Coffee Tea International 2 2015 free

ROBIRIO OLIVEIRA SILVA: «WE WELCOME TO RUSSIAN FEDERATION TO THE ICO» TMCI – THE FIRST INTERNATIONAL TEA COMPETITION AMONG TEA MASTERS FIRST OFFICIAL INTERNATIONAL COFFEE DAY TO TAKE PLACE ON 1 OCTOBER 2015

№ 1(122)’2015

1–3 MARCH 2016 — MOSCOW

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WARNING !

This file contains electronic version of “Coffee and Tea International” magazine for personal use and read.

Further copy and distribution by any of methods is a violation of author's rights.

Reprinting of materials is allowed only by permission of the magazine.

The reference to the magazine «Coffee and Tea International» is obligatory.

Founder INTERNATIONAL TEA HOUSE

contents

№ 2’2015

№ 2‘2015 Publisher NTERNATIONAL TEA HOUSE Editor-in-Chief RAMAZ CHANTURIYA Deputy Editor-in-Chief SVETLANA BELIKOVA Computer-Aided Design VALENTINA GUSKOVA Advertising Director JULIA CHANTURIYA Advertising Manager YANA AFTANDILOVA Promotion Managerr JULIA IVANOVA

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THE EDITORIAL BOARD Chairman of the Editorial Board

The Nordic World of Coffee Ends on High

Organic Products: Fighting Against Hot Drinks Market

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

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

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

A. MALCHIC, Chief Executive Officer, Montana Kofe

M. PEYRIS, International Tea Committee

I.A. SOKOLOV, Ph.D. in History

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

Tea as a Source of Information

The Best Baristas were Announced at Russian Barista Days 2015

V.A. TUTELIAN, Director, Institute of Nutrition of the Russian Academy of Medical Sciences, Member,Russian Academy of Medical Sciences

A.K.VAGNER

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CALENDAR OF EVENTS

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Founder and Leader of the Project Chaism.pro

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

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ECONOMICS 20

Organic products: fighting against

Coffee and depression in Korea: the fifth Korean National Health and Nutrition Examination Survey Association of Coffee Intake with Total and Cause-Specific Mortality in a Japanese Population: The Japan Public Health Center – Based Prospective Study

hot drinks market maturity Printed in

TECHNOLOGY

OOO Tipografy

REVIEW&STATISTICS 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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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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A

– advertising materials

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Granulated Tea Production

Green Coffee Imports by all

HORECA

Importing Non-member Countries

30 SCIENCE Tea consumption is inversely associated with weight status and

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Best National Baristas Named at Russian Barista Days Tea for Recreation and Entertainment. Tea as a Source of Information

other markers for metabolic syndrome in US adults

40 ADVERTISER INDEX

CALENDAR OF EVENTS July 2015 — March 2016

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

2–4 July 2015

19–22 September 2015

CAFE SHOW CHINA

GLOBAL TEA & COFFEE SEOUL INT'L CAFE SHOW EXPO/CHINA TEA FAIR Country: Korea

Country: China City: Beijing Company Page: www.cafeshow.com.cn

1–4 September 2015

INTERNATIONAL COFFEE & TEA EXPO Country: Iran City: Tehran Company Page: www.coffeeteaexpo.ir

3–5 September 2015

TEA MASTERS CUP INTERNATIONAL

Country: China City: Shanghai Company Page:

28 September – 2 October 2015

ICO GLOBAL COFFEE FORUM Country: UK City: London Company Page: www.ico.org

1–3 October 2015

WORLD TEA & COFFEE EXPO Country: India City: Mumbai Company Page: www.worldteacoffeeexpo.com

15–17 October 2015

12–15 November 2015

City: Seoul Company Page: www.cafeshow.com

26–29 January 2016

UPAKOVKA/UPAKITALIA Country: Russia City: Moscow Company Page: www.upakowka.ru

8–12 February 2016

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

1–3 March 2016

RUSSIAN COFFEE & TEA INDUSTRY EVENT

XIAMEN TEA FAIR Country: China City: Xiamen Company Page: www.teafair.com.cn Country: Turkey City: Istanbul Company Page: www.teamasterscup.com

17–18 October 2015 AUSTRALIAN TEA EXPO

3–5 September 2015

Country: Australia City: Victoria Company Page: australianteaexpo.com.au

THE COFFEE EXPERIENCE Country: Australia City: Sydney Company Page: www.thecoffeeexperience.com.au

11–13 September 2015

TASTY COFFEE & TEA FEST Country: Russia City: Moscow Company Page: www.coffeeteafest.ru

23–27 October 2015 HOST – FIERA MILANO

Moscow International Tea Symposium

Moscow International Coffee Forum

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

1–3 March 2016

RUSSIAN BARISTA DAYS

Country: Italy City: Milan Company Page: www.host.fieramilano.it

11–13 November 2015

INTERNATIONAL COFFEE & TEA FESTIVAL Country: United Arab Emirates City: Dubai Company Page: www.coffeeteafest.com

14–17 September 2015

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

1–3 March 2016

11–14 November 2015

WORLD FOOD MOSCOW Country: Russia City: Moscow Company Page: www.world-food.ru

WORLD COFFEE LEADERS FORUM Country: Korea City: Seoul Company Page: www.wclforum.org

TEA MASTERS CUP RUSSIA Country: Russia City: Moscow Company Page: www.teamasterscup.ru

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

Moscow International Tea Symposium

Moscow International Coffee Forum

EXHIBITION

SEE YO U in 201 6!

CONFERENCES SEMINARS TASTINGS COFFEE AND TEA COMPETITIONS ROASTING FACTORY

1-3 MARCH 2016 MOSCOW, ECC SOKOLNIKI www.unitedcoffeetea.ru

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ROBIRIO OLIVEIRA SILVA: «We welcome to Russian Federation to the International Coffee Organization» On April 24, Mr. RobJrio Oliveira Silva, Executive Director of the International Coffee Organization (ICO) made an official announcement in his press release that the Russian Federation had accomplished the procedures for ICO membership under the International Coffee Agreement 2007 and become the seventh coffee importer to join likewise Norway, Switzerland, Tunisia, the European Community and the Unites States of America.

Mr. Silva also said: "The Russian Federation has been an official observer of ICO meetings for several years, and I personally arranged negotiations with top officials regarding the accession of the Russian Federation to the Organization.

We believe that the Russian Federation as one of the leading world consumers of coffee has all the potential to work with ICO members for global promotion of the coffee industry and participate in resolving today's challenges. I am happy to greet the Russian Federation as a new member!"

Besides, Mr. Silva pointed out that since 2000, the coffee consumption in Russia had doubled, with the annual growth rate of 3% over the recent four years. In monetary terms, the country's market is now worth over $2.5 billion.

Mr. RobJrio Oliveira Silva gave a dedicated interview for the C&T readers answering the most urgent questions on Russia's accession to ICO.

United Nations because of the great economic importance of coffee. It administers the International Coffee Agreement (ICA), an important instrument for development cooperation.

The latest Agreement, the ICA 2007, entered into force on 2 February 2011.

- What are the current role and place of ICO in the coffee world?

- The International Coffee Organization (ICO) is the main intergovernmental organization for coffee, bringing together exporting and importing Governments to tackle the

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challenges facing the world coffee sector through international cooperation. Its Member Governments represent 95% of world coffee production and 78% of world consumption.

The ICO was set up in London in 1963 under the auspices of the

COFFEE&TEA INTERNATIONAL # 2/2015

- What problems does the ICO solves and what processes it affect?

- The ICO makes a practical contribution to the development of a sustainable world coffee sector and to reducing poverty in developing countries by: • Collecting data on the global production and consumption of cof-

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fee and releasing studies and monthly market reports • Enabling governments and the private sector to exchange views on coffee matters, market conditions and trends, and coordinate policies at high-level meetings • Developing and seeking finance for projects that benefit the world coffee economy

scientific information on the world coffee sector.

