Technical Briefing Media Gathering About Dilmah How to Brew a - PowerPoint PPT Presentation

7 October 2015 SURABAYA Technical Briefing Media Gathering

 About Dilmah  How to Brew a Perfect Cup of TEA  The Challenge  Tea Presentation  Food Presentation  Timings  Judging Criteria  The Flow  Winner & Prize  Media Exposure

About Dilmah  Family Owned Business  Fernando Family From SRI LANKA  “Tea From Garden to Your Cup”  Traditional TEA, Hand Picked and Made in the Orthodox Style!  Single Origin  Garden Fresh  Business is a Matter of Human

The story behind your cup of tea

plucking

withering

rolling

roll breaking

fermentation

drying & firing

sifting

3-5 Minutes | 2 Minutes | 2 Minutes | 2 Minutes 100 o C | 80 o C | 80 o C | 70 - 75 o C

How to brew the perfect cup of tea Since tea is the most important element in a Real High Tea here are some basic points on making the perfect cup of tea. Whatever your guests’ preference may be these 5 basic rules will help you brew a tastier cup of tea WHAT MAKES IT SO REMARKABLE THE HUMAN ELEMENT

1. Quality of Water Spring water, filtered water or good tap water directly from the cold tap – pour into the kettle. 2. Boil water just once Why should one never re-boil water when brewing tea? Water is known to contain dissolved gases absorbed from the air. CO2 in water is gradually released during the boiling process. Re-boiling will in fact further reduce CO2 levels, resulting in changes in the colour as well as the character of the brew. WHAT MAKES IT SO REMARKABLE THE HUMAN ELEMENT

3. The water quantity against the tea quantity A general rule to follow is to use 1 tea bag for every 200 – 250 ml of water which is equivalent to approximately a standard tea cup. 4 Brewing times Black Tea at Boiling temperature for 3-5 minutes; Green Tea at cooler than Boiling temperature for 2 minutes *Brewing Green teas for more than 2 minutes can cause them to turn bitter WHAT MAKES IT SO REMARKABLE THE HUMAN ELEMENT

5. Enhancements (adding milk / sugar) Use an enhancement that doesn’t overpower the taste and character of tea: • Green teas (Sencha, Jasmine Green Tea) are never recommended with milk • Should never add milk into infusions (Chamomile) • Strong black teas are served with milk and sugar (Brilliant Breakfast) • Flavoured Black teas (Rose with French Vanilla and Earl Grey) are best taken without milk WHAT MAKES IT SO REMARKABLE THE HUMAN ELEMENT

The Tea Selection t – Series Design Gourmet Teas (loose leaf tea) 1. Pure Peppermint Leaves Savoured as a refreshing beverages since roman times, peppermint is naturally caffeine free and ideal taken after a meal to aid digestion. The natural peppermint oil in the leaves impart a menthol aroma and a zest to the infusion of the leaf, making this cooling and uplifting beverage. 2. Brilliant Breakfast A bright, brisk and bold tea. Intense and majestic, this tea offers body, strength, color and pungency representing the essence of a fine Ceylon tea. Grown in the Dimbula Valley, the Broken Orange Pekoe leaf yields a burgundy colored liquor which is robust and strong yet bright with an energetic personality. The fine BOP grade of tea with its small particle size produces the strength in this tea. Brew for at least 3 minutes in spring water. Brewed for 4-5 minutes for added strength, this tea then allows the addition of warm, dairy milk if desired.

The Tea Selection t – Series Design Gourmet Teas (loose leaf tea) 3. Lapsang Souchong A gently smoked gourmet black tea produced in a traditional process that originates in the Qing Dynasty in china. The tea leaves are withered over pine or cypress wood fires producing a distinctive tarry note. This process originated in china’s Fujian Province. The Black Strips of leaf produce a dark brown infusion and a liquor that is dark burgundy, reflecting its strength and body. This is very traditional and distinctive tea with depth, body and a prominent wood smoke character. 4. Italian Almond Tea A medium strength ceylon tea, fragrant and with slightly sweet almond finish. Mid-elevation Ceylon Tea from Dombagastalawa Estate fused with the bitter-sweet flavor of Italian Almond. The slightly malty Ceylon Tea Produces a deep amber infusion which is enveloped by a deliciously piquant aroma of amaretto. The Tea has a nutty, sweet edge with rich a body. Ideal taken with sweet cakes and pastries, or for something different, as a t- shake, brewed strong , cooled and poured over vanilla ice cream.

