News
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December 11, 2011. Tea Party at Porsche Moscow
On December 3 and 4, the Turquoise Tea Group was holding incessant and luxurious tea parties at the Porsche Center on the Leningradskoye highway. The Russian outlet of Porsche was commemorating its 25th anniversary, and therefore all of the oldest and most important friends were invited to the event. The VIPs of the Center were served by the CorpusGroup — the leading catering company of Russia — who organized the festive reception, at which we were chosen responsible for tea. And we did that in the following manner.
We were brewing Puerh in the siphon (which naturally came up as the best hit — it is delicious for one thing, and also it perfectly matches the weather), we were infusing the highland ruby Alishan, Oolong of the Pear Mountain and Tieh Kuan Yin in the siphon and in the teapots. We also made our rationed tea: the grapefruit oolong, the passion fruit green and the lychee black teas. We treated the guests to the drink freshest of all (in palate and fragrance) and most refreshing (in its effect), made from green tea powder. Using the siphon, we brewed the winter tea cocktail of peppermint green tea, lemon and ginger. Also we treated the guests of the Center to all of our dainties and canapé chasers made from them.
We are thankful to the organizers and the guests of the reception for their attention shown to our teas and the possibility to meet the real connoisseurs of supreme gastronomy at a nicely laid tea table — though not exclusively tea. And yet another time we can’t but mention that against the backdrop of the luxurious cars our type of tea party comes along very harmoniously.
October 31, 2011. Turquoise Tea and Fleur-de-lis
On October 12, 2011 in Moscow the presentation of the Art Showroom Fleur-de-lis, showcasing handmade items by Russian crafts masters — porcelain, art, dolls, plush toys, jewelry and bonnets, took place. The showroom, chamber airs, a few selected guests, a hue of exquisiteness and aristocratism, friendly conversation, and a chance to meet and talk with the authors — all of this makes up for an ideal tea-tasting.
We treated the guests to the tea with natural bergamot zest, grapefruit, litchi and passion fruit; we brewed Puerh in the siphon and the Alishan oolong in the pot; we amazed the guests with the Taiwanese shiitake mushrooms and coated seeds. And then, before they knew, we let them try the canapés with our sun-cured plums. And to solidify the effect, we blended gastronomical compositions of tea, dainties and good old port.
Our tea parties have become an organic and — we do hope — pleasant part of the fest. We thank the showroom for the invitation, and the guests — for their keen interest in our tea.
Art Showroom Fleur-de-lis is situated in Moscow, 17 Marshall Timoshenko (building 2). The photo coverage of the event can be found at the website of the showroom. All the teas and dainties used during the presentation can be found in the Tea Express. Apart from that, you can have some of our tea from our tea-ware in the showroom itself, and later there will be an opportunity to buy some of the choicest ware there as well.
P.S. Should you venture into making complex canapés with the sun-dried plums, two simple recipes for you follow. First: a slice of mozzarella, half a Cherry tomato, a fresh mint leaf and our chili plum. Second: a disk of fresh fine-grained short cucumber, a fresh mint leaf, a fresh leaf of tarragon and our raw sugar plum. All these ingredients need to be skewered, immediately eaten and chased with good tea. Don’t hesitate to try!
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October 04, 2011. PIR. Seminar. Turquoise Tea
On September
Our rationed tea (the green tea rich in catechines, the green with rice grains and the litchi-flavored black) was served in the VIP area and round the organizational committee to the special guests and organizers of the exhibition.
Our tea dainties were actively touring the posts of the various companies supplying delicacies. Together with these delicacies (mainly with jamóns and cheese), they composed original and delicious gastronomical offerings.
Our experts (Sergey Khorolskiy and Denis Shumakov) conducted a small workshop — Tea in a Restaurant: within and beyond the Framework, in the course of which they familiarized the audience with the new ideas, concepts and solutions, this way or another connected to serving tea in restaurants.
And, finally, our modest tea table was permanently working upon a special invitation within the Coffee and Tea thematic forum. To all those interested, we demonstrated our tea-ware, treated them to our tea and dainties, entertained them with the siphon and answered all their tea questions. In those few days, over three hundred people came to be our tea guests; and those were restaurateurs, gastronomes, chefs and simply tea lovers from Russia, France, Lithuania, Italy, Kazakhstan and England. Amuse-bouche au Thé — our concept of serving tea along with delicacies and liquors — aroused much interest among the French experts. Denis Hamon (Head of Paris Gastronomy Distribution), Alain Rougié (Head of Rougié Sarlat, the founder of the foie gras school) and a number of other specialists gave their high marks to the gastronomical potential of Amuse-bouche au Thé, and especially for them, together with Jérôme Rigaud, Kremlyovsky Catering Complex brand-chef, we ran a few express-seminars dedicated to this fashionable tea service.
