Overview
- A large Chinese cohort of about 485,934 adults, reported in the Journal of Internal Medicine, found regular tea drinking was tied to an 11% lower relative risk of vascular disease but self-reported “boiling hot” consumption was tied to a 16% higher relative vascular risk.
- The International Agency for Research on Cancer classifies drinking beverages at about 65 °C or hotter as probably carcinogenic, and prior studies and a meta-analysis have linked very hot tea or coffee to higher rates of esophageal squamous cell carcinoma in high‑incidence regions.
- Key study limits weaken causal claims because participants estimated their drink temperature rather than having measured values, cup sizes and drink amounts varied, and habits like smoking, alcohol and regional baseline cancer rates could confound results.
- Practical takeaways promoted by experts and reporters include letting hot drinks cool for a few minutes, aiming for about 60–65 °C or lower before sipping, taking smaller sips, and moderating very large daily volumes to reduce likely thermal damage.
- Scientists note a plausible mechanism — repeated heat damage to mouth and esophageal lining can cause inflammation and cell injury — and stress that tea still contains polyphenols linked to vascular benefit so modest cooling preserves gains while reducing potential risks.