tea

Fine Tea has so many parallels with fine wine, fine cigars and other indulgences. To experience tea in the most complete and satisfying manner, one has to start well before…

Having just seen Steve Knapp’s reply to my father’s interview with the New Zealand Herald, this comes as a belated but important response. Mr. Knapp trivialises my father’s argument by…

Yeah right I hear you say – delicious, natural and good for you? Got to be sales talk. Read on for a moment, please. Sri Lanka was known for centuries…

Terry Durack, the Independent newspaper’s (UK) restaurant critic and gourmet wrote some years ago in his Food for Thought column: Coffee and tea measure our lives. As youngsters, most of…

The art in tea starts here, with the tender shoots at the extremes of the evergreen shrub, Camellia Sinensis. Flavour and natural antioxidants are concentrated in the two leaves and bud;…

The beauty of the leaf evolves to take on a different appeal when infused. The spectrum of colour in the dry leaf, assumes a different plane, with more compelling and…

Producing the finest tea starts with the tea picker; only the young ‘two leaves and bud’ of the Camellia Sinensis should be used. In Sri Lanka, Ceylon Tea is produced…

Appreciating fine tea begins with the appearance of the tea; and as fine teas go, this ranks as oneof the very best – our Uva Seasonal Flush 2007 demonstrates the…

The New Zealand Herald of Monday March 17th, quotes my father, Dilmah Founder Merrill J. Fernando, referring to Fairtrade as a ‘farce’. Newspapers like sensational headlines and that probably accounts…

In a world where the shame of extreme poverty, unacceptably high infant mortality and death due to starvation compete for the headlines with news of inconceivably sophisticated advancements in science…