Inhibition of carcinogenesis by tea

In the recent Scientific Correspondence1 by J. Jankun et al., entitled “Why drinking tea could prevent cancer”, I was surprised to find that a review article by myself and Z.-Y. Wang about the effects of green and black tea on cancer2 had been misquoted. In addition, I find the hypothesis in this report as to why drinking tea could prevent cancer misleading, and believe that the data were erroneously interpreted with regard to the mechanisms of cancer inhibition by tea. I would like to clarify four points.