Press release and images on Dilmah crowns the World's first Global high tea Champion! from Dilmah

The Revolution that swept across 14 countries over 8 years has finally come to fruition as the transformation of traditions in tea was set in motion with the crowning of the world's very first Real Tea Champons on the 4th of July 2015 in Sri Lanka. Laurent Loudeac & Camille Furminieux from Museum Art Hotel New Zealand emerged as the winners of the Dilmah Real High Tea Global Challenge with the presence of His Excellency the President of Sri Lanka Maithripala Sirisena, the Prime Minister Ranil Wickramasinghe, Managing Director WorldChefs Ragnar Fridrikkson, Dilmah Founder Merrill J. Fernando and his sons Dilhan and Malik.

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 consomm