1 Introduction

Hangbaiju (Chrysanthemum morifolium Ramat.) is an important representative of traditional medicinal and edible plants in China and one of Zhejiang Province’s characteristic agricultural products. As a chrysanthemum variety with a long history of cultivation and application, Hangbaiju has long been consumed as flower tea and used in folk medicine and nutritional health products, reflecting considerable cultural, health-related, and economic value. Studies have shown that Hangbaiju is rich in flavonoids and possesses strong antioxidant and anti-inflammatory activities, making it an important plant resource for the development of functional foods and tea beverage products (Lu and Liu, 2025). Meanwhile, the quality of Hangbaiju is closely related to its geographical origin. Technologies such as hyperspectral imaging combined with chemometrics have been used for rapid and non-destructive origin identification, providing technical support for quality control and brand building of geographical indication products. In recent years, with the continuous advancement of the rural revitalization strategy and high-quality development of characteristic agriculture, major producing areas such as Tongxiang, Zhejiang, have relied on ecological conditions, cultivation foundations, and regional brand advantages to gradually form a Hangbaiju industry integrating cultivation, processing, sales, and cultural communication. However, overall, the Hangbaiju industry still mainly relies on raw material sales and traditional dried flower products, and its product added value and market competitiveness still need to be further improved.

With the improvement of living standards and the popularization of health-conscious consumption, consumer demand for natural, green, and functional beverages has continued to grow. China’s tea beverage industry has developed into a large-scale modern consumer sector, and the tea beverage market is shifting from traditional thirst-quenching consumption toward standardization, branding, quality orientation, and globalization. New-style tea beverage chains are also expanding in both domestic and overseas markets. Tea beverages have become an important part of leisure consumption, especially among young consumers, and the industry is characterized by intensified competition, rapid product iteration, and increasing demand for differentiated ingredients and flavors (Huang, 2025). At the same time, the tea industry is also facing the need to transform toward low-carbon, ecological, and deep-processing development. Policy and market forces are jointly promoting the extension of the tea industrial chain and the development of health drinks, functional ingredients, and related derivative products (Zhang et al., 2024). Currently, consumer demand is gradually shifting from traditional hot-brewed tea toward convenient, standardized, and ready-to-drink tea beverage products, while still emphasizing health attributes and natural sources (Lu and Liu, 2025; Yang, 2025). Against this background, Hangbaiju, which combines medicinal value, beverage value, and regional cultural characteristics, has ushered in an important opportunity for transformation from traditional flower tea to modern functional tea beverages.

Hangbaiju has the characteristics of relatively high safety, refreshing flavor, and clear functional components, which align well with consumer demand for natural antioxidant, anti-inflammatory, and plant-based health beverages (Lu and Liu, 2025). In addition to traditional chrysanthemum tea, new products such as compound herbal teas, cold-brew teas, ready-to-drink tea beverages, and chrysanthemum functional drinks have continued to emerge, further expanding the consumption scenarios and market space of Hangbaiju. Scholars have pointed out that Chinese herbal teas and flower teas should transform from loose and traditional forms into fast, convenient, and standardized beverage formats, and reach young consumers and international markets through modern channels such as e-commerce and social media (Yang, 2025). Therefore, the development of Hangbaiju tea beverage products is not only a modern utilization of traditional medicinal and edible resources, but also an important pathway connecting traditional herbal culture, modern lifestyles, and global health consumption trends. Although market demand continues to expand, the Hangbaiju industry still faces problems such as insufficient product development depth, obvious product homogenization, limited deep-processing capacity, weak coordination between upstream and downstream sectors, and insufficient influence of regional public brands. These factors restrict, to some extent, the value enhancement and sustainable development of the Hangbaiju industry.

