challenge Indonesia 2015

Transcription

1 challenge Indonesia

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3 THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE AUSTRALIA CHILE 2013 FRANCE 2015 (30th March ) HONG KONG 2014 INDONESIA 2015 (25th - 26th March) MACAU 2014 MALAYSIA 2014 NETHERLANDS NEW ZEALAND SINGAPORE (23rd March) SRI LANKA (April) THAILAND 2014 UAE GLOBAL REAL HIGH TEA CHALLENGE FINAL - SRI LANKA 2015 May 3

4 the beginning Dilmah pioneered the concept of a Real High Tea Competition in 2007 to challenge chefs to understand tea, its variety and the limitless possibilities in tea gastronomy and tea mixology. Dilmah Tea Gastronomy is a tea culinary adventure carried out in cooperation with chefs and culinary associations around the world. Dilmah s culinary and tea events, held in partnership with World Association of Chefs Societies (WACS), have significantly improved the understanding among culinary professionals, the hospitality industry and tea aficionados giving them the opportunity to share the pleasure of tea in a unique way, by using tea as an ingredient or by matching tea with food. 4

5 the challenge The Dilmah Real High Tea Challenge is a contemporary approach to redefining the 21 st century high tea by emphasising the importance of tea as a key part of gastronomy. The simple objective is to put the tea back in high tea, giving it authenticity and enhancing the overall quality. Judged by a panel of internationally acclaimed judges, the winner will receive national as well as international media publicity, a wonderful seven-day tour of Sri Lanka - the home of Dilmah - which includes a chance to present their Real High Tea at Dilmah t-lounge Colombo. In addition to this, they will be given an opportunity to travel back to Sri Lanka to compete in the Dilmah Real High Tea Global Challenge, due to take place in May The judges are looking for a presentation of High Tea in a very contemporary manner that demonstrates an understanding of: the exact influence of terroir, the awareness of the rationale, the knowledge of the exact taste of different teas, the perfect brew, the use of sustainable ingredients ideally sourced from a family business which reflects the family values that are also an integral part of Dilmah. 5

6 what you need to know Teams and set up The Dilmah Real High Tea Challenge is open to professional culinary teams from hotels/resorts/ restaurants/culinary schools. A team should consist of 2 persons - a Chef and a Food & Beverage person. Date and Venue The Real High Tea Challenge will be conducted on two days in Jakarta 25 th & 26 th March nd Floor, JW Meeting Centre, JW Marriott Hotel Jakarta, Jl. DR Ide Anak Agung Gde Agung Kav. E.1.2 No. 1 & 2, Mega Kuningan, Jakarta 12950, Indonesia 6

7 your tea presentation The following four teas (one example of each) are to be served at the table in front of the judges: 1. Traditional loose leaf black tea (to be brewed at the table in front of the judges, served hot) 2. Hot tea mocktail or tea comforter (non-alcoholic, served hot) 3. Tea-based cocktail (includes alcohol, served chilled) 4. Tea mocktail (non-alcoholic, served chilled) Item 1 to be made using either a t-series or Watte Series loose leaf black tea. Should not be an infusion such as Chamomile or Peppermint. Items 2, 3 and 4 can be made with your choice of teas from the t-series, Exceptional or Watte Series range of teas. The water for brewing of tea will be provided at the venue, in Dilmah samovars on a working table next to the judges. For pre-prepared cold teas or tea cordials we recommend the use of spring water, not tap water. 7

8 food presentation The food is in two sections, Tea Pairing and Tea Inspired Cuisine. There are six food items to be judged in total. Tea Pairing: With each of the four teas, you must serve a paired food item, so four items in total. Of these, 2 must be sweet items and 2 must be savoury items. All four food items must be different from each other. These items may be hot, warm or cold. These items should not contain tea as an ingredient, but instead match or complement the teas you have chosen to serve. Tea Inspired Cuisine: You must serve two items to be prepared and served which use tea as a main flavour or ingredient (black, green or flavoured teas). Of these two items, 1 must be a sweet item and 1 must be a savoury item. These items may be hot, warm or cold. You may match teas to these foods, but it is not required. points to note All food items are to be brought in pre-prepared as far as practicable, ready to serve. Hot items to be served hot/warm. Kitchen facilities will be available for chilling, heating and plating. An ice making machine will also be available. 8