We are grateful to our guests, colleagues and friends for their attention we quoted to the Turquoise Tea. And we thank our co-guilders of Chainaya Vysota (Highness of Tea) for the pleasant propinquity. Thank you!
 Jérôme Rigaud (Brand Chef of the Kremlyovsky Catering Complex), Sergey Khorolskiy (Turquoise Tea CEO) and Christian Garcia (Chef de Cuisine de Son Altesse Cerenissime Prince Albert II de Monaco) |
August 01, 2011. Tea parties, meetings and memorabilia at Club des Chefs des Chefs
On July
On June 28, at the reception in Kremlin the participants were welcomed to a tea party, and in its course the guests were treated to the teas and dainties from the Turquoise Tea Group and every chef received a gift of our special collection tea. In the evening of the same day, in the Ararat Park Hyatt hotel a cocktail party commemorating the first Russian summit of Club des Chefs des Chefs, where Turquoise Tea Group CEO Sergey Khorolskiy also was present. As is the pattern with cocktail parties, all those guests who had not been introduced before, shook hands and outlined possible lines of cooperation. In particular, Sergey Khorolskiy and Chef of Monaco Christian Garcia discussed prospects of using tea gastronomically and expressed mutual interest in possible joint work in this new area for the world gastronomy.
We are grateful to Jérôme Rigaud for the trust and respect shown to our tea and our professionalism.
 David Wang, Sergey Khorolskiy and Anna Yang. |
June 11, 2011. Tea-tasting at the Day of Russia reception
The Turquoise Tea Group (TTG) arranged and conducted tea-tasting for the guests of the reception held on June 10 in Taipei, at the Grand Hyatt Taipei, and commemorated to the Day of Russia. The reception was organized by the Taipei office of the Moscow-Taipei commission for economic and cultural cooperation (MTC), thus it hosted employees of MTC, Taiwan Foreign Ministry, teachers of Taiwanese universities, staff of foreign embassies to Taiwan, businessmen and journalists — all together about 150 people. The words of welcome were voiced by Head of the embassy of the Russian Federation to Taiwan Vasily Dobrovolskiy, and Vice Minister of Foreign Affairs Republic of China (Taiwan) Mr. Thomas Ping-Fu Hou.
According to the guests, the tea tasting, which was conducted by Sergey Khorolskiy (TTG CEO), David Wang (Turquoise Tea Co. Ltd. COO) and Anna Yang (a personal assistant of our Taiwanese office), appeared to be the most memorable experience at the reception.
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We treated our guests to Alishan Oolong, Puerh, Grapefruit Oolong, green tea rich in catechines and Ginger Lily Green Tea. We used our Ruby Tea and thyme to make a revitalizing tea-herbal cocktail in the tea siphon. With assistance from F&B experts of Grand Hyatt Taipei, we served Amuse-bouche au Thé — the tea was accompanied by plum-like Cherry tomatoes and green mint, Mozzarella and dried pepper plums. And indeed, we treated everyone to our tea dainties. It worked out splendidly and very Russian-like — eclectic, soulful, exquisite and generous.
We are grateful to the Taipei office of the Moscow-Taipei commission for economic and cultural cooperation, and namely Vasily Dobrovolskiy, for the invitation and the assistance in our work, to Grand Hyatt Taipei experts — for their supreme professionalism, and to all the guests of the reception — for the interest in our tea and their kind words to us.
Happy Day of Russia!
 Inna Roy & Sergey Zakharov (Radisson Lazurnaya Hotel). |
May 11, 2011. Training staff of the Radisson Lazurnaya Hotel in the Turquoise Tea Group’s Workshop
Last week, the office and the Workshop of the Turquoise Tea Group turned into a research and training site — a place for joint and fruitful work of our employees and the leading F&B experts of the Radisson Lazurnaya Hotel, Sochi.
The cooperation between the Turquoise Tea Group (TTG) and one of the most famous Sochi-based hotel complexes started not so long ago; since then, it has been successfully developing not merely to the natural healthy business satisfaction of the partners, but to the true business pleasure. We were pleasantly surprised by the creative approach the Radisson Lazurnaya staff take to their work, as well as their jaunty interest in both the tea, and the efficiency of serving it in restaurants. We believe our Sochi guests also like the level at which the TTG experts work.
