Journal of Tea Science Research, 2024, Vol.14, No.3, 182-191 http://hortherbpublisher.com/index.php/jtsr 182 Review and Progress Open Access Tea-Infused Foods: Health Benefits and Consumer Appeal Xichen Wang, Jingqiang Wang Institute of Life Sciences, Jiyang Colloge of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China Corresponding author: jingqiang.wang@jicat.org Journal of Tea Science Research, 2024, Vol.14, No.3 doi: 10.5376/jtsr.2024.14.0017 Received: 03 May, 2024 Accepted: 07 Jun., 2024 Published: 28 Jun., 2024 Copyright © 2024 Wang and Wang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Wang X.C., and Wang J.Q., 2024, Tea-infused foods: health benefits and consumer appeal, Journal of Tea Science Research, 14(3): 182-191 (doi: 10.5376/jtsr.2024.14.0017) Abstract Tea-based foods have garnered significant attention due to their potential health benefits and appeal to consumers. The primary aim of this study is to explore the health-promoting properties of tea and its compounds in various foods. Tea, derived from Camellia, is rich in bioactive compounds such as polyphenols, catechins, and flavonoids, which exhibit antioxidant, anti-inflammatory, and antimicrobial activities. Studies have shown that tea-infused foods, such as biscuits and beverages, not only possess enhanced nutritional value and antioxidant potential but also exhibit good stability, making them beneficial functional foods for health. Furthermore, the sensory characteristics of these products are improved by the addition of tea, increasing their appeal to consumers. This study synthesizes current research on the health benefits and consumer acceptance of tea-based foods, highlighting their potential role in promoting overall health and preventing chronic diseases, thereby providing a scientific basis for developing tea-based foods with greater health value and market appeal. Keywords Tea-infused foods; Health benefits; Antioxidant properties; Consumer appeal; Functional foods 1 Introduction Tea, derived from the leaves of Camellia sinensis, is one of the most widely consumed beverages globally, renowned not only for its unique flavors but also for its numerous health benefits. The infusion of tea into various foods has gained popularity, leveraging the bioactive compounds present in tea, such as polyphenols, catechins, and amino acids, to enhance both the nutritional profile and sensory attributes of these foods. Tea-infused foods encompass a broad spectrum, including baked goods, beverages, dairy products, and even savory dishes, each benefiting from the antioxidant, anti-inflammatory, and other health-promoting properties of tea (Pastoriza et al., 2017; Zhao et al., 2019; Shang et al., 2021). The cultural significance of tea dates back thousands of years, with its origins rooted in ancient China. Over centuries, tea has evolved from a medicinal herb to a daily beverage, deeply embedded in the social and cultural fabric of many societies. In Japan, the tea ceremony, or chanoyu, epitomizes the cultural reverence for tea, emphasizing aesthetics, mindfulness, and hospitality. Similarly, in Morocco, the preparation and consumption of mint tea is a symbol of hospitality and social bonding (Li et al., 2013; Pastoriza et al., 2017). The integration of tea into foods is a natural extension of these traditions, reflecting a blend of historical practices and modern culinary innovation. This study comprehensively explores the health benefits and consumer appeal of tea-infused foods. It systematically categorizes and introduces the various types and forms of tea-infused foods available in the current market, showcasing their diversity and innovation. Additionally, it delves into the health benefits of tea-infused foods by integrating scientific research and nutritional data to elucidate their positive effects on human health. Through market research and consumer behavior analysis, the study seeks to understand consumers' acceptance and preferences regarding tea-infused foods and to identify the main factors influencing their purchasing decisions. By achieving these objectives, this study aims to provide robust theoretical support and market insights for the future development of tea-infused foods.
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