It is projected that 377 billion will be saved by reduction of CVD mortality from 2011 to 2025. Low high-density lipoprotein-cholesterol concentrations and high total cholesterol and low-density lipoprotein-cholesterol concentrations are the major risk factors of CVD. A recent study Epoxomicin clinical trial suggests that a 1% reduction of cholesterol can decrease the risk of CVD by 3%, whereas hyperlipidemia may increase the heart attack risk by 3-fold. Accumulating data suggest that healthy foods consumption can significantly lower TC concentration, and increase HDL-C concentrations. Therefore, growing attention has been devoted to the dietary intervention on the prevention and treatment of CVD. Tea, derived from the plant Camellia sinensis, is currently consumed worldwide and considered as a major source of flavonoid consumption in the US diet. Tea is mainly divided into three types, such as green tea, black tea and oolong tea. In general, green tea is produced by non-fermented leaves, while black tea and oolong tea are made from the fermented leaves and partly fermented leaves, respectively. A previous metaanalysis on the basis of 14 randomized controlled trials revealed that green tea consumption can significantly reduce plasma LDL-C and TC concentrations. In addition, the meta-analysis based on observational studies found that tea consumption including green tea, black tea, or oolong tea is significantly associated with the reduction of CVD risk. To date, several RCTs have been designed to evaluate the effects of black tea consumption on blood cholesterol concentrations, with inconsistent results. Although two previous meta-analyses had been conducted to investigate the effect of black tea on blood cholesterol concentrations, one study only included two RCTs when pooling the effects of black tea on TC concentrations, while the other study conducted their meta-analysis based on the combined population with different health status. Therefore, we performed this meta-analysis to further assess the effects of black tea on blood cholesterol concentrations based on the PRISMA guidelines. The overall outcome of this meta-analysis suggested that black tea intake did not significantly alter concentrations of TC, HDLC, or LDL-C in healthy subjects. The results of subgroup analyses of TC, HDL-C, and LDL-C did not significantly affect the overall outcome of the effect of black tea on these biomarkers. Although subgroup analyses of LDL-C in healthy subjects indicated that administration of black tea significantly lower LDL-C concentrations based on the studies with high Jadad socre, significant heterogeneity was found in this subgroup. Due to the limited number of included studies, we could not conduct subgroup analysis to confirm the effects of black tea on blood cholesterol concentrations in subjects with T2DM and coronary artery diseases and thus these results should be confirmed by more RCTs in the future.