News

Dec 1, 2008. Tea parties and tea ceremonies in the Dispute Value

On Wednesday, December 3, at 15.45 on TVC the Dispute Value show is going to be aired featuring tea ceremonies. As a guest, the show featured Mikhail Bayev (Hermitage Garden Tea Culture Club), as an expert — Sergey Khorolsky (Turquoise Tea Group). Besides the tea specialists (Mikhail Bayev and Sergey Khorolsky), tea lovers and an expert representing a tea-ware company took part.

In their conversation, the show participants deviated from the initial fairly narrow topic of tea ceremonies quite quickly, and went on discussing a much broader range of tea-drinking issues.

The program was recorded in amicable and cozy atmosphere. The adequacy and sense of humor pertaining to the guests and experts have us expect the final cut of the show will turn up interesting and useful for the broadest possible circles of tea lovers — from experts to amateurs.

Rationed green tea with ginger lily in oxygen-free packaging

Nov 26, 2008. Ginger lily, jasmine and peppermint

The spectrum of rationed green teas in oxygen-free packaging, manufactured in Taiwan upon the order of the Turquoise Tea Group, has recently gained three new flavors. All of them have been produced traditionally for the quality flavored teas: this way could just as well be called an ’exchange’ or ’passing on’ of the fragrance. The method in essence is the following:

Blossoms and leaves of the plants possessing a pleasant fragrance are added in vast bulks to green tea thus saturating it with their aroma. After this fragrance ’exchange’ is over, the aromatic plant fragments are taken out from the tea (not to impact its taste), and the tea is dried a bit. This is the technology used to produce conventionally the best jasmine tea — and it follows we included this classical drink into our range. And yet we added it up with two original recipes.

Peppermint green tea is produced, if we can use that kind of wording, based on the classical Moroccan recipe. Yet it is merely based on it, since the Moroccan tea is added with mint leaves as they are, and our tea is only absorbing their aroma. Due to this, it comes out exceptionally soft and delicate, alongside retaining all the invigorating and refreshing properties of mint green tea.

And the ginger lily green tea is our invention as is — there are no analogues in the world, as far as we know. Ginger lily is a ginger family plant, and its root is often used as a spice, whereas its flowers are mainly used as decorations or incense. Piquant, light and slightly invigorating, its flavor makes the green tea with ginger lily an ideal afternoon: it is refreshing and definitely a pick-me-up. And quite simply — it is extremely delicious.

It is worth mentioning that all of our flavored teas possess the exceptionally refined fragrance, which could feel unusually weak against the ’super aromas’ leading the market. This is a deliberate ’refinement’. First, natural flavoring can only bring about this type of fragrance of tea. Second, we see flavored tea as the tea of natural taste and aroma, harmoniously fusing in an additional note, reinforcing the tea’s advantageous properties — not the overwhelming smell of cologne hiding the tea’s fragrances.

Try some real flavored tea! Have a good cuppa!

Rationed green teas

Nov 25, 2008. Rationed green tea with pilaf, with crépinettes, with baklava and on its own

On Friday, November 21, in Pilgrim Coffee House (Pskov) an unofficial tasting party in Oriental and Caucasian cuisines took place. Pilaf a la Fergana, crépinettes with pomegranate, baklava, various fruit and vegetables were served along Armenian brandy, Sicilian Cabernet-Syrah, spiced coffee and, naturally, green tea.

Pilgrim’s visitors were introduced to the entire range of the rationed teas in oxygen-free packaging, supplied by the Turquoise Tea Group. Green tea proper and green tea with brown rice were served to accompany the main courses. As a digestive to the desserts our innovations were served — green teas with mint, jasmine, and ginger lily — and, indeed, our top green tea — with leaves of cinnamon tree.

Guests all marked the splendid taste and the delicate aroma of all the teas tested, as well as their exquisite ’composite character’ — that is the ability to blend in perfectly with most diverse courses. Tea with brown rice ’rhymed’ excellently with the pilaf — both in taste and composition. Tea with leaves of cinnamon tree was excellently refreshing and it set off the outstanding and saturated sweetness of baklava. And the teas with jasmine, ginger lily, and mint wonderfully completed the party, adding up to the atmosphere of the refined and exquisite comfort prevailing in Pilgrim.

Before the Seminar.

Oct 29, 2008. Turquoise Tea Group Solutions at Salone del Gusto

On October 24, in Turin, Italy, within the framework of Laboratorio del Gusto — an R&D part of the exhibition Salone Internazionale del Gusto — Black Sea Tea workshop took place. Part of this workshop was dedicated to the teas of the Black Sea (Abkhazian and Krasnodar), and another part to the conventional and modern Russian tea solutions. Besides the tasting of the title teas of the event, its participants were treated to the traditional Russian tea chasers (pancakes with caviar and strawberry jam, rolls and ginger bread), as well as familiarized with samovars and the traditional Russian tea-serving pattern.

After the traditional Russian tea party, the guests of the workshop were introduced to the options of tea service developed by our company’s experts and being the direct and logical continuation of the classical Russian tea customs. Also presented to the workshop participants were the tea siphon — in its new distinguished role of the ’city samovar’, and our tea dainties. The latter greatly impressed the lovers of tea and Russian culture.

After the workshop was over, a small gathering of Italian lovers and connoisseurs of tea were acquainted with our rationed teas in oxygen-free packaging and the black (red) teas from our main range.

The workshop on the whole, as well as its parts directly related to our products and solutions, received good evaluations among tea fans and experts.

For the Turquoise Tea Group participation in Salone del Gusto became a new phase in development and popularization of tea culture. We hope our enlightenment work broadens the circles of tea lovers and Russian culinary culture fans.

Sergey Khorolsky (Turquoise Tea, Russia), Mario (Al Pino, Italy), Elisa Pedrazzoli (Salumificio Pedrazzoli, Italy). Photographer: Valery Levitin.

Oct 14, 2008. Gastronomical and tea pleasures.

On October 13, in Moscow-based art-cafe Nostalgie and under the auspices of the Federation of Restaurateurs and Hoteliers of Russia a tasting event for the products of Friko-M took place.

The exquisite courses for the distinguished culinary guests were cooked by Mario (the chef and co-owner of gastronomical restaurant Al Pino, Italy, holder of the first north Italian Michelin star) and Jerome Rigaud (Nostalgie’s chef). And it was namely Mario, who treated guests to the very essence of the fabulous concept of the palate synergy emerging as a result of combining gourmet foods. Here is an example: Parma ham, home-made marmalade (of apple, pear or pumpkin with a few drops of all-natural mustard essence), cheese and wine. Or another one: pistachio parfait (ice cream) seasoned with cold-pressed olive oil.

