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 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 ultrasound-assisted extraction have enhanced yield, selectivity, and efficiency. For example, mechanochemical pre-treatment enables effective separation of caffeine and polyphenols and deep eutectic solvents enable simultaneous extraction and selective partitioning of theanine, catechins, and caffeine from tea residues (Yang et al., 2024).

Ultrasound-assisted extraction and other recent technologies (microwave, pressurized liquid, supercritical fluid) also optimize the recovery of these bioactives, justifying their use in functional foods, beverages, and nutraceuticals (Li et al., 2022; Ashraf et al., 2023; Raghunath et al., 2023) (Figure 1). The polyphenol to caffeine ratio also provides the optimal balance between the stimulant and relaxing properties of tea products (Kim et al., 2025).

Figure 1  Food applications of L-theanine (Adopted from Li et al., 2022)

3.2 Progress in the development of functional tea beverages

Functional tea beverages are a rapidly expanding market, capitalizing on the health-promoting potential of tea bioactives. Advances in extraction and formulation technology have enabled the manufacturing of low-caffeine, high-theanine products and polyphenol-enriched beverages for targeted health benefits (Figure 2) (Allameh and Orsat, 2024; Liang et al., 2024; Kim et al., 2025).

Figure 2 Functional tea beverages promote health through bioactive compounds (Adopted from Huda et al., 2024)

The use of pruned tea biomass and tea waste as a raw material for new foods and beverages and ingredients is also gaining ground, promoting sustainability and resource efficiency (Liang et al., 2024). The optimization of the ratio of polyphenol to caffeine is being used to tailor beverages to arousal or relaxation response (Huda et al., 2024; Kim et al., 2025).

3.3 Exploration of tea components in “Medicine-Food Homologous” products and health foods

Tea components, especially L-theanine, polyphenols, and caffeine, have been increasingly involved in "medicine-food homologous" food—food that is both therapeutically active and nutritional (Wei et al., 2022). L-theanine, for instance, was demonstrated to possess antioxidant, neuroprotective, and mood-altering activities, which promote its role in functional foods and dietary supplements (Li et al., 2022). Meta-analyses establish that theanine and theanine-caffeine combinations can enhance cognition, mood, and sleep in healthy humans (Payne et al., 2025). The results form the basis for developing tea-based health foods for stress alleviation, cognition improvement, and sleep modulation.

3.4 Innovative utilization of tea functional components in cosmetics and daily-use products

Tea polyphenols and other bioactives are being incorporated into personal care products and cosmetics due to their protective, anti-inflammatory, and antioxidant properties (Raghunath et al., 2023). Emerging extraction technologies offer high-purity, bioactive-laden extracts that are suitable for topical application. The varied, multi-functional value of tea ingredients—skin protection, anti-aging, and calming—is driving their applications in numerous daily products (Li et al., 2022).

4 Innovation in Tea Product Forms and Consumption Scenarios

4.1 Development of new tea beverages: Cold brew tea, tea coffee, and solid tea drinks

The recent years have seen extensive diversification of tea beverages in the form of cold brew teas, tea coffee blends, instant tea powders, tea concentrates, kombucha, tea wine, and other fermented tea drinks. Developments in extraction technology—cold extraction, ultrasonic extraction, and dynamic extraction—have enhanced flavor and prolonged the popularity of such products. Microbial and enzymatic treatments are also used to upgrade flavor and create new products for new lines of drinks that answer the demand for convenience and variety from young, urban customers (Liang et al., 2021).

4.2 Design innovations in ready-to-drink (RTD) teas and portable tea products

The RTD tea market has expanded rapidly, with manufacturers attempting to retain bioactive compounds and flavor while increasing convenience in preparation. Some of the developments include instant tea powders, tea dips without bags (e.g., compressed tea balls), and portable tea sets for on-the-go and in-car consumption. Such products emphasize convenience, sustainability, and experience, with design features such as portability, spillage-proof, and ease of use (Zhang et al., 2020; Liang et al., 2022).

