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AUSTRALIAN IMPRESSIONS OF THE TMC VIETNAM AMENDMENTS TO THE CONTEST RULES OF CHAMPIONSHIP INTERNATIONAL COFFEE DAY: HOW WAS IT AROUND THE WORLD

1 (134)’2017

March 15–17, 2018 – MOSCOW


NATIONAL BARISTA COMPETITIONS • BARISTA CHAMPIONSHIP • CUP TASTERS • BREWERS CUP

MARCH 15–17, 2018 MOSCOW, ECC SOKOLNIKI www.baristabattle.ru


Founder INTERNATIONAL TEA HOUSE

contents

№ 1’2017

№ 1‘2017 Publisher NTERNATIONAL TEA HOUSE Editor-in-Chief RAMAZ CHANTURIYA Deputy Editor-in-Chief SVETLANA BELIKOVA Computer-Aided Design NIKOLAI ZHILTSOV Advertising Director JULIA CHANTURIYA

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Advertising Manager DARIA BELOUSOVA Promotion Manager DINA SUKHOVA

Orimi Factory Confirmed its Compliance with ISO 22000

6 Instant Coffee Fights Back

Subscribe Manager SVETLANA KRUTSKIH

THE EDITORIAL BOARD Chairman of the Editorial Board R.O. CHANTURIYA, General Director, Rusteacoffee Association

Members of the Editorial Board S.G. BELIKOVA, Ph.D. Deputy Editor-in-Chief, Coffee&Tea in Russia Editorial Board Secretary

S.V. DIKHTIAR, Director, Institute of Hospitality and Tourism, RUDN University

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A.V. ELSON, General Director, KLD Coffee Importers

S.V. KASIANENKO, Chairman, Board of Directors, Orimi Trade Group of Companies

Texas A&M Researchers Working to Avert a Global Coffee Crisis

38 How much tea one should drink to become a world champion?

A. MALCHIC, Chief Executive Officer, Montana Kofe

M. PEIRIS, International Tea Committee

D. SHUMAKOV, Head Judge and Member of the Tea Masters Cup Organizing Committee

I.A. SOKOLOV,

2 CALENDAR OF EVENTS NEWS 4 Orimi Factory Confirmed its

V.A. TUTELIAN,

A.K.WAGNER

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Texas A&M Researchers Working to Avert a Global Coffee Crisise

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Brazil’s Exports to Reach 34 Million Bags in 2016, Says Cecafé

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Indian Government May Consider Duty Benefits for Tea, Coffee Industry

This Tree Could Make Coffee Plantations More Profitable and More Environmentally Sound

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Instant Coffee Loses Market Share to Brewed Coffee in South Korea

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Cold Brew Coffee Gains Traction in South East Asia

Tea Masters Cup Turkey. Tea – From Plantation to Tea Cup Contest

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ICO Director Robério Oliveira Silva Passes Away at Age 53

Winners of Tea Masters Cup Latvia Named

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Tea Masters Cup Vietnam chose the winners

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International Coffee Day: How was it around the World?

Printed in OOO Tipografy

Coffee & Tea International magazine has been included in the VINITI (All Russian Institute of Scientific and Technical Information of the Academy of Sciences Vserossiisky Institut Nauchnoi i Tekhnicheskoi Informatsii (VINITI)) list of synopsis journals and the institute's data base. Information about the magazine will be annually published in the «Ulrich's Periodicals Directory», international handbook of periodic magazines and ongoing publications. Coffee & Tea International is an appendix to the Coffee & Tea in Russia magazine.

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– advertising materials

Coffee Producers Being Trained to Nuke Plants to Fight Fungus Disease

Specialty Coffee Groups Join Forces under Single Name

Editorial Address:

Distributed worldwide among coffee and tea producers,wholesale companies, shops, and restaurants. Printed in Russia. According to the registration certificate of mass media ПИ №777213 from 30th January, 2001. Reprinting of materials is allowed only by permission of the magazine. The reference to the magazine «Coffee and tea in Russia» is obligatory. The editors don't bear any responsibility for reliability of data placed in advertising blocks or announcements. The editor's point of view may not coincide with the author's point of view. All provided materials will not be returned or reviewed.

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Founder and Leader of the Project Chaism.pro

Russia, 123060, Moscow, Berzarina str., 36, building 2, of. 214 tel./fax: +7 495 935-87-07 Email: magazine@coffeetea.ru, www.coffeetea.ru

The Best Way to Cool Hot Coffee, According to Science

Compliance with ISO 22000

Ph.D. in History

Director, Institute of Nutrition of the Russian Academy of Medical Sciences, Member,Russian Academy of Medical Sciences

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ECONOMICS Instant Coffee Fights Back Against the Growing Challenge from Fresh

REVIEW&STATISTICS

HoReCa NEWS

MONITOR

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Ethiopia Leads Africa in Coffee Consumption

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Tea Masters Cup Season Has Ended... Long Live the Cup!

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Fruit/Herbal Teas Poised to Outperform Overall Tea Category in Poland and Turkey as Producers Emphasise Functionality

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Tea Masters Cup. Amendments to the Contest Rules

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SCIENCE NEWS University оf Limerick Researchers Pour over the Perfect Coffee

INTERVIEV

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Australian Impressions of the TMC Vietnam

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How much tea one should drink to become a world champion?


CALENDAR OF EVENTS January 2017 — June 2017

All materials are provided by support of WWW.COFFEETEA.RU

24–27 January 2017

2–4 March 2017

UPAKOVKA

CAFE ASIA

Country: Russia City: Moscow Company Page: messe.unipack.ru

6–10 February 2017

PRODEXPO Country: Russia City: Moscow Company Page: www.prod-expo.ru

Country: Singapore City: Singapore Company Page: www.cafeasia.com.sg

22–24 March 2017

CAFE EXPO SHANGHAI Country: China City: Shanghai Company Page: www.cafe-exhibition.com

30 March – 1 April 2017 2–4 March 2017

MELBOURNE INTERNATIONAL COFFEE EXPO

RUSSIAN COFFEE & TEA INDUSTRY EVENT

Country: Australia City: Melbourne Company Page: internationalcoffeeexpo.com

5–6 April 2017

THE INTERNATIONAL PRIVATE LABEL SHOW

Country: Russia City: Moscow Company Page: www.unitedcoffeetea.ru

2–4 March 2017

RUSSIAN BARISTA DAYS

Country: Russia City: Moscow Company Page: www.ipls-russia.ru

11 April 2017

TEA MASTERS CUP ARGENTINA Country: Argentina City: Buenos Aires Company Page: teamasterscup.com Country: Russia City: Moscow Company Page: baristabattle.ru

2–4 March 2017

TEA MASTERS CUP RUSSIA

31 May – 4 June 2017

WORLD OF COFFEE & TEA EXPO Country: Thailand City: Bangkok Company Page: www.world-of-coffeeandtea.com

13–15 June 2017

WORLD OF COFFEE

Country: Russia City: Moscow Company Page: teamasterscup.ru

Country: Hungary City: Budapest Company Page: www.worldofcoffee-budapest.com

— An indication of exhibitions in which Coffee and Tea International' and 'Coffee and Tea in Russia' magazines take part.


NEWS

Orimi Factory Confirmed its Specialty Coffee Groups Join Compliance with ISO 22000 Forces under Single Name

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he Specialty Coffee Association of America and its European counterpart merged into a single organization this week, with the goal of supporting a diversity of members and ideas.

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s a result of supervisory audit conducted by SGS company, Orimi factory, the largest tea and coffee production facility in Europe, recently confirmed that its food safety management system complies with the requirements of the international standard ISO 22000:2005. Food safety management system standard ISO 22000:2005 was fully implemented at Orimi factory last year in autumn. This standard regulates all production stages from the receipt of raw materials to the product usage by consumer. ISO 22000:2005 standard is one of the most complex in the system of international certification. Any company wishing to implement it has to comply with the long list of requirements including use of only specialized production equipment, correct usage of raw materials in production process, implementation of all necessary sanitary-hygienic measures from staff hygiene and health control to environment safety measures. SGS Group that conducted supervisory audit is the largest international organization in the area of independent tests, certifications and laboratory research with offices in 140 countries. SGS expert reports have a reputation of most high-quality and reliable. Among SGS customers are global leaders in their fields: Coca-Cola, Danone, Toyota and others. Source: orimi.com

Brazil’s Exports to Reach 34 Million Bags in 2016, Says Cecafe′

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razil exported 3,071,554 60-kg bags of coffee in all forms in November down 12,2% on year, according to the Brazilian Coffee Exporters Council, or CECAFÉ. Export earnings rose 5,6% thanks to improved prices. Green coffee exports fell 14,3% on year. Robusta exports plummeted 28,390 bags, down 90,3% on year. Arabica shipments were also down 6,7% to 2 747 541 bags. Sales of processed coffee (mostly instant coffee) confirmed their momentum with a 14,7% increase on year. Source: comunicaffe.com

