Dimbula Ceylon with Orange and Ginger
Dimbula steeped three and a half minutes with fresh ginger, then finished with orange juice and honey: citrus-bright and brisk, the way this Ceylon already tastes.
Dimbula's biggest asset is its built-in citrus brightness, so this cup doesn't try to mask the tea's character — it amplifies it. Fresh orange juice and a thin coin of ginger turn a simple cup of breakfast tea into something that feels intentional.
The ginger here is doing double duty: a small amount warms the cup without overpowering Dimbula's delicate top notes, and its heat gives the orange something to push against, so the sweetness never turns flat.
Brew the tea on the standard side — 3½ minutes at 95 °C, the catalog's figures for Dimbula — since this isn't a delicate single-origin green tea that needs babying. Dimbula's quality-season leaf is sturdy enough to brew properly strong and still come through clean rather than bitter.
Drink this as your first cup of the morning. Dimbula sits at level 3 on our caffeine scale, the same step as Assam, so keep it to the first half of the day; the orange and the citrus aromatics are what make it feel like more than plain breakfast tea.
Ingredients
- 1 Dimbula Ceylon tea bag or 1 heaped tsp (3 g) loose leaf
- 1 cup hot water (95°C)
- 2 tbsp fresh orange juice
- 2 thin coins fresh ginger
- 1 tsp honey
- Thin orange slice, for garnish
How to make it
- 1Place the tea and ginger coins in a mug. Pour the hot water over them and steep 3½ minutes.
- 2Remove the tea bag or strain out the leaves and ginger.
- 3Stir in the orange juice and honey while the tea is still warm.
- 4Garnish with a thin orange slice and serve.
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