Ceylon Kalleboka F.O.P

It was in 1924, on the verdant heights of central Ceylon, that the Kalleboka plantation was born. On the border of the Matale and Kandy districts, it stretches across the rustling slopes of the Knuckles mountain range, now a UNESCO World Heritage site. There, at an altitude of 1,175 meters, morning mists brush against the tea bushes, bestowing upon the place an aura of blessedness. Born in the golden age of tea in Sri Lanka, Kalleboka has for a century embodied the pioneering spirit and rigor of orthodox Ceylonese tradition.

Kalleboka means “wooded valley” or “dark opening in the forest,” a poetic image that perfectly describes this vast natural amphitheater: mist-covered hills and tea bushes overlooking the Matale Valley. In colonial times, the British sought to create new estates in fresh lands, safe from coffee diseases. Unlike many estates named after English places (Kenilworth, Somerset, Gallewatta…), Kalleboka retained a local name, a testament to a Sinhalese identity married to British heritage: a garden shaped by the English tea tradition, but rooted in the language and landscape of Sri Lanka.

The Madulkelle terroir gives Kalleboka a rare temperate climate, typical of the mid-grown zone: neither too high nor too low. This situation offers the strength of lowland teas and the finesse of high-altitude teas, creating a unique profile: coppery liquor, generous body, nuances of noble wood, light tobacco, and roasted malt. A strong and nuanced character for those seeking Ceylons with a strong and authentic personality.

Beyond the tea, Kalleboka captivates with its natural beauty. From the famous “Kalleboka 360°” viewpoint, exceptional panoramas unfold: the peaks of the Knuckles, the Huluganga valleys, and the shimmering Sembuwatta Lake in the distance. At dawn, the tea pluckers glide between the perfectly aligned rows, their wicker baskets on their backs, animating the estate with precise gestures: the living memory of tea is embodied here through the harvests.

Kalleboka’s excellence ultimately stems from a constant pursuit of improvement. The tea bushes are the result of decades of selection: increased resistance to diseases, adaptation to drought, and robustness against pests ensure reliable yields and a great diversity of clones for the plantation, guarantees of resilience and quality. Thus, Kalleboka perpetuates, in the heart of the Ceylonese hills, the art of tea all the way to your fine porcelain cup.

Tea and Food Pairings
For a vigorous breakfast, our Kalleboka pairs beautifully with a spiced French toast. The cinnamon and cardamom in the butter-fried brioche echo the tea's spicy and woody aromas, while the caramel formed during cooking resonates with the natural honeyed notes of the Ceylon. The malty richness supports the indulgent aspect of this breakfast.

Recipe using KALLEBOKA F.O.P. Ceylon black tea
Kalleboka enhances a venison terrine when incorporated into the red wine and cognac marinade. Infused for a few minutes with juniper berries and thyme, the tea tenderizes the meat with its tannins while releasing its woody and tobacco notes, which reinforce the wild character of the game. Its malty and honeyed aromas balance the natural bitterness of the venison, creating a terrine with deep forest floor flavors.