For thousands of years mankind has been constructing different pyramid-shaped structures. Their properties and effects have been the subject of disputes for centuries… After surfing the Internet, you will come across a large number of various hypotheses, interesting deductions and incredible facts. Some say that pyramid-shaped objects change the structure, increase the pH acid-base (hydrogen) indicator and reduce the number of impurities in water. Others say that pyramids can be used for strengthening a person’s protection against negative effects of electromagnetic fields, and so on, and so forth. I am sure you have already guessed what I am driving at. Yes, small pyramids are becoming part of our tea life. When Unilever had only started its mass promotional campaign for pyramid-shaped teabags, there were a lot of doubts. But now that many leading Russian operators such as May Company and Orimi Trade have shown an interest in this variety of teabags, it becomes obvious where the market has tilted. And there are all reasons to believe that this may be a major shift. Will the tea tetrahedron become a «new wave» and change the structure of the market and, possibly, the properties of tea (as the advocates of «pyramidology » most likely believe)? We will know this next year. By the way, the II International Tea Symposium was held in Moscow on February 7. Over 400 tea industry representatives from 15 countries gathered there to participate in extensive discussion about the future of the market, including the prospects of pyramids. As a result of joint reflection
with colleagues on the segment of the tea bag disposable brewing I came to the conclusion that the likely success of the pyramids, linked not so much with the shape but with the material through which you can truly consider the tea inside. I think that in the near future premium teas in tea bags disposable brewing (teabag), will be packed up only in materials based on synthetic fabrics. Read a Symposium review in this issue. In this issue we also publish material, devoted to the impact of various degrees of roasting coffee on its antioxidant properties. I think for coffee growers, partly for marketing, this article will be very useful.
Since the year has just begun and since instability on the raw coffee and tea markets can affect the development of these industries, I would like to wish everyone a smooth journey through this period without losses.
Health, harmony with nature, and confidence in the future!
Yours truly, Ramaz Chanturiya
Editor-in-Chief