The Tea Selection Dilmah Exceptional Teas (luxury leaf bags in tea sachets) 1. Elegant Earl Grey A Bold and bright single region Ceylon Tea, grown at 5500ft altitude, gently fused with Bergamot Flavor. The result is a balanced, medium strength tea with the citrus note that is known as Earl Grey. This floral and fruity flavor balances the strength of the tea. Offer a refreshing and delightful drink. 2. Fragrant Jasmine Green Tea An inspiring green tea with bold leaf appearance, combined with petals of natural Jasmine Flowers . The liquor produced by this combination is mild and gentle; the special fragrance and a touch of sweetness comes from the night blooming Jasmine flower. A soothing and meditative tea. Dilmah tea samples will send for you to taste and create the best menu for the competition after confirmation Letter.

“The SINGLE BIGGEST MISTAKE in Brewing the Tea is that the Competitor FORGETS to STIR the Tea!”

The Challenge  Looking for a Contemporary and Unique Approach to the Real High Tea for the 21 st Century and Beyond….  DO NOT FORGET THE TRADITIONAL ASPECTS  Table Setting  Displays  Key Elements  NOT Looking for a TAPAS presentation  You MUST Demonstrate and Have a Complete Understanding of :  The influence of the Terroir  The awareness of the brew ratio  Knowledge of the Taste of Different Teas  The Perfect Brew  The Use and Knowledge of Sustainable Ingredients

CONCEPT…… What is YOUR THEME ?

Tea & Food Presentation 1. 1 (straight ) in loose leaf served HOT!  Not a flavored Tea  Not an Infusion Tea  Tea Brewed in front of the Judges  To Be Paired with 1 dish ( no need to be made by tea ) Could be sweet or savory either Main Dish or Light Dish , Serve in Canapé Size  These can be HOT, WARM or COLD.  using t Series Loose leaf 2. 1 Cold Cocktail (Tea Based with Alcohol) or 1 Cold Mocktail (Non Alcoholic) To Be Paired with 1 dish ( no need to be made by tea ) Could be sweet or savory either Main Dish or Light Dish , Serve in Canapé Size For Cocktails using cold teas these can be prepared in advance.

Food Presentation  Tea Inspired Cuisine 1 SWEET or SAVORY Dish to be made using TEA as an Ingredient.  The Tea Flavor Must come through! MUST TASTE THE TEA  These can be HOT, WARM or COLD.  Do Not need to pair with a TEA Drink!  Either Main Dish or Light Dish

POINTS TO NOTE  You Must Make at least 4 PORTIONS of Each Item FOODS and BEVERAGES  There are 2 Judges  Each must be Served , use a different plate  There is a Photo Shoot for Drinks and Food  Picture Taking

It’s your time……..

TIMINGS…

Timings….  Judges will come to your place as a special Guest  You will get the participants number with the itinerary of the competition from Dilmah Team  The exact time of the competition to be confirm during the competition day and the crew will let you know one hours before your turn.  Dilmah will give each participants a signboard for Dilmah Real High Tea Challenge for Cafes & Restaurants 2015 with a blank space to be filled with your competition Promo.  The Signboard shall be display for 2 weeks starting the competition

COPIES OF THE MENU 2 Set of Menu, Notes including Rational, Theme, Recipes, Sustainability Etc…….

Timings….  To PRESENT the Tea Drinks and Food to the JUDGES.  The order of presentation and service is up to you, based on your concept and theme and the JOURNEY that you want to take the Judges on  Start with Hot Tea  Be Aware of the Strengths and Flavors of both FOOD and DRINK as some items will overpower the taste buds when you select the presentation flow  TEA is the KEY  Participant must communicate with the Judges  Please explain your process of how you made the item.

Timings….  REMEMBER to give at 1 Judge 1 copy of  Menu  1 will be part of the table décor and set up  Recipe Sheets  Concept  Judges should not ask you any questions in this stage, UNLESS they are CONFUSED and need to CLARIFY Something

19 October 2015 SURABAYA 1. a 2. b 3. c 4. D 5. e 20 October 2015 6. 7. 8. 9. 10. 21 October 2015 11. 12.

JUDGING CRITERIA