Dilmah Tea Competition Guideline

01. TEAM ENTRY & SET UP

The Tea Inspiration for 21st century is open to professional culinary teams from hotel, resort, restaurants and culinary schools

A team should consist of 2 people - chef and food & beverage person

The Challenge Categories

02. TEA & FOOD PRESENTATION

3 Teas as a Dessert Beverage X 4 Servings
3 Teas in a dessert X 4 Servings
3 Teas Paired with a Dessert X 4 Servings

Total 36 Items

The Guidelines for Dilmah Afternoon Tea for the 21st Century

IMPORTANT POINTS TO REMEMBER

The food must be pre-prepared and brought to the venue.
Only plating, heating and garnishing is allowed at the venue. (food items should be served in the expected condition – hot, warm or cold).
Brewing hot tea and the making of dessert beverages should be done in front of the judges. Including mixing / shaking. (Teas for cold beverages can be brewed before and brought to the venue)

03. MISE EN PLACE

These items are to be brought in pre-prepared*and ready to serve. Hot items to be served hot / warm, cold items to be served cold.
All 3 food items need to be different from each other.
Emphasis on the tea is paramount. Tea should be the highlight of your menu at all times
Last minute kitchen facilities will be available for chilling, heating and plating.
You will also be provided with an ice making machine
Kitchen judge will be present during mise en place
Kitchen access will be given for the film crew during mise en place
Tea station table with spring water and Dilmah samovars for brewing tea will be available

04. TABLE PRESENTATION

05. YOUR LITERATURE

Menu – a copy of your menu to be presented to each of the 3 judges + 1 photography in a format of your choice. It should clearly indicate the food pairing for each tea, the tea rationale, theme & other information
Recipes – the recipes for the teas & food items are also required. 4 sets each. This may be incorporated into the menu or will be provided separately
A day prior to the competition the Menus & Recipes must be emailed to hospitality@dilmahtea.com

06. COMPETITION TIMING

Teams will be split into morning & afternoon sessions held at the ICCA, Dubai - Block 8, King Salman Bin Abdulaziz Al Saud St - Al Sufouh - Dubai Knowledge Park.

The time allocated for each team for their assessment is;

Table set up ( 30 minutes)
Last minute preparation & plating ( 30 minutes)
Food and tea service presentation to the judges (45 mins)

*The 2 registered competitors are the only persons permitted to perform in the kitchen preparation and final presentation.

*Only items presented in the given time frame will be considered for evaluation.

MORNING SESSION

8.00am to 1.00pm

8.00 am – 8.30 am
Briefing
8.30am - 9.00am
First team to commence table set-up
9.00am - 1.00pm
Judging

AFTERNOON SESSION

1.15pm to 7.00pm

1.15pm - 1.30pm
Briefing
1.30pm - 2.00pm
First team to commence table set-up
2.00pm - 6.00pm
Judging

07. JUDGING CRITERIA

Segment

Points

Tea as a Dessert

INDULGENCE

Tea as an ingredient in a Dessert

Tea paired with a Dessert

Tea as a Dessert

PLANT BASED

Tea as an ingredient in a Dessert

Tea paired with a Dessert

Tea as a Dessert

LOW CALORIE/ ALLGERN FREE

Tea as an ingredient in a Dessert

Tea paired with a Dessert

Overall Taste

Table Layout, Menu Design and Written Notes

Sustainability

Story Telling

Total

100

08. THE STARTER KIT & TEA TRAINING

Your starter kit will include;

The rules and regulations booklet
Teas from the Dilmah Silver Jubilee, Vivid, Organic, Infusions, Fouders anniversary reserve & Elixir tea cordial

3 weeks prior to the competition Dilmah tea trainer will conduct a fast track tea training course for all participants.

DILMAH TEAS TO BE USED

FOUNDER’S ANNIVERSARY RESERVE

BREAKFAST TEA

An energetic tea. Bright, brisk and full bodied with a rich, natural taste. Grown at 4,000ft above sea level.

EARL GREY WITH HONEY

A deliciously fragrant gourmet tea. Strong and full bodied with natural bergamot and honey. Grown at 3,000ft above sea level.

GREEN TEA WITH LYCHEE & GINGER

A serene, soft and gentle tea infused with natural lychee and ginger flavours. Grown at 5,000ft above sea level.