This study explores the development of Hangbaiju tea beverage products and industrial chain extension. On the basis of analyzing Hangbaiju’s resource advantages, industrial foundation, and changes in market demand, it systematically reviews the development directions of Hangbaiju tea beverage products, key processing technologies, industrial chain extension pathways, and strategies for brand promotion and integrated development. Existing studies on Hangbaiju have mostly focused on component analysis, extraction technologies, and functional evaluation, and have verified its application value in food forms such as tea beverages and nutritional drinks. However, research integrating these technical foundations with industrial chain upgrading remains relatively insufficient, particularly in areas such as standardized raw material base construction, low-carbon processing, diversified product development, brand building, and domestic and international market expansion. Therefore, this study aims to clarify feasible pathways for transforming Hangbaiju from traditional dried flower products into standardized, functional, and branded tea beverage products, promote the high-value utilization of Hangbaiju resources, support the development of regional characteristic industries, enrich the functional tea beverage product system, and provide a reference for the transformation, upgrading, and global expansion of Chinese traditional tea and herbal beverage industries.

2 Development Directions of Hangbaiju Tea Beverage Products

2.1 Upgrading traditional hangbaiju tea beverage products

Traditional Hangbaiju tea beverages are mainly consumed by brewing dried flowers and are characterized by simple preparation, a broad consumer base, and an elegant floral flavor. However, with growing consumer demand for high-quality, convenient, branded, and functional products, single-form flower tea products can no longer fully reflect the comprehensive value of Hangbaiju resources. Studies on functional beverages indicate that consumers are increasingly concerned with natural bioactive compounds, health benefits, and product stability. Therefore, traditional herbal beverages need to enhance their market competitiveness through clarification of functional components, standardization of processing technologies, and innovation in product forms (Gupta et al., 2023). Hangbaiju is rich in flavonoids and exhibits strong antioxidant and anti-inflammatory activities, making it an important raw material for developing functional foods and tea beverages (Lu and Liu, 2025). Consequently, while retaining its natural floral aroma and health-promoting properties, the upgrading of traditional Hangbaiju tea beverages should focus on defining active compounds, quality markers, and processing standards, thereby transforming conventional brewed flower tea into modern tea beverages with clear functional attributes and technological support.

In terms of product forms, portable products such as individually packaged tea bags, pyramid tea bags, freeze-dried flower tea, and ready-to-drink (RTD) Hangbaiju tea can be developed to meet the diverse needs of office, travel, household, and gift-giving scenarios. Research has shown that green extraction technologies, including ultrasonic-assisted extraction and enzymatic extraction, can increase flavonoid yields from Hangbaiju while helping maintain the stability of active compounds, thereby providing technical support for the development of high-content, low-additive Hangbaiju tea beverages (Gupta et al., 2023; Lu and Liu, 2025). Meanwhile, modern extraction methods, non-thermal sterilization, improved packaging, and flavor optimization technologies can further enhance sensory quality, shelf life, and brewing convenience (Tong et al., 2019; Liu et al., 2024; Qin and Zhou, 2024). Through raw material grading, packaging design, geographical indication certification, and traceability system construction, traditional Hangbaiju tea can be transformed from a low-value bulk product into a high-value beverage characterized by regional identity, quality assurance, and brand recognition (Zhang et al., 2022).

2.2 Development of compound hangbaiju tea beverage products

Compound tea beverages represent an important development direction in the functional beverage market. Beverages combining multiple plant resources and functional ingredients can integrate bioactive substances such as polyphenols, vitamins, minerals, and amino acids, enriching sensory characteristics while providing synergistic health benefits (A’yuni et al., 2022; Gupta et al., 2023; Onsun et al., 2025; Munarso et al., 2026). With its mild floral aroma and rich flavonoid content, Hangbaiju is suitable as a core ingredient in compound tea beverages. It can be blended with green tea, white tea, oolong tea, matcha, herbal extracts, or fruit ingredients to develop functional beverages targeting antioxidant, liver-protective, soothing, or immune-support functions (Yang et al., 2022; Najman et al., 2023; Lu and Liu, 2025). For example, blending Hangbaiju with green tea or white tea can enhance flavor complexity, while combining it with medicinal and edible ingredients such as goji berries, cassia seeds, honeysuckle, and monk fruit can create eye-care, soothing, and wellness-oriented tea beverages.

