If it’s your jam to sip a fruity cocktail as you watch the sky shift from cotton candy to tangerine to indigo as the sun sinks below the horizon, our Guava Cooler organic kombucha provides a no-alcohol alternative to sip as you salute that epic sunset. Savor the tropical fruit-forward flavors of sun-ripened guava and mango balanced with citrusy, slightly sour notes from kaffir lime and lemongrass.
This seasonal sipper uses organic sencha Japanese green tea as the lightly grassy, refreshing base for this cool-by-the-pool gem. We’re dipping one toe in the water — Guava Cooler paves the way for our first foray into kombucha with green tea.
4 Organic Green Tea Benefits
Your fun in the sun requires a thirst-quenching, slightly sweet, easy-drinking beverage that won’t leave you hungover or bottoming out from a sugar crash. We did better than a flavored sparkling water or soda made with artificial sweeteners. Our kombucha with green tea supports digestive and immune health with the added bonus of polyphenols and catechins. We know, catcha-what? Let us explain the perks of organic green tea.
Antioxidants for days
The leaves of green tea contain polyphenols and antioxidant catechins, which research suggests1 has anti-inflammatory, antiarthritic, anticarcinogenic, anti-cancerous, antimutagenic, antibacterial, antiviral, antifungal, anticoccidial, antiprotozoal, antiparasitic, anti-infective… it’s basically anti boogie man. Like a caped savior, catechins may help prevent your capillaries from getting clogged and protect against high cholesterol.
L-theanine to keep the good vibes flowing
Scientists discovered L-theanine in green tea leaves in 1949. This non-protein amino acid packs a double jab that’s good for your health and taste buds. L-theanine smoothes the bitterness and astringency of the tea leaves and imparts a delicate herbal aroma.
Some research suggests that L-theanine may have anticancer properties2 that can fight stomach, ovarian, breast, and colon cancers. One small study showed that participants who drank a bevvy with L-theanine experienced a reduced stress response3 when asked to multitask.
More of the good stuff in organic green tea
One study found substantially higher concentrations of catechins4 (especially epigallocatechin-3-gallate, for the ingredient geeks) in organic green tea compared to conventional green tea. Grown without herbicides and fertilizers, organic green tea shows consistent protection against degenerative disease5 in many in vitro and in vivo studies.
Refreshing, uniquely green flavor
We hope we’re not cray suggesting green as a taste profile, but you’ll catch our drift if you can imagine the touch grassy, touch vegetal flavor of cabbage, spinach, or broccoli. Now dial that vegetal essence back a notch to where it’s a mere whisper and this is the green we used as the foundation for this flavor. Green tastes garden-fresh in a muted umami sort of way, so you can get why organic green tea adds balance to the sweet, fruity flavors of guava and mango, and the subdued pucker of lime and lemongrass.
Quick Tips to Savor the Flavor
Flavor profile: sweet, fruity, citrus, bright green
Ingredients: organic kombucha tea, organic sencha green tea, kombucha culture, organic mango, guava, organic lemongrass, kaffir lime leaf, bacillus subtilis DE111®.
Pairs well with: fish, poultry, seafood, salads, grilled vegetables, chilled whole grain salads, cold soba noodles, Thai and Polynesian dishes.
- Muhammad Saeed, Muhammad Naveed, et al. Green tea (Camellia sinensis) and l-theanine: Medicinal values and beneficial applications in humans—A comprehensive review, Biomedicine & Pharmacotherapy, Volume 95, 2017, 1260-1275.
- Raymond Cooper (2012) Green tea and theanine: health benefits, International Journal of Food Sciences and Nutrition, 63:sup1, 90-97
- White, David J., Suzanne De Klerk, William Woods, Shakuntla Gondalia, Chris Noonan, and Andrew B. Scholey. 2016. Anti-Stress, Behavioral and Magnetoencephalography Effects of an l-Theanine-Based Nutrient Drink: A Randomized, Double-Blind, Placebo-Controlled, Crossover Trial, Nutrients 8, no. 1: 53.
- Kim, M.J., Kim, J.H., Kim, J.H. et al. Comparative studies on the antioxidant capacities and catechin profiles of conventional and organic green tea. J Korean Soc Appl Biol Chem 58, 475–480 (2015).
- Vanessa Crespy, Gary Williamson, A Review of the Health Effects of Green Tea Catechins in In Vivo Animal Models, The Journal of Nutrition, Volume 134, Issue 12, December 2004, Pages 3431S–3440S