Introduction: Green tea is a drink relished throughout the world and also has positive health benefits. Its antioxidant properties can be increased using different combination of herbs. Aim: The aim of the research was to develop various flavoured poly herbal green tea formulations and assess their Invitro antioxidant potential. Method: Ingredients used in the base formulation of polyherbal green tea were leaves of Camellia sinensis (L) Kuntz (Tea), Cymbopogon citratus (DC) Stapf. (Lemon grass), Rosemarinus officinalis (Linn.)(rosemary)and petals of Rosa Centifolia(Linn.) and Hibiscus rosa-sinensis (Linn.). Three variants of the above-mentioned base formulations were made by flavouring them with leaves of Ocimum tenuiflorum (Linn.) (Holy Basil or Tulsi), Mentha piperita (Linn.) (Peppermint) and roots of Zingiber officinale (Rosc.) (ginger). All the three formulations were quantitatively assayed for their total antioxidant capacity, total phenolic capacity, reducing power and scavenging activities. Results: Our study indicated that the total antioxidant capacity, total phenolic content, reducing power and hydroxyl radical scavenging activity was found to be highest in Tulsi flavoured poly herbal green tea and lowest in peppermint flavoured tea. Total flavonoid content was found to be highest in Tulsi and lowest in ginger-flavoured poly herbal green tea. Nitric oxide scavenging activity was found more in peppermint poly herbal green tea than in the other two formulations until a certain concentration (7.5 mg/ml) where the scavenging activity was almost equal for all the three formulations. Above 7.5mg/ml concentration the nitric oxide scavenging activity was observed to be more in ginger flavoured poly herbal green tea followed by tulsi and then peppermint flavoured poly herbal green tea. Conclusion: Thus the natural poly herbal flavoured green tea formulations developed were proved to have good antioxidant potential.