- What are the benefits of participating in the Coffee Agreement for the coffee producing countries and coffee consuming countries?

- There are many benefits of membership for both producers and

- All ICO Members enjoy the benefits of attending meetings in London twice a year in which Governments from all over the world unite to review the challenges and opportunities for the coffee sector globally.

Members receive exclusive access to ICO events like the Consultative Forum on Coffee Sector Finance, have a platform in which to meet with

Mr. RobJrio Oliveira Silva took up his post as the Executive Director of the International Coffee Organization on 1 November 2011.

After graduating in economics from the Federal University of Minas Gerais in Brazil, RobJrio immersed himself in the field of commodities, particularly coffee. He has 25 years of experience in both the public and the private sectors, including his tenure as Director of the Coffee Department in the Brazilian Ministry of Agriculture, Livestock and Food Supply; Commodities Secretary in the Brazilian Ministry of Development, Industry and Foreign Trade; Executive Secretary of the Brazilian Chamber of Foreign Trade (CAMEX); Secretary‑General of the Association of Coffee Producing Countries; and Secretary‑General of the Brazilian Federation of Coffee Exporters.

• Promoting coffee quality through a Coffee Quality-Improvement Programme • Promoting market transparency by providing a wide range of statistics on the world coffee sector • Developing coffee consumption and markets for coffee through innovative market development activities • Encouraging the development of strategies to enhance the capacity of local communities and smallscale farmers • Promoting training and information programmes to assist the transfer of technology relevant to coffee • Facilitating information on financial tools and services to assist producers • Providing objective and comprehensive economic, technical and

consuming countries, including but not limited to: • Government relations and close contacts with the private sector • Coffee policy development • Coffee sector finance • Coffee development projects • Quality coffee • Increasing demand for coffee • Positive communication on coffee • Training and information • Information and resources - Could you show what benefits countries receive and how to realize their own interests on an example of several member countries?

What are the prospects for Russia as a coffee consumer country in joining the ICO and what could get the ICO from having a new partner represented by the Russian Federation?

members of the private sector to engage in private-public collaborations, and are able to receive assistance from ICO economists to access coffee development programme financing. In addition to all of this, countries also receive exclusive access to coffee sector data and studies conducted by ICO economists.

There are also many challenges that the coffee sector is facing— reduction in the supply of coffee due to pests, diseases, and climate change. Farmers are also facing constraints to access finance to help them achieve higher production and quality. These issues require that Governments from importing and exporting countries come together to collaborate and find solutions. We welcome to Russian Federation to the International Coffee Organization and we look forward to working together.

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The Nordic World of Coffee Ends on High othenburg, Sweden, 18 June 2015 – Five new World Champions were crowned, thousands of coffee professionals were educated and inspired, more than 4,000 visitors met with 1,000 exhibitors, and one new World Champion got engaged when the Nordic World of Coffee arrived in Gothenburg this week.

Organised by the Speciality Coffee Association of Europe (SCAE) and sponsored by BWT water+more, the Nordic World of Coffee combined an interactive exhibition; an expansive programme of educational seminars, talks and cuppings; the SCAE Excellence Awards, sponsored by Demus S.P.A.; the New Product of the Show

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Awards, sponsored by Wilfa; the SCAE Photography Awards; the World Cup Tasters, Coffee Roasting, Brewers Cup, Latte Art and Coffee in Good Spirits Championships and Re:co Speciality Coffee Symposium; plus a busy social diary of parties and networking events.

FIVE NEW CHAMPIONS

While Europe was cheering when three new World Champions were announced, including two for the Nordic region, 2015 World Latte Art Champion, Caleb Cha, from Australia, had an even bigger reason to celebrate when he dropped on one knee and proposed to his girlfriend on stage. (She said yes!)

COFFEE&TEA INTERNATIONAL # 2/2015

Joining Caleb in the Winners’ Enclosure at World of Coffee were: • World Coffee in Good Spirits Champion – George Koustoumpardis, Greece.

• World Coffee Roasting Champion – Audun Sшrbotten, Norway.

• World Brewers Cup Champion – OddSteiner Tшllefsen, Norway.

• World Cup Tasters Champion – Juan Gabriel Cespedes, Costa Rica.

SCAE EXCELLENCE AWARDS

Leaders in the SCAE Community were also celebrated at the event, when the SCAE Excellence Awards were announced on Wednesday, 17 June.

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Proudly sponsored by Demus S.P.A., the Awards are judged by the SCAE International Development Committee and honour members of the coffee community who have contributed to the success of the industry through education, innovation, sustainability and entrepreneurship. This year’s winners are: • Young Entrepreneur Award – Konstantinos Kostantinopoulos, Chief Executive of Coffee Island.

• Passionate Educator Award – Patrick O’Malley, International Barista & Coffee Academy (IBCA), Espresso Italia, Infusion Coffee + Tea, and LiquidTech Coffee Services.

• • •

Innovation Award – Yves Clyford Desobgo Nguepi.

Working Towards Sustainability – Mathias Nabutele, Coffee A Cup. Lifetime Achievement Award –Heinz Trachsel.

NEW PRODUCT OF THE SHOW AWARDS The New Product of the Show Awards, sponsored by Wilfa, were announced on Tuesday, 16 June and recognised the most exciting new innovations to enter the market over the last 12 months. The winners were:

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Best New Packaging Solution – The EcoFriendly Box Pouch with Front Zipper from Dutch Pack International.

Best New Food Product – Espresso Syrup from AB Borowiec.

Best Coffee Convenience Product – Paulig Muki from Oy Gustav Paulig AB. Best New Non-Coffee Beverage – Zuma Non-Dairy Vanilla Bean Frappe from Beyond the Bean.

Best New Technology & IT Innovation – Algrano.

Best Domestic Coffee Equipment – Cafflano Klassic from Beanscorp.

Best Professional Coffee Equipment – The Revelation Cup by L’Abre a CafJ.

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SCAE PHOTOGRAPHY AWARDS SCAE’s annual Photography Awards were another crowd pleaser at World of Coffee. The Awards were judged by Johan Damgaard, Johan & Nystrцm; Ludovic Maillard, Maison P. Jobin & Cie S.A.S.; Alessandro Bonuzzi, Artisan Coffee; and Sarah Grennan, Cafй Europa magazine. The winners were: • From Bean to Cup – Seivijius Matiejunas.

• The People and the Bean – Katerina Husickova.

• The Artist's Way – Jonathan Lastnbom.

• The Bean and the Farm – Ximena Rubio.

Visitors to the show were also given an opportunity to vote for their favourite photograph and the People’s Choice Award was presented to Katerina Husickova.

WORLD OF COFFEE IN NUMBERS The Nordic World of Coffee attracted 4,073 unique visitors from 81 countries, over 50% of whom returned on days two and three of the show, where they met with more than 1,000 exhibitors on 155 stands in the 3,000sq.m. exhibition.

All eyes are now on Dublin when World of Coffee moves to the Irish capital in 2016,

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where it will also host the World Barista Championship and the World Brewers Cup. Bookings for World of Coffee Dublin opened in Gothenburg and over the three days of the show two-thirds (66%) of the available stand space for 2016 were booked.

David Veal, Executive Director of the Speciality Coffee Association of Europe, is delighted with the response to the event.

‘The Nordic World of Coffee was a huge success for SCAE and I have been overwhelmed with all the positive feedback we received over the three days here in Gothenburg. From the inaugural Re:co Speciality Coffee Symposium on the eve of the show, to the exciting competitions, inspirational seminars and talks, and the thriving exhibition brimming with ideas and innovations, World of Coffee proved once again that it is Europe’s greatest coffee event. We are looking forward now to Dublin in 2016 and our local working group in Ireland, led by SCAE’s new President, Paul Stack, are already at an advance stage of planning. I would like to sincerely thank the working group here in Gothenburg who have worked so hard to make the Nordic

COFFEE&TEA INTERNATIONAL # 2/2015

World of Coffee the best ever, and I am particularly thankful also to our sponsors BWT water+more, Indonesia Specialty Coffee, Demus S.P.A., Wilfa and KeepCup, whose support has enabled us to stage such a great event.’