9 work flow Setting up for the competition Each team must present a Real High Tea setting for three judges plus an extra setting for photographing. The judges will be looking for a contemporary interpretation of the original high tea, which respects the traditions of the original high tea concept. As each setting consists of four teas and six food items, there will therefore be 16 tea items and 24 food items required in total. Note that on the day, all kitchen preparation and the final presentation must be done by the team of two registered competitors (no additional persons are allowed). You also need to submit: 3 copies of menus for the judges and 1 for Dilmah 3 sets of notes including rationale, theme, recipes, sustainability etc. 1 USB drive with a soft copy of your menu, concept notes and recipes. (Please note this is mandatory) Upon submission, all of the above will become property of Dilmah. Serving and presenting to the judges One or both members of the culinary team, using their complementing expertise and strength, will serve the judges at the assessment, explaining the rationale, service concept and answering any queries, to demonstrate your passion and tea knowledge. Only items presented in the given time frame will be considered for evaluation. Available for use: Standard 1.5m round table with white table cloth and 3 chairs A separate working table Tea stations with spring water and Dilmah Samovars for brewing tea Kitchen facilities for chilling, heating and plating. An ice making machine will also be available. Competitors are required to: Apart from the tablecloth, all linen, chair covers, cutlery, crockery, glassware, platters, centrepieces etc are to be sourced by you and presented in a creative manner. You may provide your own chairs if you wish, although the time available will not change in such an event. 9

10 judging criteria 1. Table layout, menu design, rational and quality of written notes (15 Points). 2. Is the presentation genuinely innovative, and does it represent a 21st Century high tea whilst respecting tea? (15 points) 3. Quality and creativity of the pairing of tea with food. (15 points) 4. Tea preparation, brewing method, emphasis on tea. (15 points) 5. Menu items (variety and portion size) to compliment the Real High Tea concept (5 points) 6. Quality of tea inspires food items in respect to tea and the combination. (10 points) 7. Team work amongst the two participants. (5 points) 8. Presentation and concept of teas. (5 points) 9. The use of local products supporting sustainability /knowledge on ingredients (5 points) 10. Overall impression (10 points) points / medals Gold with Distinction: 100 points Gold: points Silver: points Bronze: points Certificate of Merit: points 10

11 competition timing Each team will be allocated a time slot and should be at the venue 2 hours prior for presentation. The time available for each team for their assessment is: Table set up - 30 minutes Last minute pre preparation and plating - 20 minutes Food and tea service to the judges - 30 minutes. Brewing of tea must be done in front of the judges. Morning session am to 1.00 pm 8.00 am am - Final briefing 8.30 am am - All teams to commence table set up 9.00 am pm - Judging Afternoon session pm to 7.00 pm 1.15 pm pm - Final briefing 1.45 pm pm - All teams to commence table set up 2.15 pm pm - Judging Evening session (2 nd day) Prize giving pm Cocktails and canapés pm onwards 11

12 how to brew the perfect cup Step 1: Use garden fresh, unblended and Single Origin Dilmah tea. When using loose leaf tea use 1 heaped teaspoon for the pot and 1 additional teaspoon per person/220ml of water. If using teabags then allocate 1 bag per person. Step 2: Boil water to 100 C. Good tea needs good water, so preferably use fresh spring water. Step 3: Pour freshly boiled water directly onto the tea. Step 4: STIR the tea once, then let the tea steep as per the brewing instructions on the tea pack. You can increase the brewing time by 1-2 minutes for a stronger cup. Step 5: Stir once more and strain the tea or remove the teabags at the end of the specified brewing period. Now you are ready to serve the perfect Cup of Tea! remember The water temperature and brewing times required vary according to the variety of Tea used. Water temperature: Black Teas at 100 C (vigorous boiling) Green Tea at 80 C (draw the water from the samovar and rest it for 2 to 3 minutes, and then brew the tea). Brewing times: 3-5 minutes for Black Tea 2 minutes for Green, White, Oolong and Infusions. Note that green tea brewed longer than 2 minutes can get bitter. The LONGER you steep tea the STRONGER the brew. Note that the brewing instructions for each tea are are on the pack. 12

13 your Dilmah Real High Tea starter kit All registered participants will receive a Real High Tea starter kit which will contain the following: A selection of Dilmah teas from the following ranges: t-series Designer Gourmet Teas (loose leaf tea) Watte Single Region Teas (loose leaf tea) Exceptional Luxury Teas (pyramid leaf tea bags) DVD of past events Visit realhightea.dilmahtea.com for recipes from previous Dilmah Real High Tea Challenges 13

