CEBU (3 March 2015) Radisson
Blu Cebu launched the first Dilmah t-Bar in the country today with
guest of honor, founder of
Dilmah and the world’s most experienced tea maker Merrill J. Fernando
and son Dilhan Fernando.
Dilmah t-Bar at Radisson Blu
Cebu celebrates an experience with the unique pleasure and natural
goodness of 21 single origin
teas, grown from low, mid and high altitudes from 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 Hyson 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
Natural Organic, Natural Rosehip with Hibiscus, Sencha Green Extra
Special, Single Estate Assam,
Single 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
and d enhance life.
“For centuries, problems of
man-kind have been solved over a cup of tea. Whether they were
problems between nations,
amongst businesses, even in families, between husbands and wives, tea
has been the soothing balm that
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 t 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 indulgence
of nature’s healing essence, Dilmah t-Bar has prepared tea-inspired
gastronomy, featuring sweet and
savory traditional high tea, served daily at the lower lobby from
3PM to 5PM.
The launch was led by the
founder of Dilmah, Merrill J. Fernando, son Dilhan Fernando, Radisson Blu
Cebu’s General Manager, Nishan
Silva and SM Hotels and Conventions Corporation’s Senior Vice
President for Operations, Peggy
Angeles. With a Tea Mixology by Tess Posthumus, one of the world’s
leading bar tenders and tea
ambassador of Dilmah. A 20-foot long high tea infused 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 a Tea Infused Buffalo
Curd Pana Cotta, South Africa
an Malva Pudding, Chocolate Flower Pot filled with Chocolate Sand
and Lychee – Rose Almond Tea
Jelly, Ceylon Cinnamon Tea Macaroons, Blueberry 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, Jasmine
Tea Maja Blanca, Rosehip Puto and more were served to patrons,
clients and media friends.
Radisson Blu Cebu’s General Manager Nishan Silva and Director of Food and 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 several global destinations
including Poland, Belarus,
Australia, New Zealand, United Arab Emirates, Sri Lanka and now in the
Philippines, all offering a
quiet and a 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.cebu@radisson.com
Dilmah t-Bar is now brewing at
Radisson Blu Cebu from 9AM to 11PM.
Visit our website at www.radissonblu.com/hotel-cebu for the best online deals. Keep up-to-date
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