Hot Tea Linked to 16% Higher Heart Risk, Study Finds

Regular tea consumption is associated with a lower risk of cardiovascular disease, but drinking the beverage at temperatures described as burning hot appears to reverse this benefit. A new analysis published in the Annals of Internal Medicine suggests that extreme heat may increase heart risks by approximately 16 percent compared to non-consumers or those who drink less frequently.

Study Scope and Participant Data

Researchers analyzed data from 485,934 adults in China, examining variables such as tea frequency, type, concentration, and temperature, alongside smoking habits and physical activity levels. The cohort was followed for an average of 9.05 years, during which 14,863 cases of cardiovascular diseases were recorded. These conditions included cerebrovascular diseases and peripheral artery disease.

Participants who consumed tea at least three times per week showed a relative reduction in adverse health outcomes of about 11 percent compared to those who did not drink tea or drank it less often. This statistical difference accounts for other health factors but does not guarantee individual protection against heart disease simply by changing habits.

Temperature’s Impact on Health Outcomes

The inverse relationship emerged when participants reported their tea as being too hot to drink comfortably. This group faced a roughly 16 percent higher relative risk compared to those who avoided regular consumption. However, the study relies on self-reported temperature descriptions rather than standardized measurements for each cup, limiting precise conclusions about optimal serving temperatures.

Individuals who prefer scalding beverages may also differ in other lifestyle behaviors affecting their health. Consequently, the findings do not establish that a single instance of drinking overly hot tea causes heart disease, nor do they define a specific safe temperature threshold for all consumers.

Tea Types and Concentration Levels

Black tea demonstrated more consistent associations with reduced disease risk compared to green tea. Additionally, medium-strength brews correlated with lower risk levels. These observations do not confirm that one variety is superior for everyone, nor do they prove that altering concentration yields therapeutic benefits.

Tea contains plant compounds, including polyphenols and flavonoids, which scientists are studying for their potential effects on inflammation and vascular function. While these mechanisms might explain some results, they alone do not substantiate claims that tea prevents illness.

Consumption Volume and Caffeine Concerns

The lowest estimated risk appeared among weekly tea drinkers consuming between six and eight cups daily. This finding is not a recommendation to reach that volume, as cup sizes varied and intake relied on participant reports. Increased consumption raises caffeine levels, which can disrupt sleep or exacerbate anxiety and palpitations in sensitive individuals.

Liana Wen, a physician commenting to CNN, advised avoiding beverages hot enough to burn the mouth or throat. She emphasized monitoring total caffeine intake from all sources rather than focusing solely on tea volume.

Holistic Lifestyle Factors

The study identified the lowest risk levels among participants who combined regular tea drinking with non-smoking status and high physical activity. This places tea within a broader context of healthy living rather than isolating it as a standalone protective measure.

As observational research, the study identifies correlations without proving causation. Experts suggest enjoying unsweetened tea cooled to a comfortable temperature, while maintaining balanced nutrition, exercise, and prescribed medical treatments, rather than relying on a single beverage for cardiac health.