The general consensus today is that tea is not only safe to drink but may even offer health benefits. Of course, there are exceptions—such as rare cases involving excessive consumption over long periods—but in moderation (or even what some might consider moderate excess), tea remains a widely enjoyed and generally well-regarded beverage.
However, this positive perception wasn’t always the case. When tea first arrived in Europe in the early seventeenth century, it sparked both admiration and skepticism. While some praised its qualities, others warned of potential health risks associated with its use.
These concerns persisted well into the 19th century. In 1833, a London physician named John Cole presented a paper titled On the Deleterious Effects Produced by Drinking Tea and Coffee in Excessive Quantities to the London Medical Society. In it, he explored what he believed to be the negative effects of tea consumption.
Cole devoted several pages to his observations, focusing particularly on excessive intake. Early in his paper, he suggested that tea had “the power of reducing the constitution,” though he did not clearly define what level of consumption qualified as excessive. By modern standards, that ambiguity makes his conclusions open to interpretation.
He went on to describe a range of symptoms attributed to tea drinking, including stomach discomfort, sensations of fullness, flushed skin, and heightened alertness. His paper also included case studies—many involving women between the ages of 25 and 40—who reportedly experienced digestive issues and other complaints linked to tea consumption. One particularly severe account described a patient who suffered sudden episodes of unconsciousness after drinking tea.
While these reports sound concerning, it’s important to consider the historical context. During that era, tea was often adulterated with various substances. Some additives were harmless, but others could be questionable or even dangerous. This raises the possibility that the reported symptoms may not have been caused by tea itself, but rather by impurities or additives present in the tea available at the time.
Viewed in this light, early criticisms of tea may reflect broader issues with quality control and food safety rather than inherent problems with the beverage itself.
If you’d like to explore Cole’s arguments in full, you can read this historical medical paper examining the perceived effects of excessive tea and coffee consumption.
See more of William I. Lengeman’s articles in this archive of tea history and health-related discussions.
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