In the Tea Mixology category, participants compete in the skill of preparing and serving tea-based mixes.
During the presentation, the participant must serve and present to the judges two mixes: Master’s and Organizers’ ones. Master’s mix can be any (but it must be a drink and tea must be among its ingredients). Organizers’ mix is prepared and served according to the conditions set forth by the organizer of the tournament. Conditions for preparing and serving the Organizers’ mix are communicated to participants in advance. These conditions may be different at different tournaments.
Judges evaluate each mix (Master’s and Organizers’ ones) separately by the following criteria.
TECHNIQUE: Preparation and presentation technique, rationality and confidence during performance, cleanliness, neatness of service, convenience of degustation.
APPEAL: Conceptual and visual appeal of beverage, intrigue of beverage, overall attractiveness of beverage.
PRESENTATION: Knowledge of components and accuracy of predicting taste of beverage, grasp of potential uses and variants of beverage, artistry and visual appeal of performance.
ORGANOLEPTIC QUALITIES: Distinctness of each component in the final taste of the beverage, conformance of taste and aroma to predictions and expectations, subjective evaluation of taste and aroma. Doubled in total score.
TEA SYNERGY: Prominence of tea in the beverage, degree of synergy between tea and other components.
POTENTIAL: Reproducibility of beverage, conceptual development potential, commercial development potential.