An anthracite coloured, long and wiry leaf which is mild and tender in taste with a copper coloured infusion and pleasant fragrance. Grown in Dimbula, perhaps the most well known tea district as it was one of the first areas to be planted after tea took over from coffee in Ceylon in 1870's. The area covers the extensive western slopes of the tea planting districts. The standard definition of this district embraces plantations from around 3,500 to 5,000 feet above the sea level. The extensive mountain ranges and valleys that make up this vast area are often at the higher range of elevation, from Hatton, Dick Oya and all the way to Talawakelle and Nanu Oya at the Western end of Nuwara Eliya. The South-West Monsoon rains have a significant impact on the quality of Dimbula teas. Cold dry weather from January to March brings about changes that vary in the different valleys. This Western quality season throws out a range of teas from full bodied flavour to light, delicate and fragrant.