Abstract: Tea is the second most widely consumed beverage after water, which can be seen everywhere in our daily lives.
Tea polyphenols, a major class of bioactive compounds in tea, have been reported for their antioxidant and antitumor
activities as a protective factor against cancers. Consumption of hot beverages and foods may increase the risk of esophageal
cancer by causing injury to esophageal mucosal epithelial cells. The relationship between tea consumption and the risk of
esophageal cancer is still inconclusive. Therefore, this paper aims to review recent progress in this topic with respect to tea
cultivation and consumption, kinds of tea and tea drinking temperature. The focus of future studies is discussed as well.

Key words: tea drinking, esophageal cancer, tea polyphenol, high-temperature