Tea:

Region:

Ceylon, Sri Lanka - Dimbula - subdistrict Upcot/Maskeliya

Grade:   

FP (Flowery Pekoe

Manufacture Type:  

Orthodox

Cup Characteristics:

Full round flavor with body and mouth-feel.

Infusion:  

Bright coppery liquor with subtle astringency - classic DIMBULA Reddish with golden yellow notes.

Information:

The Dimbula district of Sri Lanka peaks in quality during the Northeast monsoons during January and February. As the northeast monsoon winds blow across the Bay of Bengal they become warmer and pick-up moisture during the 1500 mile journey to Sri Lanka. As the warm moist air rises into the cool mountain air condensation occurs and there is heavy rainfall on the eastern side of the island. The Western side gets very little rain but lots of sunshine. Dimbula is on the west side of the island and consequently being in the rain shadow the quality improves dramatically - cool, dry and bright sunshine.

Strathspey is classed as a high grown estate. In Sri Lanka they class a high grown as an estate where the mean altitude is between 4200 - 9000 feet above sea level. High growns provide superior flavor and the best quality because: cooler temperatures, generally better soil conditions, more sunshine, generally slightly less rainfall - These conditions cause the bush to grow more slowly and the goodness and flavor is concentrated in the new shoots. Compare this to the medium growns which are tending flat with no life to the low growns which are thick dull and stewy, verging on being unpleasant and harsh.
 

Brewing Instructions:

Hot Tea Brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help capture the floral character of this tea, it is perfectly acceptable to consume this tea ‘straight-up’
 

Iced Tea Brewing Method:(to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!