Ceylon Black Tea Kenilworth OP is a classic high-grown tea from Sri Lanka and an elegant example of the traditional orthodox processing that made Ceylon teas famous throughout the world. It originates from the Kenilworth Tea Estate, one of the most respected tea gardens in the Dimbula region, located in the central highlands of Sri Lanka at elevations exceeding 1,200 meters above sea level. More
Ceylon Black Tea Kenilworth OP is a classic high-grown tea from Sri Lanka and an elegant example of the traditional orthodox processing that made Ceylon teas famous throughout the world. It originates from the Kenilworth Tea Estate, one of the most respected tea gardens in the Dimbula region, located in the central highlands of Sri Lanka at elevations exceeding 1,200 meters above sea level.
Founded during the great expansion of the Ceylon tea industry in the 19th century, Kenilworth remains one of the island's most highly regarded producers of premium orthodox black teas. The estate covers approximately 300 hectares of mountain slopes, where cool temperatures, frequent mists and significant differences between day and night temperatures create ideal conditions for slow leaf growth and the development of exceptionally aromatic teas.
Kenilworth teas are regularly highly valued at Colombo tea auctions. Certain Orange Pekoe lots from this estate have achieved record-breaking prices, establishing Kenilworth as a name respected by both tea merchants and tea enthusiasts around the world.
The designation OP – Orange Pekoe does not refer to oranges or orange flavor. Instead, it indicates a traditional grade consisting of long, whole and carefully sorted tea leaves. This quality of leaf allows the tea to produce a clean, harmonious and elegant infusion while also performing remarkably well across multiple infusions.
Kenilworth OP is manufactured using the traditional orthodox method. After harvesting, the leaves are carefully withered, rolled, oxidized and dried. The result is a tea that preserves the aromatic complexity, clarity and refinement for which the finest Ceylon teas are renowned.
The infusion displays a bright copper to amber color and an exceptionally elegant aroma. Notes of flowers, delicate spices, honey-like sweetness and a lightly creamy character can be found in both aroma and taste. The cup is full-bodied, smooth and balanced, with pleasant natural sweetness and only minimal astringency. Compared to many other black teas, it feels remarkably clean, harmonious and refined.
One of the most attractive qualities of this tea is its ability to provide multiple satisfying infusions. With each subsequent steeping, the balance of floral, honeyed and gently spicy notes gradually evolves while maintaining the tea’s characteristic elegance and clarity.
Kenilworth OP represents a classic orthodox Ceylon tea with all the qualities that lovers of fine Sri Lankan teas seek – a bright liquor, floral aromatics, pleasant sweetness, minimal astringency and a long, clean finish.
Flavor profile: Flowers, honey, delicate spices, lightly creamy notes, hints of malt, coppery fruitiness and a long clean finish.
Western preparation: We recommend using approximately 4–5 g of tea per 250 ml of water at 95–100 °C. Steep for 2–4 minutes depending on the desired strength. Shorter infusions emphasize floral and sweeter notes, while longer infusions produce a fuller body.
Gong Fu Cha 功夫茶 preparation: For traditional preparation, we recommend using approximately 7–8 g of tea per 150 ml of water at 95–100 °C. Steep the first infusion for 15–20 seconds and gradually increase the steeping time for subsequent infusions. The tea usually provides 4–6 full infusions, during which the aroma develops from floral and honeyed notes toward deeper spicy and malty nuances.
