Dilmah Innovations in Hospitality

Sri Lankan Tea Company, Dilmah, has traditionally taken the lead in bringing innovation to a global tea category that has suffered decline as a result of commoditisation and multinational dominance. Signature events such as the Dilmah Thé Culinaire, Dilmah Tea Sommelier, Dilmah Real High Tea, The Chefs & the Teamaker and Tea in Five Senses are innovations in the tea category that seek to educate and inspire hospitality professionals to offer their guests a completely new tea experience. The events foster greater interest in quality tea, and greater respect for this healthy, natural and versatile beverage.

Dilmah Thé Culinaire - Thé Culinaire marries tea as an essential ingredient in food where professional chefs in the industry compete and showcase their cooking skills and creativity using the finest Ceylon Tea as a base in producing a complete meal par excellence. The Thé Culinaire event is created to integrate quality tea - not just any tea - into the lifestyles of consumers. The programme is designed to encourage greater awareness and understanding of real tea amongst chefs and hospitality professionals generally, by offering real tea as an ingredient in their culinary efforts.

Dilmah Tea Sommelier - The Tea Sommelier Competition is a showcase of skill and creativity in producing exceptional cocktails, mocktails and traditional hot beverages using Ceylon’s finest tea. The competition is designed to harness the skills of beverage professionals in the hospitality industry to celebrate quality, variety and innovation in tea. After water, tea is the most consumed beverage on earth and yet knowledge of tea, its preparation and variety, is severely limited amongst hospitality professionals and tea consumers alike. The Dilmah Tea Sommelier Competition is designed to change that by recognizing skilled brewing of tea, iced tea, and innovation in tea based beverages. In bringing these aspects of tea into focus, the competition is expected to foster greater interest in quality tea, and greater respect for this wonderful beverage. The aim of the Dilmah Tea Sommelier programme is to share with hospitality professionals and through them with people around the world, the experience of the finest quality Ceylon tea.

Real High Tea - The tradition of afternoon High Tea is said to have begun in the 18th Century, aided by Anna Maria Stanhope, Duchess of Bedford who invited friends to tea with cakes and pastries at 5 o’clock in Belvoir Castle. The modern interpretation of Afternoon Tea is compromised by an over emphasis on food, forgetting the central element - tea. Dilmah Real High Tea made its debut in 2007 and continues in an endeavour to bring pleasure through the understanding and appreciation of Quality, Freshness, and Variety in tea. Real High Tea also aims to enhance that pleasure with tea gastronomy, to offer tea aficionados a truly enjoyable High Tea, that shares the story in each tea, offers the tea perfectly brewed and elegantly presented, accompanied by sweet and savoury cakes, pastries and sandwiches that are harmonious in taste.

The Chefs & the Teamaker - In celebration of the 21st Anniversary of Dilmah in 2009, the family tea company launched an innovative programme that fulfils the objective of integrating tea, the 21st century beverage, into modern lifestyles. In July 2008, eight celebrated chefs and restaurateurs from prestigious Australian establishments visited Sri Lanka for a tea adventure which became ‘The Chefs and the Tea Maker’ series. During their tour the chefs were inspired to produce four tea infused food and beverage recipes each and collaborated to produce a collection of recipes featured in a book that was launched at the 21st anniversary events held in Australia. Continuing the success of the Australian event, the Global event was launched from the 16th - 27th of July, 2010. This brought together celebrated chefs from over 12 countries.

Tea in Five Senses - ‘Tea in Five Senses’ builds upon a notion that lies at the heart of Dilmah - that fine tea is an indulgent pleasure, and an experience to be savoured not just in taste, but on the eye, the nose and only then on the palate. In the fifth sense, the tranquility in tea is magnified. By pairing tea with music the five senses are utilised for a truly indulgent tea experience. In the same way that harmony of flavour on the tongue produces pleasure, the relationship that exists amongst taste, aroma and sound, is beautiful in its harmony.