Press release and images on THE FIRST DILMAH REAL HIGH TEA CHALLENGE INDONESIA from Dilmah

Dilmah, the Sri Lankan family tea company pioneered the Dilmah Real High Tea Challenge in 2007. Back then, Merrill J. Fernando, Dilmah Founder, felt that High Tea- an important occasion for friends and family to enjoy each other's company- had become ed and lost its connection with tea. He felt that tea had been relegated to the bottom of a menu overcrowded with the traditional high tea fare that lacked inspiration, originality and most importantly any connection to tea.

With the aim of putting tea back in high tea, Dilmah embarked on a quest to define the 21st century real high tea. 'We are bringing tea to a new generation, adding quality and contemporary elegance to the ritual of afternoon tea.' said Dilhan C. Fernando, the son of Merrill J. Fernando, Founder of Dilmah. 'Tea is good for you, it brings friends together but is also luxurious, indulgent and pairs beautifully with fine food,' adds Merrill J. Fernando, Founder of Dilmah.

Dilmah Real High Tea Challenge, the toughest tea challenge in the world is endorsed by the World Association of Chefs Societies (WACS), the apex culinary organisation in the world, with 10 million members. The challenge has been conducted around the world, including in Sri Lanka, Australia, New Zealand, Singapore, UAE, Netherlands, Chile, Thailand, Hong Kong, Macau, and Malaysia, shortly also France. In Indonesia, the first ever Dilmah Real High Tea Challenge will take place in Jakarta on 25th and 26th March at JW Marriott Hotel.

Open to all culinary professionals the Challenge seeks to bring a respect for real tea into the local traditions of gastronomy, inspiring them to look at new innovative ways to use tea in food and beverages. The panel of judges for the challenge comprise of Chef Vindex Tengker- WACS certified judge and past president of the country's Association of Culinary Professionals,  Dilhan C. Fernando, tea aficionado and younger son of Dilmah Founder, and Bernd Uber- black hatted chef and one of the most respected WACS judges. The judging criteria are governed by WACS criteria for culinary competitions and emphasize understanding of terroir in tea and the interrelationship of tea and food.

The challenge gained a lot of attention from Indonesian culinary professionals, Twenty three hotels throughout the country participated in this two-day competition in Jakarta to create an exceptional tea gastronomy and mixology. The winner of this competition will represent Indonesia to go to Global Challenge.