Ceylon Roehampton B.O.P

Founded in 1880 in the mountainous Haputale region, in the heart of Sri Lanka's highlands, the Roehampton plantation is part of the British colonial expansion of tea in Ceylon. Heir to the era when James Taylor marked the birth of the tea industry on the island in 1867, Roehampton has perpetuated a demanding artisanal expertise for nearly 150 years. Located at an altitude of 1,370 meters, the plantation benefits from a cool climate, daily mists, and ferruginous soils that contribute to the delicate flavor of the tea.

Roehampton offers ideal conditions for growing black tea. The altitude slows the ripening of the buds, concentrating the aromas and creating a balanced, bright, and elegant profile. The plantations stretch across verdant slopes where each row of tea bushes is meticulously tended. It is this unique terroir that gives Roehampton its signature: strength, clarity, and aromatic persistence, distinctive traits of the finest Ceylon teas.

Even today, Roehampton tea is hand-picked by experienced pickers, primarily women from the Tamil community. Armed with their dexterity and knowledge passed down through generations, they meticulously select the two leaves and the bud, thus guaranteeing the superior quality of Orange Pekoe tea. Each day, they walk for miles along the slopes, harvesting up to 20 kilograms of fresh leaves, before these are transported to the factories for processing.

A noble heir to 19th-century colonialism, Ceylon tea has conquered the world through the excellence of its methods and the purity of its teas. Far from anonymous volumes, Roehampton cultivates the tradition of the "single estate": here, each batch is hand-picked and processed with respect for time and nature.

The BOP, with its regularly broken leaves, offers a rapid infusion and a heightened concentration of flavors, ideal for lovers of full-bodied and expressive teas. Arthur Betjeman and Percy Barton, founders of the House, were precisely such enthusiasts. True to their British roots, reimagined with a Parisian flair, they elevated the selection of Sri Lankan teas to an art of living. Today, Roehampton perpetuates this legacy and is at the heart of a family of grand cru teas that have made Betjeman and Barton famous for over a century.

Food and tea pairings
Our Roehampton pairs beautifully with a crème brûlée enhanced with a hint of cardamom. The dessert's creamy richness complements the tea's aromatic intensity, while the crunchy caramel echoes the caramelized and malty notes of the Ceylon copper liqueur. The cardamom, with its warm, slightly lemony accents, enhances the tea's spicy nuances while adding subtle sophistication to this indulgent combination.

Recipe based on Roehampton BOP Ceylon black tea
For an even more refined experience, you can infuse the Roehampton directly into the cream when preparing crème brûlée. The broken leaves will quickly release their intense aromas of malt, candied fruit, and spices into the warm cream, creating a fragrant and elegant custard. This hot infusion fully reveals the strength of the Ceylon tea while avoiding excessive bitterness. Then, caramelize the top with a blowtorch: the encounter between the crunchy sugar and the smooth, Ceylon-infused cream will offer a superb taste experience.