This article reviews the health benefits and medicinal properties of tea, particularly focusing on cancer and cardiovascular diseases. It discusses the role of tea polyphenols, especially epigallocatechin-3-gallate (EGCG), in promoting health. Tea, derived from *Camellia sinensis*, is widely consumed globally, with green and black tea being the most common forms. In vitro and animal studies suggest that tea polyphenols may influence the pathogenesis of chronic diseases. EGCG is highlighted as a key compound responsible for many of green tea's health benefits. Tea has been shown to inhibit tumorigenesis in various animal models, and recent research indicates its potential in cancer prevention and cardiovascular disease prevention. Tea contains a variety of compounds, including polyphenols, flavonols, and amino acids. The major catechins in tea are EGCG, EGC, ECG, and EC, with EGCG being the most abundant. Black tea undergoes enzymatic transformation during processing, leading to the formation of theaflavins and thearubigins. The pharmacokinetics of tea catechins show that EGCG has lower bioavailability compared to EGC. The antioxidant properties of tea are attributed to its polyphenols, which can trap reactive oxygen species and reduce oxidative damage. Epidemiological studies suggest that tea consumption is associated with a lower risk of various cancers, including lung, prostate, and breast cancer, as well as cardiovascular diseases. Tea also exhibits anti-inflammatory, antihistaminic, and anti-arthritic effects. It has been shown to improve bone mineral density and reduce the risk of hip fractures. Additionally, tea may have neuroprotective effects, with EGCG reducing brain injury in a rat model. The article also discusses the potential of tea in managing obesity and diabetes, with tea catechins, particularly EGCG, showing antibesity and antidiabetic effects. Overall, the review highlights the diverse health benefits of tea, emphasizing its potential as a natural remedy for various diseases.This article reviews the health benefits and medicinal properties of tea, particularly focusing on cancer and cardiovascular diseases. It discusses the role of tea polyphenols, especially epigallocatechin-3-gallate (EGCG), in promoting health. Tea, derived from *Camellia sinensis*, is widely consumed globally, with green and black tea being the most common forms. In vitro and animal studies suggest that tea polyphenols may influence the pathogenesis of chronic diseases. EGCG is highlighted as a key compound responsible for many of green tea's health benefits. Tea has been shown to inhibit tumorigenesis in various animal models, and recent research indicates its potential in cancer prevention and cardiovascular disease prevention. Tea contains a variety of compounds, including polyphenols, flavonols, and amino acids. The major catechins in tea are EGCG, EGC, ECG, and EC, with EGCG being the most abundant. Black tea undergoes enzymatic transformation during processing, leading to the formation of theaflavins and thearubigins. The pharmacokinetics of tea catechins show that EGCG has lower bioavailability compared to EGC. The antioxidant properties of tea are attributed to its polyphenols, which can trap reactive oxygen species and reduce oxidative damage. Epidemiological studies suggest that tea consumption is associated with a lower risk of various cancers, including lung, prostate, and breast cancer, as well as cardiovascular diseases. Tea also exhibits anti-inflammatory, antihistaminic, and anti-arthritic effects. It has been shown to improve bone mineral density and reduce the risk of hip fractures. Additionally, tea may have neuroprotective effects, with EGCG reducing brain injury in a rat model. The article also discusses the potential of tea in managing obesity and diabetes, with tea catechins, particularly EGCG, showing antibesity and antidiabetic effects. Overall, the review highlights the diverse health benefits of tea, emphasizing its potential as a natural remedy for various diseases.