From a technological perspective, the development of compound Hangbaiju beverages requires not only appropriate ingredient combinations but also solutions to issues related to solubility, stability, and flavor compatibility among multiple active compounds. Research has demonstrated that the rational blending of plant extracts can increase total phenolic content, antioxidant capacity, and consumer acceptance of color, aroma, and taste, providing valuable guidance for Hangbaiju beverage formulation (A’yuni et al., 2022; Maulida et al., 2024). Encapsulation and embedding technologies can improve the dispersion of active ingredients and protect heat-sensitive flavonoids, helping maintain stability in aqueous systems and during storage (Gupta et al., 2023; Munarso et al., 2026). In addition, selecting suitable sweeteners, acidulants, and natural flavorings can harmonize the floral aroma and slight bitterness of Hangbaiju with fruity, tea-like, or spicy flavor profiles. In the future, product lines such as beauty-enhancing teas for women, eye-care teas for office workers, wellness teas for older adults, and recovery beverages for athletes can be developed according to seasonal trends, consumer preferences, and target demographics, thereby enhancing product segmentation and market competitiveness.

2.3 Innovation of new-style hangbaiju tea beverages

With the rapid development of new-style tea beverages and functional drinks, the application scenarios of Hangbaiju have expanded from traditional brewed tea to ready-to-drink beverages, cold-brew tea, sparkling beverages, functional shots, instant powdered drinks, and fermented beverages. Related studies suggest that the new-style tea beverage market is evolving toward personalization, fashion, health orientation, and scenario-based consumption, with consumers paying greater attention to low-sugar formulations, natural ingredients, functionality, and cultural expression (Liu et al., 2024; Qin and Zhou, 2024; Huang, 2025; Yang, 2025). The high-value utilization of Hangbaiju flavonoids has enabled its application not only in traditional RTD teas but also in functional beverages, nutritional drinks, and cross-category beverage products (Lu and Liu, 2025). For example, cold-brew Hangbaiju tea can better preserve its fresh floral aroma and align with the trend of light wellness consumption; low-sugar or sugar-free RTD Hangbaiju beverages can meet consumer demands for sugar control; and sparkling Hangbaiju beverages can enhance drinking experiences through flavor innovation and appeal to younger consumers.

In terms of processing and product innovation, Hangbaiju beverages can draw inspiration from products such as matcha, kombucha, and fermented teas to create a more diversified product portfolio. Studies have shown that matcha can be combined with proteins, inulin, and other functional ingredients to develop convenient nutritional beverages, while kombucha and novel fermented teas can generate distinctive flavors and potentially increase levels of organic acids and γ-aminobutyric acid (GABA) through fermentation (Tong et al., 2019; Najman et al., 2023; Onsun et al., 2025). Therefore, Hangbaiju can be explored for use in instant powders, plant-based mixed beverages, chrysanthemum-fermented drinks, and low-sugar functional beverages. Moreover, technologies such as ultra-high-temperature sterilization, aseptic filling, microencapsulation, and nanoencapsulation can improve the stability and bioavailability of active compounds in RTD products, ensuring flavor quality and functional properties during storage and transportation (A’yuni et al., 2022; Gupta et al., 2023; Munarso et al., 2026).

In the future, innovation in Hangbaiju tea beverages should also be closely integrated with digital consumption models and cultural storytelling. Through co-branded product development, customized packaging design, online interactive marketing, and regional cultural IP creation, brand communication can be strengthened, transforming Hangbaiju beverages from traditional herbal infusions into scenario-based functional drinks with modern consumer appeal and international market potential (Qin and Zhou, 2024; Huang, 2025; Yang, 2025). At the same time, continuous development of new products featuring antioxidant, soothing, anti-fatigue, and light wellness functions should be pursued based on advances in functional ingredient research and evolving consumer demands, thereby enhancing technological content and market value while providing new growth drivers for the transformation and upgrading of the Hangbaiju industry.