Among the event’s participants were Igor Bukharov (FR&H President), Irina Outchen (Friko-M’s CEO), Elisa Pedrazzoli (co-owner of the Italian Salumificio Pedrazzoli), Gastronome Magazine representatives and a number of culinary lovers and connoisseurs from Russia and abroad.

In the course of the event it became clear that the ideas and concepts presented by Mario are close to the concept of Amuse-bouche au The developed by our experts. Sergey Khorolsky (Turquoise Tea) improvised and supplemented the tasting party with the rationed tea in oxygen-free packaging (with leaves of cinnamon tree and with ginger lily) infused in a siphon. Then again, in Nostalgie, they have everything necessary for this kind of tea improvisations ― the siphon, fusion tea-ware and the tea dainties.

The event’s participants had every chance to see the true value of the gastronomical pleasures from Mario, of the tea pleasures from the Turquoise Tea Group, and of the mastery of the chefs.

Sergey Khorolsky (Turquoise Tea, Russia) and Mario (Al Pino, Italy), who turned out to be a true tea lover, agreed to conduct further joint culinary experiments both in Russia, in Italy, and at Salone del Gusto to take place in late October 2008 in Turin).

Oct 7, 2008. PIR-2008. Aftertaste

Our work at the exhibition, indeed, is coming to its end only today — and this is the message to complete it. A few days after the official closure of PIR, we have been developing our new contacts requiring priority exploration, doing our part of contractual agreements and generally were bouncing back to the normal, ’non-exhibition’ pace of work.

It is of course now too early to sum up business outputs of the exhibition — yet we do enjoy a profoundly good aftertaste of working there. Alongside the formal results (number of contacts made, tea drunk and dainties tasted), we very much liked the geographic scale of our work. In the course of our stand work, we have managed to communicate pleasantly and usefully with tea lovers and hospitality industry professionals representing the entire Russia — from Kaliningrad to Vladivostok (in this case it’s not a figure of speech — it is a rejoicing fact). We poured tea and introduced our tea ideas to experts from Germany, Italy, Ukraine, Belarus and other countries.

We were lucky to work in a very pleasant environment. And we would like to thank our tea colleagues for the splendid ambience of the exhibition, and the interesting business and friendly contacts. Our neighbors on the tea aisle of PIR were the stands of Teapolis (Wonders of the Celestial Empire), Mezzanine (Tea Forte), Aleph Coffee & Tea, and the Russian Tea Company. Thank you very much for the pleasant neighborhood!

And naturally, the especially warm words of gratitude go to all of our friends and employees who were providing for the work of the Turquoise Tea Group stand.

Vyacheslav Akimov (Tea Express, Moscow), Elena Voronina (Turquoise Tea, Moscow), Sergey Khorolsky (ZAO INTEX, Moscow), Sergey Fedotov (Teamaster PLC, Omsk), Roman Pshichenko (RIA Tea PLC, Saint-Petersburg), Evgeniya Fedotova (Teamaster PLC, Omsk), Lyalya and Elza Safina (LOTUS PLC, Kazan), Vera Minayeva (ZAO INTEX, Moscow), Ekaterina Mirgorod (ZAO INTEX, Moscow), Denis Shumakov (ZAO INTEX, Pskov), Andrey Pryakhin, Marina Khorolskaya, Gleb Khorolsky — thank you on behalf of our tea and our own behalf!

Here’s your tea! Have a nice cuppa!

Anna Semenyuk (Seasons magazine), Sergey Khorolsky (Turquoise Tea), Denis Shumakov (Turquoise Tea) and Valentin Bayukansky (the author of the book on the role of tea in lives of the Brits and of many other tea-related materials).

Oct 6, 2008. PIR-2008. Time to Meet over Tea

The outset of the PIR-2008 exhibition has taken us aback a bit. Due to some organizational perturbations most of the ’tea aisle’ of the exhibition turned out to be in the outskirts, thus the first day of the exhibition the tea companies participating didn’t enjoy huge visitor turn-up.

Yet good tea attracts people. Already during the second day of the exhibition, on October 2, its guests were continuously coming up to the Turquoise Tea Group stand to have a cuppa. It was our pleasure to meet new tea lovers and hotel and restaurant business professionals. And it was especially pleasing for us to meet our old days tea friends.

We were visited by restaurateurs and hoteliers (led by Igor Bukharov, the President of the Russian Federation of Restaurateurs and Hoteliers), by the heads of the Bartender Association of Russia, by representatives of the RF President’s Administration, by our colleagues in tea business and simply tea lovers — every one of them had a cup of fragrant Taiwanese tea waiting for them!

Thank you for the attention to our tea, friends! See you over tea soon!

Denis Shumakov (Turquoise Tea), Iskander Davidov (Kazan’s Bakhetle Restaurant Network manager), Sergey Khorolsky (Turquoise Tea), Ilgiz Galiyev (sushi-chef for restaurant Kanpai, Kazan) at the Night PIR.

Oct 6, 2008. The Turquoise Tea Group’s products listed among the Top 100 of PIR-2008

On the night from October 1 to 2, in Moscow’s Rai (rus. ’paradise’) Night Club and within the framework of the PIR-2008 exhibition the night PIR (rus. ’feast’) took place — a party to taste the top hundred of the exhibition.

The Turquoise Tea Group’s products, along with products of a few other tea companies, were fully represented at this overnight event. And it would be no exaggeration to say that our tea stand was the most popular amongst the guests of the Night PIR.

The night tasting party ’featured’ the the tea-and-coffee siphon (as the tea flambe might well now be referred to as an indispensable attribute to those culinary events where we take part), the transparent tea pots we brew and serve our tea in, several teas (Ruby Tea, Honey Tea, Puerh and the rationed green teas — rich in catechins, with cinnamon tree leaves, with brown rice grains), the entire range of our tea dainties including the traditional exotica — candied olives and sun-cured Cherry tomatoes.

Tea infused in the siphon, delicious rationed tea, tea dainties, the brilliant combination of tea and cheesecakes and cheese (the guests were treated to by our neighbors), prompt choice of teas to match the liquors Rai’s visitors were strolling around the club — all of this led to spellbind people with the unusual tastes and their original combinations. Finding a way to break the spell, they would meander through the club for a bit — and be back with us again, often with the words ’your stand is the most interesting’ on their lips.

