Journal of Tea Science Research, 2025, Vol.15, No.1, 21-29 http://hortherbpublisher.com/index.php/jtsr 22 well as competitiveness within the tea industry. Strategic innovation not only facilitates diversification in products but is also part of broader waves of green growth, digitalization, and globalization (Liang et al., 2024). This study provides scientific integration of research developments in tea product innovation, with focuses on the utilization of functional components, new forms of products, experiential consumption processes, and the roles played by digital and green technologies in product diversification. It also discusses current challenges and examines potential future directions for innovation, with theoretical foundations and practical references offered to ease the adjustment of the tea industry to changing consumption forms and competitive pressures in international markets. 2 Traditional Models and Current Status of Tea Product Development 2.1 Processing techniques and market patterns of traditional tea categories The traditional tea varieties—green, black, oolong, white, yellow, and dark (pu-erh)—differ principally in the processing process, i.e., extent and type of fermentation (Li et al., 2024). Black tea is completely fermented, with high content of thearubigin and theaflavin, whereas green tea remains unfermented, holding catechins and amino acids (Jiang et al., 2019; Aaqil et al., 2023). Partially fermented oolong tea captures balance of flavor and bioactive content. Each step in the process—plucking, withering, rolling, fermentation, and drying—is challenged to make a meaningful contribution to the quality, flavor, and chemical make-up of the tea (Aaqil et al., 2023; Fu et al., 2023). Their global trends are influenced by local preferences, where black tea and green tea dominate the global market, and oolong, white, and dark tea in specialty markets (Gopi et al., 2024). 2.2 Development of specialty teas and regional brand building Specialty teas, such as flower tea, white tea, yellow tea, and dark tea, were emphasized due to their unique flavor, functional characteristics, and cultural history. The development of teas with high contents of specific functional ingredients (e.g., O-methylated catechins, γ-aminobutyric acid, selenium) has expanded market opportunities and fulfilled diverse consumer needs. Geographical indication label-supported regional branding improves consumer quality and authenticity perception, and is also a useful premium price and market differentiation instrument (Gopi et al., 2024). Assam, Darjeeling, and Yunnan are a few among the places that have successfully leveraged their unique terroir and heritage processing methods to develop robust global brands (Wang et al., 2021). 2.3 Current status and challenges of deep-processed tea products Deep-processing tea products like tea powders, instant teas, ready-to-drink teas, and fermented tea drinks make up an increasingly broadening business segment of the tea industry. More recently developed extraction and processing technologies (e.g., cold extraction, ultrasonic extraction, enzymatic treatment) have improved flavor, bioactive retention, and convenience (Liang et al., 2022). However, there remain issues of product stability, flavor consistency, and safety together with prevention of potential contaminants and ensuring quality control in the supply chain (Wei et al., 2023). 2.4 Limitations and bottlenecks of traditional product development models Traditional tea product development models are hampered by disturbing processing pathways, chemical constitution variability, and a lack of quality indexes standards (Aaqil et al., 2023). Geographical/seasonal conditions combined with tea chemical complexity also create additional challenges for guaranteeing product uniformity and market penetration (Wang et al., 2018). In addition, traditional models will likely be unable to meet new consumer requirements for convenience, health, and sustainability, and therefore the need for innovation and transformation in processing and product development. 3 Innovative Applications of Tea Functional Components and Health Values 3.1 Extraction and application of functional components Over the past few years, significant progress has been made in tea polyphenol separation and extraction, theanine, and caffeine. Sophisticated methods such as mechanochemical pretreatment, deep eutectic solvents, and
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