The PIFCOPD (2018–2021) study, with 7,252 participants, examined the association between tea consumption and the risk of chronic obstructive pulmonary disease (COPD) in smokers and nonsmokers. The proportion of tea consumption was 20.9% in the group with normal lung function and 24.4% in the group with COPD, with no significant difference. Tea consumption was not associated with COPD risk in the general population. However, in smokers, fully fermented tea showed a protective effect (OR 0.21), especially when consumed ≥ 7 times per week and ≥ 10 years. In contrast, jasmine tea was a risk factor (OR 1.99), especially with long-term consumption ≥ 10 years. Thus, the effect of tea on the risk of COPD is significant only in smokers and depends on the type, frequency and duration of consumption.