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Months after members approved their merger, two coffee industry groups are bridging a divide across the Atlantic. To start the new year, the Specialty Coffee Association of America (SCAA) and the Speciality Coffee Association of Europe (SCAE), which announced they were merging operations last August, revealed that they would unify under a single name: the Specialty Coffee Association. SCA announced the new brand with a new website, complete with a coffee domain. The association, in comments on the merger, emphasized that it would maintain a variety of viewpoints in the unified organization. “Unified but not uniform, we celebrate and nurture diversity,” SCA said in a statement on the site. “We understand the importance of local knowledge and strive to connect every individual with the resources to improve their opportunities and make their voice heard on a global stage.” Merger talks began last year, with the two groups already sharing a lot of common ground in both mission and size. According to SprudgeWire, SCAA generated $8 million in revenue yearly, while SCAE generated $5 million per year. The two groups already collaborated closely on the events production business World Coffee Events, which runs the World Barista Championship each year. The move to merge was easily approved by the two associations’ members, though not without some dissent. Donald Schoenholt, a cofounder of SCAA and its first president, led an unsuccessful campaign against the merger. Source: associationsnow.com

Indian Government May Consider Duty Benefits for Tea, Coffee Industry

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he Indian Government may consider reducing duty on import of processing machinery for the tea and coffee industry with a view to boost domestic production and exports. The industry has demanded reduction of duties on imports of machineries used in processing of tea and coffee. While the duty on coffee processing machines are about 30 per cent, on tea machines it is about 10 per cent. The Commerce and Industry Ministry has suggested its Finance counterpart to consider the industry’s demand, sources said. There are few tea and coffee machinery manufacturers in India and there is a need for modern technology to move up to the value chain, they said, adding that India mainly imports these machines from countries like Germany, Japan and China. Source: comunicaffe.com


NEWS

Instant Coffee Loses Market Share to Brewed Coffee in South Korea

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growing number of people are shifting their preference from cheap instant coffee to brewed coffee and other types of coffee products, industry data showed Wednesday, prompting coffee makers to develop high-quality products. The instant coffee retail market was valued at 1,07 trillion won ($913 million) in 2015, down from 1,26 trillion won in 2013 and 1,14 trillion won in 2014, according to the data by the Korea Agro-Fisheries & Food Trade Corporation. In contrast, sales of brewed coffee products have steadily risen from 92,8 billion won in 2013, 111,4 billion won in 2014 and 135,1 billion won in 2015. Instant coffee is a small packet that contains dried coffee powder, sugar and powdered cream, which has enjoyed immense popularity among Koreans for decades. But it has been losing market shares to coffee shops that have sprung up everywhere in the nation offering freshly brewed coffee and espresso drinks. The instant coffee also took a hit after being accused of driving people to consume too much sugar, prompting coffee makers to reduce sugar and replace dairy cream with healthier ingredients. To catch up with the latest trend, instant coffee makers have released new products that upgraded the taste. Dongsuh Foods Co., which has long dominated the market with a steady-seller «Maxim», has attracted coffee drinkers with a premium instant coffee brand «Kanu». The so-called «smallest cafe in the world» posted 116,9 billion won in sales last year, its earnings report showed, taking up 86,6 percent of the ready-to-brew coffee market. Namyang Dairy Products Co., a major dairy firm, has launched «Looka», an instant stick coffee made of finely ground coffee beans, and US beverage maker Nestle released «Supremo» in the domestic market. Franchise coffee chains have also sought ways to lure customers with premium instant coffee products that taste just as good as fresh-brewed coffee. American coffee chain Starbucks sells «VIA» instant brewed coffee, and Tom N Toms, a local coffee house chain, offers cold-brewed liquid concentrate coffee to target the changing instant coffee market. Source: comunicaffe.com

ICO Director Robe′ rio Oliveira Silva Passes Away at Age 53

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nternational Coffee Association Executive Director Robério Oliveira Silva has died at age 53, according to the ICO. Mr. Oliveira Silva assumed the organization’s top executive position in 2011, from which he actively and eloquently promoted the need for increased support for the world’s smallholder farmers through shared value among supply chains. The ICO has shared the following announcement of Oliveira Silva’s untimely passing: The International Coffee Organization announces, with great sadness, the passing of the Executive Director, Mr Robério Oliveira Silva, on 30 December 2016 in Belo Horizonte, Brazil. Mr Silva’s dedication to the coffee community was exceptional and he will be deeply missed. Our thoughts and condolences are with his family at this sad time. Source: dailycoffeenews.com

Cold Brew Coffee Gains Traction in South East Asia

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ver the past decade, international coffee chains have built up a strong regional presence within South East Asia. However in recent years a surge of independent cafes have developed and changed the landscape of the region’s retail coffee sector. South East Asia’s diverse and growing middle class is impacting coffee trends. Within South East Asia, with the exception of Singapore, the size of the urban middle class still remains comparatively small. However, strong economic growth over the last several years has increased regional consumer spending, with coffee one of the sectors to benefit. Additionally, the growing number of Asians travelling overseas is another factor which has boosted the development of South East Asia’s coffee shop scene. Alongside this, there has also been a rise in «third wave» coffee trends across parts of South East Asia like Singapore, Malaysia and Thailand, as well as a slower emergence in Indonesia and the Philippines. The younger set of aspirational middle class consumers who have thus far been influenced by branded coffee chains are a small but influential group. These consumers are now in search of something more, and as such are looking for more premium varieties of coffee, from speciality to most recently cold brew. Cold brew coffee is starting to establish itself in South East Asia. Cold brew coffee is prepared by soaking ground beans at room temperature for 12–24 hours to produce heavily caffeinated concentrate, which is then diluted with water and served chilled. During this process, the acidity is often reduced and the coffee therefore obtains a purportedly naturally sweet, aromatic and mellow flavour. Gambino Coffee, an Indonesian coffee producer, recently introduced their own cold brew coffees to the consumers of Jakarta. The products come in a range of flavours: Swiss Hazelnut Latte, Red Velvet Latte, Belgian Mocha Latte, Italian Tiramisu French Vanilla Latte, Flat White, Dutch Caramel Latte, Choco Mint, Fruity Coffee and Irish Cream. As coffee consumption and café culture in South East Asia continues to rise, there is an increasing opportunity for manufacturers to target consumers in the region. That being said, while cold brew coffee has gained some traction among early adopter urban coffee shops within South East Asia, the brew is likely to continue to grow but remain relatively niche due to its high price point. Source: comunicaffe.com

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ECONOMICS

Instant Coffee Fights Back Against the Growing Challenge from Fresh Matthew Barry, Beverage Analyst Euromonitor International

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Retail volume (tonnes)

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ECONOMICS

Source: Euromonitor International

Источник: Euromonitor International

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Retail volume rsp (US$ mn)

ECONOMICS

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ECONOMICS

or even a pod machine. With tastes becoming more refi fined, there is even potential for a premium segment of consumers who appreciate both ease and quality that was not previously available. The best defence, as the saying

FULL VERSION AVALIABLE FOR goes, is aSUBSCRIBERS good offense. Rather than try to beat fresh coffee at things at which it is inherently at a disadvantage, instant coffee’s best chance is to embrace what sets it apart.

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REVIEW&STATISTICS

Ethiopia Leads Africa in Coffee Consumption Matthew Barry, Beverage Analyst Euromonitor International

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Cups

US$ per capita (ppp)

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REVIEW&STATISTICS

Source: Euromonitor International

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WHO IS WHO

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REVIEW&STATISTICS

Fruit/Herbal Teas Poised to Outperform Overall Tea Category in Poland and Turkey as Producers Emphasise Functionality Virginia Lee, Senior Beverages Analyst Euromonitor International

2015 Retail Value Sales (US$ million)

% CARG 2015–2020 (In constant value)

