This study characterized the effects of regular green tea (
GT
) and hot water (
HW
) ingestion on systolic blood pressure (
SBP
), diastolic blood pressure (
DBP
), pulse pressure (
PP
), and left ventricular hypertrophy (
LVH
) in two equal, sex‐ and age‐matched groups; Grp1 and Grp2 (
n
= 100 each; age 53 ± 4 years) of hypertensive patients. Grp1 had regular
GT
treatment, followed by
HW
ingestion, whereas Grp2 had
HW
ingestion followed by
GT
treatment for periods of 4 months each. Electrocardiographic (
ECG
) and echocardiographic assessments of
LVH
were made before and at the end of both periods.
SBP
was lowered significantly by 6.6%;
DBP
by 5.1%, and
PP
by 9.1% by the end of month 4 of
GT
treatment in Grp1. Upon
GT
cessation and
HW
ingestion,
SBP
,
DBP
, and
PP
returned to pretreatment levels over 4 months. In Grp2,
SBP
,
DBP
, and
PP
were reduced insignificantly by 1.5%, 1.0%, and 2.3% by the end of the 4th month of
HW
ingestion. Conversely, over 4 months of
GT
treatment,
SBP
,
DBP
, and
PP
were significantly lowered by 5.4%, 4.1%, and 7.7% from the baseline values, respectively.
ECG
and echocardiographic evidence of
LVH
was shown in 20% of Grp1 and 24% of Grp2 patients before intervention. This was significantly lowered to 8% and 10% in Grp1 and Grp2 by
GT
treatment. However, this increased to 16% following
HW
ingestion in Grp1.
HW
ingestion did mot induce regression of
LVH
in Grp2. Thus, regular
GT
ingestion has cardiovascular protective effects.