Author: Amisha Perera

Dilmah’s Bold New Chapter in Luxury Tea Dilmah has unveiled a new chapter in the world of luxury tea with the launch of Windsor Forest, an ultra-luxury collection of teas and natural herb infusions. Debuting on Dilmah’s 40th anniversary, the collection embodies a year of careful refinement and a renewed commitment to conscious, nature-led luxury for hospitality partners across the region. For Dilmah, luxury is not defined by packaging or design alone, it is rooted in authenticity. As Chairman and CEO Dilhan C. Fernando noted at the launch: “True luxury lies in respecting nature, honouring biodiversity, and preserving the integrity of taste. Windsor Forest brings these principles to life, presenting teas crafted with deep care for people, soil and the environment.” The collection was introduced in November at the International Centre for Culinary Arts (ICCA) in Dubai, where media leaders, creators and partners from the UAE’s most respected luxury hotels gathered for an immersive tasting. The strong turnout highlighted growing interest in premium, origin-rich teas among high-end dining, culinary and experiential spaces across the region. Inspired by an actual Dilmah tea garden in Sri Lanka’s central highlands, Windsor Forest captures the mood of a mist-laden sanctuary where terroir, rainfall and soil converge to produce some of the world’s finest teas. Handcrafted at source, the collection features 34 teas and tisanes, including a core of 17 available in both sachets and loose leaf, each curated to evoke moods of calm, renewal, romance or vitality. Beautiful examples from the collection : Majestic Earl Grey – Black Tea with Blue Cornflower petals , Rose Saffron Blush– Black Tea with safflower petals & rose petals, Basil Berry Fusion– Green Tea with Basil Leaves & Strawberry pieces and Tropical Love Bliss– Black Tea with Pineapple pieces. Extending the celebrations, Dilmah also hosted a special masterclass for Emirates Airline at the Pullman Dubai, marking the 34-year partnership between the two brands. The session showcased Dilmah’s tea-inspired knowledge and offered Emirates’ teams an exclusive tasting of the Windsor Forest collection. True to Dilmah’s ethos of prioritising taste, goodness and purpose, the collection uses home-compostable cotton tea bags and FSC-certified packaging, ensuring every cup contributes to ethical and conservation-focused initiatives.

Dilmah’s recent series of events across Europe offered guests a rare opportunity to engage with tea in its most authentic and expressive form. From the Netherlands to the Czech Republic and on to Poland, each gathering brought together the heritage of Ceylon Tea, the craft of culinary pairing, and the creativity of experts who continue to expand the possibilities of tea in modern gastronomy. At the beautiful Parc Broekhuizen in the Netherlands, the Tea Appreciation set the tone with an experience that combined flavour, music and storytelling. Led by Dilmah Chairman and CEO, Dilhan C. Fernando, cheese expert Betty Koster and mixologist Najade Bijl, guests explored the nuances of tea through food, cheese and even music pairings. Highlights of the cheese pairing included Green Tea with Jasmine Flowers paired with Tomme de Chèvre Villageois from France and Supreme Ceylon Single Origin with Gorgonzola Dolce.  It was a thoughtful progression of dishes: from pumpkin with yuzu and cacao nibs paired with Ceylon Young Hyson, to a dry-aged entrecote paired with Brilliant Breakfast, and a decadent white chocolate mousse with ginger and kaffir lime leaves paired with Dilmah Pedro Single Garden Tea. In Prague, the 91st Dilmah School of Tea welcomed guests for a deeper exploration of tea’s history, its cultural relevance and its versatility in contemporary cuisine. Together with flair bartender Tomek Malek and the Queen of Cheese, Betty Koster, the Dilmah Chairman Dilhan C. Fernando guided participants through courses paired with teas that elevated each dish. From beetroot tartare with Supreme Ceylon Single Origin to smoked Czech trout with The Original Earl Grey, every pairing demonstrated tea’s ability to bring harmony and clarity to food. A special chocolate pairing with Cokoladove Kralovstvi and cocktails such as Elixir No Groni further expanded the appreciation of tea as both an ingredient and an experience. The journey concluded in Warsaw at the Sofitel Victoria, where conversations on tea and wellness by Dr. Asia Wojsiat, mixology by Patryk Le Nart and dessert artistry by chocolatier Natalia Sitarska enriched a refined appreciation event. Across Europe, Dilmah continued to champion tea with integrity, inviting guests to discover not just how tea tastes, but what it means for a purposeful ethical brand.