Dilmah launches Silver Jubilee afternoon high tea at Cinnamon Lakeside

Friday, 20 April 2018 00:00 - - {{hitsCtrl.values.hits}}

By Shannon Jayawardena

Dilmah Tea launched its Silver Jubilee afternoon high tea at Cinnamon Lakeside recently while showcasing the country’s finest tea, giving everyone an experience of tea gastronomy and exquisite food by Executive Chef Kapila Jayasinghe.

Cinnamon Lakeside General Manager Dermot Gale said: “It is a great privilege that Dilmah has chosen Cinnamon Lakeside to launch the new tea. It’s a beautiful product and I love the packaging. Everywhere that I’ve worked as a GM I’ve always brought brands into the hotels and I think that this is a fantastic product that is second to none.”

The High Tea offers a wide range of tea varieties from Black Tea to Green Tea, Iced Tea, Chai, Tea Cocktails, Tea Digestive and an Infusion Selection that consists of pure chamomile flowers, elderflower and apple, blood orange and eucalyptus and a natural infusion of blueberry.

Dilmah Tea CEO Dilhan C. Fernando stated: “This is a very specific and special line of tea and was actually launched for our silver jubilee. What we aimed to do was to build a selection of eclectic tea and so you have a combination of tea that is as pure as the Ceylon breakfast tea, all the way through to tea that is respectively and harmoniously combined with different flavours.”

He emphasised on the fact that when tea is combined with anything the main principle is to respect the tea. Thereby this line has combined natural flavours which have then been mixed with tea at a dosage of less than 1% in order to build character upon heritage.

The Dilmah tea infused menu consists of a ginger chicken teriyaki, Kombu salmon with mint and tea brown butter sauce, yuzu shrimp with lemon tea tare and a panko fish with green tea yoghurt which are all placed at an affordable and convenient prize.

The dessert tea pairing menu offers a luxurious strawberry cheesecake which is paired with Ceylon tea and strawberries, a traditional butter cake which is paired with Nuwara Eliya afternoon tea, chocolate brownie which is paired with Moroccan mint green tea and tiramisu which is paired with Ceylon breakfast tea.

The high tea stand menu for two that is available at the lobby lounge consists of sandwiches; tortilla wrapped chicken popcorn, apple jelly, guacamole with multi grain sandwiches, melted cinnamon smoked cheese and spinach on focaccia. Peking duck with mandarin chalupa, tuna and sweet basil empananda, peppered mutton croquettes and black mushroom ginger pies are offered on the savory platter.

The sweets platter consists of white chocolate raspberry domes, double fudge mud cakes, bee honey almond wafers and cardamom and prune scones.

Pix by Gitika Talukdar