Singapore's first Tea Revolution was essentially a workshop designed for the trade with specialists from the Dilmah School of Tea. Over 60 café and restaurant owners in Singapore attended this exclusive tea workshop where experts shared insights on brewing the perfect cup of tea, increasing profits with tea concoctions, and pairing tea with food. The Key Speakers were Dilhan C. Fernando- Founder of the School of Tea and son of Dilmah's founder Merrill J. Fernando, Edwin Soon- Sensory Analyst and Wine Author, and David Chan- Hon. Secretary at Association of Bartenders & Sommeliers in Singapore.

Dilhan C. Fernando led the revolution with an immersive presentation on what makes Dilmah not just another cup of tea and the artisanal manufacturing process in which Dilmah Tea is made. Afterwards, the participants learned how to brew the perfect cup of tea. Edwin Soon presented a specialized course on The Principles of Tea & Food Pairing 101. This included the pairing of a mini beef burger with Perfect Ceylon; garden green salad with Fragrant Jasmine Green Tea; rich chocolate cake with Gentle Minty Green Tea; and apple pie with Pure Chamomile Flowers. The programme concluded with David Chan giving away his secret on "How you can cash in $10 in 10 minutes".

The results of the Tea Revolution has been rewarding for chefs and individuals in the hospitality sector. Chef Manjunath Mural, Executive Chef of Song of India and the first Indian Executive chef to score a Michelin star for an Indian restaurant in Southeast Asia, was inspired by Dilmah and created a special Kulfi Dessert using Dilmah Earl Grey tea, combined with his mix of spices. Additionally, his assistant manager attended the Dilmah Tea Revolution workshop and was so impressed that he created a Dilmah Green Tea cocktail within the hour. Chef Mural has said he will include it as cocktail of the month at his restaurant for December.

Dilmah's initiative set the stage for the introduction of the High Tea Revolution, which is to be launched in March 2017. Next year's programme revolves around a drive where cafés and restaurants will implement a fine high tea menu, and will be judged and rewarded if they meet Dilmah's challenging standards.