The World has received its very first Global Tea Champion #RHT Challenge from Dilmah – Museum Art Hotel!

The global finals of the Dilmah Real High Tea Challenge took place from the 1st – 3rd of July 2015 at the Hilton Colombo Residences with the participation of 21 teams from 14 countries. The competition was judged by a panel of prestigious judges Bernd Uber – recipient of the exclusive and revered Sidney Taylor Memorial Black Hat Award, Dilhan C. Fernando – Director Dilmah School of Tea and the visionary force of Dilmah Tea Gastronomy, Simon Gault – MasterChef New Zealand judge and Peter Kuruvita – Award winning Chef and Restaurateur. The event that concluded with the award ceremony on the 4th of July marks the renaissance of tea, reimagining the world’s tea ceremony into a more relevant, contemporary and sophisticated form.

The Global Champion of the Challenge, the Museum Art Hotel New Zealand was awarded in recognition of excellence in the appreciation of tea, tea inspired gastronomy and mixology, in honouring the influence of nature in tea, and in crafting these into a luxurious experience that defines afternoon tea in the 21st century. Featuring the theme ‘The Meeting of the Senses’, the innovative use of tea catering to the senses of sight, smell, taste, touch and sound was especially commended by the judges. The Dilmah Chamomile Tea spray that the participants prepared by themselves and the chilled peppermint tea infused o’shibori refreshed the judges and set the mood to truly enjoy the high tea in a relaxed environment. The first course Silver Jubilee Ceylon Ginger, Honey & Mint tea consommé, Confit duck leg tortellini astounded the judges with its subtlety of flavour while the second course the palate cleanser with the Silver Jubilee aromatic Earl Grey Tea set the stage for the next course which was Vivid Gentle Minty Green Tea with Clevedon Buffalo milk Feta Espuma, macadamia nougatine and fresh cucumber which was flavourful and sophisticated. They were daring in their presentation attempting a traditional Crepe Suzette live pairing it with Silver Jubilee Almond infused Ceylon Pekoe Digestive a perfectly balanced and an inspired pairing.

The second overall The Hong Kong Cricket Club presented a Real High Tea inspired by the celebration of Hong Kong’s return to China after 150 years.  The table setting included the country flags as well as elements representing present day Hong Kong. The favourite course of all the judges was the finale – Apple Welsh Cakes paired with Nuwara Eliya Afternoon Tea.  The Welsh cakes were in honour of the Welsh guard – the last official army to live in Hong Kong. Peter Kuruvita stated that the Welsh Cakes should replace scones used in high tea occasions everywhere and for Simon Gault it was just perfect.

Café Turri from Chile was awarded the third overall of the challenge for their innovative and culturally diverse high tea presentation of which their Dilmah Earl Grey Beer was the highlight of the day. Featuring a warm and welcoming uniquely Chilean table setting, their empanada pairing with Dilmah Ceylon Original Breakfast Tea mocktail was commented by judge Peter Kuruvita as the “best empanadas I’ve ever had”.

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