Journal of Tea Science Research, 2025, Vol.15, No.1, 21-29 http://hortherbpublisher.com/index.php/jtsr 27 It is driven by two forces simultaneously: technological empowerment and cultural leadership. Technological progress—ranging from precise extraction of bioactive compounds to e-marketing and smart manufacturing—allows product diversification and individualization. Meanwhile, conventional tea consumption habit and emerging tea drinking cultures provide a unique narrative that generates consumer interest and brand uniqueness. Such interaction between technology and culture forms an innovative process conducive to creativity and sustainability for the tea industry. Looking forward, the high-quality future development of the tea industry is dependent on the shaping of innovation pathways embedding digital transformation, green sustainability, and consumer-oriented design. Interdisciplinary collaboration adoption, regulatory policy improvement, and precision breeding and processing technologies will be paramount. The future holds much promise for tea products that meet not only health and sensory demands but also environmental stewardship and cultural enrichment and thus ensure the sustainable competitiveness of the global tea industry. Acknowledgments The authors sincerely thank the members of the research team for their meticulous assistance and strong support in the collection of materials and literature review related to tea plant breeding. Their dedicated efforts provided a solid foundation for the successful completion of this manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Aaqil M., Peng C., Kamal A., Nawaz T., Zhang F., and Gong J., 2023, Tea harvesting and processing techniques and its effect on phytochemical profile and final quality of black tea: A review, Foods, 12(24): 4467. https://doi.org/10.3390/foods12244467 Allameh M., and Orsat V., 2024, Effects of time, ultrasonic treatment and pH during extraction on L-theanine and caffeine yields from white tea leaves, Future Foods, 9: 100304. https://doi.org/10.1016/j.fufo.2024.100304 Ashraf G., Das P., Sahu R., Nandi G., Paul P., and Dua T., 2023, Impact of ultrasound-assisted extraction of polyphenols and caffeine from green tea leaves using high-performance thin-layer chromatography, Biomedical Chromatography, 37(10): e5698. https://doi.org/10.1002/bmc.5698 Dangelico R., Pujari D., and Pontrandolfo P., 2017, Green product innovation in manufacturing firms: A sustainability-oriented dynamic capability perspective, Business Strategy and the Environment, 26(4): 490-506. https://doi.org/10.1002/bse.1932 Fu Z., Chen L., Zhou S., Hong Y., Zhang X., and Chen H., 2023, Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons, Food Chemistry, 430: 137000. https://doi.org/10.1016/j.foodchem.2023.137000 Gopi S.A.R., Chavan S., Ingale V., Dhekale J., and Prathapan K., 2024, Prospects of tea processing in India, International Journal of Tea Science, 18(1): 18103. https://doi.org/10.20425/ijts18103 Huda H., Majid N., Chen Y., Adnan M., Ashraf S., Roszko M., Bryła M., Kieliszek M., and Sasidharan S., 2024, Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends, Food Science and Nutrition, 12(14): 6938-6955. https://doi.org/10.1002/fsn3.4346 Jiang H., Yu F., Qin L., Zhang N., Cao Q., Schwab W., Li D., and Song C., 2019, Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis) leaves, Journal of Food Composition and Analysis, 80: 103-111. https://doi.org/10.1016/j.jfca.2019.01.005 Kim D., Kim S., Choi G., Lee G., Song J., Oh Y., Youn J., and Cho S., 2025, The polyphenol/caffeine ratio determines the arousal-inducing properties of the green tea ethanol extract, Food & Function, 16(9): 3694-3706. https://doi.org/10.1039/d5fo00661a Li J.Q., 2024, From QTLs to field: mapping the genetic determinants of rice grain quality, Plant Gene and Trait, 15(2): 85-96. https://doi.org/10.5376/pgt.2024.15.0010
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