Journal of Tea Science Research, 2025, Vol.15, No.1, 21-29 http://hortherbpublisher.com/index.php/jtsr 21 Feature Review Open Access Innovations in Tea Product Development: Feature Review Jiayao Zhou 1, Meifang Li 2 1 Traditional Chinese Medicine Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China 2 Tropical Medicinal Plant Research Center, Hainan Institute of Tropical Agricultural Resouces, Sanya, 572025, Hainan, China Corresponding author: meifang.li@hitar.org Journal of Tea Science Research, 2025, Vol.15, No.1 doi: 10.5376/jtsr.2025.15.0003 Received: 25 Dec., 2024 Accepted: 28 Jan., 2025 Published: 12 Feb., 2025 Copyright © 2025 Zhou and Li, 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: Zhou J.Y., and Li M.F., 2025, Innovations in tea product development: feature review, Journal of Tea Science Research, 15(1): 21-29 (doi: 10.5376/jtsr.2025.15.0003) Abstract Tea (Camellia sinensis), being a globally important drink and functional food, possesses high industrial value. With the diversification of consumers' demands and intensification of market competition, nevertheless, the traditional patterns of tea product development are manifesting increasingly evident restrictions in product formats, functional uses, and consumptive experiences. Forehead innovation in tea product development has become a key strategy for enhancing industrial added value and market competitiveness. This study systematically summarizes the classical models and recent developments in tea product development, with a focus on the innovative application of functional tea components in health foods, nutraceuticals, and cross-industry products. It covers the integration path of new tea drinks, immersive consumption experiences, and the application of digitalization and intelligent manufacturing technologies in product innovation. Besides, the review proposes forward-looking actions such as the resource development of tea by-products and low-carbon green packaging, in alignment with green and sustainable development concepts. The study also discusses current challenges in the development of tea products, including market homogenization, how to balance technological innovation and cultural heritage, and adhering to regulations. By reviewing the development and strategies of tea product innovation systematically, this study is designed to provide theoretical enlightenment and practical reference for tea product diversification optimization, value added, and sustainable development to promote the high-quality transformation of the tea industry under the new consumer demand and global market competition. Keywords Tea product innovation; Functional component application; Consumption scenario upgrade; Digital transformation; Green and sustainable development 1 Introduction Camellia sinensis, tea, holds a unique top ranking position as one of the most consumed drinks in the world and an accepted functional food with universal popularity. Its rich cultural heritage, variety of taste profiles, and scientifically established health-enhancing properties have created a gargantuan industrial presence, particularly in the major tea-producing nations of China, India, and Japan. Apart from its traditional application as a beverage, tea's bioactive compounds like polyphenols, theanine, caffeine, and flavonoids are responsible for its popularity in functional foods, nutraceuticals, and health products to introduce its increasing market value in the global health-conscious consumer market. Consumer trends more recently have been toward consumption of tea with increasing product diversity in terms of formats and greater functional impact. Lifestyle, diet change, and healthy individualized nutrition has spurred demand for new tea products, ranging from ready-to-drink (RTD) tea, cold brew beverages, and instant teas to innovative ideas in foods, cosmetics, and cross-industry application. Moreover, experience consumption experience and cultural redetermination of tea are building new scenarios of consumerism on convenience, customization, and sensory experience (Huda et al., 2024). With such fluid dynamics, traditional paradigms of tea product development are under pressure to keep up with the need for fast innovation, functional extension, and differentiation in the market. Functional applications, form innovation of products, and production process technology have become a response imperative to create value as
RkJQdWJsaXNoZXIy MjQ4ODYzNA==