Ordered as green tea, white tea, oolong tea, yellow tea, dark tea, and dull tea, tea (Camellia sinensis) has a long and distinguished history, and it is eaten in an expansive assortment of countries. Green tea, white tea, oolong tea, yellow tea, dark tea, and dull tea are the many sorts of tea. Tea polyphenols, amino acids, polysaccharides, alkaloids, terpenoids, large scale minerals, minor components, and nutrients are a portion of the bioactive substances that are normally perceived in tea. These substances have been known to have an assortment of potential medical advantages, including anticancer, cell reinforcement, calming, hostile to diabetes, and hostile to weight properties, cardiovascular insurance, resistant guideline, and control of the gastrointestinal microbiota. Past exploration has shown that tea contains these bioactive substances. Just the elements of tea's bioactivities have been featured in most of exploration; in this way, it is fundamental to give a careful portrayal of the pharmacological properties and systems of tea's bioactivities, as well as the dangers related with their utilization. Fully intent on giving a logical establishment to the use of bioactive substances in tea and framing future examination bearings for the investigation of bioactive substances in tea, the motivation behind this survey is to give an outline of the bioactive substances that are tracked down in tea as well as their pharmacological qualities and systems.