Abstract: Objective A meta-analysis was used to systematically evaluate the effect of tea consumption on blood pressure. Methods Searched pubMed, EMbase, Web of Science, the Cochrane Library, China Knowledge Network, Wanfang, and the Chinese Biomedical Literature Database for randomised controlled studies on the impact of tea consumption on blood pressure published up to February 2023. All included literature was statistically analyzed for outcome indicators using Stata software, and the risk of publication bias was assessed for the included literature using Egger’s test. Results A total of 16 reports involving 1 060 subjects were included. The meta-analysis found that tea consumption significantly reduced systolic blood pressure（SBP）（WMD:-2.16 mmHg; 95%CI:-3.27 to-1.05 mmHg; P＜ 0.01） and diastolic blood pressure（DBP）（WMD:-2.36 mmHg; 95%CI:-3.29 to-1.43 mmHg; P＜0.01） when compared to the control group. Meta-regression analysis showed that the antihypertensive effect of tea consumption was associated with duration of consumption, and subgroup analysis revealed that a longer duration of consumption（≥2 months） reduced SBP（-3.03 mmHg; 95%CI:-4.52 to-1.54 mmHg; P＜0.01） and DBP（-3.90 mmHg; 95%CI:-5.01 to-2.80 mmHg; P＜0.01）, with low heterogeneity between studies（I~2＜50%）. Sensitivity analysis revealed that the absence of a single study had no significant effect on the final results. Conclusion Tea consumption can lower SBP and DBP, and appropriate extension of drinking duration can boost its antihypertensive effect.