ABOUT WORLD OF COFFEE

World of Coffee is Europe’s greatest coffee gathering and one of the world’s pre-eminent coffee events, bringing thousands of coffee professionals and enthusiasts together over three days for a celebration of coffee. The event moves to a different European city each year. In 2016, it will take place on 22-25 June in Dublin, Ireland, where it will host the World Barista Championship.

World of Coffee is owned and organised by the Speciality Coffee Association of Europe (SCAE), the membership association for the speciality coffee industry that represents the interests of 3,000 members in 90 countries around the world. With 30 National Chapters actively engaged in promoting coffee excellence at ground level, SCAE represents the heart of the coffee community.

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FIRST OFFICIAL INTERNATIONAL COFFEE DAY to Take Place on 1 October 2015

ondon, 14 July 2015— The Executive Director of the International Coffee Organization (ICO), Mr RobJrio Oliveira Silva, has announced that 74 Member States of the ICO and 26 coffee associations from around the world have joined forces to celebrate the first official International Coffee Day on 1 October 2015.

International Coffee Day is a celebration of the coffee sector’s diversity, quality and passion. It is an opportunity for coffee lovers to share their love of the beverage and support the millions of farmers whose livelihoods depend on the aromatic crop.

An online campaign will be launched in August to spread the word about the 1 October date and encourage coffee lovers to participate in the celebrations. The campaign

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includes a website to feature events and other online campaigns dedicated to International Coffee Day. The hashtag #InternationalCoffeeDay is being used on social media sites including Twitter and Facebook.

As part of the celebrations, the ICO has signed a Memorandum of Understanding with Oxfam to collaborate on a campaign focused around the concept of a ‘caffJ sospeso’, an Italian tradition of paying for a second cup of coffee to be given to a person in need. The charity campaign entitled a ‘CaffJ Sospeso Against Poverty’, will give coffee lovers around the world an opportunity to show solidarity with smallholder coffee farmers by donating the value of an additional cup of coffee to Oxfam’s work with such farmers via an online platform. More information on this campaign will be sent to the press soon.

BACKGROUND Many countries around the world celebrate their own national coffee days at various dates throughout the year. In March 2014, the Member Governments of the ICO agreed to organise the first International Coffee Day on 1 October 2015 to create a sin-

gle day of celebration for coffee lovers around the world. The first International Coffee Day coincides with the 115th Session of the International Coffee Council (ICC) and the first Global Coffee Forum (GCF) which will take place during Expo Milan 2015.

A full press release about these events will follow.

Coffee associations from both coffee producing and consuming countries have agreed to join the ICO in celebrating and promoting the first International Coffee Day. For the full list of participating associations visit http://ico.org/international-coffee-day.asp About the ICO: The International Coffee Organization is an intergovernmental organization created under the auspices of the United Nations to serve the international coffee community. Established in 1963, the ICO is unique in bringing producing and consuming countries together to exchange views on coffee matters and market conditions, and address coffee policies. Among the services provided by the ICO are: up-to-date information and statistics; innovative projects to benefit the world coffee economy; coffee market reports and economic studies; consultations on coffee sector finance; as well as conferences and seminars.

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TEA MASTERS CUP INTERNATIONAL

FORMALITIES, OR HOW IT ALL BEGAN The Tea Masters Cup project was launched in Moscow in 2013. It was a small-scale tournament inviting tea masters working in various styles with various teas but united by the common cause - brew and serve delicious tea.

Season 2014-2015 of the Tea Masters Cup has already gained space and become international. The contests in Russia took two stages: first, regional qualifying tournaments, with their winners meeting at the national final contest. National tournaments took place in Latvia, Belarus, Ukraine. In September 2015, the international final contest will be held in Turkey.

In June 2015, Season 2015-2016 qualifying tournaments were launched. New contestants will join the tournament in the new season. Given the current dynamics of the project, the Tea Masters Cup will soon become a full-fledged global contest.

The tournament consists in contests of three categories.

In Tea Preparation, the properties of a freshly brewed beverage (aroma, flavour, aftertaste) are evaluated along with the brewing technique, tea serving style and presentation, as well as the contestant's theoretical competence (indirectly). This contest simulates a tea-drinking session where a master prepares tea for tea-savvy guests, considering their individual perceptions of the beverage and brewing methods.

In Tea Pairing, the jury reviews the contestant's skills in the design of tea-based food compositions, arrangement and presentation

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of tea sessions that may be used in high-rank restaurants. Actually, this contest models an event where tea is served in a formal environment to guests quite demanding in terms of drinks and service, and possibly not knowledgeable in teas.

The Tea Tasting contest evaluates the contestant's skills in the timed blind identification of a maximum number of tea samples that have been tasted before. This category may be tough in arrangement, but its rules are simple and understandable for the contestants, and the evaluation system is entirely unbiased. The most important nuances and differences of the Tea Preparation and Tea Pairing contests are best clarified in the reference chart for contestants and jury.

The multiple format of the Tea Masters Cup is still debatable and has apparent drawbacks. It is hard for the jury to assess the performance of contestants who work in different styles (the above mentioned ceremonial or bar styles) and meet in the same category contest. However, the experience of the previous tournaments proves it possible to develop adequate referee methods step by step, while retaining all the advantages of stylistically diverse contests.

Besides, the free format allows full exposure of one of the most interesting aspects of the tea consumer culture - its profound integration with the traditions of the venue (country, region, town or even a tea club) represented by a contestant.

FORMAT

DEVELOPMENT OF TEA CONSUMER CULTURE

One of the main (and most challenging) objectives of the Tea Masters Cup contest is to embrace at one place various brewing and serving formats, and experts working with tea in different styles. Each contestant of initial Tea Masters Cup tournaments may participate under any category or all of them.

This approach enables participation of both dedicated experts (specializing in ceremonial or bar-style tea) and those of a broader versatility. Besides, the flexible format of the tournament implies full competitive participation of skillful tea drinkers.

Such concept offers high diversity in the contestants' performance, which enhances the spectacular aspect of the tournament and encourages professional communication between the contestants.

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Currently, the Tea Masters Cup is a smallscale project having visible effect neither on the professional development of tea experts nor the tea market. However, each new cycle involves more experts, and it becomes a think-tank for interesting proposals to convert tea as a merely consumer product into the tool of communication or professional career.

The wide-spread use of tea as an integral part of the human culture at various levels makes the tea market dependent of the interaction between tea and its consumers. A clear-cut marketing approach that prevailed on the tea market in the recent decades with the notion of tea as a standard mass-market product sensitive to marketing decisions, still

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holds good, of course - but it has been exhausted, so to speak. And until a new inexpensive mass gimmick emerges on the market, comparable in significance to tea bags dropping prices, it will remain annoyingly unchanged.

In this environment, the enhanced concept "tea as a tool" versus "tea as a consumer product" may give the tea market a little but notable push forward. Surely, there is noth-

ing new in this 'tool-like' approach to tea, as it has been well known both in the East and the West. Strange as it may seem, but for the mass consumer its conscious interaction with tea ends the moment the tea is purchased.

Afterwards, the tea will be consumed almost unconsciously, with little meditation.

The demonstration of various methods of having tea, exposure of tea as a tool for communication and creativity, the chance to turn

one's tea consumption into a professional career - all of these little hints, almost invisible in the ocean of tea consumed thoughtlessly, do the tea market a favour indeed.

They develop the high tea culture, generate reputable leaders, shape up the fashion for tea and serve as the nourishing environment to breed concepts and experts.

We at the Tea Masters Club make these processes formal and popular.

