Harvesting tea in the Black Sea region—especially in Rize and the Eastern Black Sea—is a demanding, labor-intensive process due to steep slopes, heavy rainfall, and limited use of machinery. Carried out on terrain with inclines of 30–60%, the harvest progresses slowly, yet this careful hand-picking allows for more selective leaf collection, enhancing the overall quality of the tea.

The region’s humid climate naturally reduces the need for pesticides, while producers must continuously adapt to changing soil and weather conditions. Passed down through generations, this accumulated knowledge elevates tea production beyond ordinary agriculture.

These challenging conditions give Rize and Eastern Black Sea tea its distinctive character: a balanced tannin structure, a clean finish, and a profile well-suited for both hot and cold brewing.

Tea is one of the most widely consumed beverages in the world, yet it is also one of the most misunderstood in terms of how it should be enjoyed. It is often judged by its color, its strength, or the bitterness it leaves in the mouth, and labeled as “good” or “bad” accordingly. However, the true tea experience is built on balance.