Ceylon vs Ceylon Dimbula

Ceylon

Ceylon tea is the classic name for Sri Lankan black tea, grown island-wide from low gardens to high mountains. Most Ceylon is brisk and full-flavored: bright citrus peel, malt, and a clean, refreshing finish. High-grown teas are lighter and more aromatic; low-grown teas are darker and stronger. It is one of the world's great breakfast teas and blends exceptionally well, standing up to milk, lemon, and sugar alike.

Ceylon Dimbula

Dimbula is a high-grown Sri Lankan tea district whose teas are prized for their sparkling brightness. The cup is brisk and clean with a distinctive citrus-peel snap, golden color, and a lightly astringent, refreshing finish. Grown between roughly 1,200 and 1,700 meters, Dimbula teas change character across seasons — the dry-season 'western quality' lots being the most sought after for their clarity and aroma. Best enjoyed without milk.

Ceylon

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Ceylon Dimbula

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Ceylon

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Ceylon Dimbula

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Ceylon

Sri Lanka

'Ceylon' refers to Sri Lanka's colonial-era tea name; the lion logo certifies Sri Lankan origin.

Ceylon Dimbula

Sri Lanka · Dimbula

The Dimbula valley in central Sri Lanka produces some of the island's most celebrated high-grown teas.