How Sri Lankan hoteliers taking tea culture to the next level?

Key finding of the study

The results emphasize the tea-related culinary and non-culinary experiences that the hospitality industry is currently promoting to bring tea to the highest caliber.

Authors

Sandaruwani J.A.R.C., Sabaragamuwa University of Sri Lanka 

Dinusha G.V.H., Sabaragamuwa University of Sri Lanka 

Arachchi R.S.S.W., Sabaragamuwa University of Sri Lanka

Summary of the study

This study explores how the hospitality industry takes ‘tea’ beyond the traditional cup to its next level and their strategic techniques to do this. The researchers applied a purely qualitative approach using the data collection techniques of semi-structured interviews and observations. The results emphasize the tea-related culinary and non-culinary experiences that the hospitality industry is currently promoting to bring tea to its highest caliber. Finally, the research details the almost untouched potential for hoteliers to activate a Ceylon tea culture within Nuwara Eliya. Bringing its authentic tea culture to a wide spectrum of hospitality culinary and non-culinary events is vital for hoteliers in their quest to generate diverse streams of income and this will indirectly contribute to the strengthening of the integration between tea, hospitality, and community and will encourage communal ways of life.

Published in

Routledge Handbook of Tea tourism. (Routledge Publication)

Link to the article

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