3 Key Processing Technologies for Hangbaiju Tea Beverages

3.1 Raw material quality control technologies

The quality of Hangbaiju tea beverage products first depends on the quality of raw materials. Therefore, establishing a scientific, stable, and standardized raw material quality control system is the foundation for ensuring product quality and industrialized production. The contents of flavonoids, polyphenols, amino acids, pigments, and volatile aromatic compounds in Hangbaiju flowers are greatly affected by variety, cultivation environment, harvest period, and primary processing methods (Aaqil et al., 2023; Tang et al., 2025). In production, high-quality local varieties should be prioritized, standardized cultivation techniques should be adopted, and water-fertilizer management, pest and disease control, and harvesting standards should be unified to improve raw material quality stability. At the same time, standardized cultivation bases should be established to control the use of pesticides and chemical fertilizers at the source, reduce exogenous contamination risks, and ensure that raw materials meet the requirements for green food, functional beverages, and deep-processed product development.

With the development of quality control technologies for tea and floral raw materials, rapid and non-destructive detection methods such as spectroscopy, computer vision, chromatographic analysis, and electrochemical detection are increasingly being used for real-time evaluation of raw material appearance, chemical composition, and contaminant levels (Bhargava et al., 2022; Moreira et al., 2024). Among them, spectroscopy and improved chromatographic techniques can rapidly determine polyphenols, amino acids, pigments, and inorganic/organic contaminants, improving detection sensitivity and accuracy. Computer vision combined with deep learning can classify chrysanthemum tea according to type and flowering stage, providing technical support for appearance grading, authenticity identification, and pre-processing screening of Hangbaiju flower buds (Figure 1) (Liu et al., 2020; Yu et al., 2020). Therefore, Hangbaiju raw material quality control should shift from traditional sensory judgment to a comprehensive evaluation model integrating “sensory evaluation+physicochemical testing + intelligent identification.”

Harvest period and primary processing conditions have important effects on Hangbaiju quality formation. Generally, harvesting at an appropriate flowering stage can yield higher active ingredient contents and better appearance quality. After harvesting, grading should be carried out promptly according to flower diameter, flower integrity, color, impurity content, and active component levels, so as to achieve differentiated utilization of high-quality and ordinary raw materials. Studies have shown that optimized kill-green and drying processes can shorten drying time, improve color, and enhance the retention of phenolics, sugars, amino acids, volatile compounds, and antioxidant activity (Prabawa et al., 2023; Xu et al., 2024; Leelapattana and Asavarachan, 2025). Therefore, standardized cultivation, timely harvesting, graded primary processing, intelligent detection, and quality traceability should be integrated to build a raw material quality control system covering cultivation and processing, thereby laying a foundation for the development of high-quality Hangbaiju tea beverage products.

3.2 Tea beverage processing and flavor preservation technologies

Processing technology is an important factor determining the quality of Hangbaiju tea beverage products. Traditional Hangbaiju processing mainly involves steaming, kill-green treatment, and drying, aiming to preserve flower shape, color, and aroma characteristics. With increasing market demand for high-quality tea beverage products, modern processing technologies are gradually moving toward precision, low-temperature operation, and intelligence. Studies on tea beverage processing technologies have shown that non-thermal or mild processing methods, such as cold extraction and ultrasonic extraction, help improve the extraction efficiency of active components while reducing the degradation of polyphenols and aroma compounds (Liang et al., 2021; Liang et al., 2022). For Hangbaiju tea beverages, extraction temperature, extraction time, solid-liquid ratio, and concentration conditions should be reasonably optimized according to product type, so as to ensure sufficient release of functional components such as flavonoids and polyphenols while maintaining elegant floral aroma and a mild taste.

