Ceylon Dimbula vs Darjeeling

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.

Darjeeling

Darjeeling grows high in the Himalayan foothills and is often called the 'champagne of teas.' First flush (spring) lots are light, bright, and floral with a distinctive muscatel grape note; second flush adds ripe fruit and spice. The body is lighter than Assam, with a brisk, clean finish. It is best enjoyed without milk to appreciate its aroma.

Ceylon Dimbula

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Darjeeling

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

1–2 times

Ceylon Dimbula

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Darjeeling

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Ceylon Dimbula

Sri Lanka · Dimbula

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

Darjeeling

India · West Bengal

Darjeeling's gardens sit at 600–2,000 meters in the Indian Himalayas.