Dilmah Silver Jubilee Gourmet Teas & Infusions

A MORE LUXURIOUS TEA

Modern luxury hotel guests have more choice than ever, so creating unique moments that make them feel special will help you stand out from the crowd.

It’s with this knowledge that we specially curated Silver Jubilee Gourmet - a classic and vintage range of teas that will give your guests an amazing moment of luxury.

Whether you’d like to create a truly special high tea, a luxurious in room tea offering or a unique restaurant beverage menu, our Silver Jubilee Gourmet range will surpass your guests’ expectations.

With its artisanal hand-picked tea leaves, surprising ingredients like blood orange and its stunningly designed vintage tea caddies, this range is crafted to delight.

Classic and vintage teas that will heighten any luxury moment.

EVERY SIP IS INFUSED WITH CELEBRATION

Here at Dilmah, we wanted to create something extra special to celebrate 25 years of tea craftmanship. Our Silver Jubilee Gourmet range features hand-crafted teas with a touch of artistic inspiration.

We picked the finest single estate teas and infused them with flavours to create the most authentic taste, and give a 5,000 year-old herb a touch of the 21st century. It’s a truly modern take on vintage tea.

Your hotel guests can revel in the flavours of blood orange and eucalyptus, mandarin & marzipan pekoe and pure Darjeeling Singe Region Tea to enjoy an amazingly inspirational experience with every cup.

WITH A MODERN TWIST

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WHAT MAKES SILVER JUBILEE SPECIAL?

Our Silver Jubilee Gourmet range features a variety of 18 flavours, from classic teas to eclectic infusions.

Crafted from only the finest single estate teas, rich in terroir and hand-picked, to deliver the most authentic flavour.

On the inside, the bags are 100% compostable so you can get even more satisfaction, knowing you’re helping the planet to be more sustainable with every cup.

And on the outside, the premium packaging will add a touch of extra style to your hotel bar.

THE ORIGINS OF HIGH TEA

High tea was created in the mid 1800’s among the aristocracy of England. Unlike the standard ‘Afternoon Tea’ which comprised of a pot of tea and a simple sandwich or pastry, the High Tea was made of a much more luxurious and elegant set of accompaniments such as sandwiches filled with cucumber, eggs, fish paste & smoked salmon and sweets like scones, fruit cake and filled sponge.

Essential to the service of the perfect high tea is ensuring the perfect pairing between food and tea. For example, the robust bite of a well rounded black tea pairs perfectly with rich bold flavours whilst delicate infusions are better suited to more subtle and refined dishes.

By serving the Silver Jubilee range on your high tea menu, you’ll have the perfect selection of variants to pair with any delicious food offering your team create.

VINTAGE COLLECTION

A carefully crafted collection of teas for a pure and uplifting classic tea experience.

MODERNIST COLLECTION

A range of teas and infusions crafted to bring a touch of artistic flair to your beverage menu with a selection of unique and eclectic ingredients.

INSPIRATION SERVED

By partnering with Dilmah you also get access to 2 world class tea platforms; Tea Inspired and the School of Tea to help you and your staff learn how to create truly amazing tea moment for your guests.

TEA INSPIRED

Tea Inspired are dedicated to leading the way in tea inspiration, innovation and excellence. Learn world-class, in-room tea experiences and cutting-edge tea mixology techniques.

Tea Mixology, Tea Gastronomy, Tea Recipes, Tea Inspiration, Tea Hospitality

SCHOOL OF TEA

Tapping into the philosophy of the most experienced tea maker in the world, (our founder, Merrill J Fernando), the School of Tea houses a unique encyclopaedia of authentic tea knowledge.

Being the only tea school that’s certified by World Association of Chef’s Societies, School of Tea equips your F&B staff to deliver a truly world-class tea service.