14 the tea selection t-series Designer Gourmet Teas (loose leaf tea) Supreme Ceylon Single Origin Ceylon Tea was recognized as the finest since the late 1800s when its bright, brisk and full bodied teas made tea and Ceylon famous throughout Europe. There was good reason for this as the island produces teas to please every palate - from the earthy and rich low elevation teas, to the light, delicate high elevation teas. This Ceylon Broken Orange Pekoe is the perfect Ceylon Tea, offering body, brightness, structure, strength and colour; the features that made Ceylon the home of the finest teas. A full bodied and strong tea. The Original Earl Grey A legendary tea, named after Charles, 2nd Earl of Grey and former Prime Minister of England. This tea is a combination of a rich and full bodied Ceylon Single Origin Tea with the flavour of Bergamot, a citrus fruit that is native to Calabria in Italy. The strong and distinctive Ceylon Tea partners harmoniously with the Bergamot flavour to offer an authentic Earl Grey Tea. Full bodied yet aromatic, with hints of citrus and a lingering and mildly sweet floral note, this is a majestic tea. Brilliant Breakfast A bright, brisk and bold tea. Intense and majestic, this tea offers body, strength, colour and pungency representing the essence of a fine Ceylon tea. Grown in the Dimbula Valley, the Broken Orange Pekoe leaf yields a burgundy coloured 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. Rose with French Vanilla A seductive tea, combining a fine Single Region Pekoe from the Nuwara Eliya region with the sensuous and almost mystical fragrance of rose petals. Celebrated throughout history for its romance, the rose is one of the most pleasing of flavours. The gentle tea is encircled by the soft and slightly sweet aroma of red Rose to offer an alluring and gentle brew. The Rose fragrance is tinged with the flavour of French Vanilla. Moroccan Mint Green Tea Gently uplifting, this combination of green tea with Peppermint leaves produces a delicious and all natural tea experience. The olive green Hyson leaf is tightly curled but opens dramatically when infused, yielding a medium strength amber liquor of tea embraced by Peppermint. An aromatic and zestful tea, our Moroccan Mint combines the elegance of Ceylon Young Hyson green tea with an energetic and cleansing Mint to offer a perfect after dinner tea. 14

15 the tea selection Green Tea with Jasmine Flowers A gentle green tea in fragrant and delicate union with natural Jasmine petals. The soft, mildly sweet and mystical aroma of Jasmine is enthralling in its combination with green tea. This natural combination offers a refreshing and soothing beverage that is also a delicious palate cleanser. Ceylon Young Hyson Green Tea A bright Single Region Ceylon Green Tea grown at 1,400 feet above sea level. Elegant in appearance, the long, well twisted leaf yields a pleasingly gentle brew. The large leaf unfurls when infused, often revealing a full tea leaf. The somewhat brisk green tea presents a herbal note and some fruit which come together in a clean finish with a hint of sweetness. A delightful accompaniment to food, especially fish and salads, and a relaxing afternoon tea. Sencha Green Extra Special Sencha is a steamed green tea, the most popular tea in Japan where its delicate flavour, and mild finish are especially appreciated. Sencha offers a gentle cup, and a smooth, herbal finish with a touch of sweetness. This is a pleasing and refreshing green tea and can be enjoyed throughout the day. It is an ideal accompaniment to lunch or dinner, aiding digestion and refreshing the palate. Pure Chamomile Flowers Chamomile is a gentle and relaxing herb enjoyed by Europeans as a tonic for centuries. The daisy-like Chamomile flower has an uplifting aroma reminiscent of apples. Its subtle flavour is concentrated in the flower and this infusion therefore offers the infusion of the Chamomile flower. Chamomile has a serene character and wonderful aroma. It is often enjoyed as a gentle, naturally caffeine free infusion in the evening. Pure Peppermint Leaves Savoured as a refreshing beverage since Roman times, our 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 of the leaf, 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. Also enjoyable taken chilled or as a sorbet. Jasmine Pear Dragon White Tea Tightly rolled balls of tea in the style of White Dragon Eye, with natural Jasmine petals. The hand rolled tea infuses with water to reveal the young bud and tender leaf with natural Jasmine petals. A surpassingly light liquor, pale yellow in the cup, makes this a tea that is as pleasing to the eye as the palate. The elusive floral character is a delight, combining perfectly with the characteristic lightness of white tea. 15

