HIGH-GROWN CEYLON
OP BLACK
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Dimbula, Nuwara Eliya, Sri Lanka
Dimbula black tea is among the finest and most celebrated Ceylon teas, cherished for its exquisite flavor and aromatic qualities. Originating from the lush highlands of Sri Lanka, Dimbula tea has a rich history and distinct geographical features that contribute to its unique characteristics. MORE
AROMA
Tobacco, woody
TASTE
Caramel, woody
ALTITUDE: 1300 m
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Dimbula, Nuwara Eliya, Sri Lanka
Dimbula black tea is among the finest and most celebrated Ceylon teas, cherished for its exquisite flavor and aromatic qualities. Originating from the lush highlands of Sri Lanka, Dimbula tea has a rich history and distinct geographical features that contribute to its unique characteristics. MORE
AROMA
Tobacco, woody
TASTE
Caramel, woody
ALTITUDE: 1300 m
HARVEST: Spring, 2024
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA)
Temperature: 95-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION) ★
Temperature: 95-99 °C
Amount: 2-3 grams per 750 ml of water
Steeping: 3-5 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
HIGH-GROWN CEYLON OP
ABOUT
The history of Dimbula black tea is intertwined with the broader narrative of tea cultivation in Sri Lanka, formerly known as Ceylon. While tea was first introduced to the island in the early 19th century, its commercial cultivation began in the 1860s when Scottish planters recognized the potential of the region. The Dimbula region, located at a 1,200 to 1,500 meters above sea level, quickly gained a reputation for producing high-quality tea thanks to its ideal climatic conditions. The name "Dimbula" is believed to derive from the Sinhalese word "dimbul," meaning "the place of the dried plants." This aptly captures the essence of the region's extensive tea gardens, which have flourished for generations. Throughout the late 19th and early 20th centuries, Dimbula became a prominent tea-producing area, contributing significantly to the growth of Sri Lanka's tea industry.
Dimbula black tea is typically known for its bright and lively flavor, often described as a fusion of floral notes, citrus, and a hint of spice. The tea has a well-rounded taste that balances sweetness and briskness, making it agreeable as a standalone brew and when combined with milk. The aroma of Dimbula black tea is fragrant and refreshing, often exhibiting floral and fruity nuances. This aromatic quality distinguishes it from other black teas and enhances the drinking experience. The dried leaves of Dimbula black tea are generally tightly twisted and can range in color from dark brown to black. The infused liquor yields a bright amber hue, indicative of the high-quality leaves used in the production process.
ORIGIN
Dimbula is in the Central Highlands of Sri Lanka, nestled between the famous hill towns of Nuwara Eliya and Kandy. The region is characterized by its cool, temperate climate, a blend of rich soils, and elevations that create a unique microclimate conducive to tea cultivation. The topography of Dimbula features rolling hills and valleys, allowing for proper drainage and ensuring that the tea plants are not waterlogged. The region’s altitude results in cooler temperatures, which slow the growth of the tea leaves, leading to more concentrated flavors. Additionally, the lush vegetation and misty weather provide a perfect environment for the tea plants, enhancing their growth and infusing the leaves with the characteristic aroma that Dimbula tea is known for.
ORGANOLEPTICS
To fully appreciate the nuanced flavors of Dimbula black tea, the leaves should be steeped in freshly boiled water for 3 to 5 minutes, allowing the full character of the tea to emerge.
The dry tea leaves possess a classic soft, bright, and sweet aroma with tobacco, wood, and malt notes. In a warmed teapot, the aroma reveals berry, herbal, and slightly smoky notes. The tea brews into a magnificent amber infusion with a ruby hue. The moist tea leaves unfold a classic woody aroma with raisin, gingerbread, and tobacco notes. This is a classic example that evokes associations with an afternoon tea session accompanied by a light dessert in the pleasant company of cultured individuals.
