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Ceylon Dimbula teas

Ceylon Dimbula teas: noted for their floral character & body.

Ceylon Dimbula teas are full bodied with a powerful, fragrant aroma. The teas are grown at an altitude of 3500 to 500 feet in the western part of Sri Lanka’s central highlands where the soil is rich and the climate tropical. Celebrated Dimbulas are picked in the dry months of January and February after the monsoons of August and September.

The tea is highly regarded for its floral quality; full bodied flavour and brisk character. In the cup Dimbula appears coppery and bright. See our teas from the Edinburgh and Kenilworth gardens plus the wonderfully tippy Vithanakande Silver Tip which contains plenty of the very youngest, most fragrant leaf tips. Dimbulas can be drunk in the morning or afternoon which explains why they are so popular amongst lovers of Ceylon teas.

Located to the west of the highest parts of central Sri Lanka in the lee of the north easterly monsoon rains Dimbula tea is limited in the size of its crop but the winds and cold night-time temperatures produce a much sought-after concentration of flavours and a well-balanced, highly refreshing tea.

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