16 the tea selection Dilmah Exceptional Teas (luxury leaf bags in tea sachets) Perfect Ceylon Tea An essential gourmet tea experience; tea from Ceylon s western high grown region, where the varying climatic conditions produces a perfectly balanced tea. A ruby red liquor yields the best of Ceylon in a tea that offers richness, depth and the slightly grassy, bright note of high quality, fresh tea. Neither too strong nor too light, a delicious tea to wake up to, to revive or simply relax with. A tea for connoisseurs. Italian Almond Tea A malty, mid elevation Ceylon Gourmet tea in a delightful combination with the mildly bitter sweet, aromatic flavour of Italian Almond. A medium bodied tea with wonderful fragrance, a slightly sweet and very pleasing finish. Acai Berry Pomegranate And Vanilla A bright and elegant pure Ceylon high grown Flowery BOP partners beautifully with the tart, lightly sweet and occasionally chocolatey notes of Acai berry and Pomegranate. A gentle touch of Vanilla softens the taste, to offer a comforting and deliciously engaging tea. Berry Sensation High grown Single Region Ceylon Tea in fruity harmony with Strawberry, Raspberry and Blueberry. The complex of flavours come together in a perfect marriage of berry flavours to offer a pleasingly light and fragrant tea. Ideal taken hot or iced. Ceylon Spice Chai Authentic Chai combining Ceylon s famous Spices - Clove, Ginger and Cinnamon with our Dombagastalawa BOP Special Single Estate Tea. The richly aromatic Clove and the woody sweetness of Cinnamon, lightly enhanced by a hint of Gingery warmth, offers a piquant and spirited Real Chai. Peppermint Leaves With Ceylon Cinnamon Refreshing and gentle, the distinctive fragrance of Ceylon Cinnamon finely perfumes the Peppermint leaves to offer an aromatic and lively infusion. The spice, with its hint of sweetness, complements the Peppermint to offer a fragrant and mild natural infusion. 16

17 the tea selection Watte Single Region Teas Ran Watte High Grown, at 6000 feet above sea level. Ran Watte offers a delicate, mellow taste, subtle fragrance, in the style of fine Champagne; best for late evening or after dinner relaxation. A sliver of ginger or a slice of lemon, a touch of cinnamon would enhance your enjoyment. If you take tea sweet add bees honey. Do not add milk. Uda Watte High Grown, at 5000 feet above sea level. Uda Watte is rich, full bodied, brimming with flavour, intense aroma & well rounded, in the style of a Pinot Noir; best for bed tea, breakfast & early afternoon. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. Meda Watte Mid Grown, at 3000 feet above sea level. Meda Watte tea is strong, elegant & velvety on the palate, in the style of a Shiraz; best for afternoon or early evening. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. Yata Watte Low Grown, from sea level to 1000 feet. Yata Watte tea is heavy, robust, intense in the style of Cabernet Sauvignon. It may be enjoyed anytime, if your preference is for strong tea. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. 17

18 judges Bernd Uber Bernd s culinary journey began when he walked into a commercial kitchen 50 years ago. During his career Bernd has worked passionately as a chef de Cuisine in many establishments. He has also owned two very successful restaurants and now teaches commercial cookery at various institutes in Melbourne. Bernd is the recipient of many culinary awards, the most prestigious being the Sidney Taylor Memorial Black Hat Award, issued by the Australian Culinary Federation, Victoria. Only chefs who have made outstanding contributions to Australian culinary progress and development at the highest trade or professional level receive this honour. Over the past 25 years Bernd has been invited to judge many culinary competitions, including being the international judge for Gulfood, Dubai, Melbourne Culinary Challenge and the Dilmah Real High Tea and Tea Sommelier competitions in collaboration with the Chefs Guild of Sri Lanka and endorsed by the World Association of Chefs Societies (WACS) at Culinary Art, 2003, 2005 & Dilhan C. Fernando Dilhan C. Fernando is the younger son of Dilmah Founder, Merrill J. Fernando. The names of Dilhan and his brother Malik form the Dilmah brand, the first producer owned tea brand. Dilhan is the Director of the Dilmah School of Tea, the first international school of tea, which has sessions in Colombo and, in partnership with the Institute Paul Bocuse, in Ecully, France. His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-series, designer gourmet teas and an entirely contemporary approach to a traditional beverage. He is described by Herve Fleury, Director of the Institute Paul Bocuse as, A man who is passionate, totally supple in his expertise, simple and delicate in his approach and his words. In the very image of tea. In addition to his responsibilities in tea, Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are the fulfilment of his family s commitment to making business a matter of human service. The MJF Charitable Foundation and Dilmah Conservation utilise revenue from the global sales of Dilmah in implementing humanitarian and conservation projects in Sri Lanka. Chef Vindex Tengker Chef Vindex Tengker s illustrious career that spans over 25 years has seen him work with many high end hospitality venues in and out of Indonesia. He is a distinguished member of the Academy of Gastronomy Indonesia, an advisor to the Association of Culinary Professionals Indonesia and a past president of the country s Association of Culinary Professionals. A WACS certified judge, Chef Tengker has presided as a judge at many global events including Food Hotel Asia. He also presided as the Jury President for Bocuse D Or competition Asian Final and Global Finals. As the head Judge of SCTV s Top Chef Indonesia Season 1 he is no stranger to the Indonesian public. 18

