News
July 01, 2010. Meeting between the Turquoise Tea Group CEO and the Editor of the Art of Tea magazine
In the course of his working visit to Taiwan, which took place in June 2010, Turquoise Tea Group CEO Sergey Khorolsky met Editor of magazine Art of Tea, Head of the Tea School in Taipei, author of books Pu-Erh and Taiwanese tea, and owner of a large collection of matured teas and Tetsubin metal teapots Mr. Lyan.
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During the meeting (accompanied by the obvious and nearly compulsory tea), Sergey Khorolsky Mr. Lyan exchanged their opinions on the current status and prospects of development of the tea market and tea culture of Taiwan, and also discussed possible joint information projects.
June 30, 2010. Pavel Datsyuk visits the Turquoise Tea
On June 28, in the tearoom of the Turquoise Tea Group a friendly meeting of TTG’s CEO Sergey Khorolsky and Pavel Datsyuk — the famous Russian ice-hockey player, prize-winner of the Olympics and the World Cup, holder of two Stanley Cups, Honorary Master of Sports of Russia — took place.
In the meeting (which indeed was a long tea party), Sergey Khorolsky and Pavel Datsyuk tasted tea, discussed its benefits — and gradually came to the conclusion that the higher sports and the higher teas make a perfect cup for each other. As well as the fact that good tea has as high a potential to promote healthy lifestyle as the professional sports do.
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April 15, 2010. Sochi. Russ. Teauty
Starting April this year, all of the guests of resort Russ (FSA Unified Resort Russ of the RF President’s Administration) will have their chance to get acquainted with the Teauty programs, developed jointly by the experts of the resort and of the Turquoise Tea Group.
As we have already informed you, the Teauty complex is a set of
The Teauty programs — healthy, delicious and so different — will be available to the guests of the resort at any time and in different forms — from a conventional tea party to live tea-herbal blends in the tea siphon, to rationed tea of the Yachting Tea system to drink when up in your room or out for a walk.
The stuffing of all the Teauty programs at resort Russ is to be composed of the Taiwanese teas from the Turquoise3 Tea Group and the herbs of the Black Seashore.
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March 30, 2010. Bergamot Red (black) Tea
Recently, due to the permanent and steady demand from the tea drinkers, one of the main areas of activity of our Group has become dedicated to experiments with the natural flavoring of teas. We do not doubt the fact that good tea is good on its own for a moment. We are confident that the tea most refined and exquisite is the one that did not undergo any additional flavoring. At the same time, we are assured that any condescending attitude to flavored tea as to a substandard drink is wrong and ensues primarily from the fact that the modern tea market is dominated by flavored teas of low quality, and the main purpose of flavoring itself is to disguise the faults of the raw material.
We have chosen a different path. We are using only high quality teas as basis for a flavored drink. We are working only with the natural flavoring. We are choosing to use the classical flavoring methods — this is how we came to have the green teas with the flavors of garland flower and peppermint, leave alone the classical jasmine tea. We are in the search for new methods of flavoring — and we invented the wonderful herbal tea mixes for siphon brewing. And, finally, we are actively experimenting with the natural additives to teas — this is how we created our green teas with the leaves of the cinnamon tree and the germinated brown rice. And this is namely how we got our tea with the natural bergamot zest, the tea we are now telling you about.
In 2009, we decided to produce a classical bergamot tea on our own. To produce it, we tried to use the natural Taiwanese bergamot zest instead of the oil. This opportunity seemed luring — firstly, because this way such tea would be natural to its maximum, and secondly, because we love to dabble in the unusual.
Assam in its Taiwanese large-leaf form is a fairly light tea. Therefore, the bergamot peel we added it with transpired not merely in its fragrance — delicate, light and citric, but also in its taste — the very pleasant citric sweetness, not too persistent, very well harmonized with the tea taste itself. In principle, the result obtained can be extrapolated from the taste of the strong Ceylon tea with sugar and lemon, the taste so well-known to everyone. First, try to imagine the taste of this strong tea with lemon, and then simultaneously — this is of utmost importance — heighten its every characteristic two times as exquisite and refined. The light tea, the light citric notes and the very light sweetness — and that all is very transparent and extremely delicious.
Possibly, this is one of a kind in the modern bergamot tea market. It is not impossible that no such tea was at all produced for market within a few last decades.
Try it! It is a unique drink.
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March 17, 2010. Late Dinner with Taiwanese tea
On the night of March 16-17, Sergey Khorolsky, the Director General of the Turquoise Tea Group, was on air of the Mayak Radio in the Late Dinner program together with the traditional host Igor Ruzheynikov. The theme of the night was Taiwanese tea - a delicious drink and a phenomenon of the tea culture.
Over a cup of tea (they drank Ali Shan Oolong and Hon-Yui Cha) and after a brief background summary, Igor and Sergey discussed peculiarities of Oolongs, Puerhs and black (red) teas, specifics of serving tea in modern restaurants, simple rules of infusing tea and its preventive impact on the body. And naturally, they talked of Taiwan and of how tea emerged and developed there.
Here you can listen to the program (in Russian).