When we say #Session90 of the Dilmah School of Tea (SOT) was our biggest yet, we’re not just talking numbers, though 204 guests from almost 50 countries is no small feat. What made it extraordinary was everything that unfolded behind the scenes – the energy, the early mornings, the late-nights, the aroma of tea wafting through hallways, and the genuine excitement of bringing tea lovers from across the world into the Dilmah world.
It started before sunrise on Day 1 of the SOT… The Hilton Colombo’s kitchen was buzzing with the action from Chef Peter Kuruvita, the Queen of Cheese Betty Koster and mixology maestros Tomek Malek, Alberto Pizarro and Najade Bijl. Watching red velvet pancakes get crowned with chamomile cream or lamb pies paired with peppermint leaves — magic. And don’t forget the tea-based detox concoctions that somehow made waking up early feel like a reward!
At Cinnamon Life, we prepped the classroom to reflect the spirit of Dilmah – thoughtful, warm and an element of surprise! The sessions were led by a powerhouse faculty of Sri Lankan and international experts. Dilhan C. Fernando, Chairman of Dilmah, shared insights on tea artisanship and food service trends. His son, Amrit Fernando introduced the rich story of Ceylon Cinnamon, while Betty Koster brought her cheese wisdom to the table. Participants explored tea’s health benefits, flavour pairings and even built their own high tea boxes – curated, elegant and personal. Of course, the impromptu quizzes and gifts were fun too!
Then came the 4.15 a.m. wake-up call on Day 2. Yes, we really did that! However, no complaints were heard as the group boarded a scenic train to the Craighead Estate in Nawalapitiya from Colombo Fort, passing through paddy fields, small villages, misty valleys, sun-soaked slopes, tea gardens and tunnels carved into the hills. For many it was their first glimpse of the birthplace of Ceylon Tea.
At Craighead Estate, the air was cool, the views endless and the welcome heartfelt — especially from the plantation community children supported by our MJF Charitable Foundation. The SOT participants walked the estate trails and followed tea’s journey from handpicking to withering to rolling to fermenting to drying to grading. They watched white tea being crafted with reverence, a unique process. And somewhere between the scent of fresh tea leaves and the laughter of children, the meaning of what we do at Dilmah settled deeper.
That evening in the hill capital of Kandy, spirits lifted — literally! Our mixology masters led a vibrant session on tea and cocktails. From zero-proof creations to low-ABV infusions, every team got their hands sticky with syrup, spirits and creativity. There were spills. There was flair. There were cheers.
By the time we returned to Colombo for the grand finale on Day 4 — a visit to the Dilmah Tea Room, factory and the MJF Centre in Moratuwa – something had changed. Participants weren’t just SOT attendees anymore, they were part of the Dilmah Global Family.
We brewed over 5,000 cups of tea across four days. But what really filled our cups? The shared stories, the laughter and the simple joy of bringing people together over a love for tea and kindness.