We are grateful to the visitors of the Might PIR for their attention to our tea and tea dainties. We hope the culinary experiments presented came to be your cup of tea.

Have a good tea!

Turnkey Tea-Parties — Restaurateur's Checklist.

Sep 26, 2008. Turnkey Tea-Parties — Restaurateur's Checklist

Turquoise Tea Group experts (Sergey Khorolsky and Denis Shumakov) have just finished their work on the book titled «Turnkey Tea-Parties — Restaurateur's Checklist». This fairly small pocket-size 190-page book is intended for professionals from the hospitality industry dealing with tea service in their business.

The book comprises four sections. In the first section, the Turquoise Tea Group experts narrate of the ideas and concepts as regards serving tea in hotels and restaurants. The second section is dedicated to options of achieving most of the tea objectives occurring in the hospitality industry. The third part contains the general tea reference, and the fourth one is a concise, and yet capacious tea glossary.

The book is structured in the way to be used conveniently in places where tea is actually served — it is a checklist that is always handy. The book is also rich in illustrations.

Professionals of the hospitality industry will be given a presentation on the book «Turnkey Tea-Parties — Restaurateur's Checklist» at the PIR-2008 exhibition.

Methodological Tea Room.

Sep 1, 2008. Methodological Tea Room

On the first of September — the Day of Knowledge — the Turquoise Tea Group opened a methodological study to train tea sommeliers. Right after this opening, the Tea Room will start functioning — it will be hosting the training course for the Revital Park resort experts.

The Methodological Tea Room is equipped with everything necessary for theoretical classes and training of practical skills of wait-staff and tea sommeliers’ work. Besides, this study room may be efficiently used for tea testing and diverse tea research — it is namely here that our experts will be developing new options of tea service.

The room has all of the needed tea-ware to organize and study the main options of tea service: from the conventional Chinese Tea Ceremony to Amuse-bouche au Th�. The methodological room is provided with the equipment enabling video and multimedia presentations.

The room is designed to accommodate full-fledged and comfortable work of a trainer and six trainees. And naturally — as is a long-standing protocol for our company — the new tea space will be open not merely to our clients and business partners, but also for our tea friends.

Tea-Testing at a Conference of the Federation of the Restaurateurs and Hoteliers of Russia.

Aug 06, 2008. Tea-Testing at a Conference of the Federation of the Restaurateurs and Hoteliers of Russia.

On August 4, in St. Petersburg’s Stroganoff Steak House the Conference on Hotel and Restaurant Business Issues took place. It was commemorated to the Open Assembly of the Restaurateurs and Hoteliers of Russia.

The official program of the Conference was preceded by an improvized drink reception, organized by associated members of the Federation. This drink reception fairly quickly transformed into a series of presentations of various beverages and foods, in the course of which everybody could treat themselves to some splendid seafoods, marbled beef, vintage whiskey, wine or cognac, and indeed to the excellent Taiwanese tea alongside with the unusual dainties.

The Turquoise Tea Group experts presented the guests of the Conference with all options of restaurant tea service developed throughout the recent years (including the Amuse-bouche au the — tea accompanied by dainties, liquors and delicacies). This will not be an exaggeration to say that the tea of Taiwan became one of the main specialty during this drink reception.

The Turquoise Tea Group entered the St. Petersburg market relatively recently, and so far the Northern Capital cannot boast a restaurant serving genuine Taiwanese tea. Yet we do hope this situation changes in the nearest perspective, and residents of St. Petersburg will acquire an opportunity to familiarize themselves with one of the most extraordinary (and delicious) tea serving options.

Meeting in the Council of Agriculture of Taiwan.

Jul 29, 2008. Turquoise Tea in the Council of Agriculture of Taiwan

On July 29, in Taipei’s Council of Agriculture of Taiwan a meeting dedicated to the issues of popularizing the Taiwanese tea took place and was participated by the Council representatives and experts of the Turquoise Tea Group. The Director of the Department for Foreign Relations of the Council of Agriculture of Taiwan, Dr. Su-San Chang, familiarized the meeting participants with the plans to popularize Taiwanese agricultural produce in the international markets (Russia in particular). Director General of the Turquoise Tea Group Sergey Khorolsky shared with the Taiwanese experts his experience in promoting Taiwanese tea in Russia and suggested several perspective ideas for discussion. The ideas concerned the development of the tea consumption culture, both in Taiwan, and beyond its borders.

Also in the course of the meeting the issues of protection of Taiwanese tea from counterfeiting, opportunities of developing specialized and populist materials on Taiwanese tea for European markets, and prospects of tea and culinary tourism were raised.

Taking part in the discussion were Councilor of the Council of Agriculture of Taiwan Dr. Yung-Chung Chin, Head of the Taiwan Tea Research and Extension Station Dr. Mu-Lien Lin, Council expert Mr. Hwa-Hsing Yuan and expert of the Turquoise Tea Group Denis Shumakov.

The meeting progressed in a cordial and amiable atmosphere, and its participants agreed to implement joint projects to develop tea culture, and exchanged memorable tea gifts.

Making tea sauce.

Jul 28, 2008. Unusual cuisine: recipes using Taiwanese tea

On July 29, to commemorate the visit by the Turquoise Tea Group delegation, at the Taiwan Tea Research and Extension Station testing of dishes using various teas, green tea powder and fresh tea leaves was held. The testers were introduced to the process of cooking of all the presented dishes, with all the ingredients thoroughly described.

Egg-rolled tea shoots, beef boiled in GABA-tea with subsequent addition of Oriental Beauty Tea and bamboo infusion, noodles with green tea, fruit-and-tea infusion-based cocktail, duck baked in black tea with rice, vegetable salad with mayonnaise and green tea, sea bass stuffed with green jasmine tea and steam-cooked, jelly from Gin Shan and peaches, as well as some other dishes — these all were studied and tested with curiosity by the guests.

The recipes developed by the Station experts already now allow for a full-fledged menu of main courses cooked using tea. Besides, many of the recipes presented could be developed and modified taking into account objectives of each particular restaurant (healing properties of the food, exotica, unusual combination of tastes of habitual foodstuffs etc.) For instance, based on the tea bitter, an entire range of cocktails can be developed; adding on egg-roll with the various spices grant an opportunity to produce different chasers based on the fried tea shoots, whereas adding green tea powder into mayonnaise (or other sauces for that matter) indeed grant unique horizons for culinary experiments.

