Dimbula BOP Brunswick Breakfast Loose Leaf Black Tea

🍵 The Leaf — Broken Orange Pekoe grade from the high-altitude gardens of Sri Lanka's Dimbula valley, grown between 3,500 and 5,000 feet above sea level where cool mountain air produces leaves of exceptional briskness and depth

🍵 The Colour — Brews to a rich, coppery-amber liquor with a lively brightness in the cup — a satisfying depth of colour that signals a proper, full-bodied brew

🍵 The Character — Bold and brisk with a clean, slightly oaky finish; strong enough to hold up beautifully with milk, yet balanced enough to drink black without harshness

🍵 The Occasion — The ideal loose leaf breakfast tea for those who want a genuinely robust morning cup; equally rewarding as a mid-afternoon pick-me-up

The Dimbula district of Sri Lanka has been producing some of the world's most respected black teas since the 1870s, when the region's high-altitude gardens were among the very first to be planted with tea on the island. Nestled between two great plateaus at elevations of 3,500 to 5,000 feet, the gardens of Dimbula benefit from cool temperatures, monsoon rains, and a complex patchwork of microclimates — conditions that produce a tea with a character unlike anywhere else: brisk, full-bodied, and with a distinctive clean finish that serious tea drinkers prize.

This Brunswick Breakfast tea uses Broken Orange Pekoe grade leaf — BOP for short. The grade refers to the size and style of the processed leaf. Broken leaves have a greater surface area than whole-leaf grades, which means faster, more efficient extraction during brewing and a stronger, richer cup. It is the grade of choice for anyone who wants real depth and colour in the pot. The liquor brews to a vivid coppery amber, full of brightness and body, with just enough tannin to feel satisfying and refreshing rather than heavy or astringent.

The flavour is solidly Ceylonese: bold and brisk on the palate, with a slight oakiness characteristic of Dimbula, a clean, lively finish, and a natural warmth that makes it deeply comforting at any time of day. It takes milk with great ease — the strength of the BOP leaf means the tea holds its character even with a generous splash — but it is equally rewarding drunk black, particularly if you enjoy the clarity and brightness that high-grown Ceylon teas offer without accompaniment.

Since 2008, High Teas London has been one of the country's leading independent tea specialists. With one of the largest collections in the country — over 350 teas and infusions sourced from the world's finest gardens — we look for teas with genuine character and provenance. Dimbula BOP Brunswick Breakfast is a tea we are proud to carry: a proper, full-flavoured loose leaf breakfast tea from one of the great classic regions of the tea world.

Ingredients: Black tea (Camellia sinensis).

Brewing Note: For the best results with a BOP-grade tea like this one, use freshly drawn water brought to a full rolling boil and pour it directly over the leaves — 100°C is ideal, as this grade responds well to full heat. Use approximately one heaped teaspoon per cup and steep for 3 to 4 minutes. For a stronger, darker brew, increase the leaf rather than the steeping time; this preserves the brightness of the liquor and avoids over-extraction. Excellent with whole milk added to the cup first, though it drinks cleanly and clearly without it. Not suited to cold brewing.