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SCIENCE NEWS

University îf Limerick Researchers Pour over the Perfect Coffee

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esearch being carried out in the University of Limerick is close to discovering what makes the perfect cup of coffee. Mathematicians are close to answering the question, with advanced analysis of a ‘hideously complicated’ set of variables revealing that the size of the coffee grain is critical, followed by a long list of other factors. This information is expected to be of particular interest to industrial manufacturers of coffee machines and was carried out by by a group from Mathematics Applications Consortium for Science and Industry at UL and published in a journal this Tuesday. The research was led by Kevin Moroney of UL and co-authored by Dr William Lee of the industrial mathematics group at the University of Portsmouth, as well as Stephen O’Brien from UL, Johann Marra and Freek Suijver of Philips Research, Eindhoven. «There are about 2,000 chemicals in coffee, making it as complex as wine», said Dr Lee. Coffee brewing is, the researchers say, poorly understood, and a better understanding of the physics and chemistry is likely to lead to better results. The team used a combination of experimental and mathematical methods to reveal grain size is one of the most important elements in brewing coffee, but a host of other factors also play an important role. «What makes the best coffee is hideously complicated – from the shape of the filter, to the scale of a single grain, to the flow rate of water and which machine or tool is used, there are an enormous number of variables», said Dr Lee. «But maths is a way of revealing hidden simplicity. By using mathematical analysis, we can begin to tell the story of which elements and in what order lead to the best coffee – we are now one step closer to the perfect cup of coffee». The team hope to develop a complete theory of coffee brewing that could be used to inform the design of filter machines in

the same way that industry uses the theories of fluid and solid mechanics to design aeroplanes and racing cars. «One of the many challenges that have to be overcome to develop such a theory is to understand the effect the grind size has on the extraction of coffee», Dr Lee said. «Our model shows that this can be understood in terms of the grind size controlling the balance between rapid extraction of coffee from the surface of grains and slow extraction from the interior of coffee grains. «This not only explains qualitatively why grind size plays such an important role in determining the taste of coffee but also quantifies that relationship through formulas. These formulas could allow fine tuning the design of a coffee machine for a particular grind size,» Dr Lee concluded. Source: limerickleader.ie

The Best Way to Cool Hot Coffee, According to Science

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here’s nothing better than a damn good cup of coffee, especially when it’s hot! But even the best of us can get overzealous and burn our mouths on the nectar of the gods. Thankfully, there are physicists out there who are working hard to protect our mouths, according to Wired. Rhett Allain, an associate professor of physics at Southeastern Louisiana University, writes that an average cup of coffee starts out at 176 degrees Fahrenheit and that there are two methods of cooling down a cup of to-go coffee: a) removing the lid; or b) leaving the lid on and blowing through the sipping hole. To find the best way to cool hot coffee, Allain set up an experiment with a thermometer and three cups of hot water (based on his «assumption being it is similar to black coffee»), one without a lid, one with a lid that he blew into occasionally and one with lid, left alone as his control. The results of the experiment showed that the cup sans lid did in fact cool fastest. Allain also experimented with coffee plugs to see if they indeed keep coffee warm. His results show that the plastic sticks do in fact maintain the coffee’s temperature. Source: comunicaffe.com

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SCIENCE NEWS

Coffee Producers Being Trained to Nuke Plants to Fight Fungus Disease

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offee producers have been invited to nuke their plants to create varieties that resist roya de cafe, the leaf rust that is sweeping Central America. The International Atomic Energy Agency says it is putting on a two-week seminar to show coffee growers and plant breeders how to use atomic energy to create coffee plant mutants. The main focus is on Arabica, the only variety that is grown in Costa Rica. Arabica is particularly susceptible to disease due to low genetic diversity among cultivated plants. Variety, said the commission. Unlike genetically modified plants, the doses of radiation are designed to alter the plant’s existing genes to create something different. The U.N. Food and Agriculture Organization is hosting the seminar at its plant breeding lab in Seibersdorf, Austria. The project, partially funded by the Organization of Petroleum Exporting Countries Fund for International Development, is part of an effort to establish a global research and development network, with a core in Latin America, to help producing countries respond to coffee leaf rust, said the commission. Roya de cafe (Hemileia vastatrix) is a fungus that showed up in in Kenya in 1861. The fungus causes the coffee plant leaves to wither. The disease that has cut Central American and Dominican Republic coffee production by 2,7 million sacks, according to the Instituto Interamericano de Cooperación para la Agricultura. That is about 20 percent of the annual harvest. The current outbreak is the worst seen in Central America and Mexico since the fungal disease arrived in the region more than 40 years ago. Guatemala has joined Honduras and Costa Rica in declaring national emergencies over the disease. Source: amcostaricaarchives.com 19


SCIENCE NEWS

Texas A&M Researchers Working to Avert a Global Coffee Crisise

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eo Lombardini poured water on a cluster of coffee plants native to Yemen, making sure to soak the soil on a hot September afternoon. Lombardini wasn’t on the Arabian Peninsula, where these plants originated. He was in a rooftop greenhouse at Texas A&M University, where he directs the new Center for Coffee Research and Education. The rows of coffee plants in the greenhouse, on top of a laboratory building west of the university’s football stadium, could help save coffee crops in regions such as South and Central America, where climate change threatens one of the oldest and most widely consumed beverages on Earth. The center also is focused on increasing crop yields to meet rising worldwide demand. In the United States, the National Coffee Association says, the industry generates $225 billion a year. Researchers at Texas A&M are trying to create a coffee plant that is more resistant to disease and the effects of global warming without compromising the taste of the beans. Other U.S. research institutions study the health effects of coffee (for example, Vanderbilt University) or roasting technology (for instance, at University of California Davis). But the study of coffee plant genetics in College Station is unique. «There’s plenty of corn and soybean research, but there was a void in coffee research. It’s an orphan crop», said Lombardini, who was born in Italy. The center has a $200,000 annual budget, two full-time employees and more than a dozen collaborators. It is housed at Texas A&M University’s Borlaug Institute for International Agriculture, which since 2006 has encouraged farmers in underdeveloped countries, notably Rwanda, to adopt coffee as a cash crop. According to Steve Topik, a history professor at University of California Irvine and expert on coffee production, coffee is easy to grow in the appropriate soil and climate and requires little infrastructure. But coffee grows best in cool climates, and the forecast is grim for the world’s 25 million farmers whose livelihoods depend on it and the 133 million Americans who can’t start their day without it. According to World Coffee Research, a nonprofit that collaborates with the Center for Coffee Research and Education, the

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area suitable for growing arabica coffee, the most popular variety, will shrink by 50 percent by 2050 due to rising global temperatures. In Brazil – a country synonymous with coffee and the world’s largest arabica producer – the amount of land available to grow arabica is expected to decline by 95 percent by 2100. Some Texas coffee roasters say they already are noticing the effects of climate change on their businesses and their suppliers. «It seems like a shift in the season, almost», said Mike McKim, founder and CEO of Cuvée Coffee in Spicewood, 35 miles northwest of Austin. McKim visits the farms in Latin American and Africa where he sources his coffee about three months out of the year. «I’ve seen firsthand some massive changes in the times that they harvest» because of climate change, he said. «They’re scrambling to get workers» because the crop may be ready sooner or later than usual. Disease, such as a fungus called rust that kills leaves and affects the yield and quality of beans, is another concern, McKim said. «One of the farmers we work with lost 70 percent of their crop to coffee rust», he said. The surviving plants produced lower-quality beans. The quality used to be great, and then it was good», he said. McKim said he continued to buy from the man because he didn’t want to destroy his livelihood. Lombardini and his small team of researchers are confronting the threat posed by climate change. But like the search for any scientific breakthrough, it’s not easy. «Breeding for coffee is a long process. If you get a good variety, that’s a success», Lombardini said. «We’re just at the


SCIENCE NEWS

beginning. We’re just trying to understand genetics, screening crosses… probably a few years away from breeding coffee.» Of the two main species of coffee plants, arabica is preferred over robusta for its taste and is the most widely produced and consumed. But it’s also more sensitive to temperature and climate fluctuations. Arabica, with its fragrant flowers, grows best in regions where the mean temperature does not exceed 68 degrees Fahrenheit. In some areas, such as the mountains of Mexico, where temperatures are rising, arabica farmers are being forced to grow at higher altitudes where it’s cooler but where surface area for farming is limited. Robusta coffee tolerates temperature changes better and can be grown at lower altitudes. But its bitter taste and high caffeine content mean it’s used primarily as filler for cheaper products, instant coffee or energy drinks. What Texas A&M researchers hope to create is a variety of coffee that has the taste of arabica with the robustness and resilience of robusta. They’re working to identify genes that play roles in each trait. The problem, Lombardini said, is that the arabica variety consumers demand isn’t very genetically

diverse – about 98 percent of the genetic matter is identical, so disease can spread quickly. «Arabica is self-fertile, so there’s a lot of inbreeding, which doesn’t help genetic diversity», Lombardini said. The university’s coffee research brought Bárbara Barbosa, a post-doctoral fellow, from her home country, Brazil, to College Station. Barbosa is studying the genome of second-generation, cross-bred plants from Nicaragua to identify which characteristics of the parents have been transmitted to the second generation. «The aim of this whole project is to obtain a plant less susceptible to rust and find in the genotype what’s giving that characteristic to those plants», Barbosa said. It could take years before her efforts pay off, but for Barbosa, coffee research is motivated by more than just the study of a plant. «It’s such an important crop, not only in economic terms, but socially», she said. «A lot of families depend on coffee. To be able to improve the lives of these families is very exciting for me». Source: reportingtexas.com

This Tree Could Make Coffee Plantations More Profitable and More Environmentally Sound

