Full leaf Ceylon Dimbula black tea from Sri Lanka.
Stands for flavor as smooth as the ride of the '64 Impala.
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 rounded tsp (3 g) loose leaf for five minutes while dreaming of the hills of Sri Lanka.
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- ceylon dimbula
Sri Lankan Black Tea
The Dimbula region is directly opposite the Uva region in Sri Lanka. Dimbulas are often called “Westerns” in the tea trade. They have a reddish amber color in the cup, with a medium to full body, slightly fruity flavor and mineral notes. Ceylon Dimbulas are often used in medium bodied blends, Earl Grey formulas and other flavored teas. The best Dimbula teas are produced from December to February.
The Central Province, true to its name, is located in the heart of Sri Lanka. It is said that in its capital city of Kandy, the tooth of the Buddha resides in a temple, which alone makes this place worth visiting. Here at Smith, just as holy, are the many breathtaking high elevation tea gardens that make a significant contribution to the total output of high grade Sri Lankan teas, which we look to buy between the months of December to February.