B-LK-032

Ceylon Dimbula

High grown orthodox black, from Dimbula, Sri Lanka.

Black tea

Ceylon Dimbula is strongest on astringency, brightness and bitterness. Typical tasting words: lemon, jasmine, oak, toast crust. Dimbula became a core tea district in the 1870s as planters cleared disease-stricken coffee estates to plant Camellia. A quintessential classic Ceylon breakfast tea, valued for its luminous reddish-amber liquor and crisp finish.

Also known as Dimbula Ceylon and Dimbulla Black.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness4body3smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity2vegetal0marine0nutty1toasty1malty2honey1spicy1woody2earthy1smoky0creamy0citrus3stone fruit0tropical0cocoa0caramel1

Facts

Origin: Dimbula, Sri Lanka
Plant: Camellia sinensis var. assamica
Harvest: western quality season (January to March)
Elevation: high
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then firing, then grading.

Caffeine

A cup of Ceylon Dimbula carries a typical estimate of 60 mg of caffeine, within a range of 45 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
morning
afternoon

Pairs with breakfast_dishes, scones_cakes and pastry. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.