Tea
Ceylon B.O.P Dimbula teas are known for their crisp, bright, and refreshing flavour. They present a medium-bodied profile, showcasing a beautiful coppery-gold liquor that often carries subtle notes of citrus or honey. Some variations may also surprise you with their malty flavour complemented by a fruity aftertaste. 
The Dimbula district, nestled in the western slopes of Sri Lanka's central mountains, is renowned for its exceptional tea production. This region, characterized by its high altitudes ranging from 3,500 to 5,000 feet above sea level, offers ideal growing conditions that contribute to the unique flavour and quality of its tea. With a rich heritage and a commitment to excellence, Dimbula continues to be a significant player in the world of premium tea cultivation. 
The region's cool, misty, and wet climate throughout the year, along with the cool, dry winds that blow from January to March, provides the perfect environment for cultivating exceptional tea. These unique weather patterns foster the growth of tea bushes, allowing them to thrive and produce high-quality leaves that are sought after by tea connoisseurs worldwide. 
  
This tea is versatile in its serving suggestions; it can be enjoyed either black or with a splash of milk, making it a delightful all-day brew for any tea enthusiast. Whether you're looking for a morning pick-me-up or a soothing afternoon sip, Dimbula tea is sure to please. 
The B.O.P. grading system 
B.O.P. stands for Broken Orange Pekoe, a grading classification for black tea leaves.  
  
    Broken: Refers to tea leaves that have been intentionally broken into smaller pieces during processing. This increases the leaves' surface area, resulting in a quicker infusion and a more robust, full-bodied flavour than whole-leaf teas. 
    Orange Pekoe: This part of the grade refers to a specific size and quality of leaf. The term has nothing to do with oranges, but comes from the Dutch royal family, the House of Orange.  
  
The history of Ceylon tea 
  The tea industry in Sri Lanka began in the 1870s after a fungal disease devastated the island's coffee plantations. 
 Tea was introduced as a replacement crop and quickly flourished, ultimately saving the country from economic ruin. 
    The term "Ceylon" is the historical name for Sri Lanka and is still used for its famous teas due to their global renown.