TEA PREPARATION

TEA PAIRING

Brew and serve two teas without appetizers

Brew and serve a tea with appetizers and/or other drink

Standard tea

Master's tea

Selection of tea

Select tea from the jury's options

Bring your tea

Bring all the needful for a Tea Pairing Part of the set (e.g. appetizers) may be prepared in advance

Selection of water and tableware

Bring your tableware, water is the organizers' responsibility

Bring your tableware, any water may be used

Bring your tableware, any water may be used

Tea flavours

Flavour-free brewing

Flavours are allowed that do not suppress tea's aroma and taste

Flavours are allowed that do not suppress tea's aroma and taste

Tea serving

Serve tea with no appetizers and flavours added

Serve tea with no appetizers, add flavours when brewing

Serve tea with an appetizer and/or other ingredients of the set

Main objective

Make a good brew of 'unknown' tea

Make a good brew of known tea It makes sense to search for and bring rare (and delicious) teas.

Design a tea-based set No sense in making compositions where tea is a mere formality. The set shall pass the test principle "will the result change if the tea is removed from the set?"

Priority in evaluation

Pristine tea only

1. Pristine tea 2. Tea with a little flavour added 3. Sophisticated brew containing tea

1. Composition of pristine tea and an appetizer (or other drink) 2. Composition of sophisticated tea and an appetizer (or other drink)

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Tea Masters Cup Belarus Over a thousand visitors attended this event showing a great interest to the topic of tea.

"We are happy to have this event gathering so many guests. This is a very important step in the advancement of tea culture which has already come forth to share what it has at the moment, and which needs 'visible' professionals and experts whose opinion can be a point of reference. We hope that the participants will become such experts to further develop the tea culture, and above all, develop themselves", says Aliona Velichko, organizer of the event and a juror.

The winner of the Tea Preparation category contest was Alexey Kupryakov.

Anastasia Mikhalkevich won the second contest, Tea Pairing, serving a thoroughly chosen vanilla dessert to Japanese tea.

The third contest, Tea Tasting, featured the winner Olga Slizanova who had identified 3 teas within 2.41 minutes.

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Tea Masters Cup Latvia A Latvian National Tea Battle, Tea Masters Cup, took place in Riga deploying the X-Chai Riga space. X-Chai Riga arranged the tea tournament for the second time, but this was the first time to do it under the Tea Masters Cup rules.

Tea masters from various tea clubs in Riga participated in the Latvian Tea Masters Cup, to be refereed by professionals from Latvia, Chechia and Russia. The tournament gathered lots of visitors - regular customers of tea clubs, savvy tea drinkers and professionals working with tea.

The winner in the Tea Tasting and Tea Preparation contests was Andrey Ivanov who had identified most of the tea samples in blind tasting, artfully brewed standard tea and combined oolong and willowherb when brewing a master's tea. The best contestant in the Tea Pairing category was Marta Batbayarina who had presented to the jury a combination of green tea and a subtle fresh appetizer based on avocado.

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Tea Masters Cup Russia The final competition of the 2nd Tea Masters Cup National Championship was held as part of UCTIE exhibition.

The winning contestants of the 2nd National Championship in Tea Preparation that competed in three categories were Vladislav Lebedev and Natalia Lomayeva in the Tea Preparation category, Daria Mikheyeva in the Tea Pairing and Anna Pleshakova in the Tea Tasting category.

The Tea Masters Cup champions are: Tea Preparation — Vladislav Lebedev, Natalia Lomayeva; Tea Pairing — Daria Mikheyeva; Tea Tasting — Anna Pleshakova.

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Tea Masters Cup Ukraine Ukraina's best tea masters have been identified in Kiev. A Tea Masters Cup Ukraine National Championship in Tea Preparation took place in Kiev (Expo Plaza).

6 people took part in the Tea Preparation and Tea Tasting contests and 4 people in the Tea Pairing contest.

Diana Kutafina from the country's capital became the leader winning two contests: Tea Preparation and Tea Pairing. And it was Anna Kisel from Krivoy Rog that won the Tea Tasting contest. Anna identified four out of five secret tea samples.

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SHARYN JOHNSTON: Australia is joining Tea Masters Cup Aliona Velichko

— Sharyn, how come that the tea culture of Australia is developing so rapidly? What is the secret behind?

I have been travelling for many years overseas experiencing different kinds of teas and that brought me to the understanding that there is so much to learn about tea and there is a vast field for the tea area to be developed in Australia where people know so little about teas of the world.I spent five years going to different countries and experiencing production from the leaf to the cup and learning about the types of teas that are produced.

Having my international training background assisted me greatly in being able to produce a complete set of training modules on tea.

Yes, three years ago there were no tea standards in Australia we were not in specialty tea industry and I guess it was time to start doing something about it.

The company we started together with industry specialists and tea experts from around the globe spent a lot of time on creating training levels for teas in hotels and restaurants. It took 2 and half years to develop until the Australian government accredited them. Now we have an accredited program with off line and on line training where at the end the students have to pass exams, write projects and then receive a certificate.

— As you said you have trained more than 100 tea masters. So who is a tea master?

In older times a tea master was a person who had to know everything about tea and the tea master education was very difficult and often took up to thirty years. Nowadays this concept has become more general. This is a person who can brew tea, select tea, differentiate between different tea origins, understands the technology and tea making process. And I think TMC is bringing back the interest to this profession by making it not so complicated and more accessable as well as extremely interesting and fun.

Australia is one of new members of Tea Masters Cup adding its very special flavor.

As well as TMC will add some very special flavor to the tea world of Australia which is developing fast for the recent couple of years. They have developed the world’s first on line training course in Tea101, the first tea flavour wheel and matching aromas for aroma and taste training of teas. Australian government accredited the first set of tea standards for use in hospitality industry in Australia and the first and only accredited tea sommelier course. They have their own Australian Tea Expo and Golden Leaf awards to recognize great teas available in Australia. And guess who is the person involved in all these things? Meet Sharyn Johnston – a tea master who has set up her own tea company, trained more than 100 tea masters and together they are changing the tea culture of Australia.

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— How and when are you planning to launch Australian Tea Masters Cup? We launch in October during the Australian International Tea Expo – we will have a stand where we will spread the word, enroll those who want to participate and later on plan the schedule for different states as well as New Zealand and Indonesia .Our final National TMC will be in 2016. We will call it the Australian Tea Masters Cup championship and we plan to target both the tea masters that are already trained and also those young specialty coffee baristas and roasters who are very ambitious and want to learn more about tea. Nowadays our coffee shops generally have very poor tea menus and there has been a rise with their owners become more and more interested in tea.

I think TMC should be fun and not too serious then it will become popular. We plan to attract various restaurants, those who sell good tea. We also plan to have awards for the best tea menu and best tea served in a restaurant. It all will work for the spirit of the event.

— What is the tea spirit in Australia nowadays? How has it changed?

We were mainly black tea drinkers and this came about from our British heritage.Due to the health benefits of green tea there are more and more people experiencing and enjoying green tea and there is now more interest from good restaurants to serve a good cup of tea with or after the meals.

Tea is now starting to follow the coffee trends with micro roasters interested in serving good teas alongside their equally good coffees.

At the moment we are large tea bag consumers but this is changing slowly.

Once people know what a good specialty tea is they can never go back — More expectations for TMC? What is your personal sphere of interest?

I am very happy to participate and assist in TMC and to take part in working out common rules for tea championships. I have been to many tea competitions in many tea countries and everywhere it is very different. So TMC is a very good ground for unifying different approaches and creating one common vision.

We need more tools for assessing the tea, its quality and of course correct terminology. We need to do better and continue to improve. And TMC is a very good way to it!

NEWS

WILLIAM LEE Korean tea culture and Tea Master Cup Aliona Velichko

Tea Master Cup is getting more and more international which can’t but to make the tea community more enthusiastic. New country members always mean more cultural tea exchange and of course more interesting and inspired tea lovers to share ideas, challenges and to discuss vision of TMC. Coffee and Tea in Russia is happy to present a representative from Korea — Mr. William Lee, a president of Shinda Wooloo Group, the main Tea & Coffee Consulting firm and an executive director of Korea Tea Board, South Korea has become a member of TMC and Mr. Lee will be one of the judges at the International TMC that will take place in Turkey in September and he is also the main organiser of Korean TMC. We have discussed with him the issues about Korean tea culture. Market tendencies, challenges and the role of TMC.