Drying and flavor preservation are key technologies in Hangbaiju tea beverage processing. Studies have shown that the developmental stage of floral materials and drying methods significantly affect the levels of polyphenols, amino acids, and volatile compounds in floral beverages, and suitable drying conditions contribute to better sensory quality (Xu et al., 2024). Hot-air drying, vacuum freeze-drying, and medium- to low-temperature drying can reduce damage caused by high temperatures to active components and aromatic substances to varying degrees, improving color retention, rehydration performance, and aroma stability. Among them, freeze-drying can better preserve the original structure and natural aroma of flowers, making it suitable for high-end Hangbaiju tea beverages and premium flower tea products. Hot-air drying is more suitable for large-scale production, where the balance between cost and quality can be achieved through temperature and time optimization.

Flavor preservation is also important during tea beverage production and storage. The characteristic fragrance of Hangbaiju mainly comes from volatile aromatic compounds, which are prone to loss through oxidation, light exposure, and temperature fluctuations during processing, concentration, sterilization, and storage. Research indicates that extraction temperature, extraction time, tea-to-water ratio, and mixing procedures are core parameters affecting the sensory quality of tea beverages; improper control may weaken characteristic aroma and lead to an imbalance among bitterness, sweetness, and umami (Moreira et al., 2024). Therefore, microencapsulation, low-temperature concentration, aseptic filling, antioxidant protection systems, and improved packaging can be used to reduce aroma loss and enhance clarity, color, and flavor stability during shelf life (Liang et al., 2021; Liang et al., 2022). In the development of compound Hangbaiju tea beverage products, analytical chemistry and sensory evaluation should also be combined to optimize the ratio of Hangbaiju with tea leaves, fruit juice, or medicinal and edible ingredients, thereby forming a rich and stable flavor system (Geng et al., 2026).

3.3 Product quality and safety control technologies

As consumers pay increasing attention to food safety and the quality of functional beverages, establishing a complete quality and safety control system has become an important guarantee for the development of the Hangbaiju tea beverage industry. High-value Hangbaiju tea beverages should meet multidimensional quality requirements covering chemical composition, microbiological indicators, contaminant levels, and sensory quality. At the raw material stage, testing for pesticide residues, heavy metals, microorganisms, and exogenous contaminants should be strengthened to ensure compliance with food safety standards. Emerging methods such as spectroscopy, electrochemical detection, nanozymes, computer vision, and chromatography can rapidly, cost-effectively, and non-destructively or minimally destructively determine physical, chemical, and contaminant indicators in tea products, and can be applied throughout the whole process from fresh raw material intake to final product evaluation (Yu et al., 2020; Bhargava et al., 2022). Among them, advanced chromatographic techniques can precisely quantify pesticides, heavy metals, and other exogenous risks, providing technical support for the safety control of Hangbaiju tea beverages.

At the processing stage, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and the Hazard Analysis and Critical Control Point (HACCP) management system should be strictly implemented to monitor key links such as raw material acceptance, pretreatment, extraction, concentration, blending, filling, sterilization, packaging, storage, and transportation throughout the process. Studies have shown that HACCP can identify critical control points and critical limits through hazard analysis, and control biological, chemical, and physical risks through monitoring and corrective measures, making it an important tool for tea-producing enterprises to improve food safety management (Kristiningrum et al., 2023). For Hangbaiju tea beverages, key control points should include raw material contamination, microbial load of extracts, sterilization intensity, packaging sealability, and storage and transportation temperature. Automated production equipment should also be used to reduce human contamination and improve product consistency.

