A unique tea grows on the forty fourth parallel. Only it possesses a unique parity of such substances inherent only in it, as caffeine and essential oil. Unlike Indian tea where those substances are present in appreciable a lot, in Adygeyan tea they are in the optimum combination which gives it unusual taste that can not be compared to any other - so, at least, tea tasters assure. Collection of the tea leaves is a very much labour-intensive process. To collect one kg of tea raw material it is necessary to crop ten thousand leaves. Work on collection of tea is conducted manually - only thus it is possible to keep all the technology requirements and to choose the ripest leaflets.
The top tea branch is named ‘flesh’. It represents a sprig with two or three leaves and a bud. Experts approve that primary factors for successful cropping of ‘flesh’ are weather and time of the day. For example, if to reap a crop when it’s raining, the drink from the received leaves can be unhealthy. As to time of the day, it is necessary to note that the morning tea noticeably differs from the evening one: the leaves cropped at a dawn are improbably gentle. From them especially tasty and fragrant drink can be made.
Usually from the scorching sun tea plantations hide in mountains as in that area is noticeably cooler. The local climate gave the new grade of tea with the unique properties: the maintenance of tannin in it almost twice exceeds analogues that makes about 16 percent.
Estimation of the unique drink according to the six-point system makes 4,75 points, and on saturation with microcells and vitamins it can compete to the best tea grades of the world. The price for one gram of Adygeya pekoe tea is equated to the price for 1 gram of gold.
Information by phone: 8(952) 9819242