The dishes using tea were tested by employees of the Taiwan Tea Research and Extension Station (including its Head, Dr. Lin, and recipe developer Mrs. Monarch), Councilor of the Council of Agriculture of Taiwan Dr. Chu and Turquoise Tea Group experts Sergey Khorolsky and Denis Shumakov.

At present we are processing all the information obtained at the Station, and in the nearest future our web-site will host a special section dedicated to tea gastronomy, containing the formulae for all the mentioned courses. That, naturally, will be specially announced.

Sergey Khorolsky, Mr. Sheng Lyun, Denis Shumakov.

Jul 27, 2008. Buddhist Monastery, Organic Tea

On July 27, a meeting between the Turquoise Tea Group representatives and the President of the Organic Tea Association of Taiwan, Mr. Sheng Lyun. In the course of the visit, Sergey Khorolsky (Turquoise Tea, Moscow), Denis Shumakov (Turquoise Tea, Pskov) and Mr. Sheng Lyun discussed prospects of the Taiwanese tea culture development. The meeting participants considered one of the key points for efficient influence on the tea culture of the island to be the numerous restaurants of the national cuisine, serving both tourists and local inhabitants of Taiwan. The Turquoise Tea Group representatives shared their experience of organizing Taiwanese tea service in Russian restaurants and expressed their readiness to take part in developing a large-scale tea program for Taiwanese restaurants.

During the meeting, the Russian experts were shown around a tea factory, training venues and tea-testing facilities of the Buddhist Monastery headed by Mr. Sheng Lyun, and tea-testing was held for 16 teas produced using different technologies (turquoise, black and GABA-tea) from tea leaves of various tea bush types (in particular, U-He (it is local name of Ruby tea tree variety), Dah Eh Oolong and Green Hearted Oolong). The meeting was concluded by a visit to the tea plantations, which, alas, had to be cut short due to the advancing typhoon.

The rationed whole leaf tea.

Jul 18, 2008. Special Tea

The rationed whole-leaved tea in the oxygen-free containers, developed and manufactured in Taiwan upon the order and under the supervision of the Turquoise Tea Group experts, has come into the market. Already today, green tea with high catechin content, green tea with roasted brown rice and green tea with cinnamon tree leaves can be purchased retail at our shop (1F NO.140, Jhongjheng 1 st Rd., Yingge Township Taipei County 239, Taiwan (R.O.C.), phone: +886-2-26776465, phone/fax: +886-2-26776391) or wholesale in Turquoise Tea Co. Ltd.

When developing the rationed tea, we were considering the needs and requirements of both the tea-lovers (valuing naturality, taste, and caring about their health), and the restaurateurs (valuing the technological aspects and reliability).

Let us remind you that the new teas possess several peculiarities. First, they contain a large number of components with healing properties — it is connected to the unique technology of producing this green tea itself (it was developed in the University of Chicago), and to the tea packaging. The mini-containers filled with nitrogen prevent the healthy substances in the tea leaf from destruction while being stored, and the leaf itself — from breakage. Second, the new teas turned out to be fairly stable and undemanding as to the brewing procedure, which is quite rare for green teas. And finally, third, these teas are absolutely delicious.

(By the way, the tea-pods themselves are perfectly ’green’. The plastic they are made of is a mixed polymer of lactic and glycolic acids — a natural product of processing corn flour, beetroot and rice — which is fully and naturally decomposable).

One of the new teas — with cinnamon tree leaves — has been developed envisaging gradual substitution for a very popular tea in the range of our company, namely the Milk-Scented Golden Blossom (frequently referred to as ’Milky Oolong’). The green tea with cinnamon tree leaves is somewhat similar to the Milky Oolong, yet it surpasses its palate and fragrance characteristics, and besides, it is produced from natural components only, refraining from use of whatsoever flavoring (in production of the Milky Oolong, as a rule, a caramel flavoring is used).

In fact, simultaneously with the launch of the rationed tea in the market, we have acquired the results of its first brand tests from the Center for Genetic Research of Moscow Healthcare Department (Russia).

These tests have been of utter importance to us. We never doubted the fact that the tea will notably impact the studied stem cell cultures. Such impact is provided by many a stimulant, including most types of green tea; yet this impact does seem to have another accompanying effect, which is referred to as the ’ginseng effect’ by the experts in charge of the testing. This effect can be explained as follows: with stimulants impacting cell cultures the intensity of mitosis increases (this partly accounts for the invigorating effect of tea), however, since each cell has a limited number of mitosis instances, such increased intensity leads to faster ageing of the cell culture.

That is, a stimulant that is simply invigorating is pretty tricky for stem cultures: increasing the intensity of a culture’s life it cuts down its longevity. More qualitative is a stimulant that would both boost the intensity of mitosis (invigorate) and raise the number of mitosis instances (that is rejuvenates), meaning it would not lead to a cut on the total cell culture longevity.

The oxygen-free packaged rationed green teas tested in the Center for Genetic Research do invigorate, yet that was never a reason for any doubt, as we have already mentioned it. They also increase the number of possible mitoses in cell cultures. The one with high content of catechins by 7%, the green tea with roasted sprouted brown rice — by 4%, and the green with cinnamon tree leaves — by 5%. Earlier, such properties have only been discovered in some sorts of algae, in particular in the famous laminaria. Today, we are pleased to announce that the list of the unique natural stimulants increasing cell mitoses, has been extended with some wonderful tea!

The new, absolutely unique tea can be purchased retail at our shop (1F NO.140, Jhongjheng 1 st Rd., Yingge Township Taipei County 239, Taiwan (R.O.C.), phone: +886-2-26776465, phone/fax: +886-2-26776391) or wholesale in Turquoise Tea Co. Ltd.

Have some good tea and stay healthy!

Vinoteka.ru & Whisky-Bar store.

Jul 14, 2008. Taiwanese Tea in Vinoteka.ru & Whisky-Bar Project

One of the main spheres of activities for the Turquoise Tea Group experts is the search for new options of tea service and creation of new tea combinations (with other drinks and various chasers) meant to maximally highlight all advantages of the tea of Taiwan and have its lovers rejoicing at the splendid taste and aroma. The testers of the Turquoise Tea pay their utmost attention to the combination of the superb Taiwanese tea with liquors of relevant levels.

