Tea is the second most commonly consumed beverage in the world, right after water. Due to the fact that tea contains many chemical compounds with biological effects (mainly antioxidants), its impact on health seems to be significant. The content of antioxidant compounds varies depending on the degree of tea fermentation. Unfermented teas, such as white or green tea, contain the most polyphenols. Many studies have shown that regular consumption of moderate amounts of tea reduced the risk of death from any cause, as well as cardiovascular and cancer deaths. This indicates that, on a population scale, tea as an element of healthy eating habits can significantly contribute to maintaining health. A number of effects of tea have been identified, including cardiovascular protection, antioxidation, anti-obesity, anti-inflammation, anti-diabetes, hepatoprotection, neuroprotection, immunomodulation and anticancer. A more pronounced pro-health effect is associated with drinking green tea (more polyphenols). All of this means that tea can be considered a nutraceutical, meaning food products that support, among other things, the body’s natural anti-inflammatory, and antioxidant mechanisms. This chapter summarizes the most important aspects of the impact of drinking tea on health.