13 High Tea Trophies – 1 Trophy to Rule them all

Written by Jayani on July 5, 2015 and posted in 2015 and Global Challenge and Home and News Hub.

The Revolution that swept across 14 countries over 8 years has come to fruition. The world’s traditions of tea have been redefined. As the winners of the Dilmah Real High Tea Global Challenge Laurent Loudeac & Camille Furminieux from Museum Art Hotel New Zealand was crowned as the Global Real Tea Champions at the Award Ceremony held at The Waters Edge, Sri Lanka.

Hong Kong Cricket Club was awarded as the second overall winners while it was Café Turri from Chile who emerged as the third overall winner of the challenge. 13 more awards were given out for different judging criteria in the presence of Dilmah Founder Merrill J. Fernando and his sons, Dilhan and Malik.

The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’ and for the best use of tea as an ingredient in food, whilst maintaining respect for tea through its flavour, texture or fragrance as an integral component, at the Dilmah Real High Tea Global Challenge, was awarded to Team Vermeer from Netherlands for their Carrot Bullion with Dilmah Springtime Oolong Ginger and Garden Pea Dumpling.

The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Non-Alcoholic Cocktail’ with the most inspired use of tea within the principles of mixology, in a non-alcoholic cocktail, at the Dilmah Real High Tea Global Challenge, was awarded to Team Stamford Plaza Brisbane from Australia for their tea affogato using Dilmah Yata Watte Tea

The award for ‘The Most Tea-Inspired Cocktail’ and the most inspired use of tea within the principles of mixology, in an alcoholic cocktail, at the Dilmah Real High Tea Global Challenge, was awarded to Team Tess Bar & Kitchen from Singapore for their cocktail ‘New Age Old Fashioned integrating Dilmah Blueberry Tea with homemade bitters infusion of Dilmah Blood Orange and Eucalyptus Tea

Team Qantas Lounges by Pullman from Australia received the Leaf & Artisan Trophy for ‘The Most Elegant Pairing’ of tea and food that engages flavour, texture, strength and fragrance of tea in producing a complementary or contrasting tea and food pairing to produce harmony or balance in an innovative and original manner at the Dilmah Real High Tea Global Challenge for their Tower of Terroir Tea Tasting Board with Dilmah Silver Jubilee Ceylon Original Breakfast Tea, Dilmah Silver Jubilee Ceylon Tea with Strawberry and Dilmah Vivid Minty Green Tea

The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Table Layout’ and arrangement consistent with a tea-inspired afternoon tea experience, at the Dilmah Real High Tea Global Challenge, was awarded to Team MGM Macau.

The award for the ‘Perfect Cup of Tea’ and for demonstrating respect for tea in relation to its provenance, preparation, explanation, and serving through a tea-inspired experience for the guest, at the Dilmah Real High Tea Global Challenge, was awarded to Team Institut Paul Bocuse from France.

Team Island Shangri-La from Hong Kong carried home the Leaf & Artisan Trophy for ‘The Most Passionate Performance’ and the most tea-inspired presentation defined by enthusiasm, spirit and respect for tea in an engaging style, at the Dilmah Real High Tea Global Challenge.

The Leaf & Artisan Sustainability Award for the tea inspired presentation that most effectively integrates respect for humanity and nature in relation to food and beverage, table décor or presentation, at the Dilmah Real High Tea Global Challenge, was awarded to Selvana Chelvanaigum & Ian Jones from Team Australia for their use of salvaged wood and recycled paper in table deco and food presentation and for their use of sustainably sourced ingredients in their food and beverages.

Team Shangri-La KL from Malaysia was awarded for ‘The Most Innovative use of Tea’ and for creativity in integrating tea into food, beverage or an ancillary element whilst maintaining respect for tea and demonstrating unique creativity for integrating all 30 teas in butters, marmalades, jams and other condiments in their high tea presentation.

The competition was so tough that it was hard for the judge’s to come to a collective conclusion. Each judge decided to award their favourite teams in order to reach a fair verdict. The Bernd Uber Judge’s Award, at the Dilmah Real High Tea Global Challenge, was awarded to Team Hong Kong Cricket Club from Hong Kong. The Simon Gault Judge’s Award was awarded to Team Café Turri from Chile while the Peter Kuruvita Judge’s Award, at the Dilmah Real High Tea Global Challenge, was awarded to Team Qantas Lounges by Pullman from Australia. The Dilhan C. Fernando Judge’s Award, at the Dilmah Real High Tea Global Challenge, was awarded to Team Shangri La Barr Al Jissah Resort and Spa from Oman.

A delicious tea inspired dinner was served for the guests in celebration of the tea revolution and the transformation of traditions in tea. The event was graced by His Excellency the President of Sri Lanka, Maithripala Sirisena and Prime Minister Ranil Wickramasinghe, accompanied by Dilmah Founder Merrill J. Fernando and his sons, Dilhan and Malik.

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