As part of the project 'Marco Polo's knowledge for the preservation of artisanal and gastronomic traditions of excellence', a cycle of meetings called ‘The Journey of Marco Polo and Tea’ kicked off on 14 May 2024 at Ca' di Dio hotel in the historic city of Venice. This was also included in the official programme of the celebrations for the seven hundredth anniversary of legendary explorer Marco Polo's death.

The event, which attracted dignitaries, tea enthusiasts and cultural devotees, was a unique celebration of Marco Polo's incredible journeys and the rich traditions of tea that he encountered along his travels. Sri Lanka was honoured to be a part of this historic occasion showcasing its renowned Ceylon Tea culture.

This initiative is led by Tea Sommelier Gabriella Scarpa of the AR-TEA Academy in Venice in collaboration with Sri Lanka Tea Board and the Chinese National Tea Museum in Hangzhou. This collaboration aims to further explore and celebrate the profound cultural connections forged by tea, bridging historical ties between East and West.

Following the  introduction of the project to the institutions and the press on 14 May, the project will host subsequent events from June to December under different themes. The story of Ceylon Tea will be presented under the theme "The return journey of Marco Polo" on 12 December with its unique attributes and historical importance.

The inaugural event was graced by the Councillor of Municipal Council of Venice together with the representatives of the Embassy of China and the Consulate General of Sri Lanka in Milan. The councillor pointed out that travel is the engine of life and that tea is part of the UNESCO heritage, which therefore also includes ancient traditions to be preserved.

Following the inauguration, a light lunch with tea-based food and drinks was served. A cocktail called ‘Sol Leone’ made with Sabaragamuwa low grown tea was a highlight of the event and appreciated by everyone. Culinary pairings in which Ceylon black tea as the absolute protagonist of the courses, from the starter to the dessert, also received enthusiastic acclaim. The management of Hotel Ca' di Dio, present at the occasion, expressed their interest in incorporating these novel food and drink offerings into their menu, highlighting the event's success and the potential for future culinary innovations involving Ceylon Tea.

During the event in December, it is expected to present Tea Wine introduced by the Tea Research Institute of Sri Lanka as an aperitif based on tea, highlighting its health benefits.