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Abstract
Purpose: To review evidence on the impact of black tea on health, highlighting the role of flavonoids.

Approach: This review builds on previous systematic reviews by incorporating new studies on black tea and health published between 2004 and 2009.

Findings:  Black tea was strongly associated with heart disease prevention by plausible mechanisms linked to flavonoid bioactivity. In vitro studies suggest that tea has anti-cancer properties but this needs to be confirmed by additional long-term human studies. Emerging research indicates that tea may benefit cognitive function and weight management, although more studies are needed. Tea flavonoids are bioavailable with or without milk.

Value: The benefits of tea drinking are of relevance to public health as tea is the main contributor to dietary flavonoids in Western countries.

Conclusion: Consuming 1 to 8 cups of black tea per day is associated with a reduced risk of chronic disease. Caffeine intakes at this level are moderate.