Strategic uniti - Innovation - Speed
  • What we are working for
  • Quality of products
  • Tea expert
  • 8 tea myths

What we are working for

We are working to satisfy as fully as possible the needs of every person regarding tea and other packaged food products.

Our aim is to meet the growing demands, wishes and tastes of our most sophisticated consumers.

We demand quality in our products. Through constant market analysis we communicate indirectly with each one of you. Feedback allows us to correctly set our priorities and move toward satisfying your needs.

We launched a toll-free tea hotline for Russian residents because every single request and comment is important to us!

Quality of products

MAY is the only Russian company that has its own representative offices at the world's best tea plantations in Sri Lanka, India (Assam, Darjeeling, Nilgiris provinces) and Kenya.

Tea leaves are hand-picked only during the best picking season and undergo a thorough selection process. This has ensured our high standard of quality for many decades.

Only the best tea tasters - repeat winners of international competitions - work for MAY. No wonder that some blends of Maisky tea hold invention patents. Every single trademark used for Maisky product labeling is registered with the Russian Agency for Patents and Trademarks.

MAY Tea Taster School has the richest traditions in the history of New Russia.

Each tea variety produced by MAY is distinguished by its unique character and strong personality, and is developed according to the preferences of Russian consumers. Original blends created by our tea tasters make our brands one-of-a-kind.

Our quality laboratory specialists spend time training in India, China and Sri Lanka.  This improves their skills and expertise in order to comply with the strictest quality standards.

We use only cutting-edge manufacturing and storage technologies developed by leading European manufacturers (Germany, Italy).

MAY's quality management system is certified for compliance with ISO 9001. In Europe, the ISO certificate proves impeccable organization of business processes at all stages.

But most importantly, our tea is heartwarming because only a Russian manufacturer can feel the country's centuries-old culture and traditions of Russia in its heart.

Today MAY has received over 30 prestigious gold awards for its quality at Russian and international competitions and exhibitions. Our products were awarded a gold medal as "Environmentally safe products," a mark of quality established by the International Ecology Fund.

MAY's premium tea brand, CURTIS, was honored with the highest award at the national competition "Brand of the Year/EFFIE-2012" by winning in the category "Non-alcoholic beverages."

With its high quality and clear customer-oriented strategy, MAY consistently wins awards at competitions. Maisky and Lisma teas are winners of the national competition "People's Choice Brand." Maisky tea was awarded the prestigious "Brand of the Year" in the category "Food products," proving its leadership in the Russian tea market. Maisky's "Black Diamond" received the "Tea Oscar" in the category "Best premium tea."

 The quality of MAY tea is approved by the Russian Tea and Coffee Association and the Russian Center for Testing and Certification.

Tea expert

Got lost in the maze of tea names, varieties and packages? Would you love to know the difference between Indian and Ceylon tea? Want to know about the advantages of bagged tea? MAY's tea tasters will expertly help you choose your favorite tea.

Questions

— Which tea is better — Indian, Ceylon, or Chinese?

What is a good tea? Tea without "hay" - leafstalks, twigs, and various waste. A good tea is uniform and free of any foreign particles. It produces a transparent infusion and rich tea flavor when brewed. A good tea grows in India, Sri Lanka, and China. It's all about tea processing and production technology. Maisky tea means hand-picked and preserving natural freshness with cutting-edge technologies, as well as full quality control at all stages. That is why MAY tea has the perfect flavor ... it is a healthy and organic product.

— Why do you change the appearance of a favorite tea package if consumers have already gotten used to it?

In order to keep their loyalty and attract new consumers, it is not enough to make a product of high quality. You also need to shape it, to make the package as friendly and beautiful as possible. The package should be pleasing to the eye, be as practical as possible, keep the product fresh for a long time, give the maximum amount of information, and guarantee its authenticity. Before creating a new tea variety or changing the package design, MAY conducts extensive market research and consumer surveys. Both the product and the package are tested in order to find the best recipe, name and design. We try to fully meet the demands of our consumers and satisfy your needs.

