<p>The present review examined the nutrition and bioactive compounds found in tea leaves, their metabolism, and potential to reduce the risk of several non-communicable chronic diseases. Since tea contains a lot of bioactive chemicals, it is the most extensively consumed beverage with significant health and economic benefits, especially in controlling chronic diseases. More than 2000 various chemical compounds are found in tea leaves, including lignans, polyphenols, flavonoids, carotenoids, alkaloids (theophylline, caffeine, and theobromine), amino acids (<span>l</span>-theanine), minerals, vitamins, and other chemicals. Most of these compounds have strong antioxidant properties that allow them to reduce oxidative stress, eliminate harmful free radicals, and manage inflammatory processes. These bioactive components also give tea its flavor, fragrance, astringency, and health benefits. Nowadays, non-communicable chronic diseases are a major and expanding public health issue. Therefore, this article aims to summarize the contribution of nutrition and bioactive compounds in tea leaves in controlling the risk of non-communicable chronic diseases. Experimental research has shown that tea leaves can prevent non-communicable chronic diseases by improving insulin action, reducing insulin resistance, triggering the insulin signaling pathway, shielding islet β-cells from damage, removing free radicals, and lowering inflammation. Additionally, epidemiological studies have found drinking tea can decrease the risk of non-communicable chronic diseases by countering the body’s acting power toward naturally generated or externally invaded oxidizing species. The review concluded that nutrition and bioactive compounds in tea leaves and the optimum consumption of tea beverages have a great role in health benefits through managing different non-communicable chronic diseases. </p> Graphical Abstract <p></p>