History & Culture of Tea, Brewing a Perfect Cup, Tea & Health and Tea Manufacturing

ORIGINAL BREAKFAST

ORIGINALCOMFORTERBREAKFAST COMFORTER

INGREDIENTS

20ml Vodka

10ml Lemon Juice

Ingredients for Chai Syrup

1 tbsp. Cardamom

1 tbsp. Clove

1 tbsp. Pepper

1 tbsp. Orange Peel

1 Vanilla

1 Cinnamon Stick

1cm Ginger

1cm Lemon Grass 100ml Water

200g Sugar

7gm Dilmah Original Breakfast Tea, infused for 6 hours in 500ml of mineral water.

METHOD & DIRECTIONS

Make Chai Syrup by reducing ingredients together until a sugar syrup like consistency is reached.

Charge in a soda siphon and add 20ml vodka, 10 ml lemon juice and 20 ml chai syrup in a champagne glass and serve.

ALMOND PEKOE

TEA DIGESTIVE

METHOD & DIRECTIONS

Orgeat Syrup

1kg Caster Sugar

90g Almond Powder

100g Whole Blanched Almond, crushed

Orange Flower Water and Rose Water

The Mocktail

60ml Almond infused Ceylon Pekoe, brewed with New Zealand Manuka Honey

30ml Fresh Pineapple Juice

15ml Orgeat Syrup

10ml Fresh Lime Juice

Silver Jubilee Mandarin and Marzipan Pekoe Tea and Terrezza Saffron Ice Cubes*

Orgeat Syrup

Put the sugar in a pan, add the almond powder and the whole almond and bring to a boil. Rest for 12 hours. The following day, filter your syrup and add a drop of Orange flower water and Rose water to it.

The Mocktail

Into a shaker full of tea and saffron ice cubes, add the lime and pineapple juices, the Orgeat syrup and the infused Almond Pekoe Tea with Manuka honey. Shake well. Garnish the rim of a digestive glass with saffron infused sugar, add one cube of tea and saffron ice into it and strain the shaken contents into the glass. Serve chilled.

*Infuse 6 spoons of Mandarin and Marzipan Tea in 700ml of water for 4mins. Strain into the ice tray and add 1 Terrezza saffron thread (100% New Zealand Saffron) to each ice cube. Let it set in the freezer for 8 hours.

MAKING GOOD TEA AND DOING GOOD

At Dilmah, we believe in being kind. Showing care and respect is at the heart of everything we do. We make the best tea in the world and use our profits to support those who need a little bit of kindness the most.

Our key commitments to sustainability:

We donate a minimum of 15% of our pre-tax profits to initiatives that directly benefit people and our planet.

In 2021, we made a pledge to the Science Based Targets initiative to show our commitment to achieving zero emissions by 2030.

We are committed to packaging sustainability and circular economy principles derived through national and international collaborations.

Biodegradable tea bags (industry compostable) in our Silver Jubilee range

TASTING NOTES

CEYLON ORIGINAL BREAKFAST TEA

An intense, majestic and perfectly rounded morning tea. Grown in the Dimbula Valley, the BOP leaf produces a burgundy liquor that offers body, strength, colour, and pungency representative of a fine Ceylon tea.

NUWARA ELIYA AFTERNOON TEA

Tea from Nuwara Eliya, the highest elevation tea-growing region in Sri Lanka, combines sophisticated flavour and soft aromas with a golden infusion. This seasonal tea is best served without milk or just a dash.

PURE DARJEELING SINGLE REGION TEA

This distinctive Indian tea offers a refined tea experience. The leaf is dark brown with hints of olive, producing a golden liquor which is slightly floral with a prominent muscatel note in the finish.

SILVER JUBILEE EARL GREY TEA

Full-bodied Ceylon single-region BOP fused with natural bergamot. A mahogany infusion produces a lingering floral aroma. Notes of citrus, jasmine, and orange produce an elegantly balanced Earl Grey Tea.

CEYLON FULL LEAF GREEN TEA

A fragrant, lightly piquant tea that evolves with grassy, herbal notes and a hint of fruit and citrus. This is a palate cleansing, medium-strength green tea, that is the perfect accompaniment to fine dining.

