For millennia, tea has been served as a non-alcoholic beverage and has long been thought to have health advantages. Various sorts of tea have evolved over time, depending on the type of tea leaves used, the harvest season, and the cultivation and manufacturing processes used. Green tea is a popular beverage derived from the tea plant Camellia sinensis. It has been consumed by millions of people all over the world for thousands of years. Green tea contains proteins, amino acids, carbohydrates, minerals and trace elements, lipids, sterols, vitamins, xanthic bases (caffeine, theophylline), pigments, phenolic acids (gallic acids), polyphenols, and volatile compounds. Numerous claims about the benefits of its consumption are stated in traditional systems of medicine. Green tea and its constituents are found to have anti-inflammatory, antiarthritic, antibacterial, antiangiogenic, antioxidative, antiviral, neuroprotective, and cholesterol-lowering effects. It aids in the prevention of several cancers, heart diseases, and liver diseases. Long-term use of tea catechins may help to prevent obesity and diabetes, as well as lower the risk of coronary heart disease. Green tea has been shown to have an impact on psychopathological symptoms, cognition, and brain function. This book chapter provides research on the medicinal qualities and health advantages of green tea, as a result of growing interest in the health characteristics of tea and a major increase in a scientific investigation. © 2022 by Nova Science Publishers, Inc.All rights reserved.