INFUSIONS

GREEN ROOIBOSGINGER & PEPPERMINT

A sweet, minty fragrance and bright amber liquor introduce a deliciously refreshing natural infusion. The lightly nutty flavour of Rooibos is elegantly extended by a fresh, sparkling mint and next a spicy, ginger note. A gingery finish with highlights of mint linger pleasurably.

FLAVOURED INFUSIONTANGERINE, ROSE & GRAPEFRUIT

A deep red liquor with the fresh, fragrance of grapefruit and lemon unveils an explosion of berry flavours and a refreshing finish with light rose and citrus notes.

GREEN ROOIBOSLEMONGRASS & SPEARMINT

With the fragrance of springtime, and an inviting amber liquor, this is a fresh and delightfully refreshing infusion. Lemon, herbs and mint enliven the palate and leave a lingering herbaceous finish

FLAVOURED INFUSIONBERGAMOT ORANGE, PEPPERMINT AND LEMON

Sweet citrus and mint aromas are the prelude to this gentle infusion that hides a sparkling surprise. Orange and Lemon dominate, yielding to a sparkling mintiness that leaves the palate cool and deliciously refreshed.

GREEN ROOIBOSCARDAMOM, GINGER AND ORANGE

Orange and grapefruit aromas and a bright and inviting amber liquor lead to a delicious infusion with the sweetness of cardamom and orange, grapefruit notes and the gentle embrace of ginger.

RED ROOIBOSCHOCOLATE, TURMERIC, GINGER & ALMOND

A rich fragrance, heavy with chocolate introduces this delicious fusion of natural flavours. Almond first, then chocolate and a mildly piquant ginger root to complete the sensational infusion.

GREEN ROOIBOSCINNAMON, TURMERIC, GINGER & NUTMEG

An enticing aroma and a dark amber liquor lead to a complex infusion, with herb and caramel notes yielding to mild pepper, spice and a gingery finish.

GREEN ROOIBOSCOCONUT & MANGO

An inviting fragrance of ripe, tropical mango and a bright, amber liquor offer a delicate, fruity infusion, with a lingering sweetness and hint of coconut in the finish.

VIVID TEA SELECTION

CEYLON HIGH GROWN TEA WITHAPPLE, CINNAMON AND VANILLA

Apple pie in a cup, with a bright and brisk Ceylon BOP with Apple, Cinnamon and creamy Vanilla notes. A comforting tea with a gentle fragrance and deliciously fruity personality.

CEYLON TEA WITHCHOCOLATE MINT

Black tea gently fused with chocolate flavour and peppermint leaves. Makes the perfect after dinner tea.

CEYLON SINGLE REGION TEAWITH POMEGRANATE AND MINT

Naturally sweet Pomegranate and Mint, enhances the flavour of this medium bodied Ceylon Tea with the unusual flavour of Pomegranate, tart and tangy, enlivened with Mint. A refreshing and gentle tea.

GENTLE CHAMOMILE

Chamomile is a gentle and relaxing herb enjoyed by many as a tonic for centuries. Chamomile has a serene character and wonderful aroma. The daisy-like Chamomile flower, where the subtle flavour is concentrated, has an uplifting aroma reminiscent of apples. It is often enjoyed as a gentle, naturally caffeine free infusion in the evening

SPRINGTIME OOLONG WITHGINGER

A beautifully rolled Oolong with light, bright and elusive natural floral note, subtly complemented by natural Ginger. Intense aroma with the infused leaf yielding orchid and spice notes. In the cup the Ginger emerges gradually, with a light warming effect, and settles comfortably with the floral note in the light Oolong. Delicate and delightfully different, a light tea with a mild, spicy secret, perfect at any time of day.

PURE PEPPERMINT

This Pure Peppermint infusion is naturally caffeine free and ideally enjoyed after a meal, to cleanse the palate and aid digestion. The natural peppermint oil in the leaves imparts a menthol aroma and adds sparkle to the infusion, making it a cooling and energizing experience. Try the infusion of Peppermint leaves with a touch of honey, as a mild and delicious accompaniment to your day.

ORGANICS

FRUITY MINTY DELICIOUS

A gentle fusion of fruit and herbs that brews a peachy, minty natural infusion. Although mild and light, the combination is delicious and leaves the palate refreshed and fragrant

GREEN TEA WITH GINGER

A beautiful combination of a lightly piquant ginger root with a gentle organic green tea. The mildly spicy ginger evolves into a delicious and palate cleansing brew that is best enjoyed pure and natural. Add a light honey for sweetness if desired.