19 This entry form is to be filled out online at realhightea.dilmahtea.com challenge Indonesia 2015 Dilmah Real High Tea Challenge Entry Form Please answer the below question (joint team answer, approx 100 words) Explain your philosophy of using tea as a food ingredient Establishment Name (Hotel / Restaurant / Institution) Establishment Address Establishment Phone Number Team Member 1 Name (The certificates will be printed as per the name stated here.) Designation Contact Phone Number Team Member 2 Name (The certificates will be printed as per the name stated here.) Designation Contact Phone Number Please submit your entry online at realhightea.dilmahtea.com before 30 th January

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21 as the winner you will be rewarded with Media exposure which includes: PR coverage in leading speciality, hospitality and national publications Global PR coverage via online publicity Coverage for the entrants and venue during pre and post events on the official global site, other social media like Twitter, Facebook, food/specialised blogs. Real High Tea Indonesia book featuring recipes from the competition The national winner will receive: A 7-day tour to Sri Lanka, the home of Dilmah. Return economy airfare to Sri Lanka (for the participants of the winning team) from the winners nearest international airport, with 6 nights accommodation Attend the Dilmah School of Tea and visit the plantations, enjoying tea tastings and tea-inspired cuisine Present your winning Real High Tea to the Dilmah family and VIP guests at the Dilmah t-lounge Entry into the Dilmah Real High Tea Global Challenge in May 2015 Recognition for highly commended participants Judges will also select 2 teams who will receive a Gold award plaque and a Noritake fine bone china tea set. PLEASE NOTE: Travel prizes are legally awarded to the owner or manager (as determined by Dilmah) of the Establishment the winning team entered on behalf of. Owner/manager may determine which two people will travel on the trip, subject to approval of Dilmah. See full Terms and Conditions for further details. 21