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offee growing is a serious business — more than eight million tons produced each year, with the exporting alone worth over $20 billion — but rising global temperatures have coffee producers worried that their crop soon won’t be able to handle the heat. Coffee is almost exclusively grown in very hot climates—the top producing countries are in South America, Southeast Asia, and East Africa. Coffee needs those warm temperatures, but it’s also sensitive, and that has growers concerned. An eight-year study out of Brazil may have come up with an answer. About 90% of coffee is currently grown in a monocropping system, meaning it’s the only crop grown in a given area. But intercropping — staggering coffee with other crops — could have some pretty amazing benefits. The coffee plant is a bush, fairly low to the ground on most farms, so interspersing a taller plant or tree could provide some shade to help ease the coffee through hotter days. When done smartly, intercropping can recharge the soil and even fight off pests by working in tandem. The new study landed on one tree that seems to answer all those questions and then some: the noble macadamia, and a specific Hawaiian variety seems to fit the bill perfectly. It’s smaller canopy, compared to other macadamia varietals, provides

just the right amount of shade to help the coffee through the heat of the day, but not enough to possibly impede its growth. Perhaps the best part is that the macadamia tree isn’t just used for shade: macadamia nuts are frequently listed as the world’s most expensive nut, with retail prices often around $15 per pound. The researchers in this study estimate that intercropping coffee with this particular macadamia tree could make coffee in a 178% as profitable than coffee alone. Source: modernfarmer.com

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Tea Masters Cup Turkey. Tea – From Plantation to Tea Cup Contest Aliona Velichko

In 2016 Turkey was the first country to start the arrangements for the Tea Masters Cup International 2017. Last year Turkey took a short break in national TMC and was present at the second international Cup both as a spectator and as a sponsor. It helped the country to build up strength and gain experience. In 2016 Turkey, in its elegant manner, introduced its participants at the Second National Tea Masters Cup held on August 27 in Rize. To win the right to represent the country at the TMCI in 2017, 7 contestants competed in Tea Preparation, 6 participated in Tea Pairing and 10 in Tea Tasting. But behind all numbers we always can find people, and behind the championships champions. We would like to cover the main highlights of the event here, on the C&TI pages. TEA FESTIVAL AND SUMMER SPORTS ombining tea with other themes within one event has been tried before, but no one has ever thought of mixing tea and sports by bringing together two different events for three days, from August 25 to August 27: Tea Masters Cup, Tea Plucking Competition, Rafting, Turkish Cuisine Presentation and other events. Promoting several events held by the State Administration ‘under one umbrella’ helped to increase the overall effect. One cannot deny that having a TMC in a tea producing country gives plenty of opportunities to focus on tea topic. Tea plucking contest was one of the most impressing and memorable events. But the main event was of course TMC that greatly impressed both the spectators and the contestants.

HoReCa

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TEA MASTERS CUP IN THE LIMELIGHT In Turkey, the Festival and, in particular, the Tea Masters Cup, enjoyed the support and attention of the local administration. The Mayor himself and several high-ranking officials attended the event. During the closing ceremony the word was given to all those who wanted to support the event and express their thoughts. The speakers emphasized the importance of the event for tea industry promotion. This support along with sponsorship from major tea companies contributed to the stature of the event and gave it a lot of points for the future. PROFESSIONAL APPROACH All the participants of the TMC were from the tea world: HoReCa representatives, tea-tasters, tea company employees and shop assistants. Each one of them had something to tell and show about tea. Aytül Turan, winner in Tea Preparation, is a green tea expert at Çaykur. Her excellence was evident from the start – it manifested itself in her manner of presenting, brewing, and serving tea. Yasmin Yazici, creator of the most exquisite tea composition in Tea Pairing, works as a tea-taster at Çaykur. She touched the hearts of the judges when she brought along with the tea for brewing, fresh tea leaves, the soil from where the tea grew and water from the nearby


NEWS

spring – thus creating a broader, more comprehensive concept, and showing her very special approach to tea. Moreover, a documentary on the production of the tea she was brewing, served as the background for her performance. Showing the whole process – from the plantation to the cup – was quite a lucky find. This is the bright and witty spark of tea-producing countries that brightens up the performance and makes it both spectacular and educational. The third peak, Tea Testing, was conquered by a young hotel employee, Kezin Pun. Kezin performed in all the three contests, showing ethnic flavor and grace, but only won in one of them. Kezin was very special in combining national clothing, the dew of youth and outstanding excellence in her performance. So the Turkish Cup offered a good opportunity to learn about the way of the tea from the plantation to the cup. It is worth noting that contenders presented their favorite Turkish tea or tea mixtures that they have personally prepared or, in some cases, even personally grown. Most of the contestants brewed Turkish tea. Only one of the contestants chose to serve Turkish tea mixed with Chinese flowery tea that was falsely sold to her as Turkish one at the market. No such tea is produced in Turkey but, some crafty sellers import Chinese tea that is not widely known in Turkey, and sell it as a special Turkish brand. This outlines the prospects to expand the Turkish tea community and the importance of international communications to share expertise.

FLAVOR AND SERVING HIGHLIGHTS Some of the lucky finds of the Cup contestants cannot go unnoticed. Fish snack artfully combined with Turkish black tea served by Aytül Turan made the most memorable and unusual pairing. Different ratios of dry tea and water used for brewing ensured flavor variations and showed personalized approach in preparing tea. Several original tea blends were presented, in contrast to monosorts. And it is very good direction for developing tea creativity in future – making and brewing tea blends. Usage of tea siphon was an exciting novelty for many guests. It sparked genuine interest and admiration, making the most unconventional serving. Each participant showed a plethora of tricks and finesse –

from changing clothes during the performance to closing the teapot spout for better brewing.

INTERNATIONAL ATMOSPHERE Many championships – and Turkey is not an exception – invite international tea experts as judges or special guests. Two special guests attended the Turkish Cup: Aliona Velichko, the author of this article and TMC national coordinator for Belarus, and Viviana Petrovska, previous-season winner of TMC Latvia. Viviana also demonstrated an artful performance brewing Kombucha for the guests and participants of the Cup. Finally, we cannot help mentioning the warm atmosphere of the tea festivity: delicious tea, contestants’ excitement and drama, and countless jokes cracked by Hasan Önder, the main event organizer and TMC national coordinator for Turkey. We do hope to see striking performance by the winners of TMC Turkey at the next TMCI!

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Winners of Tea Masters Cup Latvia Named baznica.info n September 9 and 10, the 4th Tea Masters Cup Latvia was held at the Riga Food Fair 2016 in Riga, Ķīpsala, where both tea masters and amateurs competed in Tea Preparation, Tea Pairing and Tea Tasting. Like national Tea Cups held in other countries, TMC Latvia aims at furthering and preserving the high culture of tea consumption, encouraging expertise exchange and promoting this delicious and healthy drink among consumers. In Ķīpsala, island district of the capital of Latvia, the tea masters competed in three categories: On September 9, the contestants showed their skills in brewing tea, and on September 10, they competed in the art of tea pairing and tasting. An international expert panel headed by Denis Shumakov, Biryuzovy Chai (Turquoise Tea), Russia, judged the contest. At the end of the tournament, Latvia Champion in Tea Preparation was named. For the first time in the history of national and international Tea Masters Cups, the award went to an acting Lutheran pastor of the Russian Lutheran community. Pastor Pavils has been researching tea culture for years and even held after-service tea ceremonies for the churchgoers. Tea Master Andrey Ivanov won in Tea Pairing, and fitness coach Dace Suharževska took the lead in Tea Tasting. The winners of the Latvian Cup will take part in the Tea Masters Cup International finals, where they will represent the Latvian tea culture while contending for the best tea master’s title at the international level.

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FACT SHEET:

HoReCa

The first Tea Masters Cup International, a unique world championship for tea experts, was held in 2015 in Istanbul, Turkey. In 2016, the Cup took place in Seoul, South Korea. National qualifications in the below nominations take place in contesting countries in the run-up to the world championship: Tea Preparation, Tea Pairing, Tea Tasting and Tea Mixology. The winners qualify to represent their countries at the Tea Masters Cup International, where they have to once again show their tea-handling skills to win the 3-day contest and become the World Champion.

