🍃 Mamati green tea is produced in the mountainous village of Mamati in Guria, using tea leaves grown under local conditions. The leaves are hand-picked from May onwards, ensuring quality control of the raw material and selecting only the best leaves. The freshly picked leaves undergo a quick thermal treatment (fixation), followed by rolling, and finally drying at a controlled temperature. The process is completed by sorting and packaging the leaves.

🌱 Variety and leaf plucking: Presented as Camellia sinensis, adapted to Georgia’s humid subtropical climate, with plucking done according to premium standards - two leaves and one bud.

💨 Fixation (de-enzyming): The fixation of green tea by steam rapidly stops oxidation (0–5% fermentation) to preserve color and flavor. Leaves are exposed to high-pressure steam for approximately 30–60 seconds, softening them slightly, maintaining a bright green color, and producing a fresh, grassy aroma.

🌀 Leaf rolling: The rolling process gently breaks down the cell walls of the leaves to activate flavor, aroma, and extraction. Moisture is controlled during rolling to protect the leaves from damage and mold, while the final shape determines the tea’s visual appeal and taste.

🌡️ Drying: Leaves are dried at 100°C, reducing moisture to 3–6%, which perfectly preserves the results of fixation.

🍂 Appearance: Dry leaves are either flattened or rolled, ranging from light green to emerald.

🍵 Infusion color: Transparent, ranging from golden to light green.

👃 Organoleptic profile: Aroma: fresh, grassy, sometimes floral, with roasted nutty notes.

🍵 Taste: Soft, delicate, less astringent than Chinese green tea, with a sweet finish and minimal bitterness, while maintaining a vegetal sweetness.

✔️ Polyphenols: 24–36% – powerful antioxidants that help reduce oxidative stress and support cell health. Higher polyphenol content indicates higher quality green tea with stronger immune and metabolic benefits.

✔️ Catechins (EGCG, ECG, EGC): 8–12% – a subgroup of polyphenols that aid in fat reduction, inflammation control, and cardiovascular health.

✔️ Amino acids: 3–5% – L-theanine provides a calming yet alert effect, supporting mental clarity, reducing stress, and balancing caffeine stimulation.

✔️ Caffeine content: 20–35 mg per 100 ml infusion – provides gentle, sustained energy without overstimulation.

✔️ Moisture content: ≤6% – low moisture ensures proper leaf preservation and maintains tea quality during storage.

✔️ Ash content: 4–7% – reflects total mineral concentration and healthy soil conditions.

✔️ Essential oils: 0.4–0.6% – contribute to natural aroma and flavor, creating a more fragrant infusion.

✔️ Protein and minerals: 1–2% – enhance nutritional value and supply the body with microelements.

🏞️ Quality factors: Altitude, rainfall (2000–2500 mm/year), and Black Sea humidity create unique growing conditions.

☑️ Summary: Cleanliness, moisture, and temperature control are maintained at every stage of production, ensuring consistent quality and preserving the natural flavor. The green tea contains no artificial additives, colorings, or flavorings.