The first Dilmah T-bar in the country opens in Radisson
Radisson Blu Cebu launched the first Dilmah t-Bar in th e country today with guest of honor, founder of Dilm ah and the world’s most experienced tea maker Merrill J. Fernando and son Dilhan Fernando.
Dilmah t-Bar at Radisson Blu C ebu celebrates an experience with the unique pleasure and natural goodness of 21 single origin teas, grown from low, mid and high altitudes fr om Sri Lanka, China, Japan and South Africa. Dilmah t-Bar is set to present a tea lifestyle with its collection of green teas, black teas, flavored black teas, infusions and very rare teas. The tea menu includes Moroccan Mint Green Tea, Ceylon Young Hyso n Green Tea, Brilliant Breakfast, Rose with French Vanilla, Blueberry and Pomegranate, Lychee with Rose and Almond, Natural Ceylon Ginger Tea, Mango and Strawberry, Rooibos Pure Nat ural Organic, Natural Rosehip with Hibiscus, Sencha Green Extra Special, Single Estate Assam, Si ngle Estate Darjeeling, Tie Guan Yin and Rosemary with Peppermint Leaves.
Dilmah is no ordinary tea, it is a brand that is founded on a passionate commitment to quality and authenticity in tea. Tea perfection is found in a cup served hot, fragrant and delicious, chilled or sparkling over ice, or as a rich Dilmah t-shake. Whether taken hot or iced, these teas are designed to help people relax, invigorate an d enhance life.
“For centuries, problems of man-kind have been solved over a cup of tea. Whether they were problems between nations, am ongst businesses, even in families, between hus bands and wives, tea has been the soothing balm tha t helped their solution. The simple act of pouring a cup of tea is in itself an ice-breaker, providing pleasurable anticipation of the goodness that is to follow. I have dedicated over 60 years of my life towards providing that cup, not only to solve problems but to add sunshine, to our day with every sip of Dilmah.” said Merrill Fernando
Beyond the luxurious indulgenc e of nature’s healing essence, Dilmah t-Bar has preparedtea-inspired gastronomy, featuring sweet a nd savory traditional high tea, served daily at the lower lobby from 3PM to 5PM.
The launch was led by the found er of Dilmah, Merrill J. Fernando, son Dilhan Fernando, Radisson Blu Cebu’s General Manager, Nish an Silva and SM Hotels and Conventions Corp oration’s Senior Vice President for Operations, Peggy Angeles. With a Tea Mixology by Tess Posthumu s, one of the world’s leading bar tenders and tea ambassador of Dilmah. A 20-footlong high tea infu sed buffet spread of Savory Cornet with Pure Chamomile Cured Salmon, Sesame Dumpling in Ginger Ceylon Tea Soup, Cebuano Humba infused with Single Estate Darjeeling, Rose with French Vanilla Tea Infused Buffalo Curd Panna Cotta, South African Malva Pudding, Chocolate Flower Pot filled with Chocolate Sand and Lychee – Rose Almond Tea Jelly, Ceylon Cinnamon Tea Macaroons, Blueber ry and Pomegranate Black Tea Sorbet and Moroccan Mint Green Tea Sorbet and local high tea favorites with a twist such as Green Tea Leche Flan, Jasmin e Tea Maja Blanca, Rosehip Puto and more we re served to patrons, clients and media friends.
Radisson Blu Cebu’s General Manager Nishan Silva and Director of Food an d Beverage, Ramon Makilan have been trained in the Dilmah School of Tea in Sri Lanka prior to the opening of the t-Bar. Currently, there are Dilmah t-Lounges, t-Houses and t-Bars in operation in sever al global destinations including Poland, Belarus, Austr alia, New Zealand, United Arab Emirates, Sri L anka and now in the Philippines, all offering a quiet and relaxing environment with a variety of cocktails, mocktails, hot teas, shakes as well as tea-inspired gourmet snacks, cakes and desserts.
For more information, please call (63 32) 402 9900 or email reservations[email protected] Dilmah t-Bar is now brewing at Radisson Blu Cebu from 9AM to 11PM.
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