Tea is a commonly used beverage for thousands of years and different forms have been consumed in different parts of the world. Over time, the intake has increased because of proven health benefits, more green tea. However recently, a modified form of tea named purple tea (PT), which is derived from Camellia sinensis developed by Tea Research Foundation of Kenya (TRFK) is claimed to have more health benefits than green tea. PT is unique among other tea in composition and contains high levels of anthocyanins (135-fold), anthocyanidins (3.5-fold) compared to normal tea. The high level of anthocyanin is seen responsible for its greater antioxidant activity. PT extract (aq.) was prepared in double distilled filtered water and dried. Stock sol of 10mg/ml was prepared and used for further experiments. In our study, we checked PT on three different cancer cells NCI-H460 (lung carcinoma), MCF-7 (breast carcinoma) and HeLa (cervical) using the sulforhodamine-B method using doxorubicin as the positive control. We observed that PT extract significantly inhibited cell growth (GI50: 165mg/ml for NCI-H460; 230mg/ml for MCF7 and 100mg/ml for HeLa). Our study showed PT extract antiproliferative effect in lung, breast and uterine cancer cells. Thus purple tea seems a new and most likely better alternative both as beverage and nutraceutical product.