Ebony Springs Western High Grown Dimbula OP Black Tea -

Description

Ebony Springs Western High Grown Dimbula OP Black Tea

This hand-rolled Orange Pekoe from Ebony Springs Tea Garden combines the classic clarity of a Dimbula high-grown tea with the signature of a young, artisan-driven tea culture. Made from particularly tender leaves and buds of the Norwood 2 clone, it reveals from the very first infusion a remarkable aromatic depth and a clear, well-defined expression.

What defines this tea at first impression is its pronounced and multi-layered sweetness, unfolding in clearly contoured facets. Warm notes of caramel and hints of dark maple syrup emerge first, followed by a distinctly present note of vanilla that lends the profile additional depth. This aromatic richness is met by a well-developed and clearly perceptible spiciness, which supports the harmonious interplay of flavors. Typical of a Western High Grown tea from the Dimbula region, the cup remains clear and lively.

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The playful and visually appealing shape of the hand-rolled tea leaf makes curious about what the tea might offer in terms of taste. The resulting infusion, however, does not even hint at the tea’s origin in a country rather known for mass-produced teas. Instead, the bright green cup reminds us of the finest green teas of China, with fresh vegetal spring green and a hint of lemon coating the palate.

Preparation of Ebony Springs Western High Grown Dimbula OP Black Tea

For the preparation of this tea, freshly boiled, vigorously hot water at around 100 °C is recommended. Approximately 3 to 4 grams of tea leaves are used per 100 ml of water. The recommended infusion time ranges from 3 to 5 minutes, depending on the desired intensity. A shorter infusion time emphasizes the tea’s clear, lively and floral aspects. Longer infusion periods bring out its sweeter and more spicy notes. The leaves are suitable for 2 to 3 infusions. With each infusion, the aromatic profile evolves and reveals its finer nuances.

Ebony Springs – The Tea Garden

Ebony Springs Tea Garden is located in the central highlands of Sri Lanka, in the lower region of Nuwara Eliya, near Kandy and Adam’s Peak. At the same time, it lies within the renowned Dimbula growing region, known for its clear and lively high-grown teas. Situated about 102 kilometers from Colombo, the capital of Sri Lanka, this small tea garden stands out for its artistic and creative approach to tea production. It is part of the growing movement of handcrafted teas in Sri Lanka, shaped by the Ceylon Artisanal Tea Association (CATA).

The garden’s founder, Bernard Holsinger, is considered one of the pioneers of handcrafted teas on the island. After working in leading positions on large estates in the western high-grown district until 2003, he developed the vision of creating a small tea garden with its own processing unit. His aim was to offer tea lovers around the world authentic, handcrafted tea experiences. He eventually acquired two hectares of overgrown land in southern Nuwara Eliya, available at a relatively affordable price due to its condition. After clearing the land, he planted it with several cultivars, including TRI2043 as well as the Norwood 2 cultivar. The latter of these provides for the Western High Grown Dimbula OP presented here.

In addition to producing handmade artisan teas, the tea garden offers comfortable accommodations for solo travelers, couples, and families, as well as homemade Sri Lankan and Western cuisine. After providing relevant training to local villagers on the production of the garden’s signature tea varieties, it now produces about 15 to 20 kg of handmade artisan tea per month.

In April 2022 Ebony Springs joined the CATA and thereby Sri Lanka’s growing network of artisanal tea producers.

CATA (Ceylon Artisanal Tea Association)

CATA is a non-profit organization established in 2016 to promote and support the production of artisanal teas in Sri Lanka and to educate consumers about the unique qualities of these teas. The association represents a group of artisan tea producers specializing in high-quality, single-origin Ceylon teas. The members work closely together to ensure sustainable and ethical practices for growing and processing their teas. In addition, the association also offers marketing and branding support to help its members reach a wider audience. Current members of the group include the renowned tea gardens Amba, Kaley, Monkeytail, Forest Hill, and Ebony Springs.

For more CATA teas @ Siam Tea Shop follow the link below:

CATA Teas @ Siam Tea Shop

And here’s a link to a video introducing CATA as an association along with its member tea gardens:

https://www.facebook.com/CATACeylon/videos/460977588534963?locale=de_DE

Sri Lanka (Ceylon) Tea History – An Introduction

The history of tea cultivation in Sri Lanka dates back to the 19th century. Sri Lanka then went by the name of Ceylon and was under British colonial rule. Initially, coffee was the main export crop until a fungus disease called coffee rust devastated coffee plantations in the 1860s. As a result of that, the British had to look for a replacement crop. They eventually decided on tea, which was already successfully cultivated in India. As a result, in 1867, James Taylor planted the first tea bushes on an estate in the Kandy region. Subsequently, tea production quickly became one of Sri Lanka’s most important economic sectors.

During the 19th century, tea surpassed coffee as the main export product. At the same time, the island became one of the world’s largest tea producers. The British established tea plantations in the hill country and brought Tamil workers from India to work on the plantations. Despite major challenges such as low prices, labor shortages, and political unrest, steady growth characterized the following development of the tea industry in Sri Lanka.

After Sri Lanka gained its independence from Britain in 1948, the government nationalized the tea industry. It took control of the large estates and created a cooperative system for small farmers. In the following decades, the industry faced new challenges, such as changing market demands and competition from other tea-producing countries.

Today, Sri Lanka is famous for its high-quality teas, appreciated for their unique taste and aroma. Tea cultivation and processing remain an important part of Sri Lanka’s economy and cultural heritage. Nevertheless, the development of a market for artisan teas from smaller producers and family businesses is still relatively new. A beautiful example of such a tea is our Ebony Springs Western High Grown Dimbula OP Black Tea!