1. High salt: Tea eggs are usually pickled with soy sauce and salt, and therefore contain high salt. Long-term consumption of high-salt foods may increase the risk of diseases such as cardiovascular disease, high blood pressure and kidney problems.

2. High cholesterol: The yolks of tea eggs contain high levels of cholesterol, and long-term intake of too much cholesterol may lead to hypercholesterolemia, increasing the risk of cardiovascular disease, atherosclerosis and stroke.

3. The presence of carcinogens: tea and sugar in tea eggs may form carcinogens acrylamide and acrolein, cooked at higher temperatures, itself will produce carcinogens polycyclic aromatic hydrocarbons.

4. Improper preservation: tea eggs are easy to deteriorate after a period of preservation, expired tea eggs may contain bacteria and toxins, easy to cause diarrhea, nausea, vomiting and other symptoms after consumption.

In summary, long-term consumption of tea eggs may have adverse effects on health. It is recommended to consume them in moderation and pay attention to the preservation and hygienic conditions of the food.