Mr. William Lee (Boseong Tea Estate, the largest tea plantation in Korea)

— Mr. Lee, many people are more or less familiar with Chinese and Japanese tea culture but know very few about Korean one. What are its main characteristics?

Korean traditional tea culture was introduced in the year 828, the 3rd year of King Heungdeok of Silla Dynasty. The first tea tree seed was brought to Korean peninsula by the diplomat, Daeryeom, who would plant the tree in Hadong area of South Korea. And for those who are familiar with Chinese and Japanese cultures I would say ours is less complicated than Japanese and more complicated than Chinese. It is a culture that traditionally has been developed by three major culture groups: royal, noble and Buddist monastic society. They all had their influence on tea ceremony and make it in three different ways although there is much in common between them. Buddist monks invited the royal family to their temples and vice versa this process influencing the tea culture. Korean tea culture was adopted by Korean noble men from Chinese and was further developed in its own way. As well as in China and Japan they have as

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you may call them tea bibles we also have a man called Zen master, Choeui who wrote a book named “Dongdasong” about Korean tea plantation to brew to ceremony which in 18th century became the absolute tea bible for Koreans in terms of tea.

Tea can be offered in a traditional way as a ceremony and it may be drunk as a beverage.We offer tea in a ceremony to our ancestors during holidays, also buddist soffer the first cup to Buddha – it is all as a part of tradition for us. I would say that mostly older generations support traditional way of drinking tea when you have to dress up traditionally, have all tea accessories in order, wait certain minutes for water to boil and where to hold in teapots, follow all the rules etc. Youngsters mainly drink tea as a beverage and not very much interested in traditional tea houses having more interests in Starbucks and tea houses made in a modern way Interesting fact that mainly growth of coffee shops and coffee drinkers increases the number of tea lovers especially among young people.

COFFEE&TEA INTERNATIONAL # 2/2015

— Korea is a tea producing country and what are the main tendencies in the way tea export and import are developing?

Korea is a big green tea consuming country.

We produce mostly green tea (about 3,000 tons per year) and namely green tea has been the main drink among people. But now there is a strong tendency among young people to drink black tea (red tea as we call it) in a casual way which is common all over the Europe.And there is increase of the import of tea from overseas. If in 2000 tea consuming was 38 grams per person per year in 2014 it raised up till 161 grams of tea per person per year — 4 times more! Our company, Shinda Wooloo Group is one of the largest tea importing companies in Korea. We imported 8000 tons of tea from overseas last year. Twice more than 5 years ago. According to the statistics provided by Korea Customs Service in 2014, it shows the total tea import size in Korea was 48 million US dollars which is 186.9% increase from 5 years ago. In 2014 Korea imported RTD teas from USA (51%), Japan (12%), Singapore (10%), and China (6%), black teas from China (55%), Sri Lanka (15%), Taiwan (7%), and India (7%), herbal tea mainly from China (99%) and we do not import much of green tea due to protective high customs tax on green tea.

Speaking about various types of tea we import oolong and white tea from Taiwian.

Yellow tea in Korea is very famous. Jakseol is a traditional yellow tea in Korea. There is a slight difference between yellow Chinese tea and Korean one. Korean yellow tea is closer to Chinese white tea. Puerh tea is only popular among its manias and lost public popularity during its big hit 4—7 years ago.

— Do you have tea competitions in Korea and what are the plans of organizing TMC in Korea? Who will be the main organizer and the participants?

In Korea we have tea competitions everywhere. We don’t call them tea master cups.

Mainly the tea cupping contests are for the producers to compare the quality. We have several types: tea preparation for guests, best tea made by farmers, sommelier cupping and guessing

NEWS

William Lee is a president of Shinda Wooloo Group, a Tea & Coffee Consulting company based in Seoul, Hong Kong, and New York. He has organized a few Tea related international conferences and seminars and have created cooperative agreements for local governments of tea producing regions. Now Lee is a tea consultant for multinational companies and government agencies William Lee with Manuja Peiris, Director of International Tea Committee

from which countries are the teas. This is quite different from the categories you have in TMC. So organizing TMC in Korea will be interesting and new experience for us where we plan to invite both groups: those, who prefer tradition-

technology in such spheres as blending and flavouring. It is the biggest challenge we face.

We also don’t have professional tea cuppers, tea auctions and quality control that meet the international standard. Of course, there are

Buddhist tea ceremony

al way of making tea and younger generations.

These two groups are very different. So we will see how it will work. We have tea masters on national level. But still I would say that Korean tea culture community is very closed to the international tea community. Korean tea people tend to more focus on tea ceremony and culture rather than its industry. And all international events are very important for our community.

Two years ago, I have organized the first Korea World Tea Forum, along with Korea Tea Board. I invited 23 representatives from 16 different countries of the world to exchange the tea culture of their own country and to provide an opportunity for Korean tea farmers to let these tea representatives to taste Korean tea, many people were surprised to get to know about different kinds of international tea that exist. Plus it was the first time for the most foreign representatives to taste Korean tea!

Korea Tea Board looks forward to working with international tea community by organizing such conferences and seminars. Korean Tea Board is a private association of tea importers, exporters and experts in tea industry. We are not a governmental run organization like Tea Board of India and Kenya. However we have worked closely with central and local governments to receive financial support for tea industry or hosting an event, and also improving the level of tea farming technology, lobbying for the interests of tea industry to the government.

The main challenge our tea farming community is facing nowadays is lack of knowledge of

We expect to learn more about teatasting and take part in shaping unified idea about tea.

Now in the world there is no common tea picture. Unlike International Coffee Organization (ICO), the international tea community do not

Noble tea ceremony

many ‘self’ professionals out here as well who think they know everything. Anyhow, Korean tea community needs to set up quality standard and standardized cupping terms and regulations that no one can deny.

— How do you see the role of TMC in international scene and how it will develop in future?

Zen Master Choeui

have a centralized body that can unify the tea world as one. China plays its own game, so does the United States. We do not have a standardized term for tea (Dragon Well or Longjing?) nor standardized way of processing tea. (How do you define “White Tea” and Yellow Tea in your country?) Tea is the second most consumed beverage after water in the world. It is time for us to gather as one. There is, of course, International Tea Committee whose main purpose is to provide extensive statistical recourses to the members and UNFAS whose main purpose is to support tea farmers in disadvantaged environment. TMC will be the first milestone for such a movement.

Let us meet, let the tea lovers of all around the world to meet, value, cup, review, taste, and talk over a cup of tea!

I am sure there will be some changes in future in TMC rules. Even though I like them very much and do respect them still we will need to modify them in order to attract more people from abroad. Now I find rules different from Korean tea culture. They are more customized and similar to coffee barista cups. And it is very close to the culture of young people I guess. I strongly believe TMC will set up a whole new game rules for the international tea community and become a momentum to unify as one. It won’t be easy of course, there will be many critics, hindrances and obstacles. However if we stick together and go the distance together, something great will undoubtedly result. So keep calm and drink tea!

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By Georgij Grebinskij, Research analyst, Drinks & Tobacco and Rusne Naujokaityte, Research manager, Drinks & Tobacco at Euromonitor International

ORGANIC PRODUCTS: FIGHTING AGAINST HOT DRINKS MARKET MATURITY

HOT DRINKS

FOR SUBSCRIBERS ONLY

ECONOMICS

Table 1 Organic hot drinks retail sales in Europe, 2009-2014, EUR

Source: Euromonitor International

FOR SUBSCRIBERS ONLY hot drinks manufacturers.