— How does bagged tea differ from the leaf kind?

The only difference is in its brewing. Leaf tea is brewed in a teapot while bagged tea is steeped in a cup. MAY tea tasters make sure the flavors of both leaf and bagged tea of one trademark are the same. Bagged tea is brewed quickly and easily and has the same benefits and flavor as leaf tea.

— I turned to green tea following the recommendation of my nutritionist. Tell me, why is the infusion lighter than that of regular black tea?

The color of brewed green tea varies from light yellow to greenish-brown depending on the variety of tea. However, it is always lighter than traditional black tea. The quality of this tea can be judged only by its trademark and manufacturer. Famous companies always obey tea treatment processes, allowing you to fully enjoy this wonderful and healthy beverage.

There are several rules we recommend you follow if you want to make a really tasty green tea. It's better to take a porcelain teapot and rinse it with boiling water before brewing. You can brew green tea up to 8-10 minutes and add water up to 5 times. Unlike black tea, the amount of green tea is not "one teaspoon per person + 1 per teapot" but "one teaspoon per person." And you should pour the tea into a cup only from the teapot, without adding water as we usually do with black tea. Water can make the flavor softer, but green tea will lose its fine aroma.

If you want to brew a healing tea, remember: water should not touch the leaves for more than 20 seconds. We recommend using two vessels of 1 liter each. One of them is a teapot with a spout. Take some green tea (1 teaspoon per glass of water) and put it into a teapot. Add some boiling water. Try to do that in 10 seconds and then pour the water through the spout to the second vessel. Tea leaves and water should be in contact for a maximum of 20 seconds. Such tea will have truly preventive and healing effects, a rich amber-colored infusion and a fine aroma. Do not drink it with sugar or sweets.

— What are the tea bags made of?

Filter paper for tea bags consists of blended abaca (also known as Manila hemp from the Philippines) and wood pulp. This filter paper doesn't have any flavors or aromas and is environmentally clean and safe for humans.

— What is the correct way to brew tea?

Many new tea drinkers ask this question. There are lots of ways to brew tea. It all depends on the type of tea you are going to brew - black or green.

 

 

— Is it correct to brew tea with boiling water?

It depends on what we mean by boiling water. At first glance this question may seem contrived because we know that "boiling water" is water that boils at 100°С.

However, boiling water is a complicated process consisting of three stages that are clearly different from each other.

The first stage starts with little air bubbles coming up from the bottom, as well as bubble clusters appearing on the surface along the teapot walls. Then the number of bubbles coming up to the surface increases.

The second stage of boiling is characterized by a massive, swift rise of bubbles which at first cause a light haze and then whitening of the water resembling a rapidly running spring. This is the so-called "white spring." It is very short and quickly turns into the third stage - intense boiling characterized by large bubbles bursting on the surface.

For brewing, use water when it's in the "white spring" stage. So, not all kinds of boiling water are suitable for brewing.

But how do you keep track of this very short boiling stage?

People paid attention to the three sounds that correspond to the three stages of boiling water. At the first stage one hears a subtle, barely distinguishable solo sound. At the second stage it starts to resemble the sound of a little bee hive. On the way to the third stage the sounds become louder, but they are no longer even. They seem to be racing each other and increasing chaotically.

Therefore, by sound we know exactly when water reaches the required stage. This very feature of boiling water was used as the basis for the samovar - the Russian tea machine as it was rightly called in Western Europe.

— How should we store tea?

Tea is very absorbent, so it may become moldy in high humidity.

Tea should be kept in porcelain, metal or Dutch ware tea caddies, preferably in airtight conditions. Tea should be stored separately from any strong-smelling substances.

— What kind of vessels should be used for tea brewing?

