Scientists have been studying the connection between tea and cardiovascular health for years, and several studies suggest that regularly drinking the brewed beverage may help protect the heart and blood vessels. However, the benefits aren't necessarily the same for every type of tea, and researchers are still trying to determine how much is beneficial.
The Study
One reason tea interests scientists is that it contains natural plant compounds called polyphenols, including flavonoids. These compounds may help protect blood vessels, reduce inflammation, and improve the way the body regulates blood pressure and cholesterol.
In a new study published October 21, 2026, in the Journal of Internal Medicine, researchers studied 485,934 adults in China and followed their health for about nine years. During that time, 14,863 participants developed conditions that affected the heart and blood vessels, including heart disease, problems with blood circulation, and stroke-related illnesses. They discovered that those who regularly drank tea had an 11% lower risk of developing one of those problems.
That may not come as a surprise to many since tea has been used as a medicinal drink for thousands of years, long before scientists began studying its possible effects on health. In fact, tea was originally valued more for its supposed healing properties than as an everyday beverage. But what may be surprising is the type of tea that showed the best results.
Black tea showed a more consistent connection to better heart and blood vessel health than green tea. Batches brewed at a moderate strength were also associated with a lower risk than stronger tea. Do you like your tea piping hot or comfortably warm? According to the study, people who drank theirs extremely hot actually had a higher risk of developing blood vessel problems.
Researchers found that the lowest risk was associated with drinking approximately six to eight cups of tea daily among participants who drank tea at least weekly. However, this doesn't mean people should start drinking that much tea to protect their hearts. The study doesn’t show that tea prevents heart disease, just that it is associated with a lower risk.
A Little Tea History
According to Chinese legend, tea was discovered completely by accident around 2737 BCE. As the myth is told, Emperor Shennong, who is referred to as the father of Chinese herbal medicine, was boiling water outside when a few leaves from a nearby tea tree fell into his pot. Instead of throwing it away, he decided to give it a taste and supposedly discovered that the drink was not only refreshing but also had medicinal benefits.
Whether that actually happened is anyone's guess, but tea has been used as a medicinal drink for thousands of years. Long before people started drinking it simply because they enjoyed it, tea was considered a natural remedy for all sorts of ailments. Ancient Chinese practitioners believed it could help with headaches, digestion, fatigue, and a variety of illnesses. It was also used to increase alertness, relieve thirst, and help the body get rid of excess fluids. Some believed it could clear phlegm and reduce what traditional Chinese medicine described as excess internal heat.
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By the Tang Dynasty (618–907 CE), tea had become an important part of Chinese medicine and culture. It appeared in medical writings alongside other plants and substances believed to have healing properties. Eventually, people began drinking tea just for the pleasure and taste of it; it became a regular part of social gatherings, religious ceremonies, and everyday life. As trade expanded, tea made its way across Asia and eventually into Europe. By the 1600s, Europeans were developing a taste for the beverage, and its reputation for having medicinal benefits helped make it even more appealing.
Of course, just because people believed tea could cure certain illnesses and diseases thousands of years ago doesn't mean they were right. However, modern scientists are discovering that there may be something to some of those ancient beliefs. Researchers are particularly interested in the polyphenols and flavonoids. These substances have antioxidant properties and may help reduce inflammation, improve blood vessel function, and influence how the body processes cholesterol.
Not all tea is the same. Black, green, white, and oolong teas all come from the same plant, Camellia sinensis. What makes them different is primarily how the leaves are processed after they're picked. So why does the study suggest black tea may be better than green? Green tea undergoes relatively little oxidation, allowing it to retain more of certain compounds called catechins. Black tea undergoes more oxidation, which changes some of those compounds into substances called theaflavins and thearubigins. These may help protect the lining of blood vessels, reduce inflammation, and limit damage caused by unstable molecules known as free radicals.
Herbal teas, such as chamomile, peppermint, ginger, and hibiscus, come from entirely different plants. Many have their own long histories as natural remedies, but they don't necessarily contain the same compounds as traditional tea. That's an important distinction because research suggesting that black or green tea may benefit the heart doesn't automatically mean a cup of chamomile will do the same thing.
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