Table 2 Organic coffee and tea retail market sizes in Europe 2014, average growth rates for review and forecast periods, tonnes

Source: Euromonitor International

Table 3 Company market shares, organic hot drinks, Europe 2014, %

Source: Euromonitor International

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REVIEW&STATISTICS

Green Coffee Imports by all Importing Non-member Countries (in thousand 60kg bags) CALENDAR YEARS

2000

2001

2002

2003

2004

2005

2006

2007

FOR SUBSCRIBERS ONLY

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2008

2009

2010

2011

2012

2013

SCIENCE

Tea consumption is inversely associated with weight status and other markers for metabolic syndrome in US adults 1

Jacqueline A. Vernarelli, Joshua D. Lambert

The objective of this study was to determine the relationship between tea consumption (including black, green,and oolong, both hot and iced) and markers for metabolic syndrome (MetS) in a representative sample of 5,948 adults (54 % female) fromthe 2003–2006 US National Health and Nutrition Examination Survey (NHANES) data. Using these NHANES data, the association of tea consumption with multiple markers for MetS including body mass index (BMI), waist circumference (WC), fasting glucose, total cholesterol, HDL-cholesterol, LDL-cholesterol, serum triglycerides, and C-reactive protein was explored.

FOR SUBSCRIBERS ONLY

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SCIENCE

FOR SUBSCRIBERS ONLY

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SCIENCE

Coffee and depression in Korea: the fifth Korean National Health and Nutrition Examination Survey 1

R.J. Park and J.D. Moon

We investigated whether coffee consumption was associated with the prevalence of depression among South Korean adults who participated in the fifth Korean National Health and Nutrition Examination Survey (KNHANES V).

FOR SUBSCRIBERS ONLY

1

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SCIENCE

Association of Coffee Intake with Total and Cause-Specific Mortality in a Japanese Population: The Japan Public Health Center – Based Prospective Study 1

Eiko Saito et al.

FOR SUBSCRIBERS ONLY

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TECHNOLOGY

GRANULATED TEA PRODUCTION Temur Revishvili, Doctor of Engineering, Director of the Research Institute of Tea, Subtroptical Cultures and Tea Industry, Agricultural University of Georgia Bakhva Dolidze, Candidate of Science (Engineering), Researcher 1a Metsniereb Str., Ozurgeti, 3500 Georgia

he tea technology has gone through a sophisticated evolution from hand-made method to mechanical production process. One of the types of ready-made tea is granulated tea featuring intense liquor and high stability in storage. The granulation process means a forced aggregation of tea leaves into sized granules. The tea can be aggregated through pressing, pelletizing or extrusion.

What distinguishes tea production is its resource intensity and volumes of low-grade powdery products and by-product material in the form of scrubs and leafs talks. Their conversion into a consumer-available quality product is of special technical and economic importance.

Tea-producing countries get this kind of tea straight from green leaves in the CTC process by pelletizing the crushed powdery material in special drums.

The Research Institute of Tea, Subtropical Cultures and Tea Industry (the Agricultural University of Georgia) has developed and improved granular tea fabrication through a process that recycles available low-grade powdery products.

The research has shown that the most efficient technique in the granulated tea production is extrusion of a viscous material, with all the parameters validated. The tea granulation process consists in the following conversion stages: blending of the source material; preparation of the bonding and enhancing agent including extraction from tea stems and villi, filtration of the extract; injection of the bonding agent into the blend and rolling; extrusion of the macerated tea mass; product dehydration and sorting of pellets.

The pre-conditioning of the source material means blending of dust-like tea components according to the prescribed recipe.

T

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The extraction from stems and villi takes place at 85-900С, with the ingredient ratio of 1:8-1:10. The waterbased extract left after filtration is an enhancing and bonding agent. The ratio of tea and extract weight fractions is 1:(0,70,75). The blend is prepared for extrusion in continuous agitation.

The resulting wet tea mass is extruded at prescribed parameters and dried by the known technique until the residual moisture content is 3-5%. The dry granules are sifted down in standard mesh screens. The figure below shows the granular tea production flowchart.

To produce granular tea, the blending stage may include shredded natural feedstock of medicinal and food nature, in order to yield healthcare and functional products.

Engineering flowchart of granular tea production

1 — blender; 2 — moisturizing roller; 3 — extruder;

4 — drier; 5 — mesh screen; 6 — tea extract tank; 7 — extractor

NO BETTER WAY FOR A HEALTHY TEA CUP

HoReCa

Best National Baristas Named at

RUSSIAN BARISTA DAYS Russia’s best baristas competed at Russian Barista Days held at the Sokolniki Exhibition and Convention Center between February 27-March 1, 2015. The event was attended by over 2,000 people from over 30 cities in Russia and worldwide. The competition was organized by Coffee & Tea in Russia magazine with the support of SCAE Russian Chapter (Speciality Coffee Association of Europe). The five elimination rounds of the world championships continued for three days in Sokolniki: Barista Championship, Cup Tasters, Latte Art, Coffee In Good Spirits, and Brewers Cup. In addition, the Aeropress Championship was held in Russia for the first time.

World Barista Championship (WBC) certified international judges were invited to judge barista performance, namely Teija Marika Lublinkhof, Lukasz Jura, and Pete Licata. The chief umpire was Alexander Tsybayev, the Russian WCE certified international judge.

Alexander Tsybayev

Andrey Elson

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Lukasz Jura

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From left to right: Lukasz Jura, Teija Marika Lublinkhof, Pete Licata

he championships proved a colourful and entertaining event, as each entry tried to show off his/her skills, but the chance to represent Russia at the world stage was granted only to the best baristas: Barista Championship (Classic) - Alexei Kugayenko (Omni Coffee), Cup Tasters – Vladimir Nenashev (Liberica); Latte Art – Alexei Ivanov (Coffeemania); Coffee In Good Spirits – Kirill Sharapov (First Coffee); Brewers Cup – Ruslan Shulga (Omni Coffee). Thus Kugayenko went to the World Barista Championship conducted this year in Seattle, USA, while winners of the other championships represented our country in Goeteborg, Sweden. The title in the most recent Russian coffee competition, Aeropress, went to Roman Kantola, City Coffee’s chief barista.

T

Ruslan Shulga

Alexei Kugaenko

Alexei Ivanov

Kirill Sharapov

Vladimir Nenashev

In the middle - Roman Kantola

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HoReCa RBD was not only about competition, but also about a Coffee Festival where visitors were treated to tasty coffee by many companies, including Coffee Owl, Soyuz Coffee Roasting, Traveler’s Coffee, Aleph Trade, Coffee Empire, Coffee Paradise, Orimi Trade, SFT Trading, and Montana Coffee. For professional coffee makers and visitors alike there were arranged trainings, workshops, cuppings and master classes. Asli Yaman, Soyuz Coffee Roasting’s chief roaster and SCAE authorized coach, offered Brewing Foundation-related SCAE Coffee Diploma training; companies KLD Coffee Importers and SFT Trading held open coffee cuppings; Polina Notik, the Latte Art judge and the 2014 winner of that competition, held a Latte Art master class, While Intertehservis 2000 (a distributor of Cimbali coffee machines and grinders in Russia) and Delovaya Rus (a distributor of Nuova Simonelli coffee machines and grinders in Russia) staged extremely interesting presentations featuring their products. The varied programme of the event, the large number of exhibitors and guests, and the abundance of coffee products and equipment on display made the Russian Barista Days a focus for exchange of experience among professionals from various sectors of the coffee industry: baristas, distributors, outlet owners and managers, leading coffee and equipment producers, and suppliers of accessories.