At the circulation and consumption stages, digital technologies such as QR-code traceability systems, the Internet of Things, big data, blockchain, and online sensors can be used to enable full-process product information inquiry and real-time quality monitoring. Research on intelligent technologies shows that big data, the Internet of Things, and blockchain can support the development of transparent, traceable, and sustainable tea industrial chains, enabling quality information connectivity from plantation to end product. Consumers can use traceability systems to understand the source of Hangbaiju raw materials, cultivation processes, processing techniques, and quality test results, thereby enhancing consumer trust. In the future, with the continuous improvement of intelligent detection technologies and digital management platforms, the Hangbaiju tea beverage industry should gradually establish a quality and safety management system covering cultivation, processing, and sales, providing solid support for high-quality industrial development and brand building.

4 Industrial Chain Extension Models for the Hangbaiju Industry

4.1 Construction of standardized upstream cultivation bases

The foundation of industrial chain extension lies in the stable, high-quality, and sustainable supply of raw materials, while the construction of standardized cultivation bases is an important link in enhancing the competitiveness of the Hangbaiju industry. At present, some Hangbaiju cultivation still relies on fragmented operations, with differences in seedling selection, field management, harvesting standards, and primary processing methods, resulting in insufficient stability of raw material quality. Studies on the tea industry and ecological tea industrial chains indicate that fragmented smallholder production restricts quality control and modern management, whereas integrating scattered plots through land transfer, trusteeship management, or cooperative models helps achieve intensive operation, effective pest and disease control, and efficient resource utilization (Zhang et al., 2024). Therefore, upstream Hangbaiju base construction should promote large-scale production through organizational models such as “enterprise+cooperative+farmers,” establish unified cultivation technical specifications, quality standard systems, and harvesting management systems, and improve the consistency of raw material quality.

In the construction of cultivation bases, efforts should be made to strengthen the breeding of superior varieties and the establishment of seedling propagation systems, so as to improve varietal purity, stress resistance, and the stability of active components in Hangbaiju. Related studies have shown that low-carbon ecological tea production can reduce environmental burdens while enhancing product value and ecological resilience by expanding plantation scale, optimizing planting density, and promoting organic or reduced-input production systems (Zhang et al., 2024). For Hangbaiju, green cultivation technologies should be promoted, the use of chemical pesticides and fertilizers should be reduced, and integrated pest management, water-fertilizer integration, ecological certification, and low-carbon production methods should be adopted to improve raw material safety and market recognition. Meanwhile, the stable supply of functional components such as Hangbaiju flavonoids is an important foundation for subsequent functional tea beverage development; therefore, upstream bases should also establish quality control standards based on raw material specifications for functional beverages (Lu and Liu, 2025).

With the development of digital agriculture, information-based management technologies are increasingly being applied in standardized cultivation bases. Research on whole agricultural industrial chains shows that agricultural production capacity, technology extension, informatization, marketization, and risk protection jointly affect industrial chain performance (Ying et al., 2022). Internet of Things sensors, drone monitoring, big data platforms, and intelligent management systems can be used to monitor soil conditions, meteorological factors, input use, crop growth, and yield levels in real time, thereby realizing precision cultivation management (Zhang et al., 2024). Therefore, the construction of standardized Hangbaiju cultivation bases should integrate agronomic standards, digital traceability, ecological certification, and low-carbon practices, providing a stable, traceable, and high-quality resource foundation for midstream processing and downstream brand building (Lu and Liu, 2025).

4.2 Expansion of midstream deep-processed products

Deep processing is an important pathway for increasing the added value of the Hangbaiju industry and enhancing market competitiveness. For a long time, the Hangbaiju industry has mainly relied on dried flower sales and simple packaged products, with a relatively low level of processing and obvious product homogenization, making it difficult to fully release the functional value of this medicinal and edible resource. Studies on Hangbaiju flavonoid extraction show that green technologies such as ultrasonic-assisted extraction and enzymatic extraction can significantly increase the yield of active substances and improve their stability, providing technical support for the application of Hangbaiju in tea beverages, capsules, nutritional supplements, and other products. Research on tea product diversification also indicates that transforming low-value primary tea into high-value-added products such as liquid beverages, instant powders, concentrates, fermented drinks, and nutraceuticals is an important way to increase industrial returns and cope with rising production costs (Liang et al., 2021; Zohora and Arefin, 2022).

