Description
🍃 Black Tea🇱🇰 Sri Lanka, Dimbula⛰️ High-Grown🌿 Loose Leaf
The high-grown afternoon cup — single-estate Ceylon from Kenilworth in central Sri Lanka’s Dimbula region.
Ceylon — the colonial-era name for Sri Lanka, still used as the trade name for the country’s tea — is one of the world’s great single-origin black teas, grown across the central highlands of the island. The character of any Ceylon depends heavily on its altitude: low-grown teas (under 600 m) are full and astringent, mid-grown (600–1200 m) sit between, and high-grown (above 1200 m) brew the brightest, cleanest, most refined cups.
Kenilworth is a single estate in the Dimbula region of central Sri Lanka, sitting in the high-grown altitude band. The cup that comes out is the high-grown Ceylon character: bright, clean, middle-bodied, with the distinctive lift that altitude brings. Lighter than Assam, less astringent than low-grown Ceylon, well-suited to drinking in the afternoon without milk.
🇱🇰
Single-Estate Ceylon
From the Kenilworth estate, Dimbula region
⛰️
High-Grown
Above 1200 m — the bright, refined Ceylon style
✨
Drinks Without Milk
Refined enough that milk would obscure the character
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Black Tea (Ceylon)
Caffeine
Medium
Best Time
Afternoon
Format
Loose Leaf
Steep Time
4–5 min
Servings
~25 cups (50g)
Tasting Notes
🍃
Bright Clean Top
Aroma
The aroma is the bright, slightly citrus-and-fresh-leaf top that defines high-grown Ceylon — clean, lifted, with none of the malt-and-molasses heaviness of low-grown blacks. Reads refined.
⛰️
Middle-Body Lift
Body
The body sits in the middle space — fuller than a Darjeeling, lighter than an Assam, structured but never heavy. The high-grown character gives the cup a clean lift that carries through every sip.
✨
Long Bright Finish
Aftertaste
Closes bright and clean, slightly drying in the way good high-grown Ceylon should — never astringent, always refined. The cup leaves a lifted feeling rather than a heavy one.
How to Brew
01
Measure
One heaped teaspoon (about 2–3g) per 8oz cup. The leaf is full and twisted — Ceylon’s characteristic open cut.
02
Heat to ~95°C
Just off the boil — 95°C extracts the Ceylon character without pulling extra tannin. High-grown Ceylon takes heat well; full boil also works.
03
Steep 4–5 Minutes
Four for a brighter cup, five for full body. Don’t go past five — Ceylon will pull tannin past the steep window.
Water
~95°C
Time
4–5 min
Per Cup
1 heaped tsp
Drinks best neat — high-grown Ceylon is refined enough that milk obscures more than it adds. A thin slice of lemon is the classic accompaniment in tea-room tradition; honey rounds the cup if you want it sweeter without going to milk.
About the Tea
🇱🇰
Kenilworth Estate
The Place
A single estate in the Dimbula region of central Sri Lanka — the same way a single-vineyard wine carries its place. Single-estate teas have a consistency single-blend teas don’t: the character of one place, one growing condition, one harvest.
⛰️
High-Grown Altitude
The Profile
Above 1200 m — the “high-grown” band that defines the most refined Ceylon. Higher altitude means slower-growing leaves, more concentrated character and the bright, clean, lifted profile that distinguishes high-grown from mid- and low-grown Ceylons.
✨
Afternoon Cup
The Place at the Table
Lighter than an Assam, more structured than a Darjeeling, the cup that fits the afternoon better than the morning. Refined enough to drink without milk, light enough that the caffeine doesn’t derail the rest of the day.
In the tin
Single-estate Ceylon black tea (Kenilworth estate, Dimbula region, Sri Lanka).
Origin & Sourcing
Single-estate high-grown Ceylon from the Kenilworth estate in the Dimbula region of central Sri Lanka — above 1200 metres altitude. A refined, bright, middle-bodied black tea designed to be drunk neat, packed in small batches for the Sampson shelf.
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