Ceylon Dimbula Tea

Brewing Hints: Infuse in freshly boiled water for three to four minutes

Leaf: Broken Orange Pekoe (Smaller Leaf)

Origin: The Dimbula region in western Sri Lanka

Characteristics: A full flavoured, aromatic tea. One of our favourites!

Serving Suggestions: Enjoy with or without milk at any time of day

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Product Description

Dimbula was one of the first areas to be planted with tea in Sri Lanka. Its altitude of 3,500 – 5,000 feet and monsoon rain and cold weather from January to March, contribute to the aromatic quality, full-bodied flavour and brisk character of this delightful tea.

All Ceylon teas possess a character that comes from the ideal conditions that Sri Lanka provides for growing tea, the passion and care dedicated by the plantation workers, tea-makers and the brokers of these teas.

Dimbula was planted in the early 1870s and amongst its 8 sub-districts are some of the best known tea growing areas. Hatton, Dickoya, Talawakelle and Maskeliya are all associated with excellent quality teas. Dimbulas altitude is between 3,500 and 5,000 feet and in 1938 the St. Coombs estate in Talawakelle contributed significant research on vegetative propagation. This work has contributed to tea being sustainable, more-hardy, giving a higher yield and being more frost resistant and the findings of this initial research have formed the basis of tea planting standards today.

Ceylon, in general, did not produce CTC’s until the mid-1980s and our Dimbula is a good example of a broken orange pekoe. Our Ceylon Dimbula Tea is aromatic with a full-bodied flavour that is often missing, if you like teas with character and a little strength, this Dimbula Tea will be right up your street.



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