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Business Photo essay
Tea Fortress beckons...
Ramani Kangaraarachchi
When one calls 'a fortress' our minds run to the past fortresses
built for military purposes. But on the way to Kandy from Colombo one
can find the Mlesna Tea Fortress, the most exclusive ambience at a
village called Kiribathkumbura between Pilimatalawa and Peradeniya.The
buildings are constructed to give the shape of a fortress which areis an
exclusive creation.
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Interior view of the building |
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Foreign travellers enjoying a meal |
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A couple admiring gift items |
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A bevy of working girls |
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Buildings constructed to match the design of a fortress |
It is a unique idea of none other than Sri Lankan giant in the tea
manufacturing and export industry, Chairman Mlesna Tea Anselm B. Perera.
Having exported tea to over 50 countries around the world for many
years Perera wanted to design an unforgettable landmark and an essential
stop for his tea lovers on their journey to Kandy the ancient hill
capital.
The Tea Fortress emerged in 2005 with an investment of Rs. 65
million. A copper coloured huge (boileruwa) boiler stands at the
entrance like a giant. The Fortress built on a huge rock surrounded by
an artificial water stream in an extent of one and a half acre land with
a seasonal tea garden of silver tip tea plants.
The fortress comprises three sections the restaurant, jewellery shop
and tea shops. Starting from the top of the hill one can taste the
beauty of a small tea plantation and coming down the small auditorium
they can listen and watch the story of Mlesna tea and then the small gem
cutting work shop in operation.
The smartly dressed kitchen staff in the fully fledged state of the
art kitchen gives a pleasing impression to its clients.
The largest tea shop in the chain of Mlesna tea centres is full of
value added and ornamental tea packs to satisfy anyone for gifts.
The jewellery shop is also full of varieties of gems and colourful
diamond.
Then one can taste a nice cup of tea or a meal at the restaurant.
The restaurant offers Sri Lankan and International Cuisine in a very
friendly environment and hospitality.
During the season a minimum of hundred guests per day arrive there to
enjoy a cup of tea or a meal according to the Manager Upul Jayasuriya. |