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GENERAL SPONSORS ГЕНЕРАЛЬНЫЕ СПОНСОРЫ

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OFFICIAL SPONSORS ОФИЦИАЛЬНЫЕ СПОНСОРЫ

БАКБАСТЕРС

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HoReCa Coffee & Tea in Russia magazine expresses special gratitude to the sponsors of Russian Barista Days: • Intertehservis 2000, the Barista Championship general sponsor, which provided Russia’s best baristas with La Cimbali M100 coffee machines and MAGNUM on DEMAND Touch grinders of the same brand, organized special training centers across Russia in preparation for the championships, acted as Cup Tasters technical partner providing Bravilor Airpot Furento thermoses and Bravilor TH machines, and also helped baristas Alexei Kugayenko, Lilia Gadelshina, and Arseniy Kuznetsov, who won top three places at the Barista Championship, and Bogdan Prokpchuk, the winner of the Barista and Farmer competition in Honduras, to attend a special coffee course in the Mumac Academy (Italy); • GOURMET STYLE, the sponsor of Eyguebelle syrups for the Barista Championship and BARATZA coffee grinders at the Brewers Cup; • KLD Coffee Importers, the Cup Tasters co-organiser and general sponsor, which prepared and conducted the whole event, and also provided online broadcasting of the Barista Championship; • Franko, the Latte Art and Coffee In Good Spirits general sponsor, which provided Dalla Corte Pro professional coffee machines for the preparation and performance of participants. The company provided a MARCO BRU F45 filter coffee machine for the Cup Tasters’ main prize and MARCO Ecoboiler T10s for the Brewers Cup; • Delovaya Rus, the provider of Nuova Simonelli coffee grinders for Latte Art and Coffee In Good Spirits; • SFT Trading, the sponsor of Latte Art coffee, which provided Guatemala Acatenango Tehuja coffee for baristas; • Kafema, the provider of Loveramics cups for Latte Art; • Complex Bar, the provider of Monin syrups and Libbey bar equipment for Coffee In Good Spirits;

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ОФИЦИАЛЬНЫЕ ПАРТНЕРЫ OFFICIAL PARTNERS

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• Madian, the provider of Mahlkonig coffee grinders for Cup Tasters; • Montana Coffee, the Brewers Cup sponsor, for Kenya Kamoko AB coffee, which turned out to be a big mystery for the contestants and a cause for discussions.

The magazine expresses gratitude to the companies that supported all championships at Russian Barista Days: • BAKBASTERS, the provider of cleaning detergents for Urnex/Puro coffee equipment; • AVKM, the provider of Motta barista tools for the championships; • Brita, the water cleaning sponsor; • PARMALAT MK, the provider of milk and cream for barista competitions and preparations; • Voda Online, the provider of water and coolers; • Paperskopp, the provider of lovely designer cups; • Baton, the Russian Barista Days catering company, whose services helped organisers feed the judges and the latter recover their strength; • partner companies Soyuz Coffee Roasting, Northwestern Coffee Company, Aleph Trade, and Extrashot for support.

We owe special thanks to Shokoladnitsa, whose great help in volunteers and equipment proved indispensible. We thank information partners GastroAfisha, GoodMatrix, Linii Vkusa, Restoranoved, HoReCa, and Soyuz Coffee Roasting, which saw to it that the event was broadcast on Twitter. We express gratitude and respect to: the judges and curators of the championships — Alexander Tsybayev, Polina Notik, Darya Zakharova, Tatyana Elizarova, and Roman Ignatyev — for honest and dedicated work; Andrei Elson and Kira Sokur — for providing communications with the Speciality Coffee Association of Europe (SCAE); our gracious moderators — Maxim Bobrenev, Anna Serova, Yuri Popov, Vladimir Kovalenko, and Sergei Ostroukhov. We also thank the contestants for unique and creative attitude towards their performances. A great thank you to the volunteers and translators for making this event possible and all coffee buffs for support. Thank you all for coming and helping with the preparations, organization and conduct of Russian Barista Days. Joint endeavours helped make it a lively and interesting event and we are convinced that together we will make it better in 2016!

1—3 March 2016 during Russian Coffee Tea Industry Event there will be conducted already 6 competitions including Coffee Roasting.

Photos courtesy provided of Pavel Zhdanov and Biba Bekzhanova.

Photo and video on: http://www.baristabattle.ru/index.php/foto-and-video

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TEA for Recreation and Entertainment Tea as a Source of Information

HoReCa

by Denis Shumakov, Turquoise Tea Group Photos by Olga Nikandrova

Coffee and Tea in Russia is a professional magazine whose primary audience is those working with the two wonderful beverages, and to a certain extent, their savvy drinkers. It should be borne in mind though that we professionals of the tea&coffee market are an extreme minority. The majority of people use tea and coffee as intended - enjoy them drinking. And this simple human joy, I believe, should be the subject of professional research and delicate modeling.

In a short series of articles (tentative title: Tea for Recreation and Entertainment) I will try to outline the vectors in the use of tea that go somewhat beyond the traditional food & drinks talk.

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However, the use of tea as a social marker very rarely correlates with the essence of tea. You will agree, similar communication screening can deploy coffee, steaks and clothes of a certain brand, and even some sentimental phobia. I mean, the traditional use of tea to boost communication has much more of human involvement than that of tea (as mentioned above). But

Tea is one the most common beverages even for those who don't drink it. It has long been part of our day-in day-out habits in a such profound way that the phenomenon of tea depends on a specific location, time or person even more than on the tea itself. The tea toolbox, that is, a set of techniques and practices of using the beverage to resolve down-to-earth problems or lifetime challenges, is mastered in early childhood in traditional tea-drinking cultures, and endured lifelong - regularly, effectively and almost unconsciously. Such utmost totality of tea often leads to losing track of its multiple aspects even with

if you try to use tea beyond the limits a social marker and convert it into an advanced communication tool, it makes a striking change. The simplest way of such use is to recreate it in the socializing environment. The potential of tea here has no limits indeed (while having tea, one can marry or start up a company); it is understandable to a greater or lesser extent, and constantly applied. This happens at various levels ranging from an invitation to have a tea with serious intentions, where the cup of tea is not intended at all, to tea ceremonies that leave no room for words, but make the intensity of non-verbal communication

attentive connoisseurs. Here is an example. The efficiency of tea as a social marker is quite obvious and unquestioned. The care for tea can work as a communication screen sorting out potentially like-minded personalities or people of similar taste and interests. Even a blatantly primitive train of thought like: "I own a garden - I like my apples - I add some Antonovka to my tea he adds Antonovka to his tea too - which means he knows about apples too - he might own a garden - we will surely find a common topic to chat" works quite often. Meanwhile, more subtle tea screens allow setting up a comfortable and stable circle of socialization, and people enjoy using these screens.

around the tea almost touchable. However, the tea's communication versatility is not limited to the background for effective communication. Tea itself may be used (and is used, not always consciously though) to transfer or store certain information. Let us imagine tea as an informational structure made of blocks with data on its properties, conditions of its growing, production and marketing. The structure with therefore look like this.

1. The kind and sort of a tea bush.

2. Place of growth.

3. Harvest time.

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4. Quality of the feedstock.

5. All the process aspects of production, 6. Quality of tea storage and transport.

7. Relevance of the marketing support.

The specifics of tea as a medium for the above information are in that each data block may considerably modify all the previous blocks when recorded. But to start with, for academic purpose only, let us assume that we deal with a perfect tea storing all possible data. Reading this data when tasting the tea is a challenge fascinating both tea neophytes and experienced connoisseurs.

INFO ON TEA*

MANIFESTATION IN BREWED TEA

QUALIFICATION

Sort of tea bush

Size and shape of sodden leaves, typical traces in the flavour and aroma

Connoisseur

Place of growth

Vendor’s info, knowledge of teas inherent to this location

Connoisseur

Harvest time

Specific traces in the flavour and aroma, knowledge of seasonal nuances of tea production in this location

Connoisseur

Quality of feedstock

Appearance of dry and sodden tea leaves

Beginner

Setting

Appearance and organoleptics of tea

Beginner

Curling specifics

Appearance

Beginner

Fermentation degree

Appearance of dry and sodden tea leaves, colour and organoleptics of liquor

Beginner

Baking

Appearance, specific flavours in the taste and aroma

Beginner

Ageing

Appearance, specific flavours in the taste and aroma

Beginner

Ageing method

Specific traces in the taste and aroma

Connoisseur

Storage and transport

Appearance of tea and package

Beginner

Marketing

Sales method for the tea, extent of match between its declared properties and those identified in tasting

Beginner

* This list, though averaged, may notably vary from tea to tea

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That is the way the information manifests itself in a good cup of tea, and that is the qualification needed to read it.