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Tea Masters Cup Vietnam chose the winners th of November, 2016, on the main stage of Information and Culture Center of Ho Guom officially hosted Tea Masters Cup Vietnam 2016. At 8,30 am, 26th of November, 2016, on the main stage of Information and Culture Center of Ho Guom officially hosted Tea Masters Cup Vietnam 2016 (TMC VN 2016). This qualifying national round was held by Vietnam Tea Association in corporation with: The People Committee of Hoan Kiem district and Hanoi Promotion Agency. This year main sponsor is The Vietnam National Tea – Joint Stock Cooperation (Vinatea) And there are 6 other co-sponsors which are: • Australian Tea Masters Association; • Viet Taste Business Joint stock company; • Vietnam Fairtrade project; • Doi sang va tieu dung Newspaper; • Tam Duong tea Joint stock company – Lai Chau; • Ha Thai tea Joint stock company – Thai Nguyen. The VIP guests participating and cutting inauguration band of TMC VN 2016 are: Mr Nguyen Huu Tai – Chairman of Vietnam Tea Association – The national organizing committee – official sponsor of TMC VN 1015; Mr Nguyen Anh Quan – Vice President of The People Committee of Hoan Kiem District. Along with the judges committee of professionals and experts in tea industry, including: Ms Nguyen Thi Anh Hong – Head of Judges Committee, Head of Organizing Committee of TMC VN 2016; Mr Ramaz Chanturiya – General Director of Association of Russian Tea and Coffee, Companies, the Chairman of Tea Masters Cup;

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Ms Sharyn Johnston, Director of Australian Tea Masters Pty Ltd; Mr Hasan Onder, Vice Chairman and General Coordinator of Rize Commodity Exchange Turkey; Mr Lai Cao Le – Chairman of Vinatea; Mr Hoang Anh Suong – Journalist, Tea Masters; Mr Duong Van Hung – President of Vietnam Royal Chef association; Mr Doan Hung Son – Creativity award of Tea Masters Cup Vietnam 2015; Mrs Tran Thi Mong Kieu – Champion in Tea Preparation Tea masters Cup Vietnam 2015; Mr Hoang Dinh Nhu – Technical Judge. And 20 contestants from all over Vietnam, media channels, domestic tea producers and a huge number of Vietnamese tea lovers.


NEWS

Those 20 young talents from different counties of Vietnam has participated and competed in 3 categories: Tea Preparation, Tea Pairing and Tea Tasting. While contestants ages range from 20–58, they all delivered amazing performance of tea preparation, tea pairing and tea tasting which showed their skill, creativity and passion for this rustic beverage. In this way, TMC VN 2016 could be considered as a national union of young talents in tea field, honoring quintessence of Vietnam tea culture, encouraging youngsters who have passion for tea and devote thoughts and time to creating new method of tea preparation. This competition has witnessed many compelling performances of 20 talents when they were shining, demonstrating their own skills on stage After a long day of intense competitions, TMC VN 2016 has chosen and handed trophy to 3 champions of 3 categories, who are: Mr Nguyen Viet Hung from Hanoi – champion of Tea Preparation; Mrs Nguyen Thi Quy from Hanoi – champion of Tea Pairing; Mrs Pham Thi Quyen from Hanoi – champion of Tea Tasting. One interesting fact, our two champion in Tea Preparation and Tea Pairing: Mr Nguyen Viet Hung and Mrs Nguyen Thi Quyen both participated in last year TMC Vietnam and this year they made successful comeback. Besides, the organizing committee and judges agreed to hand an additional prize which is Passion Awards to Mrs Nguyen Thi Hue from Lam Dong. Because, despite being the oldest participants (58 year-old) Mrs. Nguyen still attended in all 3 categories and contributed to the judges and the audience high-quality performances. The Organizer hopes that this award would honor the passion for tea of the old generation as well as promote tea drinking culture among young generation. This is considered as a considerable change between TMC VN and the original version of TMC. And the other 16 contestants were honored with certification for participating with professionalism and passion. The 3 champions will be sent to compete in the international final round of Tea Masters Cup 2017. There is another activity under the frame work of this year competition which was carried out by the main sponsor Vinatea called «Free tea for pedestrians» in the walking street around Guom lake.

While the competition was running on the second floor, two tea booth from Vinatea was set on the first floor and serving free tea for every pedestrians walking by. This campaign received a lot of positive feedbacks with 8000 pedestrians served in one day as well as gained more awareness for Tea Masters Cup Vietnam. From 28th to 29th, Organizing Committee of Vietnam also organized a tea-tour for all the judges, champions, TMC VN team (18 people) to Suoi Giang, Yen Bai – the land of ancient tea tree. It is the mountainous area blessed with forest of hundred yearold ancient tea trees, producing one of the best teas in Vietnam. Everyone had opportunity to experience nature life, good food, the hospitality from local people as well as share their love for tea, and make new friends when being surrounded by fresh, cool atmosphere and tea forest. In summary, The Organizing Committee of Tea Masters Cup Vietnam 2016 would like to spend the deepest thank to our main sponsors and co-sponsors, supporters as well as local and national media channels who supported us during this competition, contributing to the success of TMC VN 2016. It is our honor to continue working with all organizations, media channels in the next Tea Masters Cup Vietnam 2017. On behalf of Tea Masters Cup Vietnam 2016 Nguyen Thi Anh Hong Head of Organizing Committee

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International Coffee Day: How was it around the World? nternational Coffee Day is the main celebration for people who love coffee. The 1th of October was a really lovely day for coffee lovers all around the globe since various events devoted to this product took place in different countries, such as: Afghanistan, Australia, Austria, Belgium, Bosnia and Herzegovina, Brazil, Canada, Chile, Costa Rica, Cyprus, Czech Republic, Denmark, Egypt, El Salvador, Ethiopia, France, Germany, Ghana, Greece, Guatemala, Honduras, Indonesia, Iran, Italy, Japan, Kenya, Laos, Latvia, Malaysia, Malta, Mexico, Myanmar, Netherlands, New Zealand, Norway, Peru, Philippines, Poland, Russia, Singapore, Slovenia, South Africa, South Korea, Spain, Sri Lanka, Sweden, Switzerland, Taiwan, Ukraine, United Arab Emirates, United Kingdom, United States etc. The organizers created new interesting activities to celebrate this event, for example, the Guatemalan National Coffee Association – ANACAFE celebrated at its main venue, from 10 am to 7 pm, with coffee drinks, a latte art challenge, music and fun for the whole family. People who decided to participate in the festival organized in Argentina could enjoy promotions, tastings, talks and numerous special activities. In Honduras everyone who bought a dessert could get a free cup of Honduran specialty coffee. Malaysia, Ghana, Poland, Malta, Russia, Costa Rica and Italy made special discounts for coffee. Spain, Kenya, Mexico and Greece decided to sell 2 cups of coffee for the price of one. Sprolo’s Coconut Cold Brew (Australia) – brewed for over 16 hours using an exclusive single origin yet to be released by Blacklist Coffee Roasters (ninety plus!), served with mint and nata de coco. Meanwhile in Laos coffee presentations, coffee roasting & tasting and other coffee-activities were run. Russian Association Rusteacoffee conducted a quiz about coffee in addition to that the customers could use a special code to buy coffee: if you said «International Coffee Day», you could get a cup of coffee for free. Canadian coffee lovers could observe a beautifully hypnotic preparation of coffee beans with the siphon hand brewing method. Challenge in the world of Coffee took place in Iran. This is an event organized by IBG (Iranian Barista Guild) – the WCE representative in Iran, in

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association with Iran FBA (Iran Food and Beverage Association) to first of all celebrate the international coffee day along with coffee lovers from all over the country. This event included exciting and unique competitions for baristas as well as cooks and pastry chefs. Chile organized a public coffee cupping, while Ukraine ran an interesting contest: during the meeting, everyone could create a greeting card using a special painting technique, which supposes the use of the espresso cinnamon and cocoa as a paint. The United States offered Free Regular or Decaf Coffee to customers for the whole day on this Saturday. The coffee was provided by Baristi Coffee Roasters from Allentown, Pennsylvania.


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Norwegians decided to do a major event at Aker Brygge in Oslo. They were hosting the world’s largest coffee company and attempt to set a world record in Coffee Brewing. Their goal was to serve at least 5,000 cups of freshly brewed coffee to coffee lovers in the afternoon on October 1st. Meanwhile, they arranged Norwegian Relaxation Championship for the tenth time. Austria created a project. Everybody could stop by for a free coffee tasting the International Coffee Day – 1 October 2016 between 9am and 2pm

and support one coffee community in El Salvador with a client’s donation. Their aim was to collect enough money to provide the 150 children of this coffee community with school supplies such as pens, books, schoolbags and others. So, Austrians built bridges between coffee growers and consumers, and highlighted that enjoying coffee unites. Brazil made free tastings, Workshop International Caf s with the specialist Nina Rodrigues and Coffee and Nespresso Museum for all who wanted to know more about coffee. South Africa invited to try a Chemex, Hario V60, AeroPress, or French Press combo for just R30. Indonesia asked joined the global celebration with fun cupping and screening film A Film About Coffee. New Zealand celebrated one night at the Havana and welcomed all coffee enthusiasts – amateur or otherwise – to join the International Coffee Day celebration. Honduras made a coffee cupping and Germany gave gifts with beautiful and practical sets for all coffee lovers. The special attention should be given to the Czech Republic which had prepared for this day very seriously. This country held a special festival The Coffee Week, which lasted for the whole week from the 1st till the 7th of October in the Czech Republic’s second-largest city Brno. This festival is annual, and it’s main goal is to support local cafés, to spread the coffee culture and education. Coffee week opens the world of coffee to everyone and introduce the story of coffee from a plant to cup. The program of Coffee Week was divided in two parts. In the framework of the special program could visitors learn a lot about coffee, participate in some workshops and visit some interesting talks. If interested, the visitors could also try to prepare their own coffee in traditional or alternative way of preparation with guidance of skilled baristas and professionals or they could watch the professionals themselves in special Coffee Week Barista Competition. The festival also included special two-daylong Coffee Market where could taste and buy from the special selection of roasted coffee. The second part of the festival consisted of program in the participating cafes. It was a really global celebration and a lot of countries decided to be together this day, because coffee unites!