22 terms and conditions 1. Information on how to enter and prizes form part of these Terms and Conditions. Participation in this promotion is deemed acceptance of these Terms and Conditions. 2. Employees (and their immediate families) of Ceylon Tea Services PLC and PT. DAVID ROY INDONESIA (Distributors/ Dilmah Partners) and agencies associated with this promotion are ineligible to enter. Entrants under 18 years old must have parental/guardian approval to enter and the parent/guardian must read and consent to the Terms and Conditions. 3. Incomplete, indecipherable, or illegible entries will be deemed invalid. The Promoter reserves the right, at any time, to verify the validity of entries and entrants (including an entrant s identity, age and place of residence) and to disqualify any entrant who submits an entry that is not in accordance with these Terms and Conditions or who tampers with the entry process. This is a game of skill and chance plays no part in determining the winners. 4. All costs associated with participating in a Challenge are the shortlisted entrants responsibility. Spending money, meals, taxes, insurance, passports, visas, vaccinations, transport to and from departure point, transfers, items of a personal nature, in-room charges and all other ancillary costs are not included in a Major Prize/National Prize. 5. Prizes must be taken on the dates determined by the Promoter, in its absolute discretion, to coincide with the relevant events. The Promoter and organizers hereby expressly reserve the right to eject any winner and/or their companion for any inappropriate behaviour whilst participating in the prize. 6. If a winner is under the age of 18 years, the prize will be awarded to the winner s nominated parent or guardian, on behalf of the winner. During the entire duration of a prize, a nominated parent/guardian must accompany any person under 18 years of age. 7. As a condition of accepting a prize, a winner (and companion) must sign any legal documentation as and in the form required by the Promoter and/or prize suppliers in their absolute discretion. 8. Prizes, or any unused portion of a prize, are not transferable or exchangeable and cannot be taken as cash. If any prize is unavailable, the Promoter, in its discretion, reserves the right to substitute the prize with a prize to the equal value, as appropriate. 9. When an entrant submits any materials via the promotion including comments, recordings, recipes, photographs, rationales and other images (Content), the entrant, unless the Promoter advises otherwise, licenses and grants the Promoter, its affiliates and sub-licensees a non-exclusive, royalty-free, perpetual, worldwide, irrevocable, and sub-licensable right to use, reproduce, modify, adapt, publish and display such Content for any purpose in any media, without compensation, restriction on use, attribution or liability. Entrants agree not to assert any moral rights in relation to such use and warrant that they have the full authority to grant these rights. Entrants agree that they are fully responsible for the Content they submit. The Promoter shall not be liable in any way for such Content to the full extent permitted by law. The Promoter may remove any Content without notice for any reason whatsoever. Entrants warrant and agree that: (a) they will not submit any Content that is unlawful or fraudulent, or that the Promoter may deem in breach of any intellectual property, privacy, publicity or other rights, defamatory, obscene, derogatory, pornographic, sexually inappropriate, violent, abusive, harassing, threatening, objectionable with respect to race, religion, origin or gender, not suitable for children aged under 15, or otherwise unsuitable for publication; (b) they will obtain prior consent from any person or property that appears in their Content; (c) they will obtain full prior consent from any person who has jointly created or has any rights in the Content, to the uses and terms herein; (d) their Content shall not contain viruses or cause injury or harm to any person or entity; and (e) they will comply with all applicable laws and regulations, including without limitation, those governing copyright, content, defamation, privacy, publicity and the access or use of others computer or communication systems. Without limiting any other terms herein, the entrant agrees to indemnify the Promoter for any breach of the above terms. 10. Entrants consent to the Promoter using the entrant s name, likeness, image and/or voice in the event they are a winner (including photograph, film and/or recording of the same) in any media for an unlimited period without remuneration for the purpose of promoting this promotion (including any outcome), and promoting any products manufactured, distributed and/or supplied by the Promoter. 22

23 11. If this promotion is interfered with in any way or is not capable of being conducted as reasonably anticipated due to any reason beyond the reasonable control of the Promoter, including but not limited to technical difficulties, unauthorised intervention or fraud, the Promoter reserves the right, in its sole discretion, to the fullest extent permitted by law to: (a) disqualify any entrant; or (b) modify, suspend, terminate or cancel the promotion, as appropriate. 12. Nothing in these Terms and Conditions limit, exclude or modify or purports to limit, exclude or modify the statutory consumer guarantees as provided under consumer protection laws of applicable country or Jurisdiction, as well as any other implied warranties under similar consumer protection laws in the State and Territories of such applicable Jurisdiction (Non-Excludable Guarantees). Except for any liability that cannot by law be excluded, including the Non-Excludable Guarantees, the Promoter (including its respective officers, employees and agents) excludes all liability (including negligence), for any personal injury; or any loss or damage (including loss of opportunity); whether direct, indirect, special or consequential, arising in any way out of the promotion. 13. Except for any liability that cannot by law be excluded, including the Non-Excludable Guarantees, the Promoter (including its respective officers, employees and agents) is not responsible for and excludes all liability (including negligence), for any personal injury; or any loss or damage (including loss of opportunity); whether direct, indirect, special or consequential, arising in any way out of: (a) any technical difficulties or equipment malfunction (whether or not under the Promoter s control); (b) any theft, unauthorised access or third party interference; (c) any entry or prize claim that is late, lost, altered, damaged or misdirected (whether or not after their receipt by the Promoter) due to any reason beyond the reasonable control of the Promoter; (d) any variation in prize value to that stated in these Terms and Conditions; (e) if any event is cancelled or delayed for any reason beyond the reasonable control of the Promoter; (f) any tax liability incurred by a winner or entrant; or (g) participation in any event/ use of a prize. 14. The Promoter collects personal information in order to conduct the promotion and may, for this purpose, disclose such information to third parties, including but not limited to agents, contractors, service providers, and prize suppliers. Entry is conditional on providing this information. The Promoter may, for an indefinite period, unless otherwise advised, use the information for promotional, marketing, publicity, research and profiling purposes, including sending electronic messages or telephoning the entrant. Entrants should direct any request to access, update or correct information to the Promoter. All entries become the property of the Promoter 23

24 challenge Indonesia 2015 realhightea.dilmahtea.com For further information please contact: Mr. Junjung Ms. Eliawati Erly