Kenilworth Single Estate Ceylon Tea

(Camellia sinensis — Ceylon)

Camellia sinensis — the tea plant of the family Theaceae — has been cultivated in Sri Lanka (formerly Ceylon) since 1867, when the island’s coffee industry collapsed to the fungal disease Hemileia vastatrix and Scottish planters pivoted to tea, transforming Ceylon into one of the world’s premier tea-producing nations within a generation. Today, Sri Lanka is the world’s fourth-largest tea producer and largest exporter of orthodox black tea, producing teas across six distinct growing regions — Nuwara Eliya, Dimbula, Uva, Kandy, Sabaragamuwa, and Ruhuna — each shaped by altitude, soil, and seasonal monsoon patterns into distinctly different flavor profiles.

Kenilworth Estate is one of the most celebrated and historically significant tea estates in Sri Lanka, located in the Dimbula region of the central highlands at elevations of approximately 1,400 to 1,600 meters above sea level. Dimbula is situated on the western slopes of Sri Lanka’s central mountain range and is most influenced by the southwest monsoon — producing its finest teas during the Dimbula season (January–March), when cool, dry conditions concentrate the leaf’s flavor compounds and produce the region’s characteristic full-bodied, rich, and aromatic cup with a warm, spicy depth that distinguishes Dimbula teas from the brighter, brisker character of Uva or the delicate floral notes of Nuwara Eliya. Kenilworth Estate has a long reputation among tea connoisseurs for producing teas of exceptional consistency and character — its teas are recognized for their distinctive red-brown leaf, strong full-bodied infusion, and aromatic, spicy flavor profile that are the hallmarks of a great Dimbula highland Ceylon. This tea is an OP1 (Orange Pekoe 1) grade — a premium whole-leaf grade of long, wiry, unbroken leaves producing a rich, clear liquor with excellent body and depth.

Camellia sinensis leaf (black tea, fully oxidized) contains a well-documented phytochemical profile including caffeine (typically 2–3.5% of dry weight), theobromine, theophylline, theaflavins (including theaflavin, theaflavin-3-gallate, theaflavin-3’-gallate, and theaflavin-3,3’-digallate — responsible for the bright liquor and brisk quality of high-grade Ceylon), thearubigins (responsible for the deep color and full body), catechins (residual — including EGCG, EGC, ECG, and EC), quercetin, kaempferol, myricetin, rutin, gallic acid, ellagic acid, chlorogenic acid, caffeic acid, theogallin, L-theanine (the amino acid unique to Camellia sinensis), GABA, fluoride, potassium, manganese, magnesium, calcium, phosphorus, zinc, and vitamin B2 (riboflavin). Available in loose leaf form.

Product Highlights

• OP1 (Orange Pekoe 1) grade — premium whole-leaf, unbroken, wiry leaves; producing a rich, clear, full-bodied liquor
• Sourced from Kenilworth Estate — one of Sri Lanka’s most celebrated and historically significant tea estates, located in the Dimbula region at 1,400–1,600 meters elevation
• Dimbula region character — full-bodied, rich, and aromatic with a warm, spicy depth; shaped by the southwest monsoon and cool highland conditions
• Kenilworth teas are recognized for their distinctive red-brown leaf, strong full-bodied infusion, and aromatic, spicy flavor — hallmarks of a great Dimbula highland Ceylon
• A pure single estate Ceylon tea — 100% Camellia sinensis from Kenilworth Estate, Sri Lanka
• Sri Lanka is the world’s fourth-largest tea producer and largest exporter of orthodox black tea
• Rich in theaflavins and thearubigins — the oxidation compounds responsible for Ceylon’s characteristic bright liquor, full body, and depth of flavor
• Contains L-theanine — the amino acid unique to Camellia sinensis, found alongside caffeine in all true teas

How to Brew

Water Temperature: Freshly boiled water (212°F / 100°C). Leaf Ratio: 1 teaspoon (2–3g) per 8 oz of water. Steep Time: 3–5 minutes — 3 minutes for a bright, lively cup; 4–5 minutes for the full body and spicy depth that Kenilworth is known for. Plain: Kenilworth’s rich, aromatic character is excellent on its own — the warm, spicy depth of a great Dimbula Ceylon is fully expressed without milk. With Milk: The full body of this tea holds up beautifully to milk — a classic British-style cup with a splash of whole milk is a natural pairing. With Sugar or Honey: A small amount of raw cane sugar, honey, or jaggery complements the warm, spicy notes. Afternoon Tea: An ideal choice for a traditional afternoon tea service — the full body and rich character stand up well to savory finger sandwiches and scones. Iced Tea: Brew double-strength (2 teaspoons per 8 oz), steep 4 minutes, strain, and pour over ice — the rich, full-bodied character holds up well chilled.

Contains naturally occurring caffeine. Keep out of reach of children. Store in a cool, dry place away from direct sunlight in an airtight container.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.