From the lush tea plantations of Sri Lanka’s highlands to a warm inviting cup of tea, Ceylon tea has been a signature symbol of our island nation
for several hundred years. Like all types of conventional tea, it’s made from the dried and processed tender leaves of the tea plant,
Camellia sinensis.

Ceylon tea is known to contain a higher concentration of several antioxidants, including myricetin, quercetin, and kaempferol.

The popularity of Ceylon tea is due to its unique flavour which carries a subtle hint of citrussy, fresh taste owing to the unique environmental
conditions in which it’s grown.

Tea is available in a many varieties such as black, green and white depending on the specific processing and production methods involved.