ORGANIC SENCHA

Specially selected organic Sencha green tea from Korea with a pristine jade green leaf and a delicate, grassy note. Its purity is emphasised by a clean, fresh aroma and gentle elegance in the cup. The infused leaf produces a light straw-coloured tea that is mild and refreshing.

NATURAL JASMINE GREEN TEA

Using an ancient technique, the sensual perfume of night blooming jasmine flowers are combined with green tea over seven scentings. The result is a delicate tea with a pale amber infusion and an elusive, bewitching aroma.

MOROCCAN MINT GREEN TEA

This aromatic blend of young Hyson green tea and peppermint leaves is naturally uplifting. The olive leaves unfurl dramatically when infused to produce a medium-strength liquor, perfect as an after dinner digestif.

PURE CHAMOMILE FLOWERS

Made with chamomile flowers, this is an elegant and mild infusion. Notes of apple, herb, hay and honey create a bouquet of gentle flavours that makes this a perfect naturally caffeine-free evening brew.

NATURAL INFUSION OF BLUEBERRY

Blueberries lend their soft, tangy flavours to this intense caffeine-free infusion. A fusion of berry, orange and sweet fruit notes offer a delicious all-natural fruit, herb, and spice flavour combination.

BLOOD ORANGE & EUCALYPTUS

An inspired blend of sweet orange, lemon and spice in a beautiful ruby red infusion.

Strong and tart, the lively fresh berry and orange notes are balanced by the bracing, pungent scent of eucalyptus.

ELDERFLOWER & APPLE INFUSION

A naturally caffeine-free infusion offering a delicious apple fragrance and crowd-pleasing flavours. Citrus and green apple complement elderflower and elderberries to produce a fresh, summery infusion.

MANDARIN & MARZIPAN PEKOE

A bright and brisk high-elevation Ceylon pekoe with a medium-bodied amber infusion and gentle flavours of orange, mandarin and a hint of marzipan. Refreshing, fragrant and utterly delicious.

CEYLON TEA WITH STRAWBERRY

A golden cup of Doombagastawala FBOP, lightly infused with wild strawberry, is a refreshing and delicious afternoon tea. Bright, medium-bodied with strawberry, malt, and vanilla notes.

CEYLON ROSE & MINT

Soft rose scent lifted on the palate by the sparkle of mint. A high elevation single-region tea grown in Nawalpitiya. A dark infusion but a light and elegant tea which leaves the palate perfumed and refreshed.

ALMOND INFUSED CEYLON PEKOE

High elevation single-region tea infused with natural Australian sweet almond. An amber infusion produces a malty, medium-bodied tea. The subtle almond note develops on the palate and remains in the finish.

CEYLON GINGER, HONEY & MINT

High elevation single-region tea with a deliciously warming, ginger influenced fragrance that leads into a balanced blend of natural honey, ginger and lingering mint. A vivacious tea that invigorates.

Dilmah is much more than a brand of tea, it is an uncompromising promise of quality. Merrill J. Fernando, an artisan teamaker who is driven by his passion for tea and a desire to share the luxury and natural goodness in Ceylon tea, is the same teamaker behind the world’s best tea. Decades of an extraordinary love for tea gave Dilmah the unquenchable spirit it has today.

Dilmah Founder, Merrill J. Fernando, has dedicated 70 years of his life to tea. He has mastered the art of tea making. He guides his family business with pride, passion and care. You can’t buy that!

Merrill J. Fernando Founder of Dilmah Tea

To keep up to date with product news, tea education and tea inspiration, visit:

Dilmah Silver Jubiliee dilmahtea.com/silver-jubilee

Tea Inspired teainspired.com

School of Tea schooloftea.org

To get connected with our passionate tea professionals join our Facebook group.

Dilmah Tea Inspired Club for Professionals facebook.com/groups/TeaInspiredClub

Contact us at hospitality@dilmahtea.com