It's best to brew tea in porcelain, Dutch ware and glass teapots. Some people, especially in winter, brew tea in thermoses thinking that it will keep tea hot. But constant high temperatures deteriorate its color, aroma and flavor because the tea becomes "oversteamed." Some people brew tea in enameled vessels believing that they can reheat it whenever they want.

In China, the range of tea items - teapots, cups, mugs - is immense and ceramic items are preferred.

Over the course of time, walls of ceramic teapots turn smooth because its pores are filled. The aroma of brewed tea becomes richer and more refined so that even regular boiling water poured into an empty teapot acquires a pleasant, mild aroma. Today more and more tea lovers prefer to brew tea in ceramic teapots. It's believed that using clay teapots makes you live longer, so these have always been highly valued among tea connoisseurs.

— Why should we pour out the first brew of green tea?

We should pour out the first brew of green teas that are too bitter or polished with rice powder in order to reduce bitterness and remove the rice powder that makes tea infusion white.

— What is the difference between black and green tea?

Green tea is made from the same raw material as black tea. The manufacturing process for black tea includes withering and fermentation while green tea is only steaming or roasting.

— What is the correct way to brew green tea?

First, a teapot (glass, porcelain, clay) is rinsed with boiling water. Then a portion of tea (dry green tea) - one teaspoon per cup (about 150 ml) - is added. For example, a 600 ml teapot requires 4 teaspoons of tea. Do not brew tea with boiling water but with slightly cooled boiled water (around 80° С). As soon as the first of the water covers the leaves a little bit, it is poured out. The second pouring should fill 2/3 of the teapot and stay in there for 2-3 minutes. The green tea infusion is poured into cups. Water is added to the teapot again, kept there 2-3 more minutes then poured into cups again. The number of brews depends on the tea's quality. A good green tea may be brewed up to 5 times.

8 tea myths

Myth 1

Low-quality tea, tea production left-overs, or tea dust are used for bagged tea.

In fact, it is very technologically difficult and expensive to produce a good bagged tea, and that is why major manufacturers use only high-quality tea.

Myth 2

Bagged tea is less healthy than regular leaf tea.

MAY uses the same high-quality raw materials, modern technologies and best production equipment for bagged tea to preserve the healthy and refreshing properties of leaf tea. Moreover, bagged tea has three undeniable advantages: it brews quickly, it is convenient to use, and it is always fresh because it is brewed right before drinking!

Myth 3

Different types of tea plants are used for producing green and black tea.

In fact, tea is picked from the same bush and the type of technological treatment determines whether it is green, black, red, or yellow tea.

Myth 4

Granulated tea is only of low quality.

Granulated tea is tea leaves processed in a special way. It's produced according to a special technology which makes it possible for tea to brew much quicker. The smaller the tea granules are, the stronger the infusion is. Granulated tea, as with any other tea variety, may be good or bad because it all depends on the integrity of the manufacturer. A company that values its reputation will not use bad tea. MAY uses only specially-picked tea grown on the best plantations in India and Kenya for Lisma and Maisky granulated tea lines.

Myth 5

Loose leaf tea cannot be good.

This opinion is incorrect for the following reason: loose leaf tea is often made of the most delicate top leaves and quickly produces a strong brew with rich flavor.

Myth 6

Good tea only gives a dark, strong brew.

This opinion is not always correct. High-quality premium tea picked from high-mountain plantations (e.g. Darjeeling) produces a light, transparent brew.

Myth 7

Green tea is a healing remedy for sick people.

In fact, green tea may be used as a preventive remedy for different diseases. The Chinese, who drink mainly green tea, believe that this beverage is the reason why there are many long-lived people and only rare cases of gastric diseases, kidney or liver stones in their country.

Myth 8

If packages are marked with TS (technical specifications) instead of GOST, the tea is of poor quality.

GOST was accepted in 1938 when no whole leaf, bagged or flavored tea was produced in the USSR. That is why today not only GOST but also TS is used as a mark of quality standard. According to the State Committee of the Russian Federation for Standardization, TS should comply with GOST in its quality indicators.