The article reviews the potential of tea, particularly green tea, in cancer prevention. It highlights the inhibitory effects of tea polyphenols, especially (−)-epigallocatechin-3-gallate (EGCG), on tumor formation and development in various animal models. These effects are attributed to the ability of tea polyphenols to inhibit enzyme activities, disrupt signal transduction pathways, induce apoptosis, and prevent cell invasion, angiogenesis, and metastasis. The review also discusses the biochemical properties of tea constituents, such as their antioxidant and chelating abilities, and their interactions with biomolecules. Epidemiological studies on the relationship between tea consumption and cancer risk in humans have shown mixed results, possibly due to confounding factors and varying tea consumption levels. Intervention studies in humans have demonstrated some positive outcomes, but larger and longer-term trials are needed to confirm these findings. The mechanisms of tea's cancer-preventive effects, including its antioxidant and pro-oxidant actions, binding to molecular targets, and inhibition of enzyme activities and receptor-dependent signaling pathways, are discussed. The authors conclude that tea has a high potential for cancer prevention due to its widespread consumption and the broad range of biological activities of its components, but more research is needed to fully understand and validate these effects.The article reviews the potential of tea, particularly green tea, in cancer prevention. It highlights the inhibitory effects of tea polyphenols, especially (−)-epigallocatechin-3-gallate (EGCG), on tumor formation and development in various animal models. These effects are attributed to the ability of tea polyphenols to inhibit enzyme activities, disrupt signal transduction pathways, induce apoptosis, and prevent cell invasion, angiogenesis, and metastasis. The review also discusses the biochemical properties of tea constituents, such as their antioxidant and chelating abilities, and their interactions with biomolecules. Epidemiological studies on the relationship between tea consumption and cancer risk in humans have shown mixed results, possibly due to confounding factors and varying tea consumption levels. Intervention studies in humans have demonstrated some positive outcomes, but larger and longer-term trials are needed to confirm these findings. The mechanisms of tea's cancer-preventive effects, including its antioxidant and pro-oxidant actions, binding to molecular targets, and inhibition of enzyme activities and receptor-dependent signaling pathways, are discussed. The authors conclude that tea has a high potential for cancer prevention due to its widespread consumption and the broad range of biological activities of its components, but more research is needed to fully understand and validate these effects.