Ceylon tea refers to tea produced in the highlands of Sri Lanka — formerly known as Ceylon. Like other types of tea, it’s made from the dried and processed leaves of the tea plant, Camellia sinensis. However, it may contain a higher concentration of several antioxidants, including myricetin, quercetin, and kaempferol (1Trusted Source). It’s also said to differ slightly in flavor. The tea’s notes of citrus and full-bodied taste are due to the unique environmental conditions in which it’s grown. It’s commonly available in oolong, green, black, and white Ceylon varieties — which differ based on specific processing and production methods.