The first ever Dilmah Real High Tea Challenge in the United Arab Emirates
Dilmah Tea and the Emirates Culinary Guild host the first Dilmah Real High Tea Challenge in the Middle East.
Sri Lankan Family Tea company Dilmah first launched their Real High Tea Challenge in 2007. The objective was to share knowledge of real tea (tea that is handpicked and made in the traditional, artisanal manner), inspiring Chefs to reinvent the traditional afternoon tea in more authentic, contemporary style. Since then the Real High Tea Challenge has travelled around the world and will have its first Middle East encounter in Dubai and Abu Dhabi on the 15th and 17th April, 2013.
The Dilmah Challenge is open to culinary and hospitality industry professionals based in the United Arab Emirates, and will be conducted in collaboration with the Emirates Culinary Guild and the World Association of Chefs Societies (WACS). The WACS endorsed global Challenge has helped transform the understanding amongst Chefs in Australia, New Zealand, Sri Lanka and Singapore on the unique appeal of fine tea as an ingredient, an accompaniment and as part of tea inspired gastronomy and mixology. Its particular relevance is the growth in awareness and consumption of tea globally and the need for better understanding amongst chefs in harnessing that opportunity.
Merrill J. Fernando, founder of Dilmah and pioneer in branding and adding value to tea at source commented, "The aim of our Dilmah Real High Tea Challenge is to elevate the understanding of tea gastronomy and emphasize the importance of tea in gastronomy. The result is a more balanced and indulgent high tea".
Contestants are required to demonstrate an understanding of tea selection, brewing, terroir in tea and craft their own original tea inspired cocktail or mocktail, create a tea-infused dish and present a harmonious tea and food pairing. The contestants will be judged by Reference Judge, Black Hat chef Bernd Uber, Tea Judge Dilhan C. Fernando, son of Dilmah founder Merrill J. Fernando, and Culinary Judge, President of the Emirates Culinary Guild, Uwe Micheel.
The panel of judges will evaluate participants on their understanding of the fundamentals in tea, their technique in relation to tea, food and other beverages, presentation and style, teamwork, the overall guest experience, and their creativity in taking tea beyond the cup. Central to the Challenge is respect for tea in relation to its flavour, component and texture, and the harmony of pairing tea with food or its use as an ingredient.
The winner will receive an all-expenses paid VIP experience in spectacular Sri Lanka, the home of Dilmah tea. They will be immersed in tea and receive insight into the terroir in tea, a feature that is at the heart of the indulgence and appreciation of fine tea. The winner will also get the chance to take part in the Dilmah Real High Tea Global Challenge in May 2014.
The Dilmah Real High Tea Challenge will take place in Dubai and Abu Dhabi at the following venues.
|Dubai||Radisson Deira||15th April 2013 (8am - 7pm)|
|Abu Dhabi||The Club, Abu Dhabi||17th April 2013 (8am - 7pm)|
For more details including dates, full criteria and prize package please visit realhightea.dilmahtea.com. An overview of the Dilmah Tea gastronomy initiative is available online at http://teagastronomy.com/. The Real High Tea link at that site offers more information about the Dilmah Real High Tea Challenge around the world http://realhightea.dilmahtea.com/. For details of recent events at Dilmah including 'The Mixologists and the Teamaker' please visit http://www.facebook.com/dilmah.
For further information, images or interviews please contact Dilmah Representative in the UAE Ms. Vivette Anklesaria on +971508181164 or email firstname.lastname@example.org.
Dilmah is a family-owned tea company established by Merrill J. Fernando, the first tea grower to offer his tea, grown, handpicked and traditionally made, directly from origin. Now joined by his two sons - Dilhan and Malik - whose names form the brand 'Dilmah', the 'Dilmah Family' pursues an unique mission of making business a matter of human service whilst sharing the pleasure in tea with tea drinkers around the world.
The family commitment to the traditional, artisanal style of teamaking has endeared Dilmah to tea aficionados around the world. Dilmah rejects the much cheaper but also less sophisticated CTC method of tea manufacture, and emphasizes the importance of tea as a luxurious, delicious and naturally healthy herbal beverage that is rich in variety.
In 1999 Dilmah initiated its tea gastronomy programme which today embraces chefs, sommeliers, mixologists and tea aficionados in learning about tea and working with tea as a harmonious complement, and as an ingredient, to produce beautiful tea inspired gastronomy and mixology. The fulfillment of Merrill J. Fernando's commitment to making business a matter of human service is seen in the work of his MJF Foundation, which is funded by a significant portion of the earnings from the sale of Dilmah in over 100 countries.
The MJF Foundation focusses on a series of humanitarian initiatives including caring for children with Down Syndrome, Cerebral Palsy, ADHD and Autism, providing health care to tea plantation workers, offering guidance and opportunity through entrepreneurship development in marginalized and underprivileged communities. The same philosophy is extended to the area of the environment through the work of Dilmah Conservation which focusses on biodiversity, and sustainable interaction with the environment. More details of both organisations online at http://moratuwa.mjffoundation.org/, http://www.mjffoundation.org/ and http://www.dilmahconservation.org/.