized, whole and elegantly rolled leaves, with a color ranging from brown to coppery. On the nose, the infused leaves give off hints of roasted cocoa bean, malt, caramel and baked fruit, with a hint of cherry and a finish of whole grain sugar. The liqueur is bright and transparent, ranging from amber to a deeper orange as the infusion progresses.
Tasting Notes
GONG FU CHA
The first infusion of Daisi red tea is sweet and delicate, with notes of cocoa and honey, as well as a very pleasant fruity hint. 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 definite sweetness of brown sugar. In the last few infusions, an intense hint of roasted cocoa bean emerges, combined with notes of baked fruit and a hint of fragrant wood. Persistence is good and the body proves to be medium-textured and soft on the palate. No astringency, even with prolonged infusions, and no bitter hint.
Location of origin
Georgia
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan or small teapot with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made that are useful to best taste all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 95°C, an initial infusion of 10 seconds can be made. Keeping the water at the same temperature, you can then continue to make use of 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 infusion timings we suggest, however, can also be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