'Pristine' decoding of tea, with no hints, drawing only on the connoisseur's expertise is the most thrilling challenge, as said before. It is quite sophisticated, and sometimes even overwhelming, to be honest. Fortunately enough, this is not the only interesting challenge about

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the tea information. Tea, when used as a special data carrier, may offer at least two ways of entertainment. The first one is educational. It is quite simple. With complete and valid information on the tea (let us assume that perfect sellers and vendors do exist) and the tea itself available, you can trace the way the subtleties of its origin and production affect the ready-made product. To turn this problem into a real intellectual pleasure and further enhance the tea fan's skills, tea-tasting sessions need to be documented at least in the beginning. Which means taking photos of various teas and keeping a diary of aroma-and-flavour experiences. By the way, this can be considered now an extra entertainment, if the diary gets posted immediately. The second method is nostalgic. To induce the required nostalgia, you need to go to some place to get some tea. 'Some place' means here a location where tea is cultured and produced. At this place you need to treat yourself with a comprehensive tea-related tourism (on your own or involving trained people). This will give you a chance to sip the local fresh air and water, taste the local soil (optionally) and, of course, watch the full cycle of tea production and even try your hand there.

Sure, you need to bring home some of that tea to scrutinize it, brew it, drink it and discern the flavours and tints lingering in your mind after you tasted that water, air and soil. You will understand why this sort of tea tastes the way it tastes, and how lucky you are to have contributed (albeit formally) to its origination. Have a good tea!

The Functions of Tea Drinking Before we go on discussing the different methods of utilizing tea and tea parties for recreation and entertainment, I would like to make, say, a conceptual digression. A tea session, depending on the objectives pursued by the organizer, may have various functions.

PSYCHOPHYSIOLOGICAL FUNCTION Tea drinking relieves thirst efficiently and safely (as compared to fresh water); it warms up the body and sometimes improves digestion. It nourishes, refreshes and energizes people.

The respective properties of tea (and occasionally, appetizers to accompany it) need no further explanations, as they are utilized unconsciously in our daily habits.

GASTRONOMIC FUNCTION Tea drinking may offer a gastronomic pleasure, whose source is not only the tea but a combination of tea with appetizers and other drinks. Or, rather, the appetizers and other drinks alone that serve more as the background for the tea session, not the reason, while the flavour and aroma of the tea are the gastronomic background in this case.

COMMUNICATIVE FUNCTION Tea sessions may a reason for people to socialize. This said, most often the subject of such socialization is not the tea at all.

Tea drinking is best performing its communicative function when it fuses into the background and becomes just a reason or setup for the talk.

PRESENTATIONAL FUNCTION Tea drinking is an effective tool of presentation. Tea parties are good for demonstration and promoting a person's strong point, work performance or corporate aspirations, and, self-evidently, the tea parties proper.

COGNITIVE FUNCTION An instance of the cognitive function of tea drinking is the use of tea as a source of information, as described in the previous issue. However, this is not the only option of 'cognitive tea sessions'. The cognitive function may be implemented through the study of the tea or various topics surrounding tea (history, arts, etc.)

VIRTUALIZATION FUNCTION Tea drinking may act as a tool recreating short-term confined realities. In simple words, to set up an unusual and comfortable emotional and/or intelligent environment (often based on illusions, but this is another kettle of fish).

FUNCTIONS/STYLES

RITUAL FUNCTION Some tea sessions are well-established rituals or have some ritual elements. These rituals may be both common for large communities or unique for individuals.

AESTHETIC FUNCTION Tea drinking may be the result of creative activity of a person or persons, and occasionally, a work of art. Besides, the creative result may be not only the tea session, but its attributes - tea, tableware, etc. as well.

FUNCTION OF AFFORDABLE LUXURY Since tea, a very high-grade one, is relatively inexpensive, tea parties often become the first real attribute of luxury for people, and the first step towards thoughtful consumption going far beyond an ordinary purchase to further use it as intended.

CONSTRUCTIVE FUNCTION Finally, tea drinking is a natural and affordable way of converting the interest towards tea from a merely consumptive (and therefore senseless) hobby into something useful indeed. *** Undoubtedly, every specific tea-drinking session can pursue several functions at the same time. As an example, I suggest reviewing some tea-drinking styles and compare them with the above functions. The styles may take the following shapes: • Tea of minor importance. Tea drinking here is the background for socializing, for instance, with friends that just dropped by.

• Educational tea. Tea session where various teas are reviewed and brewed, or some aspect of tea-related history and culture is discussed.

• Tea-time fables. Tea drinking that highlights entertaining, didactic and often made-up stories.

• Tea drinking as a source of pleasant illusions. Such tea sessions culture the concept that the participants are the chosen ones ("there are only 10 grams of this tea. And we are the ones to enjoy it!")

• Tea clowning This is a tea-drinking show whose primary goal is to entertain the audience with tea for a long while.

As said before, each of these kinds may perform several functions at a time, an even all of them. A clear concept of the tea sessions' functions will help recreate them and efficiently forecast the effect. I believe, of course, that all this boring basic stuff will help us elaborate on the setup of certain tea sessions in real-life examples.

BACKGROUND

TRAINING

FABLES

ILLUSIONS

CLOWNING

Psychophysiological

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Communication

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Presentation

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Cognitive

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Virtualization

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Aesthetical

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Affordable luxury Creative

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39

NEWS

ZWIRNEREI A.D. WUTACH GmbH

GLATFELTER COMPOSITE FIBERS BUSINESS UNIT

International contact: GLATFELTER Gernsbach GmbH & Co. KG Phone: +49 7224 66 0 composite.fibers@glatfelter.com Russian contact: GLATFELTER Russia Phone: +7 495 984 97 94 service.russia@glatfelter.com www.glatfelter.com

Zwirnerei a. d. Wutach GmbH P.O. Box 1163, ..

79780 Stuhlingen/ Germany Phone +49 7744 9396-0 Fax +49 7744 9396-20 info@zwirnerei-wutach.com www.zwirnerei-wutach.com

TEAMAC S.r.L.

TEAMAC S.r.L. ViaMenghini,1 40054 Budrio(BO), Italy Phone: +390516926276 Fax: +390516926277 info.teamac@marchesini.it Agent in Russia: OOO Kayan Street 26 Bakinskikh Komissarov — 9, Office 21, Moscow 119571 Phone: +7 495 434 5157/7164/3384 info@kayantea.com

ELISENTAL

DRAHTWERK ELISENTAL W. Erdmann GmbH & Co Werdohler Str. 40 58809 Neuenrade P.O. Box 1260, 58804 Neuenrade, Germany Phone: +49 2392 697-35 Fax: +49 2392 697-39 teabag@elisental.de www. elisental.de

LLC «UNIVERSAL FOOD TECHNOLOGIES»

LLC «Universal Food Technologies» 142204, Russian Federation Serpuhov, Severnoe shosse, 14 Tel.: +7(4967)37-5454 Fax: +7(4967)35-5842 unifoods@unifoods.ru unifoods.ru

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COFFEE&TEA INTERNATIONAL # 2/2015

OPTIMA CONSUMER GmbH

OPTIMA CONSUMER GmbH Geschwister Scholl Strasse 89, 74523 Schw@bisch Hall, Germany Phone: +49 791 94606-0 Fax: +49 791 94606-3019 www.optima-consumer.com info@optima-consumer.com

ORIMI TRADE, Llc.

ORIMI TRADE, Llc. 3, Tobolskaya str., St. Petersburg, 194044, Russia Phone: (812) 346 82 40 Fax: (812) 542 15 01 market@orimitrade.ru www.orimitrade.ru