The True Spirit of the Black Sea: Why the Best Tea Comes from the May Harvest?

Black tea, which you put on the stove as soon as you wake up every morning, filling the house with its aroma as it brews...

In our culture, this is not just a beverage. It is the warmest way to start the day, a symbol of friendship and sincerity. Unfortunately, in the modern food industry, most teas consist of tea powders blended with dyes and artificial flavors rather than real leaves. We do not accept this.

The Golden Rule of the Best Tea: May Harvest

True tea lovers know that golden rule very well: the highest quality tea comes from the first shoots of the 'May harvest,' which have rested under the winter snow, absorbed all the minerals of the soil, and awakened with the first sun of spring.

As Lazika, we see this tradition not just as an agricultural activity, but as a celebration and cultural heritage. The traditional spirit of cooperation, where women work shoulder to shoulder in the fields, is the most important component of our tea.

The Scientific Difference Between Tea Dust and Real Leaf

The Problem with Tea Dust

Many packaged products on market shelves are produced from the lowest quality parts of the tea plant, or even from its stems and dust, so that they brew quickly and yield a dark color. These tea dusts do not have the antioxidant profile of real tea.

Orthodox Method: Theaflavin and Thearubigin

In the production of real black tea (orthodox method), tea leaves are rolled, the cell sap is extracted, and it is oxidized naturally. During this process, the catechins in the green leaf are converted into powerful natural antioxidants called theaflavin and thearubigin, which give black tea its magnificent ruby color and astringent taste.

A Cup of Clean Label Tea

With a workforce where seventy percent are women and a management team ninety percent composed of female leaders, we advocate for transparency at every step of the process, from field to package.

Real tea contains no pesticide residues. Its flaws are not masked by synthetic bergamot flavors. We can't help but say: this is not a preference, but an obligation.

Frequently Asked Questions

Q: Why is May harvest tea higher quality?

A: In May, the first shoots of tea sprouts, which have spent the winter absorbing soil minerals under the snow, are harvested. These sprouts have the highest antioxidant and flavor profile; they are sweet and intense, not bitter or acrid.

Q: What are theaflavin and thearubigin in black tea?

A: They are natural antioxidants formed by the conversion of catechins in green leaves during the true orthodox production process. These components give black tea its characteristic ruby color and flavor.

Q: How can I tell the difference between tea dust and real leaf tea?

A: Real leaf tea slowly and patiently colors the water when brewed. You won't see artificial flavors or dyes on its label. Lazika black teas are produced entirely from real Black Sea leaves.

 To discover the secrets of good tea: The Height of Flavor, the Flavor of Height

 Click to discover the Lazika May Tea series.

Ayla