In terms of product development, comprehensive utilization research can be carried out around flavonoids, polyphenols, and volatile components in Hangbaiju to develop diversified products such as ready-to-drink tea beverages, instant granules, functional concentrates, plant-based beverages, and compound herbal drinks. At the same time, in line with the development trend of medicinal and edible resources, Hangbaiju can be applied to functional foods, solid beverages, substitute teas, healthy snacks, and cross-category bakery products, forming a multi-level product system centered on functional positioning such as “soothing,” “eye care,” “antioxidant,” and “light wellness” (Liang et al., 2021; Huda et al., 2024; Lu and Liu, 2025). Developing low-sugar, sugar-free, highly functional, and portable products according to the needs of different consumer groups can also improve market adaptability and product coverage.

In addition, processing enterprises should strengthen cooperation with universities and research institutes to promote the development of new processes, new equipment, and new products. Low-carbon ecological tea research emphasizes that midstream technological innovation should focus on energy-saving equipment, by-product recycling, and derivative product development (Zhang et al., 2024). For Hangbaiju, regional processing centers or industrial innovation platforms integrating flower drying, active component extraction, beverage manufacturing, by-product utilization, and quality testing can be established. Clean energy, intelligent equipment, and resource utilization of by-products can be used to improve industrial chain efficiency. For example, Hangbaiju processing residues can be used in fertilizers, feed, or plant-based raw material development, thereby improving resource utilization and reducing environmental pressure. Research on advanced tea beverage processing also shows that cold extraction, ultrasonic extraction, enzymatic treatment, and fermentation are important technical tools for enhancing the flavor and functionality of tea beverages (Liang et al., 2021; Liu et al., 2024). Embedding these technologies into the Hangbaiju deep-processing system can help promote the transformation of Hangbaiju from a primary agricultural product into branded, functional, and high-value products.

4.3 Extension of downstream sales channels and consumption scenarios

Sales channel innovation is an important link in realizing industrial chain value. In the downstream sector, the focus of Hangbaiju industrial chain extension lies in expanding sales channels for tea beverage products and enriching consumption scenarios. With the development of the Internet economy and digital consumption models, Hangbaiju product sales have gradually shifted from traditional wholesale and physical retail toward integrated online and offline models. Studies on the herbal tea and new-style tea beverage markets show that consumer demand for convenient, standardized, health-oriented, and naturally functional beverages is growing rapidly (Figure 2) (Huda et al., 2024; Carbone et al., 2025). Research on the globalization of Chinese herbal tea also points out that transforming loose traditional tea into fast, convenient, and standardized beverages is an important pathway for entering international markets and building sustainable value networks. Therefore, Hangbaiju tea beverages should further expand from traditional agricultural product sales channels into diversified channels such as specialty tea shops, cafés, supermarkets, convenience stores, e-commerce platforms, cross-border e-commerce, and functional beverage shelves.

In terms of consumption scenario expansion, Hangbaiju should be promoted from household brewing toward diversified scenarios such as office leisure, business gifting, health and wellness, sports recovery, cultural tourism experiences, and new-style tea beverage stores. Studies on China’s new-style tea beverage industry and leading brands show that multi-channel strategies, including offline stores, e-commerce, delivery platforms, overseas market expansion, and cultural IP development, are important pathways for attracting traffic and meeting diverse lifestyle needs (Cheng, 2025; Yang, 2025; Zhou, 2026). Therefore, enterprises can develop specialty Hangbaiju beverages in new-style tea beverage stores, promote portable tea beverage products in office and leisure tourism scenarios, and develop high-end gift boxes for festival consumption and business gifting, thereby increasing product added value and brand exposure.