The tea tastes bright, rich, and deep, with sweet caramel notes and a slight woody astringency. At high temperatures, it steeps into a strong, rich flavor, making it a wonderful choice for morning tea. At lower temperatures, it can brew as a light, sweet drink with caramel notes. With a more prolonged infusion, the taste becomes deep and multifaceted, with a slight acidity from fermentation and a long, sweet aftertaste.
I dedicate this tea to all connoisseurs of true Ceylon black tea. To all those for whom this flavor is a classic, one that has traversed life and embodies the benchmark taste of tea. For those who seek a high-quality representative of modern Ceylon tea, grown at an altitude of 1300 meters under organic conditions, this tea is a gem of the island of Sri Lanka.
The history of Dimbula black tea is intertwined with the broader narrative of tea cultivation in Sri Lanka, formerly known as Ceylon. While tea was first introduced to the island in the early 19th century, its commercial cultivation began in the 1860s when Scottish planters recognized the potential of the region. The Dimbula region, located at a 1,200 to 1,500 meters above sea level, quickly gained a reputation for producing high-quality tea thanks to its ideal climatic conditions. The name "Dimbula" is believed to derive from the Sinhalese word "dimbul," meaning "the place of the dried plants." This aptly captures the essence of the region's extensive tea gardens, which have flourished for generations. Throughout the late 19th and early 20th centuries, Dimbula became a prominent tea-producing area, contributing significantly to the growth of Sri Lanka's tea industry.
Dimbula black tea is typically known for its bright and lively flavor, often described as a fusion of floral notes, citrus, and a hint of spice. The tea has a well-rounded taste that balances sweetness and briskness, making it agreeable as a standalone brew and when combined with milk. The aroma of Dimbula black tea is fragrant and refreshing, often exhibiting floral and fruity nuances. This aromatic quality distinguishes it from other black teas and enhances the drinking experience. The dried leaves of Dimbula black tea are generally tightly twisted and can range in color from dark brown to black. The infused liquor yields a bright amber hue, indicative of the high-quality leaves used in the production process.
ORIGIN
Dimbula is in the Central Highlands of Sri Lanka, nestled between the famous hill towns of Nuwara Eliya and Kandy. The region is characterized by its cool, temperate climate, a blend of rich soils, and elevations that create a unique microclimate conducive to tea cultivation. The topography of Dimbula features rolling hills and valleys, allowing for proper drainage and ensuring that the tea plants are not waterlogged. The region’s altitude results in cooler temperatures, which slow the growth of the tea leaves, leading to more concentrated flavors. Additionally, the lush vegetation and misty weather provide a perfect environment for the tea plants, enhancing their growth and infusing the leaves with the characteristic aroma that Dimbula tea is known for.
ORGANOLEPTICS
To fully appreciate the nuanced flavors of Dimbula black tea, the leaves should be steeped in freshly boiled water for 3 to 5 minutes, allowing the full character of the tea to emerge.
The dry tea leaves possess a classic soft, bright, and sweet aroma with tobacco, wood, and malt notes. In a warmed teapot, the aroma reveals berry, herbal, and slightly smoky notes. The tea brews into a magnificent amber infusion with a ruby hue. The moist tea leaves unfold a classic woody aroma with raisin, gingerbread, and tobacco notes. This is a classic example that evokes associations with an afternoon tea session accompanied by a light dessert in the pleasant company of cultured individuals.
The tea tastes bright, rich, and deep, with sweet caramel notes and a slight woody astringency. At high temperatures, it steeps into a strong, rich flavor, making it a wonderful choice for morning tea. At lower temperatures, it can brew as a light, sweet drink with caramel notes. With a more prolonged infusion, the taste becomes deep and multifaceted, with a slight acidity from fermentation and a long, sweet aftertaste.
I dedicate this tea to all connoisseurs of true Ceylon black tea. To all those for whom this flavor is a classic, one that has traversed life and embodies the benchmark taste of tea. For those who seek a high-quality representative of modern Ceylon tea, grown at an altitude of 1300 meters under organic conditions, this tea is a gem of the island of Sri Lanka.
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