In the course of the training, the Radisson Lazurnaya experts studied our Turnkey Tea Party concept, and extensively covered options of its use in various restaurant conditions. They also familiarized themselves with Amuse-bouche au Thé, and developed options of this type of service fitting their hotel. They tried various combinations of our teas and dainties, as well as courageously experimented with herbal tea infusions in the siphon.
We hope our cooperation with the Radisson Lazurnaya will not only be mutually beneficial, but also creatively prolific. Dear colleagues, thank you for your work!
 Sergey Khorolskiy (Turquoise Tea Group CEO), Dr. Chen Iou-Zen (new director of the TRES) and David Wang (Turquoise Tea Co., Ltd. COO). |
April 19, 2011. Visits, meetings, plans, and prospects
April 11 through 18, 2011, Turquoise Tea Group CEO Sergey Khorolskiy was on his anniversary trip to Taiwan. It was an anniversary one because it was these same days eight years he made his first journey to Taiwan, which had then put a start to it all.
Just as in 2003, this trip entailed a number of working meetings with tea farmers, tea-ware manufacturers and packagers. Similarly to eight years back, following these meetings, new teas and new tea-ware will appear in the range of the Group (we are launching our own Celadon line). As always, the teas are going to be delicious, and the tea-ware will be beautiful, convenient and functional. Besides, we are preparing tea in a novelty packaging to enter the market; to us that packaging seems very logical, convenient and tea-like — and yet it is quite revolutionary.
The anniversary visit of Sergey Khorolskiy to the island was completed with a working meeting with the new director of the Taiwanese Tea Research and Education Station — TRES — Dr. Chen Iou-Zen. Sergey Khorolskiy and Dr. Chen discussed details of their joint work in short, mid and long-term perspectives. The Turquoise Tea Group was reassured to have the support of the Station in all initiatives of promoting the tea complying with the Taiwanese quality standard. At present, the Station is completing its selection work on the new sort of the tea shrub — Taiwanese 23. It is meant for oolong production, and, according to the plant breeders, it is to have a special all-natural perfume-like fragrance. We will be among the few first entrusted to promote this new tea outside Taiwan.
Check back the news!
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March 23, 2011. The Turquoise Tea exhibiting in Kiev
On March
The Turquoise Tea Ukraine stand enjoyed great and well-deserved attention at the exhibition. At it, as is always the case at the exhibitions we take part in, one could learn about the efficient tea solutions for restaurants, hotels and cafes, taste tea and dainties (our new product range — it premiered in Ukraine prior to its Russian debut), scrutinize some of our tea-ware, and chat with our experts.
On March 16, Sergey Khorolskiy (CEO of the Turquoise Tea Group) conducted his signature workshop — How to Make a Restaurant Attractive Using Tea. The technical part of the workshop was dedicated to the methods and tricks in creating an efficient tea carte, laying table out effectively, and to the issues of staff training. Its conceptual part was dedicated to the methodology of turning the tea from an auxiliary into one of the restaurant’s majors.
Within the framework of the exhibition, took place meetings and preliminary negotiations with the owners and managers of the already existent facilities, as well as the heads of the new restaurant projects, interested in the right way to serve tea. Great interest toward our products was shown by private individuals. Also, in the course of the exhibitions, we had meetings and negotiations with the representatives of Kiev’s hotel and entertainment sector, focusing on the issue of organizing Turn-Key Tea Parties in their facilities. We’ll post you on the implementation of these projects separately.
P.S. Here’s the Turquoise Tea Ukraine website.
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February 9, 2011. Seminar at a Symposium
On February 7, 2011 in Moscow the Second Moscow International Tea Symposium took place. Specifically for this occasion our Group’s experts developed the seminar «How to Make Your Restaurant Attractive Using Tea», which was conducted by Sergey Khorolskiy.
During the preparations for this seminar we found out that we were about to start talking about the things obvious for the professionals of the hospitality industry and tea specialists. First we were slightly baffled by this fact, but having thought it over again we cast our confusion away. Behind these simple things we are to talk about today there are know-how and an ethical principle. The know-how is the combination of the simple and obvious independent things into an efficient system. And the ethical principle is expressed as follows: within the system of economic, technical, image and gastronomical solutions amounting to the quality tea-service, each individual solution needs to be implemented perfectly. Otherwise it will compromise the entire system.
Among the seminar participants were our colleagues — tea experts, representatives of schools and companies of the hospitality segment. The participants were among the very first to learn of our new collection of tea-dainties (it will be thoroughly described and presented here — on this web-site — in the nearest future), as well as of some new options to serve tea, and also had an opportunity to taste the different teas.
We hope this seminar turned out to be interesting and useful for its participants.
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