Dimbula Tea

Refreshingly Mellow

Dimbula tea, undoubtedly the most well-known name associated with Ceylon tea, is what we make on our estates situated at elevations of 1,100 to 1,500 meters above sea level. The monsoon rains and the cold-dry weather of the western slopes of the mountains help us produce a range of teas, from full bodied to light and delicate.

The cold winds that blow throughout the nights and the clear blue skies experienced during the daytime from late January to early April create biological changes in the tea bushes, bringing forth, larger than average leaves which give a distinct Dimbula flavor found nowhere else in Sri Lanka or in the world.

You may lace your Dimbula tea which is a rosy red, and manufactured during the “season” in the first four months of the year, with milk or enjoy it as it is, plain and invigorating.

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