Downtown in Moscow, 10 Chistoprudny Boulevard (building 1), there is the Vinoteka.ru & Whisky-Bar store, offering a great range of liquors. Soon this store will host a fully functional specialized bar, where customers will be able to try all of the items in the assortment without the bar markup. Besides liquors, Vinoteka.ru & Whisky-Bar offers its guests some hors d’oeuvre, coffee, Taiwanese tea and the unusual Taiwanese tea dainties.

The bar presents the entire assortment of our tea dainties and a small collection of Taiwanese tea: Green Jade Oolong, Puerh, GABA tea, Ruby tea, Milk-Scented Golden Blossom and Jasmine Pushoung. The tea and dainties are already available to all visitors of the store. And as the bar’s schedule becomes regular, the store’s visitors will be able to familiarize themselves with the most extraordinary combinations of tea, liquors, hors d’oeuvre and tea dainties — that is, in fact, to be introduced to Amuse-bouche au the, our new tea service concept.

We hope the creative combination of tea, alcohol and various (and often unexpected) chasers becomes a source of exquisite gastronomical inspiration for the guests of the Vinoteka.ru & Whisky-Bar store.

The store is open seven days a week, starting at 10.00 a.m. And tending on until the last visitor.

Meeting in Technological College 14.

June 17, 2008. Tea Training for Students of Technological College 14

Today, on June 17, the meeting between CEO of the Turquoise Tea Group Sergey Khorolsky, director of Tea Express Co. Vyacheslav Akimov and the management and teachers of Technological College 14.

The technological college possesses vast experience in training restaurant business specialists. The college’s faculty of technology graduates specialists of the following profiles — cook-confectioner, waiter-barkeep and catering production technology. It was namely on the possibility of participation of the Turquoise Tea Group experts in the teaching of the students of the technological faculty that today’s meeting was focusing.

Sergey Khorolsky introduced to the college specialists the Turn-Key Tea-Service concept developed by our company, familiarized them on the new tea service format — Amuse-bouche au the — and told them about the key issues of tea-serving in restaurants: the technological character of tea, its quality and its fusion into the general idea of the establishment.

Our ideas and innovations were given a high grade by the specialists. The main and the most pleasing result of this meeting for us is the agreement on conducting in the venue of the college of special courses on organizing tea service in catering establishments.

In the nearest future, the experts of our company will draft the curricula, coordinate them with the teaching staff of the college — and starting next year, the tea training of students will commence both in the venue of the college itself, as well as in our facilities.

We are grateful to the college administration for the attention to our work and hope for long-lasting and fruitful cooperation.

T-Pods with our new teas.

Jun 16, 2008. Rationed loose whole-leaf tea pioneering in the Russian market

Taiwanese Turquoise Tea Co. Ltd. and Emerald Green Biotech Co. Ltd. on order and under supervision of the Turquoise Tea Group experts completed the manufacture of the first consignment of rationed whole-leaf teas in oxygen-free packaging.

The small vegetative polymer containers filled with nitrogen prevent the loss of active components in the tea leaves. When stored in these containers, the tea leaves do not contact with oxygen and, respectively, there is no oxidation in the leaves does, which would otherwise destroy many useful and healthy components contained in tea.

Each pod contains at least three grams of whole-leaf tea — a portion sufficient to brew about half a liter of the splendid drink. The new tea format is of dual meaning.

First, the convenient pods and the guaranteed freshness of the rationed whole-leaf tea make it an ideal product for cafes and restaurants significantly easing up tea-brewing (technologically this tea stands next to tea bags) and ensuring the highest quality of the drink (since organoleptically the rationed tea naturally surpasses the bagged one).

Second, the first series of the rationed whole-leaf tea in the oxygen-free packaging is comprised of teas with intense healing properties: the green tea with the guaranteed high level of epigallo-catechin-gallate content, the same green tea with the cinnamon tree leaves and sprouted brown rice seeds. Each of the drinks can be used as a means of healing and prevention, and the high level of active component content in the new teas is certified by independent research conducted in Russia and Taiwan.

At present we are preparing a detailed description of the healing properties of the new tea brands, and we will additionally inform you on its publication. The pods of rationed whole-leaf tea arrive to Russia in late June, and we will also be pleased to let you know as soon as this tea makes it to retail.

For more detailed information on rationed whole-leaf teas in oxygen-free packaging please click here.

Ilya Agafonov and Sergey Fedotov (Master Tea) in demonstration room

Jun 06, 2008. In Omsk, the official presentation of Master Tea LLC took place

Last Sunday, on June 1, in Omsk the grand opening of Master Tea Co. tasting and demonstration room took place, as well as the official presentation of the company itself and the services it is to provide to potential clients — the events were naturally accompanied by tasting the Taiwanese tea and dainties.

The small and yet cozy and functional tasting room could not recieve all of the guests willing to taste excellent tea, unusual dainties, healing and sport-style Cin Cin drinks , to study the Taiwanese tea-ware and familiarize themselves with the work of tea-masters and the coffee-and-tea siphon.

Master Tea LLC is the exclusive representative of the Turquoise Tea Group in the Omsk Region. We congratulate the company’s team on the official launch and hope our cooperation is lasting and fruitful.

If you live and work in the Omsk Region and would like to get acquainted with good tea and quality tea service, contact Master Tea LLC (Omsk, Line 7, 186/1, phone: +7 (3812) 36-08-83, fax: +7 (3812) 46-64-04, tea@mastertea.ru).

Sergey Fedotov (Master Tea), Sergey Khorolsky (Turquoise Tea) and Ilya Agafonov (Master Tea) in our office

May 26, 2008. Tea of Taiwan in the Omsk Region, coming soon

Several days ago we officially sealed partner relations with LLC Master Tea (Omsk), which is now our representative in the Omsk Region. Our friendly relations turned into a full-fledged partnership, and the first consignment of tea, tea-ware and tea dainties is already on its way to Omsk.

LLC Master Tea experts have undergone training in the Moscow headquarters of the Turquoise Tea Group and are now ready to supply Omsk Region HoReCa establishments with the entire range of our tea, tea dainties and tea-ware (tea-and-coffee siphons inclusive), to train staff of the establishments and provide media support to the quality Taiwanese tea service.

We will additionally announce as LLC Master Tea launch their operations. Yet, even now you can contact the company via e-mail.

