Jiayao Zhou¹ , Meifang Li²

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
Author    Correspondence author
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

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.

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)

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.

Tea product innovation; Functional component application; Consumption scenario upgrade; Digital transformation; Green and sustainable development