This Herbal tea used in following factor; • Researches proves that green tea is purely rich in strong antioxidants known as polyphenols (catechins, flavonols, theaflavins and thearubigins). • Provides defend the body from free radicals - purely occurring compounds in the body that can harm cells and tissues and also included with pre-mature ageing and an boosted risk of diseases and health complications. • Liable to pollution, smoking and extra sunlight boost the number of free radicals in the body. • liable Potent antioxidants shown in green tea provides to scavenge and balance these free radicals and supprts good health. • Knowledge from different origins expose taking green tea may cut down the risk of cancer, normal the blood pressure, smoothens the skin and provides loose weight, have many more health profits. • Polyphenols having the phytochemical compound known flavonoids that promotes antioxidant work and tannins that contribute to the flair of the tea, main particularly its astringency. • Catechins, a huge level of one form of flavonoids, looks in small quantity in oxidized tea and in substantial quantity in green teas and a very less in white teas. • Catechins are taken potent antioxidants and halt the most promise for fighting heart disease and cancer. • Catechins in teas, mainly green teas, are partial into many categories: epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), gallocatechin (GC), gallocatechin gallate (GCG), and epigallocatechin gallate (EGCG). EGCG is the main studied polyphenol particle in green tea and the most active. • Green tea also having alkaloids assiciating caffeine, theobromine, and theophylline. They gives green tea's stimulant affects. • L-theanine, an amino acid compound seen in green tea, has been studied for its cooling effects on the nervous system. • Thearubigins are polymeric polyphenols that are typed when the enzymatic oxidation (called fermentation by the tea trade) of tea leaves. Thearubigins are red in colour. Therefore a black (fully oxidized) tea provides reddish liquor though a green or white tea provides a much clearer one. The colour of a black tea, although, is effected by such other factors as well, like the quantity of theaflavins, another oxidized type of polyphenols.