Journal of Tea Science Research, 2025, Vol.15, No.1, 21-29 http://hortherbpublisher.com/index.php/jtsr 26 6.3 Application of low-carbon packaging and eco-friendly concepts in tea product design Eco-design capability lies at the core of environmentally friendly product innovation, as organizations increasingly adopt low-carbon packaging and sustainable materials (Dangelico et al., 2017; Li, 2024). Such initiative is typically paired with external sources of materials and government incentives, which encourage the adoption of eco-packaging alternatives and reduce the environmental footprint of tea products (Dangelico et al., 2017). Innovation programs under sustainable consumption practices focus on the embrace of green market orientation, green entrepreneurial orientation, and coordination with customers and suppliers. The programs guarantee continuous improvement, green product and process innovation, and utilization of digital technologies to facilitate sustainable performance and competitiveness in the tea industry. 7 Challenges and Countermeasures in Tea Product Development 7.1 The contradiction between diversified market demands and product homogenization The tea industry is faced with a paradox of increased differentiated consumer demand on the one hand and homogenization of tea products on the other. Consumers require new experiences, formats, and flavors, but some producers continue to focus on classic undifferentiated products. For this, the adoption of smart technologies like computer vision, machine learning, and big data should be adopted in product diversification, quick response to customer trends, and innovation towards the development of diversified tea products for various consumer segments (Wei et al., 2024). 7.2 Insufficient development of tea functional components and lack of scientific evidence Although tea includes numerous bioactive compounds, functional tea research and scientific support are limited. Research and commercialization presently focus on quality and safety basics, with less attention to extracting, characterizing, and clinically substantiating health-confererring ingredients. The alliance of innovative sensor, spectral, and artificial intelligence technology may accelerate detection and measurement of functional ingredients, but further research and robust scientific evidence need to be developed to support health claims and product development (Wei et al., 2024). 7.3 Balancing technological innovation with the inheritance of traditional tea culture Technological advance—such as intelligent processing, computerized quality assurance, and e-marketing—tends to conflict with the preservation of traditional tea tradition and craftsmanship. The challenge is balancing modern progress with cultural heritage in such a way that innovation will enhance the unique cultural value of tea but not destroy it. Blending intelligent technologies with cultural stories and experience can maintain this balance (Ni et al., 2024). 7.4 Regulatory standards and international competition pressures in tea product development Internationalization of the tea market is subjecting it to higher regulatory and competitive pressures. The producers will have to contend with different overseas quality, safety, and sustainability standards, as well as confront intense international competition. Building good quality control systems, adopting traceability technology, and complying with international standards are prime countermeasures for enhanced competitiveness and compliance in international markets (Wei et al., 2024). 8 Concluding Remarks The past decade witnessed revolutionary advances in tea product innovation with diversified product formats, expanded functional applications, and the adoption of the most advanced technology. Milestones include the effective research and development of new tea beverages, functional health foods, and consumption modes of participation that respond to modern consumer preference. Multi-omics technologies, smart production, and green processing strategies have also pushed the tea industry further towards higher value-added products with improved quality and bioactivity.
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