Apr 12, 2008. Article in China Times

One of these days, the largest Taiwanese newspaper — China Times — published an article by Ms Ann Hsieh, the chief reporter for the economic news section. A considerable part of that article is dedicated to the Turquoise Tea Group. A bit over a month ago Ms Ann Hsieh returned from a long world tour — and one of her professional stops on that tour was on March 7 in our office.

An abstract of the article

The small article did not accommodate all the themes raised over tea in Ryabinovaya street, but in her article Ms Ann Hsieh touched the most important issues from the point of view of the Taiwanese tea industry, the ones that are also vital for our company.

The article touches upon the problem of re-exporting mainland Chinese and Vietnamese tea as Taiwanese. Besides, Ms Ann Hsieh took note of the efforts our experts invest into granting the Russian tea lovers an opportunity to drink the real Taiwanese tea, and, indeed, into granting this tea a permanent high-quality reputation.

We are grateful to Ms Ann Hsieh for the attention she paid to the Turquoise Tea Group. We sincerely hope there will be more opportunities for us — either in Russia or Taiwan — for us to share our views of tea over it. Read the entire article.

Apr 07, 2008. Coffee, cigars, jazz and Taiwanese tea

The Russian geography of the Turquoise Tea is expanding. We are happy to announce that the Taiwanese tea and tea-ware (including the indispensable tea-and-coffee siphons) are now available for a try-out or purchase in cigar club CoffeeJazz in Nizhnevartovsk.

Tea and tea ware in cigar club

CoffeeJazz Club owes its emergence (as well as the company that goes by the same name) to the love of coffee, tobacco and music by jazz grand pianist and composer Oscar Emmanuel Peterson lasting for many a year. At present, CoffeeJazz are supplying freshly roasted coffee, equipment for making coffee on sand and chocolate-making, hand-rolled cigars, equipment for cigar storing, as well as providing coffee to cafes, bars and restaurants. And, indeed, the club itself is the place where you can try splendid coffee, smoke a splendid cigar, and listen to splendid music.

Introduction of the splendid Taiwanese tea into the company of jazz, cigars and coffee looks entirely logical and perfectly natural — even more so as some of the tea brands we supply (light oolongs — Green-Jade, Rose Petal Oolong and Oolong from the Pear Mountain) go along with cigars wonderfully. As to the combination of tea and jazz — that's classical.

We congratulate CoffeeJazz Cigar Club on the beginning of our tea cooperation and hope it lasts and is mutually beneficial. Have many a good tea-party!

Turquoise Tea of Taiwan

Apr 2, 2008. Five years of good tea and interesting work

Exactly five years ago — on April 2 of 2003 — ZAO INTEX was launched to become presently the core of the Turquoise Tea Group.

In our opinion, today the Turquoise Tea Group is one of the most interesting phenomena in the tea market and tea culture of Russia. The achievements and practices of the company can be easily enumerated — their role in the development of the culture and technologies of tea-drinking does not require any additional clarifications.

Experts of our company developed a small but universal range of teas, adjusted for brewing and serving in restaurants, and possessing the highest degree of security against unqualified infusing. It may very well be that our restaurant proposal is unique for Russia.

Developing the complex approach to tea-serving in HoReCa establishments, we created the concept of 'turnkey tea parties', which implies complete tea-related provision of a restaurant business — including information campaigns and advertising. At present, the 'turnkey tea party' concept is being implemented in more than 70 establishments of over 20 Russian cities.

(It is worth mentioning that both within this concept, and within the context of our other activities, we are vigorously developing diverse tea-ware: for restaurants, offices and traveling).

We invented the tea flambé using the coffee-and-tea siphon, and familiarized Russian tea lovers with the unusual Taiwanese tea dainties (we don't even mention the choicest Taiwanese tea — although its stable supply to the Russian market is one of our merits). Just recently, we have introduced into the Russian market high-quality tea cool drinks and natural and safe fitness drinks.

Finally, we invented Amuse-bouche au Thé… This idea caught on well with many restaurateurs already, and that came as no surprise. Serving a combination of excellent tea, liquors, tea dainties, cheese and (optionally) specialty meats — this is not merely incredibly delicious and amazingly beautiful, it also is extremely perspective. It is quite possible that in the nearest future we will witness Amuse-bouche au Thé becoming an integral element of restaurant high class.

The short-term plans of our company include launching into the market a new range of weather-proof tea in very convenient dosed packaging: for restaurants, air lines, rail ways, sportsmen and, indeed, retail. And another thing: having become an Associated Member of the Federation of Restaurateurs and Hoteliers of Russia, and caring continuously of the growth in the quality of tea service in Russian restaurants, we have reached an agreement with the administration of Moscow Technological College no. 14 to jointly work to train personnel for restaurants within the framework of their curricula…

Looking back, it all started with the personal interest in tea of the ZAO INTEX founder, Sergey Khorolsky, and his personal incentive. Love of good tea first brought him to Beijing, and from their — advised by local tea experts — he made his way to Taiwan. The Taiwanese adventures and encounters of Sergey Khorolsky could become subject to a small book — and maybe one day such book will be written. And the tangible result of his familiarization with the tea island was the first consignment of tea to Russia, as well as the endless love of Taiwanese tea.

We are trying to invest a particle of this warmth into every cup of our tea, the lightness of the Taiwanese porcelain, the shagginess of clay and the perplexing beauty of Taiwanese tea parties we offer.

Your tea!

New Kanpai.

Mar 31, 2008. New Kanpai in Kazan

On Friday, March 28, without any special pompousness, almost family-quietly, in Kazan a new Kanpai opened its doors — a restaurant of the Japanese and Chinese cuisines. This is the third Kanpai in the capital of Tatarstan: in 2004 the first one opened in Bakhetle shopping mall in Yamashev prospekt, in 2007 second Kanpai started its operations in Bakhetle in Pavlyukhin street.

The new Kanpai — and now it is a certain tradition — opened in the new Bakhetle shopping center in Orenburg tract. This is the biggest of all Kazan-based Kanpais, and yet it is not only the size that is surprising. The restaurant combines refined style and coziness — one look at the brook separating the originally decorated Chinese and Japanese zones would be enough to prove it.

The new Kanpai — and again, customarily — offers the entire range of teas and tea-ware from the Turquoise Tea. In the nearest future the guests of the restaurant will be able to try our tea dainties too. Besides, restaurant experts and our company specialists started developing Oriental options for Amuse-bouche au Thé — tea served (most often in the siphon) with tea dainties, excellent liquors and refined foods. We hope that already as soon as in summer 2008 the new Kanpai will have its guests rejoicing at the perfectly fantastic tea parties.

