A wide-ranging scientific review suggests that tea—especially green tea—is associated with a lower risk of cardiovascular disease, obesity, diabetes, and several cancers. The paper also links tea consumption to brain protection, reduced muscle loss in older adults, and anti-inflammatory and antimicrobial effects, pointing to tea as a drink with broad potential to support long-term health. However, the authors warn that some modern tea products, particularly bottled teas and bubble teas, may contain additives that can reduce or even negate these benefits.
Tea is made from the leaves of Camellia sinensis and has been consumed for centuries. It was originally valued largely for medicinal use before becoming a common daily beverage worldwide. Researchers continue to focus on tea because it contains high levels of polyphenols—especially catechins—which are believed to drive many of its health effects. The review draws on evidence from laboratory research and human studies to assess tea’s potential impact across multiple health outcomes.
While green tea has been studied extensively, the authors note that there is less clarity about how other types—such as black, oolong, and white tea—compare in terms of benefits. The review also addresses possible downsides linked to additives and contaminants that can appear in some commercially produced tea drinks.
The findings were published in Beverage Plant Research by a team led by Mingchuan Yang and Li Zhou at the Tea Research Institute of the Chinese Academy of Agricultural Sciences. The researchers stress that more work is needed to better define both the benefits and the potential risks of tea intake across different populations and tea varieties.
Heart health, metabolism, and weight
Green tea stands out in the review for its potential protective effects on the cardiovascular system. Studies indicate it may help lower blood pressure and improve cholesterol measures. Large observational studies also suggest that regular tea drinkers tend to have a lower risk of death from all causes, fewer cardiovascular diseases, and a reduced likelihood of developing certain cancers.
The review also highlights evidence that green tea catechins may support weight management and improve metabolic markers, particularly in people with obesity. These effects may be relevant for reducing the risk of type 2 diabetes and related metabolic conditions.
Brain health and preserving muscle with age
Beyond the heart and metabolism, tea consumption is also associated with markers of brain protection. Research cited in the review suggests that regular tea drinkers—especially older adults—may experience slower cognitive decline and show fewer biomarkers associated with Alzheimer’s disease.
In addition, tea catechins may help slow age-related muscle loss. If confirmed in further long-term studies, this could translate into better strength, mobility, and physical function among seniors.
Why some tea products may carry downsides
Not all tea products provide the same health value. The review cautions that bottled teas and bubble teas often contain added sugar, artificial sweeteners, and preservatives, which may blunt tea’s natural benefits. The authors also point to concerns about pesticide residues, heavy metals, and microplastics that have been detected in tea. For most people consuming typical amounts, these contaminants are not considered a major risk, but they may matter more for those who consume large quantities over many years.
The paper also notes that tea can interfere with the absorption of certain nutrients, including non-heme iron and calcium. This may be particularly relevant for people with higher iron needs, those following vegetarian diets, or anyone managing specific nutritional deficiencies.
Freshly brewed tea appears to be the preferable choice
Overall, the review concludes that tea offers meaningful health benefits, especially when consumed in its traditional form as freshly brewed tea. The authors advise moderation with processed options such as bottled tea and bubble tea due to their added sugars and preservatives. They also emphasize the need for future studies on long-term intake, differences between tea types, and the real-world impact of contaminants to refine public health guidance on tea consumption.