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Tea Masters Cup Season Has Ended... Long Live the Cup! Denis Shumakov, Chairman of Tea Masters Cup Advisory Board, Head Judge of the Tea Masters Cup THE SECOND INTERNATIONAL FINAL OF THE TEA MASTERS CUP WAS HELD IN SEOUL ON JUNE 9 AND 10, ENDING THE 2015-2016 TOURNAMENT SEASON AND THE THREE-YEAR STAGE OF THE PROJECT.

T

HoReCa

tea and performances – and you will unhe Tea Masters Cup got underway in derstand our challenge. That is exactly why 2013 with a small Moscow competition we will pay even more attention to the high and continued without any major breaks, diversity of consumer-based, cultural and growing into an international tournament professional profiles of the judges in the fuwith many participating countries. TMC Inture, thus making the panel as unbiased as ternational 2016 featured contestants from possible, insomuch as there is an incredible eleven countries: Australia, Belarus, Vietdiversity of tea preparation and serving styles. nam, Georgia, Italy, Korea, Latvia, Russia, 3. Even though the event is clearly comPoland, Ukraine and Czech Republic. Institupetitive with real awards and winners, there tions, companies and experts from Greece, are no losers at the TMC International finals. Hong Kong, Kenya, New Zealand, SingaIn a sense, a TMC International final conpore, USA, Taiwan and Turkey took part in test is a continuous showcase of intriguing arranging and running the Cup. tea-making solutions offered by top-class When the TMC was only starting three tea experts. years ago, we hoped that the contestants And now, if I may, a few words about would seek new professional contacts, widen something personal. their tea-related outlook, get new ideas, exModern tea culture has three distinctperience and knowledge. This part of the Tea Masters Cup is now taken for granted. ive sectors: manufacturer, trader and conThe new season will offer even more sumer-based tea culture. Tea Master Cup TEA MASTERS CUP variation, more excitement and hopefully, is fully focused on the consumer culture, INTERNATIONAL feature even more contestants. Essentially, namely, on brewing tea and serving it to the 9–10 June 2016 it will be a brand-new tournament, taking guests. Korea, Seoul over and furthering the key principles coined Due to the tea popularity and wide availover the three years of the project existence. ability, tea-consumer culture is easily integThe principles are as follows: rated into the traditions of those countries, communities and even 1. Tea Masters Cup is a project for people in the tea industry and/ families that encourage it. Thus, the tea-consumer culture becomes or tea fans, seeking to widen their tea-drinking horizons, who have closer to the country, community or family than to the tea origin, learned that the most valuable professional assets are not places, whether it is China with its ancient and powerful tea traditions or technologies or ideas, but people who are already on the same page Kenia where tea is just another exported commodity. or might be getting there. The TMC does not compete with any other Many performances at the TMC International were smoothly tied tea-related events (including other tea tournaments). Participation is to the ethnic locale, without turning national traits into simplification neither required for employment in tea industry, nor does it guaranand cheap mainstream stereotypes. This proves that tea experts attee any monetizable benefits, in the widest sense. The TMC offers its tending the TMC easily operate their native cultures and incorporate contestants an opportunity to become immersed in the tea culture. Dithem into innovative solutions easily understood by all tea fans. versity, saturation and density of the tea Kulturträgers’cross-impact at I guess, the above sentence may sound as a toast at the next context, the Cup are quite extreme – and that can be used both to common and when we sit together and share our undoubtedly tea-serving table. personal advantage. 2. National TMCs serve as a driver for selecting contestants and performances that effectively and powerfully highlight the national tea-consumer cultures or original interpretations of tea brewing and serving process. Naturally, uniting all those memorable national interpretations at same international finals involves formidable issues in developing the contest procedure. Just imagine contestants from Turkey or Korea brewing tea in classical national styles, and then try, in your mind’ eye, to compare and judge their

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WINNERS OF SEASON 2016 TEA PREPARATION CATEGORY

Park South (Korea)

Viviana Petrovska (Latvia)

Tatiana Deinega (Russia)

TEA PAIRING CATEGORY

Murat Kornaev (Poland)

Ustinya Kosterkina (Russia)

Alexander Brajnikov (Belarus)

TEA TASTING

Kunti Horsta (Latvia)

Alex Yurong Pan (Australia)

Lukasz Toflinski (Poland)

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Tea Masters Cup. Amendments to the Contest Rules Denis Shumakov, Chairman of Tea Masters Cup Advisory Board

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he Tea Masters Cup system will gradually change to updated rules in the new 2016–2017 season. National Cups 2016–2017 will follow both previous and new rules (at the organizers’ discretion), however the finals will be held as per the updated rules.

As a matter of convenience, the amendments are best shown in an Amendments Matrix comparing the updated rules with the ones governing Cups 2013, 2015, 2016. The Matrix only lists those rules that have been fundamentally updated.

Amendments Matrix Tea Preparation ELEMENTS

PREVIOUS

NEW

Beverage Ingredients

Additives to the tea are allowed.

No additional ingredients to the Organizers or Master’s tea are allowed. No additional aromas (teaware flavored by aromas, fragrances, etc.) or blending of the Organizers’ tea samples are allowed.

Procedure for Preparing and Serving the Organizers’ Tea

The Organizer provides a common set of tea samples for the contestants who chose and brew one sample tea in standard water.

The Organizer provides a common set of tea samples for the contestants who chose and brew one sample tea in standard water as per the requirements set by the organizer. For example, the organizer may provide standard brewing teaware, specify the method or style of brewing and/or serving, etc. The organizer may also refrain from introducing further requirements for the Organizers’ tea in addition to the standard set of samples and standard water.

Performance Stages and Duration

Single-stage performance, i.e. the contestants brew and serve the Organizers’ and Master’s tea within the same performance lasting 15 minutes.

Single-stage (both portions of tea are prepared and served within the same 15-minute performance) or two-stage performances are allowed. Should the performance consist of two stages, the contestants prepare and serve the Organizers’ tea during the first round, and prepare and serve the Master’s tea during the second round. Performance lasts for 10 minutes each round.

This means that Tea Masters Cup becomes a purely tea competition to all intents and purposes — the participants may use only tea, water, teaware (contestant’s

Tea Masters Cup

or organizers’, as the case may be) and their mastership. Tea Mixology category has been added to the TMC, preserving a very important experimental field

Tea Preparation

Two portions of pure tea are prepared and served Organizers' Tea

Master's Tea

Supplied by the organizer, brewed and served as per the organizer requirements

Any tea brewed and served in any teaware and in any manner

One round

Both the Organizers and the Master's Tea is prepared and served within the same performance

or

Two rounds

At the organizer's discretion

Each beverage is prepared and served during an individual performance, the contestants perform twice The tea is prepared in front of the judges Each judge is served with each kind of tea No added ingredients! Just tea, water, teaware and mastership.

HoReCa

Tea is a beverage made of Camellia Sinensis leaves. www.teamasterscup.com

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of tea additives. Thus, ‘traditionalization’ of the TMC will not lead to tea blends, an essential segment of tea culture, losing their attention, but will ensure clarity and preciseness of the competition. Freedom in setting standard requirements for the Master tea brewing helps

the organizers of each Cup to be flexible in achieving the desired goals (trying new formats of brewing and serving tea, attracting sponsors, popularizing local tea traditions, etc.) without the competition itself losing its appeal.

Tea Pairing ELEMENTS

PREVIOUS

NEW

Category Description

A single composition created and served with minimal limitation.

Two compositions have to be prepared and served — Organizers’ composition made as per the organizer requirements and Master’s composition created by the master him/herself, subject to only one limitation: tea must be used as the beverage.

Procedure for Preparing and Serving the Organizers’ Composition

No Organizers’ composition is required and regulated.

The organizer sets the procedure for preparing and serving the Organizers’ composition. The procedure may include a requirement to use a specific tea (or to choose tea from a specific tea set), specific snack, teaware, serving style, additives to the tea, etc. Any materials required for serving the Organizers’ composition as per the procedure are provided by the organizer. The organizer may allow or limit the use of the contestants’ own materials.

Performance Stages and Duration

Single-stage performance, i.e. the contestants prepare and serve the Organizers’ and Master’s composition within the same performance lasting for 10 minutes.

