Dilhan

Our Dilmah Ceylon Tea Company plc., annual report for the financial year ended March ’23 includes a tribute to my father, founder of our family business. I am sharing that…

The Merrill J. Fernando Charitable Foundation was formed – like so many others of a similar nature – to help less fortunate people. That was the wish of its Settlor,…

A Tea Grower’s view of discount culture, ethical consumerism and the role of Ceylon Tea in a sustainable future Writing in The Australian last week, Damon Kitney headlined coverage of…

Earlier this month, Sri Lanka’s Environment Ministry and the Global Green Growth Institute invited stakeholder to consider Strategies and Actions to Accelerate Sri Lanka’s Transition to a Green Growth Pathway.…

In the last days of July 2022, a superlative fine Ceylon pekoe tea was crafted in very limited quantity of less than 1 kg., on Craighead Estate. It was intended…

There is no greater fulfillment than seeing potential achieved, and last Thursday we celebrated extraordinary achievement at the Merrill J. Fernando Innovation Awards. 10 young women, men or teams, were…

Loose leaf tea is a luxury in more ways than one. It encourages proper brewing, and the enjoyment of fine tea. This is more important than ever today as the serenity in a cuppa begins with brewing, continues through its appearance and expression of the influence of nature.

With or without milk, fine tea is a luxury that only demands a little respect. Fine tea is the ultimate taste adventure – infinite in its nature induced variety, a natural and inspiring herb that is imbued with natural antioxidant goodness and taste. That’s just one part of the story though for good tea requires good brewing. Whether with or without milk, tea can only delight when brewed properly. It’s not hard, but it is rewarding, and at a time that stress and chronic illness are increasing, we have never needed the goodness in tea more than now. The jury is out on whether tea should be taken with or without milk and it’s mostly a question of taste, but that debate should not distract anyone from drinking tea.

A new generation is driving change in a tea category where for decades price has meant more than taste or goodness. The trend they are forcing is about taste and wellness but so much more. As younger customers turn to tea, they are demanding a more sincere appreciation of ethics and sustainability. This offers a glimmer of hope for passionate tea growers who make tea for the love of the leaf.

A growing body of scientific evidence points to the human health benefits in tea. Yet tea growers who value quality suffer the consequences of discounting that drives them to compete with cheap, blends that are popular for the ability it gives brands to discount and lure consumers through price. That is harmful to an industry struggling to overcome an exploitative, colonial history and evolve into a sustainable, climate adapted, socially responsible tea industry.