Concluding the short story of the new Kanpai, it is pleasure for us to note that the Bakhetle shopping malls have become an image of the high quality products, and the Kanpai restaurants open in these malls — an image of the splendid Oriental cuisine.

And the wonderful Taiwanese tea, naturally.

Mar 27, 2008. Now on your monitors!

On March 28, 13.00 and 19.00, as well as on March 29, 01.00, the Alliance Media Information Agency Center of Television Programs is airing a program telling about our company.

The exact content of the program we are going to learn together with the rest of the viewers — we still do not know which of the materials will be featured in the footage. Yet, the shooting process itself brought a lot of joy both to us, and the reporters — can’t wait to see that stuff on air!

In the course of shooting for the program we managed to discuss numerous issues related to tea, tea business and tea service in restaurants. We tested various tea-ware, including the tea-and-coffee siphon. And, indeed, we drank lots of good tea.

After the program is aired, we will definitely post a link to it on our website.

Testing matured and old teas.
Photo: Raif Gabdullin.

Mar 19, 2008. Zaplesen (MusTEAness) — testing matured and old teas

On March 15, in Moscow's Tea Culture Club in the Hermitage Garden the first Zaplesen session took place — a testing party with matured and old teas from tea companies' and tea lovers' archives. Tea lovers from Moscow, its vicinities, Yekaterinburg and Pskov took place in the tea-testing. In the course of four hours of uninterrupted tea-drinking the session participants tested 15 teas, most of which may well be referred to as tea rarities — how else do you refer to 1960 Georgian Etalon, 1952 Assam or 1980 Don Ding Lao Cha?

The tea experts from our company, who took part in the testing, presented the Zaplesen guests with a selection of old and matured teas, collected by Sergey Khorolsky in his tea expeditions to Taiwan. Among the company's archive teas presented to the guests were the mentioned above 1952 Assam, classical 1980 Don Ding Lao Cha and other teas: 1988 brick Sho-Puerh, non-classical 1980 Don Ding Lao Cha (with a tone of penicillin in its fragrance), loose 1955 Qing-Puerh, 1982 Bi Lo Chun and 1976 Wenshan BaoZhong (this tea was fried before brewing to 'revitalize' the aroma).

Besides, the Zaplesen participants were given the opportunity of visual and olfactory familiarization with 1973 Zhuang Sho-Puerh (from the first consignment of the mixed sho/qing Puerh), 1973 Zhuang Qing-Puerh, 1992 brick Sho-Puerh and 1976 Pong Fong Lao Cha.

And the tea agenda of the Zaplesen was finalized with a small 'counter-event' — testing of one of the first spring teas of this year in Taiwan: three-week under-fermented and under-fried oolong, mechanically picked and shaped into semi-spheres, originated in the Nantou County (Mingjian region), made of the leaves of the Si Tsy Chung tea tree variety ('Spring of Four Seasons').

We are grateful to the Tea Culture Club in the Hermitage Garden and personally to Mikhail Bayev for the tea hospitality. We'd like to thank our tea friends and colleagues for the interesting conversations, the chance to try teas so diverse and the well-spent time. We hope that the Zaplesen tea-testing becomes a new tea tradition, and therefore are ready to develop and support this tradition as much as possible.

Mrs. Ann Hsieh and Mr. Sergey Khorolsky

Mar 11, 2007. Interview in the China Times

On March 7 the office of our company was visited on both business and extremely friendly terms by Mrs. Ann Hsieh — the senior journalist of the economic news section in the largest daily paper of Taiwan, the China Times.

Commissioned by the editor, Mrs. Ann Hsieh travels around the world to develop a series of articles on political, economic and social life of various countries.

Certainly, having come to Russia's capital Moscow Mrs. Ann Hsieh could not but visit the islet of Taiwan in Ryabinovaya Street.

In the course of a few hours we have been drinking tea, trying to find the sources of interest in the Taiwanese tea on behalf of a native Muscovite, talking of the problems and prospects for the tea industry of Taiwan, of combating counterfeit tea and ways to preserve and develop the Taiwanese tea tradition…

The interview with Sergey Khorolsky is to be published in the China Times due April 2008 — we'll keep you posted.

Kostroma: Turquoise tea.

Mar 5, 2008. The Tea Burrow is already a year old now!

On the first day of spring, the Tea Burrow — an unusual and an extremely cozy tea palace in the very heart of Kostroma — celebrated its first anniversary. Several and quite unusual for the tea lovers of Kostroma events in a row were commemorated to the birthday of the Tea Burrow.

On February 29 a Turquoise Tea and tea-dainty testing party took place in Palermo restaurant. The guests were treated to several brands of the invigorating drink and the extraordinary tea dainties. The masters of the Tea Burrow disclosed their secrets of tea-making and told stories of tea's healing properties. The guests gave their worth to Oolong from the Pear's Mountain, Golden Blossom with Milk Scent, Ruby Tea and the blend of the matured Buddha's Palm and Melissa, brewed in a tea-and-coffee siphon.

On March 1 everybody was welcome to try the fragrant Taiwanese tea outdoors (half way into spring). The tea (Green-Jade Oolong with currant leaves) was infused in hard-boiling water from a real antique Russian samovar with a smoke stack — and it happened to be purely delicious.

And the Tea Burrow anniversary celebrations were complete with the presentation of the Honey Red — the new tea of the Taiwanese range, perfectly in place with the traditional Russian tea tastes.

No doubt, the tea of Taiwan found its followers and lovers in Kostroma!

The First Open Restaurateurs' Assembly

Feb 21, 2008. The First Open Restaurateurs' Assembly

On February 21, in Moscow, at the Administrative Quarters of METRO Group, 71 G Leningradsky prospekt, the Federation of Restaurateurs and Hoteliers of Russia (FRH) held an event with a simple and clear title — the First Open Restaurateurs' Assembly. The official part of the meeting comprised speeches of significant persons of restaurant and hotel business, and investiture of certificates to the new FRH members, including our company. As to the unofficial part, it comprised components traditional and extremely pleasant for restaurateurs and hoteliers: professional and friendly communication and testing of the products of the Federation's suppliers.