Single-stage (both compositions are prepared and served within the same 15-minute performance) or two-stage performances are allowed. Should the performance consist of two stages, the contestants prepare and serve the Organizers’ composition during the first round, and prepare and serve the Master’s composition during the second round. Performance during each round lasts for 10 minutes.

Including the Organizers’ composition into the Tea Masters Cup allows for standardization of the competition format,

Tea Masters Cup

makes the competition impromptu and gives new possibilities to the organizers.

Tea Pairing

Two tea & snack compositions are served Organizers' Composition

Master’s Composition

Must include the organizor'stea and ingredients, and must be served as per the organizer's requirements

May include any tea or ingredients, served in any manner

One round or

Two rounds

Both the Organizers and the Master's Composition is prepared and served within the same performance At the organizer's discretion

Each beverage is prepared and served during an individual performance, the contestants perform twice Tea and snacks may be prepared in advance Each judge is served with each composition Additives to the tea are allowed Complex compositions are allowed. Tea is a beverage made of Camellia Sinensis leaves. www.teamasterscup.com

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Tea Mixology ELEMENTS

PREVIOUS

NEW

Mix Composition

Mixes with no tea proper (Camellia Sinensis) are allowed, tea may be substituted by similar beverages (hibiscus tea, etc.).

Mixes must contain tea proper — i.e. beverage made of Camellia Sinensis leaves.

Performance Stages and Duration

Two-stage performances, contestants first present the Organizers’ mixes and then the Master mixes. Performance lasts 10 minutes each round.

Single-stage (both mixes are prepared and served within the same 15-minute performance) or two-stage performances are allowed. Should the performance consist of two stages, the contestants prepare and serve the Organizers’ mix during the first round, and prepare and serve Master’s mix during the second round. Performance lasts 10 minutes each round.

Previously, Tea Mixology was not part of TMC, therefore this is a new category for the Cup.

Tea Masters Cup

Tea Mixology

Two tea-based mixes are served Organizors’ Mix

Master’s Mix

The mix must include the organizor’s tea and ingredients, and must be served as per the organizer’s requirements

The mix may include any tea or ingredients, and may be served in any manner

One round

Both the Organizers and the Master's mixes are prepared and served within the same performance

or

At the organizer's discretion

Two rounds

Each beverage is prepared and served during an individual performance, the contestants perform twice The beverages are mixed in front of the judges Each judge is served with each kind of tea Spirits and aroma-flavored tea are allowed Tea is a beverage made of Camellia Sinensis leaves. www.teamasterscup.com

HoReCa

TMC 2016/2017 SEASON COMPETITIONS CALENDAR

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11/04/17

Argentina

UAI University Facilities, Buenos Aires City

Tea Masters Cup Argentina

31/03/17

Australia

Australian International Tea Expo, Melbourne

Tea Masters Cup Australia

04/03/17

Singapore

Cafe Asia 2017

Tea Masters Cup Singapore

02/03/17

Russia

Moscow, Sokolniki Exhibition and Convention Centre

Tea Masters Cup Russia

28/11/16

Vietnam

Hanoi

Tea Masters Cup Vietnam

11/09/16

Latvia

Kipsala Halle, Riga Food

Tea Masters Cup Latvia

27/08/16

Turkey

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Tea Masters Cup Turkey


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Tea Tasting ELEMENTS

PREVIOUS

NEW

Category Description

Only pure tea samples are tasted and identified.

The category consists of two subcategories. Pure Tea subcategory is for tasting and identification of pure tea. Multi-Ingredient Beverage subcategory includes tasting (as a single ingredient, separately) and identifying (in a multi-ingredient tea) tea additives.

Performance Evaluation

The contestant that correctly identifies most of the tea samples or becomes the first to correctly identify the tea samples, if the contestants identify the same number of samples, is declared winner.

Following the results in each subcategory, a tournament bracket is filled in (according to the previous version of rules, the bracket was filled in as per the correctly identified tea samples/additives’ number specifying the identification time). Certain points are awarded for each position in the tournament bracket. The final result is the sum of points awarded in subcategories and the number of correctly identified tea samples/additives in subcategories.

Tea Masters Cup

Tea Tasting

Tea and tea additives are identified

Pure Tea

Multi-Ingredient Beverage

After an open-tasting of ten teas, the contestants must identify five of them in blind-testing

During the blind-testing, three ingredients added to the tea out of nine tasted must be identified

The key is to memorize the flavor and aroma of the beverage (or added ingredients) and recognize them. In a tie, the contestants are judged by their speed Teas of similar taste must be used for Pure Tea subcategory. Tea is a beverage made of Camellia Sinensis leaves. www.teamasterscup.com

Having the Tea Tasting as a two-stage competition with a variety of tasting materials will reduce the randomness of the tasting and make the competition even more exiting. * * * The updated TMC Rules & Regulations have been published at the official TMC website. Please note that individual Cups will be regulated both by the Rules & Regulations and Technical Specifications that will govern a number of practical issues regarding the arrangement of the Cup, such as: • Venue, date and time, • Contestants registration procedure,

• Contest area zoning, • Contest schedule and performance itinerary, • Number of judges in the panel and number of beverages and compositions served, • Contest logistics, • Language and translation, • Performance parameters for different categories, • Extra events to be held within the contest area. We do hope that the new Tea Master Cup rules will make the contest even more exiting. See you there!

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Australian Impressions of the TMC Vietnam Sharyn Jonston, Director of Australian Tea Masters Pty Ltd., Australian director of the World Tea Organization, Chairperson of Australian Tea Association

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HoReCa

was recently honoured to be invited to be a judge for the Tea Masters Cup held in Hanoi, Vietnam .This was my second year to be invited to be a judge for the Tea Masters Cup Vietnam and it was as equally exciting as the first. Tea Masters Cup is a competition that showcases tea service in a new light. Not only does it highlight the culture of the country and this can be in everything from ceramics to dress to music used in the performance, it allows unique teas to be experienced and appreciated. There were 20 participants in total for the day and the standard was so high it made the judging very difficult. One of the exciting things for me was the tea preparation competition which was the opening segment of the day. To be able to experience some of the unknown high quality, rare, specialty teas grown in Vietnam was awesome. Not only are the brewing and serving of the tea skills are tested but also the efficiency and confidence of the person. Personal charisma of a participant in their performance is taken into account as this is an important aspect in the ability to be able to promote tea at a professional level.

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Vietnam produces some beautiful teas such as Long Thanh Shan Snow tea which is a tea made from one snow bud and one tender leaf; we also tasted some unique, delicate green teas as well as oolong style teas and fermented teas which these are often not experienced outside of Vietnam. Judges and audience were surprised at the variety of teas that Vietnam produces and this is a great feature of a Tea Masters Cup event. Tea Masters Cup is the only competition in the world which allows both tea professionals and tea enthusiasts the opportunity to showcase their skills which in turn creates a spectacular event for tea lovers around the world and raises the bar on tea generally like never before. In the tea and food pairing category competition became even harder when things like a Tamdao Mountain green tea (a single bud tea) was served in the most unique gold cups with a peanut and chocolate sweet. An ancient Snow tea which had been aromatized with lotus flowers and served with dried lotus seeds was amazing .Next was


INTERVIEW

a tea made from fresh green tea leaves which had been pounded in the traditional method using a bamboo style mortar and pestle .The tea was served lightly brewed with a ginger and mung bean cake. In this segment the neatness, visual appeal, taste, presentation, reproducibility and modifiability are taken into account by the judges so there were some very exciting moments and some very close scores. The competition finished with the tea tasting and 12 people frantically trying to identify the teas numbered 1–10 which was an exciting end to a great day of competition. The great thing about the Tea Masters Cup competition is that it gives a country which is running the competition an opportunity to showcase their local teas and brew them in alternate ways as well as having the challenge for the competitors to pair the teas with food. The day after the Tea Masters Cup we were lucky enough to be invited to visit some of the ancient tea trees in Xa Suoi Giang with the competitors and winning masters. What a moving experience this was as after a long drive we camped amongst the ancient tea trees for a night. A beautiful blessing of the trees was carried out after we arrived and we had a night that will be long remembered as a special tea memory. In the morning we picked fresh leaves from the ancient trees and brewed them in spring water over the coals, a fresher, unique tea you will be lucky to experience in your life. We met and talked to the local minority groups who pick the teas, trekked among the ancient trees admiring their gnarled, aged branches and were surprised at the abund-

ance of butterflies and insects crawling everywhere. This protected area grows wild without pesticides and is respected for its natural beauty. The journey there and back was long and winding amongst the never-ending valleys of tea trees and it really showed to us the importance of tea to Vietnam but also the importance of Tea Masters Cup and how it allows these teas to be shared with the world.

