Ceylon Ratnapura Estate Special Selection BOP Loose Leaf Black Tea

The Dimbula district of Sri Lanka's central highlands has been producing celebrated Ceylon teas since the 1870s, when it became one of the first regions in the country to be planted in the new crop. Positioned between two high plateaus south of Kandy, Dimbula yields its finest teas during the cool, dry quality season that runs from the turn of the year through to early April — and it is from this heritage-rich landscape that the Ratnapura Estate Special Selection BOP comes.

What immediately distinguishes this tea is its appearance. The broken leaf is fine and shaped almost like pine needles, threaded through with remarkably golden-brown tips that signal the quality held within. BOP — Broken Orange Pekoe — is a grade that allows for faster, fuller flavour release than whole-leaf styles, with the broken leaf encouraging a stronger, more robust infusion while retaining the characteristic brightness that makes Ceylon tea so widely admired. In the cup, this Special Selection goes further still: the infusion is bright and lively, with a richly aromatic, spicy profile that is genuinely distinctive. It is expressive without being sharp, and full-bodied without heaviness — the kind of character that rewards attention.

Pure and unadulterated, with nothing added, this tea lets the Ratnapura Estate leaf speak entirely for itself. It is a tea for those who appreciate individuality — experienced drinkers who know what a fine estate Ceylon can offer, and curious newcomers ready to move beyond the everyday blend.

Since 2008, High Teas London has been one of the country's leading independent tea specialists. With over 350 teas and infusions — one of the largest collections available anywhere in the UK — our aim has always been to seek out teas that offer something genuinely worth savouring. This Special Selection BOP is exactly that kind of find.

Ingredients: Black tea.

Brewing Note: This is a tea that responds well to precision. Use freshly drawn water brought to 95–100°C and allow one heaped teaspoon per cup. Steep for 3 to 4 minutes for a bright, lively cup with the spice coming through cleanly; extend to 5 minutes if you prefer greater depth and body. The broken leaf infuses quickly, so keep an eye on steeping time — a little less gives briskness, a little more gives richness. Enjoy it black to appreciate the full aromatic character, or add a small amount of milk if you prefer a rounder, more rounded profile. It does not require sugar, though a half teaspoon brings out the spice notes beautifully if that appeals.