Alongside the longstanding protocol, a capacious, picturesque and generally proper report on prospects and objectives of restaurant and hotel business in Russia was delivered by Igor Bukharov, FRH President. Representatives of banks, insurance companies and METRO Group shared their own visions of development prospects for the industry of hospitality. Zufar Gayazov, the President of the Federation of Restaurateurs of Kazan and Tatarstan, shared his experience of work in one of the most dynamically developing Russian regions from the point of view of the hospitality industry, and invited the participants of the event to take part in the PIR Povolzhye exhibition, which is to take place in Kazan this April.

The format of the open assembly was given a high mark by its participants, so it was decided to hold such FRH events at this site on a regular basis.

Our company organized for the participants of the event testing of teas, soft drinks, tea dainties, and a demonstration of options to serve our teas in restaurants. In a tea-and-coffee siphon, we infused matured (Puerh and Buddha's Palm), turquoise (Oolong with Rose Petals, Jasmine Pouchong) and red (Honey) teas. And the Golden Blossom with Milk Scent, Ruby Tea and Green-Jade Oolong were brewed in classical teapots. Next to us, testing of liquors, cheeses, meat and fish gourmet foods were underway — this helped us create improvised options of amuse-bouche au thé — a new type of our tea service, based on blending tastes of teas, cheeses, Taiwanese tea dainties, liquors and various gourmet foods. This improvised tea testing practically resulted in the appearance of two new good combinations: the combination of soft-salted tuna fillet with cured kumquats and Oolong with Rose Petals, as well as the combination of grilled marbled beef with crispy plums and red tea: Honey or Ruby.

We are grateful to the meeting participants for the attention paid to our tea and our ideas. We hope that the cooperation of the Turquoise Tea Group with the Federation of Restaurateurs and Hoteliers of Russia will be developing for mutual benefit, rejoicing our clientele.

Serving tea in a tea-and-coffee siphon

Feb 12, 2008. Tea testing at a festive reception

On Friday, February 8 in the Administrative Chambers of the Pskov Kremlin a reception commemorated to the Diplomat’s Day and the 15^th anniversary of the Pskov Office of the Russian Foreign Ministry took place.

The reception participated by representatives of the Pskov Regional and City Administrations, Pskov Regional Assembly of Deputies, Pskov See, law-enforcement bodies, public organizations, higher education facilities and business was held in a warm and amicable atmosphere. The laconic official part and the exquisite buffet-dinner both were a pleasant surprise for the guests.

The Pskov Office of the Russian Foreign Ministry treated the guests to a special gift — a testing session of rare and unusual teas and tea dainties by the Turquoise Tea Group. The guests were given an opportunity to see the true value of Puerh brewed in the tea-and-coffee siphon, Honey Red Tea, Lotus Blossom Tea, Gaba-Tea and Oolong with rose petals in combination with candied olives, cured tomatoes and dried mint plums.

The guests of the reception noted on the unusual format and content of the festive event and expressed hopes that such receptions become a standard option of official festivities in Pskov.

Amuse-bouche au Thé option

Feb 4, 2008. Amuse-bouche au Thé — high-style tea drinking

On January 25, in fine-dining restaurant Art-Cafe Nostalgia (Moscow) amuse-bouche au thé — a new format in restaurant tea-drinking — debuted.

Amuse-bouche au Thé (French for ’tea and chasers’) is a tea-serving concept for fine-dining restaurant, based on apposite combination of various teas with diverse liquors, cheeses, tea dainties and gourmet meats.

The concept of amuse-bouche au thé was developed by the experts of the Turquoise Tea Group in collaboration with the experts of La Marée with direct participation of Jerome Rigaud, the chef at Art-Cafe Nostalgia, and Igor Bukharov, the President of the Federation of Restaurateurs and Hoteliers of Russia.

Details of the new concept for restaurant tea-serving may be found at the special web-page, dedicated solely to amuse-bouche au thé.

Tea-and-coffee siphon in the Sweet Sin

Feb 1, 2008. Turquoise Tea in the Sweet Sin

On December 1, 2007 in Kostroma new amusement center Luna Park opened its doors, and on the very New Year’s Eve one of the cafes of the mall started serving teas of our company.

The Sweet Sin is an ideal café for people to rest and talk in the coziness of its interior and, naturally, to treat themselves to something extraordinary.

The café’s menu boasts desserts, cocktails, coffee and, indeed, teas of Taiwan. The café offers the full range of our teas, and upon such wish some of the teas may be brewed in the tea-and-coffee siphon.

And it is only natural that the Taiwanese teas are served with the Taiwanese tea dainties, which so perfectly match the ambience of the Sweet Sin.

The new format tea carte fragment

Jan 31, 2008. New format of tea carte

Starting January 31, in the famous Moscow fine-dining restaurant Art-Café Nostalgia a new format tea carte is used, that has been developed by the experts of our company with consideration given to the experience accumulated throughout the recent years of information support of restaurant tea-serving. Soon the newly developed tea carte format will be recommended by us to all institutions serving our teas or tea dainties.

The new tea carte includes three main sections. The first section is more or less universal and incorporates an illustrated description of all the teas served (with separate price tags for a tea pot or a siphon where applicable) and the tea dainties. The second section is dedicated to the specialty tea drinks (in the Nostalgia café these are herbal infusions and tea-herbal cocktails), brewed according to our recommendations (and, as a rule, in a tea-and-coffee siphon).

The third and the most representative section of the tea carte describes our specialty tea service types, which are developed by our company experts in close and creative collaboration with the establishment’s experts. The basis for these developments is our know-how — amuse-bouche au thé concept, or tea with chasers. The core of this concept is the knowledge we have accumulated on successful and delicious combination of our tea with the various tea dainties, liquors and cheeses. In each establishment the amuse-bouche au thé concept from a set of theoretical knowledge transforms into a unique and extremely beautiful specialty tea service. In the Nostalgia café we developed six options of this service, and here is the composition of one of them — Amuse-bouche au Thé with Exotic Tea.

’Cheese plate of 11 selection cheeses (Camembert, Epoisses, Bougon, Brillat-Savarin, Goat-milk chees, 4-month matured Cantal, Fromage du Maquis, Livarot, Reblochon Fermier, Marcellin, Brie de Meaux). The amuse-bouche au thé will be accompanied with a siphon of our puerh, Gaba-tea, matured tea Buddha’s Palm or the lotus bud tea.’

This is incredibly delicious and fantastically beautiful. Coming soon is a separate coverage on amuse-bouche au thé — don’t miss it!

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