DIMBULA BLACK
OP BLACK
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Dimbula, Nuwara Eliya, Sri Lanka
Dimbula Black is a classic Sri Lankan red (black) tea from the Dimbula region of Sri Lanka, known for its clarity and seasonal character. It is produced from high-grown tea gardens, where controlled oxidation highlights brightness and balance in the leaf. The infusion is clean and structured, offering gentle citrus notes, soft sweetness, and a smooth, refreshing finish. 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 is a classic Sri Lankan red (black) tea from the Dimbula region of Sri Lanka, known for its clarity and seasonal character. It is produced from high-grown tea gardens, where controlled oxidation highlights brightness and balance in the leaf. The infusion is clean and structured, offering gentle citrus notes, soft sweetness, and a smooth, refreshing finish. MORE
AROMA
Tobacco, woody
TASTE
Caramel, woody
ALTITUDE: 1300 m
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA)
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen 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
ABOUT
Dimbula Black is a traditional Sri Lankan red tea produced in the Dimbula region of Sri Lanka, where tea gardens are located at elevations around 1300 meters. This high-grown origin is known for producing teas with clarity, balance, and a refined aromatic profile. The region has a long history of tea cultivation and is considered one of the key areas defining the classical Ceylon tea style.
The tea is produced using standard red tea processing methods, including withering, rolling, full oxidation, and drying, with careful attention given to preserving the structural integrity of the leaf. High-altitude conditions contribute to slower leaf development, allowing for a more balanced composition of aromatic and structural compounds. This results in a tea with a clean and well-defined character.
Dimbula Black is valued for its consistency and approachable profile, making it suitable for both everyday drinking and more attentive preparation. It reflects the characteristic style of high-grown Sri Lankan teas, where clarity, smoothness, and a refreshing structure are central to the overall experience.
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.
TERROIR
Dimbula Black is produced in the central highlands of Sri Lanka, in close proximity to the well-known Nuwara Eliya tea district. Tea gardens in this part of the island are typically located at elevations around 1300 meters, where a cool mountain climate, frequent mist, and strong seasonal winds create favorable conditions for slow and balanced leaf development. The combination of altitude and climate contributes to the clarity and refinement characteristic of high-grown Ceylon teas.
The soils in this region are well-drained and relatively low in nutrients, encouraging controlled plant growth and concentration in the leaves. Regular rainfall and consistent humidity support healthy development, while temperature variation between day and night enhances the accumulation of aromatic compounds. These environmental factors allow the leaves to develop with both brightness and structure.
The terroir of this area emphasizes precision, freshness, and a clean aromatic profile. The influence of altitude and climate results in a tea that expresses gentle citrus notes, light floral nuances, and a balanced, refreshing character, maintaining consistency across multiple infusions.
Dimbula Black is a traditional Sri Lankan red tea produced in the Dimbula region of Sri Lanka, where tea gardens are located at elevations around 1300 meters. This high-grown origin is known for producing teas with clarity, balance, and a refined aromatic profile. The region has a long history of tea cultivation and is considered one of the key areas defining the classical Ceylon tea style.
The tea is produced using standard red tea processing methods, including withering, rolling, full oxidation, and drying, with careful attention given to preserving the structural integrity of the leaf. High-altitude conditions contribute to slower leaf development, allowing for a more balanced composition of aromatic and structural compounds. This results in a tea with a clean and well-defined character.
Dimbula Black is valued for its consistency and approachable profile, making it suitable for both everyday drinking and more attentive preparation. It reflects the characteristic style of high-grown Sri Lankan teas, where clarity, smoothness, and a refreshing structure are central to the overall experience.
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.
TERROIR
Dimbula Black is produced in the central highlands of Sri Lanka, in close proximity to the well-known Nuwara Eliya tea district. Tea gardens in this part of the island are typically located at elevations around 1300 meters, where a cool mountain climate, frequent mist, and strong seasonal winds create favorable conditions for slow and balanced leaf development. The combination of altitude and climate contributes to the clarity and refinement characteristic of high-grown Ceylon teas.
The soils in this region are well-drained and relatively low in nutrients, encouraging controlled plant growth and concentration in the leaves. Regular rainfall and consistent humidity support healthy development, while temperature variation between day and night enhances the accumulation of aromatic compounds. These environmental factors allow the leaves to develop with both brightness and structure.
The terroir of this area emphasizes precision, freshness, and a clean aromatic profile. The influence of altitude and climate results in a tea that expresses gentle citrus notes, light floral nuances, and a balanced, refreshing character, maintaining consistency across multiple infusions.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.