I recently sampled some green tea sachets, which was unlike anything I had tried before.
- 100% organic green tea and fruit extract
- Produced using nano-technology to preserve beneficial tea substances such as polyphenols
- Made with organically grown tea leaves
- Flavoured with either peach, apple or blueberry extract
- Free from sugar or artificial sweeteners
- Developed by two Registered Nurses in Australia
- Can be enjoyed hot or cold
- Can be prepared on the go, without access to a kettle
- Contains antioxidants (to gobble up free radicals)
- Prevents you from reaching for a soft drink, juice or other sugary beverages
- Comes in easy to transport sachets
- Is calorie and sugar free (see comparison table below)
- Although it’s calorie free and does not contain any added sugar, there are also no beneficial nutrients such as protein or fibre
- Sourced from China (may be a consideration if you prefer Australian produce)
- If you are not a tea drinker, the ever so slightly bitter taste may not be to your liking
Being a green tea drinker I didn’t mind the taste of this drink. In fact I quite enjoyed the hint of fruit flavours while still tasting the floral tea notes as well. If you are not a tea drinker however, these floral notes could be quite polarising. Others may want more sweetness, although the whole point of this drink is to move away from sweetened drinks, for that it should be applauded. Not many products are developed with that in mind, which is a fantastic public health initiative.
I would recommend Green Tea in 3 to anyone that wants to keep their fluids up during the day either at home/work or on the go. Being able to enjoy it in hot or cold water makes it adaptable to busy lifestyles. The clever manor in which it is produced (using multi-stage filtrations to maximise beneficial compounds) makes Green Tea in 3 a fantastic, healthful drink.
For more information, or to purchase visit the Green Tea in 3 website.
Thanks for stopping by, Madeleine (THG).
This blog post first appeared on That Healthy Girl blog on 1st July, 2015.