4.3 Tea culture experiences and immersive consumption scenario innovations

Blending intelligent technology with cultural elements to be absorbed into tea products has created interactive tea culture experiences. Intelligent tea sets, interactive design, and products resembling traditional aesthetic styles (e.g., biomimetic teacups using 3D printing) involve the consumer more and encourage sharing of tea culture. These innovations speak to the desire of contemporary consumers for experiential and culturally enriching consumption environments, both in the home and in public or mobile environments (Meng et al., 2023).

4.4 Integration and development of tea products with crossover foods

Tea beverages are cross-paired with crossover foods to form new habits of consumption and reach new possible consumer markets. These include pairing tea with other foods, producing tea-flavored snack foods, and leveraging the taste and health value of tea in food innovation. These crossovers are accounted for by consumers' desire for novelty and strategic targeting of various demographic markets (Liang et al., 2021).

5 Applications of Digitalization and Intelligent Manufacturing in Tea Product Innovation

5.1 Intelligent tea processing and quality standardization technologies

Tea processing is also gradually adopting intelligent technologies such as computer vision, machine learning, spectroscopic techniques, artificial sensors, and Internet of Things (IoT) to improve processing, quality assessment, and standardization. The technologies enable autotracking and auto-management of the most vital processing steps (e.g., withering, fixation) resulting in greater consistency, efficiency, and product quality. For example, intelligent control systems and sensor fusion for precise environmental control and quality monitoring have been achieved, and AI-assisted imaging and spectroscopy provide fast, objective, and non-destructive quality testing (Song et al., 2021; Li et al., 2025; Ren et al., 2025).

5.2 Personalized customization of tea products and new digital marketing models

Digitalization facilitates the customization of products and new business models. Smart systems and big data allow businesses to customize tea blends, even packaging, to the individual consumer's particular requirements. Direct-to-consumer sales through digital media and online platforms are facilitated, and smart product design (such as smart tea sets) maximizes user experience and interaction and facilitates new business models around customization and consumer involvement (Meng et al., 2023).

5.3 Exploration of “Internet Plus” in the tea industry and new retail models

The crossing of "Internet Plus" tactics—internet, IoT, and digital services—has transformed the production, logistics, and sale of tea. IoT technologies provide traceability, supply chain openness, and smart logistics, while digital platforms enable efficient warehousing, promotion, and delivery. Online-offline integration, digital promotion, and experience-based activities are employed by new retail models to attain wider market access and enhance competitiveness (Qiu and Chen, 2024).

5.4 Bottlenecks and solutions in the digital transformation of the tea industry

Despite the advancement, there are bottlenecks in the lack of harmonized datasets, weather data volatility, hardware limitations, and farmer digital illiteracy. Solution is in the creation of open data platforms, sensor and AI model robustness, investments in educational digital literacy, and industrial and sectoral standards for smart technologies. Removal of the bottlenecks is instrumental in facilitating sustainable digital transformation and industry upgrading (Lin et al., 2023).

6 Product Innovation under Green and Sustainable Development Orientation

6.1 Development of green processing and eco-friendly tea products

Green product development is increasingly being driven by sustainability-oriented competencies such as eco-design and resource integration that directly influence market performance as well as environmental performance. Firms are adopting green processing methods and concentrating on the production of sustainable tea products to address regulatory, marketplace, and customer demands for sustainability. They are motivated by political-legal environments, technology capabilities, and interfirm collaboration along the supply chain (Dangelico et al., 2017).

6.2 Resource utilization of tea by-products and circular economy practices

Circular economy initiatives are being adopted, and companies are focusing on using by-products to minimize waste and maximize sustainability. Digitalization and green knowledge management also improve the relationship between circular economy performance and green entrepreneurial orientation in enabling reuse and valorization of tea industry by-products.

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.

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.

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.

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