News
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November 30, 2010. Grapefruit oolong for Mireille Mathieu
On November 4, at the Kremlin an official reception commemorated to the Day of People’s Unity. After the official part of the reception, during which the Russian President was rewarding outstanding citizens, as well as those foreigners who contributed greatly to the strengthening of friendship, cooperation and cultural networking with Russia, followed a festive dinner and not in the least festive a tea party.
It was with a special pleasure that we discovered the fact that many of the guests at the reception are fond of quality tea. The tea table united the most diverse people from different countries, and thus became for us an amazing source of making friends. Mireille Mathieu, invited to the reception to be awarded the Order of Friendship, in a private conversation confessed to Sergey Khorolsky that she is in love with Russia, shares the Russians’ passion for tea, and personally prefers lighter and milder ones. The ones — as is known (not to Mireille Mathieu at that point though) — that are one of the hot shots of the Turquoise Tea Group.
The conversation between Mireille Mathieu and Sergey Khorolsky concluded right the way conversations between a lady and a gentleman should conclude — with a small and yet exquisite gift. Mireille Mathieu left for France with a tin of our new tea — the grapefruit oolong. We hope she enjoys it and are extremely happy that this magnificent singer is one of the first to try our new treat.
In the picture, left to right: Sergey Khorolsky (the Turquoise Tea Group CEO), Igor Bukharov (Director General of the Kremlyovsky Catering Complex, the President of the Federation of Restaurateurs and Hoteliers of Russia), Gennady Korolyov (Deputy Director General of the Kremlyovsky Catering Complex), Mireille Mathieu, Jérôme Rigaud (the brand chef of the Kremlyovsky Catering Complex)
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October 18, 2010. Exhibition in Ukraine
On October
Apart from the products as such, we demonstrated to the visitors of the exhibition the concept of the Turnkey Tea-Party — serving tea in catering facilities, which the Turquoise Tea experts developed a few years ago, and which was tested to the very last detail in most diverse HoReCa places of Russia.
The Turquoise stand was visited by restaurateurs, hoteliers, tea and coffee shop representatives and pharmacy network agents. In the course of the four exhibition day, 133 liters of tea were drunk (with tasting servings of
We managed to make perspective business contacts with representatives of various companies from virtually every large city of Ukraine — from Kharkov to Lvov. We conducted a series of to-the-point and promising negotiations with several restaurants. We had all the good tea we wanted, spent loads of time with superb people, and we are greatly optimistic as regards our present and future work in Ukraine in the friendly collaboration with the Dobroslav Company.
P.S. Here is the website of the Turquoise Tea Group Ukraine.
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October 05, 2010. The Turquoise Tea debut in the Ukrainian market
Starting September 2010, the Taiwanese teas, tea dainties and the Turquoise Tea brand tea-ware is up for sale in Kiev, Odessa, Nikolayev, Dnepropetrovsk, Donetsk, Kharkov and the Crimea. The emergence of our products in the Ukrainian market resulted from the cooperation between the Turquoise Tea Group (Moscow — Taipei) and the Dobroslav Company (Odessa). The Dobroslav Company is well-known in the Ukrainian market, and has long gained the reputation of a supplier of quality nutrition for kids. Tea is a new field for Dobroslav, which perfectly fits the mission of the company: provide the Ukrainians with best quality food.
Dobroslav experts were familiarized with our products a few months ago; they assessed their prospects and made the decision to supply a sample consignment of tea, dainties and tea-ware to Ukraine. The employees of the Turquoise Tea Group conducted training for the Dobroslav staff, having introduced them to our tea concepts — the Turnkey Tea-Party and the Tea Flambé, the oxygen-free rationed tea, and the gastronomical correlations of tea and tea dainties.
The two companies’ work also resulted in the Ukrainian language Turquoise Tea website. At present, a set of info-commercial materials for the Ukrainian market is being finalized.
As regards the Taiwanese tea, dainties and tea-ware — they are already in Ukraine, awaiting the judgment of the Ukrainian connoisseurs. Very soon the Ukrainian online stores will be launched — we will update you on that separately, and the rationed tea and its serving can already be tried in Casa Nova — the cult Odessa fine dining restaurant. The official presentation of the Turquoise Tea in Ukraine will take place on October
We do hope that our collaboration with the Dobroslav Company will be long-lasting, intensive and mutually beneficial, and we sincerely wish our Ukrainian partners and their future clientele many a pleasant cup of tea!
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October 04, 2010. Tea meetings in the Tea Burrow
In Kostroma’s Tea Burrow the tea meetings are held regularly for anyone wishing to take part. These meetings are dedicated to the various tea and tea-related topics. At these meetings people drink tea, chase it with dainties, and generally become one with the tea culture. At one of the first meetings in the summer, the tea lovers learned about the classification of teas, thoroughly went through each of the types, trying the four different sorts — green tea with brown rice, Green-Jade oolong, Buddha’s Palm red tea and a Puerh, neutralizing the taste buds with pumpkin seeds at the intervals.
And at the recent tea meeting, dedicated to tea-ware, the participants had a chance to make a piece of tea-ware from clay, under the supervision of the master potter, as well as to taste several tea sorts: Four Seasons’ Spring oolong, Lychee-flavored black (red) tea, and also have some of our mint-scented dried plums. The tea meetings will continue, and we will keep you posted on all the interesting details.
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September 29, 2010. Working visit to Taiwan: new dainties, new teas, new tea-ware
In early September 2010, the Turquoise Tea Group’s CEO (Sergey Khorolsky) and Advertising Director (Denis Shumakov) made a working visit to Taiwan. In the course of the visit, the two specialists determined the product range and designed the packaging for the new line of tea dainties, which will latest arrive to Russia in December 2010, and we hope it will come to liking of each and every tea-lover.
The working part of the visit also included some tea-tasting and selection, which resulted in adding a few teas to the Group’s range — a quite extraordinary ginseng oolong (without the conventional sweeteners, just the all-natural ginseng), a number of teas made of leaves that were flavored with natural juices straight after harvesting, and a red tea from the Alishan Area with the tentative title ‘Elegant’.
A few perspective meetings with tea-ware designers took place as well, and those can well result in a number of new tea-ware items occurring in the Group’s assortment, suitable for both restaurant service, and private collections.
For the first time, we held negotiations as regards shipping the teas manufactured by the Group to the domestic Taiwanese market.
The informal part of the visit was also quite busy and effective. We ‘field-launched’ our new office in Taiwan, held an intensive tea-tasting meeting with Stephan Erle — a true connoisseur of the Taiwanese tea — where numerous organizational meetings were held.
We are grateful to the Director of the Taiwanese office of the Group, Mr. David Wang, for the arrangements and hospitality.
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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.
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.
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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).
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