Photos provided by the author

37


How much tea one should drink to become a world champion? Aliona Velichko Meet three champions in three different categories of Tea Masters Cup International (TMCI) 2016. All of them are from different countries, having own experience and belonging to different age groups. All that unites them is love and interest for tea. The judges voted for them to be the winners in their categories. We can negotiate for a long time if it was good luck or it was natural course of things but the fact remains and their championship is a very meaningful event of the year for all three of them. What the winners dream and think about, how they made their way to the victory and the role of TMCI in their lives – this you will learn firsthand. And we do hope that their example will inspire many people to participate in TMCI 2017.

HoReCa

Murat Kornaev (Poland): «I just want to infect people with tea» (Category Tea Pairing) – Murat, with what thoughts you came to TMC, what you expected of yourself and the event? – I would like to start from remembering the national championship in Poland. First of all, I was interested in the experience of participation in the championship and didn’t have any particular plans for victory. That is why in Poland I took part in all 3 categories. My victory and the opportunity to participate in international TMC did not change my motivation, that is, that the process is more important than the result (victory). International TMC was a great opportunity for me to communicate, share experience and I didn’t expect to win in Seoul at all. – Could you tell us how did your tea way look starting from the beginning to the... victory? – It all started with the institute time where I was infected with the love for tea by my teacher Sergei Kalinin. Tea for me became smth that requires a lot of attention. With time I began to communicate with different tea masters whose experience was valuable for me and I learned many things from them. I also constantly brewed tea at home in different ways. It’s like art – you communicate with people, notice some things, then try to modify them, let them go through your veins and then create smth of your own. I read some books that I could find, printed and in internet. Now I spend a lot of time tea tasting and talking about tea. I am interested in children’s tea parties – it is a topic I am working on hard. I am not too keen on showing people and impressing them with Kung Fu Cha – just want to infect them with tea. – Tell us about your tea performance, what it was about and why were the judges impressed with it? – I had a bit less than a year to get ready for TMC. I wanted to show smth connected to Polish culture. So I started looking for various set expressions with tea inn Polish. And I found some words that every Polish person knows: «Herbata z prądem» which can be translated as «charged tea» which means any tea mixed with vodka. Then it took me several months of tasting various drinks and teas. Alcoholic drink I chose very fast – it was

38

slivovitsa. It is strong and has a taste of a plum. So I tried to find a tea and the way of brewing it and also the food that goes well with it. I looked through many cookery books – tried to find what goes well with plum, with what spices and finally I made a composition: ruby tea with vanilla with some drops of slivovitsa added: for a tea cup 30–40 ml – 1,4 grams of slivovitsa. So I needed chemical dropper to weight the grams. As an appetizer I chose Polish sheep smoked cheese (oscypek) that was served with a mix made of pistachios and raisins. Pistachios were soaked in water for a while to get rid of the salt and the raisins as well to get rid of sugar. Both of them then were mixed in blender and were rolled as balls. These balls were placed on toothpick with the goat cheese on the toothpick pin. The judges first had to smell the slivovitsa in the shots that were served first. Then they tried the brewed ruby tea with vanilla sticks added to it and then inhaled again the aroma of slivovitsa. Vanilla and aroma of ruby tea in some magic way stress the fruity base in slivovitsa. After that I added slivovitsa to the judges cups with the help of chemistry dropper. Next step – I offered the judges first to try the snack: put it in the mouth and while chewing it place their attention to the following moments that I commented on: sweet and oily taste for a second conflicted witht he taste of cheese but almost immediately the tastes

COFFEE&TEA INTERNATIONAL # 1/2017

started mixing and gave interesting composition – touch of melon with a hint of touch of watermelon and fruits. Then some warm oily touch appears in the taste. And when all these tastes were clear for the judges I recommended them to make a sip of tea. The taste of ruby tea with vanilla and touch of slivovitsa very nicely combines with the aftertaste of snack. – I know that during the TMCI you had some unexpected but also happy and enlightening moments. Would you like to share them with us? – Unexpected moment for me in Seoul was when until the last moment I was sure that I will make tea in the siphon but an hour before the performance I found out that siphon doesn’t function and I needed urgently to change my idea. Enlightening for me was that I realized my special feature of character: it is easier for me to work when I have a space for improvisation. When I got in the situation with siphon my teaching experience helped me a lot and I started improvising and immediately felt calmness. From positive impressions first of all I would like to mention that the strongest one was communication with tea people and exchange of experience. Now practically wherever I go I have tea friends. And it makes me very happy! – What are the outcomes of the second TMCI for you personally and for the tea community? – Around 3 years ago I thought that I would like to make my tea hobby into professional activity. My participation in TMC and my victory strengthened me in the thought that I really want to go into this sphere very seriously. I would like to open a teashop and sell tea, popularize and spread tea culture. As for the outcome for the community I can say that it took some effort to organize it. Tea community in Poland is not very big and also tea is not the most popular product so that the victory at TMC could arise a lot of interest of mass media. But I managed to arrange two radio programs about tea and TMC. Also we had an afterparty in Wrotslav. There was some activity in social networks. But to my mind it is not enough. We need to go on with more popularization.


INTERVIEW

Kunti Horsta (Latvia): «Trusting oneself» (Category Tea Tasting) – Kunti, what were your thoughts and dreams before TMCI? – Frankly speaking, I didn’t know much what to expect. I was just looking forward to a very exciting trip. For me participation in ТМСI was first of all an opportunity to learn as much as possible about tea culture and also to find new tea friends. – How much time did it take you to get ready for the competition? – About 9 months. I found out about TMC last year. Then I took a course of Alexander Vagner who came with his tea school to Riga. I became very much interested in the teatasting of various teas. I had some experience in tea before but Alexander had a very special tea in his collection and I felt very strong motivation and wish to take part in TMC. – What moments were the most memorable during TMCI? – For me it was very exciting to have a chance to try various sorts of green tea from

Korea and Vietnam as I had never tried them before.

– How does it feel to be a winner of TMCI? – It was very unexpected for me… But to be honest I feel very much honoured by this award. I also have deep gratitude for having the opportunity to learn more about tea in such a great company of tea lovers. To take part in TMCI means meeting wonderful people from all over the world and share with them a good cup of tea and good stories. – What has TMCI resulted for you? – This experience has taught me to trust more my instinct and be open for new experience and people. Also we had a wonderful opportunity to take part in Korean tea ceremony and learn how to brew tea Korean way. My life has been enriched with beautiful memories about summer in Southern Korea and I returned inspired to improve my tea-tasting skills and work in tea club. – What would you wish for the future TMCI participants? – Keep studying, be self-confident and enjoy the process!

Suhyun Park (Korea): «Tea should be brewed in harmony» (Category Tea Preparation)

– Suhyun, what was the mood before TMC and were the expectations? – Before participating in the national championship conducted by Korea Tea Board, I wonder what TMC was about. Then I searched on YouTube on how they did in the past competitions. I was always wondering about tea culture around the globe, especially the countries like Russia, Latvia, Belarus, Poland and Czeck Republic where I had never visited before. TMC was quite interesting tea oriented culture, compared to the one

of Korea. I take pride in my Korea tea ceremony performance since I have studies for 8 years and received Masters Degree in Tea Culture Studies from university. So I wished to show and introduce the excellence of Korean tea culture to TMC International 2016. Actually it was such a short time to prepare for the competition since I found out about the championship not too long ago. And I was glad that the competition will happen in Seoul, Korea and I had only a month to prepare for both national and international competition. – Could you describe your tea preparation in short and where did you take the idea? – It was simply a harmony between tradition and modern. I got an idea from oriental melon which is a seasonal fruit in Asia in summer. I thought the most Westerners wouldn’t know about this fruit. I came up with a recipe which was not easy to come up with. – What was the most exciting, thrilling, disappointing or unexpected during the performance? – On the date of my performance, the crystal glasses I prepared for iced tea were broken during packing. It shocked me. So once I arrived the site, I searched for glasses near the venue, luckily I found something similar. I was panicked at home but once I arrived the venue, after I saw how everyone was so passionate to prepare in the preparing room, I received strong positive energy from other contestants and did a performance well I guess.

I have participated in many tea exchange programs between Korea, China, Taiwan and Japan. I have never participated in something like TMC before. It was such a great experience for me to see and meet different tea cultures from around the world after I’ve been only into Asian tea cultures before. What will you recommend for the future participants of TMC in different countries? – I have taught tea cultures and conducted a few tea classes. I will study further to fill my scarce of knowledge. I’d like to study more on tea variations to come up with my unique tea menu. – How does it feel to be a winner of TMCI? – In fact, I have never expected to win. All contestants were so great to present the best of their presentations. I was simply happy to be able to participate. In Korea at my age one can’t even think to be a tea master since my age is relatively young. In Korea, age always comes first and then skills, which creates invisible walls. Therefore, it was my honor to win such a great award and I was so proud of myself. – What will you recommend to the future participants of TMC in different countries? – It is very important to present your own identity along with character. Then consider this opportunity as more of getting to know each other rather than a competition. Tea should be in harmony.

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