ENGLISH BREAKFAST

Rich and full bodied organic Ceylon Tea brews a great start to the day. This is a bright and intense gourmet black tea that can be enjoyed pure and natural or with milk.

CEYLON SPICE CHAI

A gentle Chai, combining tea and natural Ceylon Spices in a complex and piquant natural chai of tea, cinnamon, ginger, clove, pepper. Best enjoyed natural and for a classical milky chai, use two teabags and brew 6 minutes before combining with warm, dairy milk or condensed milk.

SILVER JUBILEE GOURMET

CEYLON GINGER, HONEY & MINT

High elevation single-region tea with a deliciously warming, ginger influenced fragrance that leads into a balanced blend of natural honey, ginger and lingering mint. A vivacious tea that invigorates.

MOROCCAN MINT GREEN TEA

This aromatic blend of young Hyson green tea and peppermint leaves is naturally uplifting. The olive leaves unfurl dramatically when infused to produce a medium-strength liquor.

CEYLON TEA WITH STRAWBERRY

A golden cup of Doombagastalawa FBOP, lightly infused with wild strawberry, a delicious afternoon tea. Bright, medium-bodied with strawberry, malt, and vanilla notes.

ORGANIC LEAFY GREEN TEA

Organically grown Daejak green tea with curled green leaf. The infused leaf brews a clean, pale yellow tea with notes of hay, olives and herbs.

MANDARIN & MARZIPAN PEKOE

bright and brisk high-elevation Ceylon pekoe with a medium-bodied amber infusion and gentle flavours of orange, mandarin and a hint of marzipan. Refreshing, fragrant and utterly delicious.

NATURAL JASMINE GREEN TEA

Using an ancient technique, the sensual perfume of night blooming jasmine flowers are combined with green tea over seven scentings. The result is a delicate tea with a pale amber infusion and an elusive, bewitching aroma.

ELIXER OF CEYLON TEA

Dilmah Tea Competition Guideline

01. TEAM ENTRY & SET UP

The Challenge Categories

02. TEA & FOOD PRESENTATION

IMPORTANT POINTS TO REMEMBER

03. MISE EN PLACE

04. TABLE PRESENTATION

05. YOUR LITERATURE

06. COMPETITION TIMING

MORNING SESSION

8.00am to 1.00pm

AFTERNOON SESSION

1.15pm to 7.00pm

07. JUDGING CRITERIA

08. THE STARTER KIT & TEA TRAINING

DILMAH TEAS TO BE USED

FOUNDER’S ANNIVERSARY RESERVE

BREAKFAST TEA

EARL GREY WITH HONEY

GREEN TEA WITH LYCHEE & GINGER

INFUSIONS

GREEN ROOIBOSGINGER & PEPPERMINT

FLAVOURED INFUSIONTANGERINE, ROSE & GRAPEFRUIT

GREEN ROOIBOSLEMONGRASS & SPEARMINT

FLAVOURED INFUSIONBERGAMOT ORANGE, PEPPERMINT AND LEMON

GREEN ROOIBOSCARDAMOM, GINGER AND ORANGE

RED ROOIBOSCHOCOLATE, TURMERIC, GINGER & ALMOND

GREEN ROOIBOSCINNAMON, TURMERIC, GINGER & NUTMEG

GREEN ROOIBOSCOCONUT & MANGO

VIVID TEA SELECTION

CEYLON HIGH GROWN TEA WITHAPPLE, CINNAMON AND VANILLA

CEYLON TEA WITHCHOCOLATE MINT

CEYLON SINGLE REGION TEAWITH POMEGRANATE AND MINT

GENTLE CHAMOMILE

SPRINGTIME OOLONG WITHGINGER

PURE PEPPERMINT

ORGANICS

FRUITY MINTY DELICIOUS

GREEN TEA WITH GINGER

ENGLISH BREAKFAST

CEYLON SPICE CHAI

SILVER JUBILEE GOURMET

CEYLON GINGER, HONEY & MINT

MOROCCAN MINT GREEN TEA

CEYLON TEA WITH STRAWBERRY

ORGANIC LEAFY GREEN TEA

MANDARIN & MARZIPAN PEKOE

NATURAL JASMINE GREEN TEA

ELIXER OF CEYLON TEA

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