Digitalization and “Internet+” models are profoundly reshaping the marketing of agricultural products and food supply chains. Big data-driven e-commerce platforms can improve logistics efficiency, brand building, and the deep processing level of agricultural products, thereby enhancing overall marketing performance (Xiao et al., 2021). Food supply chain research further shows that relying on e-commerce, the Internet of Things, and business model innovation helps enterprises better match consumer demand with product quality (Nosratabadi et al., 2020). Meanwhile, case studies of new-style tea beverage brands emphasize that “third-space” consumption scenarios, emotional and cultural marketing, and community-based communication are important ways to achieve differentiation in a homogenized market (Lu, 2022; Fu and Song, 2024). Therefore, Hangbaiju tea beverages can build an integrated downstream network through online content communication, live-streaming marketing, cultural storytelling, seasonal limited products, and cross-scenario applications, feeding consumer demand back into upstream cultivation and midstream processing optimization. Relying on chrysanthemum landscapes and chrysanthemum cultural resources in major producing areas, sightseeing and picking gardens, themed experience centers, and educational practice bases can also be developed to integrate product sales with cultural experiences, further extending the industrial chain and improving comprehensive benefits.

5 Brand Building and Marketing Promotion of Hangbaiju Tea Beverages

5.1 Development of regional public brands

Regional public brands are important carriers for enhancing the market influence and industrial competitiveness of characteristic agricultural products. As an agricultural product with distinctive regional characteristics, the brand value of Hangbaiju is reflected not only in product quality, but also in local culture, historical heritage, and industrial image. Studies on regional public brands of agricultural products show that government support, resource endowment, industrial clusters, and regional culture jointly influence brand reputation, with regional culture often playing an important role (Zhang et al., 2024). Therefore, the brand building of Hangbaiju tea beverages should make full use of geographical indication advantages and resources from major producing areas. Supported by high-quality raw material bases, distinctive ecological resources, and chrysanthemum culture, a unified regional public brand should be created to enhance market recognition and consumer awareness.

In the process of brand building, the historical and cultural connotations as well as the wellness value of Hangbaiju should be deeply explored, integrating regional characteristics, traditional cultivation techniques, and health concepts into brand development. Research indicates that brand trust in regional public brands of agricultural products can significantly improve consumer attitudes, purchase intentions, and actual purchasing behavior, while stable product quality and reliable sales channels are important conditions for strengthening brand trust. At the same time, embedding traditional culture into regional brand products helps enhance consumers’ perceived functional, emotional, and social value, thereby increasing customer loyalty. Therefore, Hangbaiju tea beverages should build a brand image that integrates regional, cultural, and functional attributes through cultural storytelling, origin narratives, health concepts, and visual identity systems.

In addition, brand protection and intellectual property management should be strengthened, and geographical indication certification, green food certification, organic product certification, and brand authorization management should be actively promoted to enhance consumer trust in product quality. Studies on regional brands in urban and e-commerce contexts further point out that public marketing, market maintenance, and digital channels are of great significance to regional brand development, and regional public agricultural brands supported by e-commerce tend to gain higher online reputation (Xu et al., 2024). Therefore, the construction of a regional public brand for Hangbaiju should form a collaborative mechanism of “government guidance + industry association coordination + enterprise operation+digital platform communication.” Through unified quality standards, standardized brand authorization, and traceability system construction, coordinated development of “regional brand + enterprise brand” can be promoted, thereby enhancing the overall competitiveness of the industry.

5.2 Differentiated product positioning

As competition in the tea beverage market becomes increasingly intense, product homogenization has become an important factor restricting product development. To gain competitive advantages in the market, Hangbaiju tea beverage products must adopt differentiated positioning based on the needs of different consumer groups. Conjoint analysis of Chinese tea consumption shows that tea type is an important attribute affecting consumer choice, followed by brand and packaging, while price plays a relatively less decisive role. This suggests that Hangbaiju tea beverages should not rely solely on low-price competition, but should highlight their raw material and cultural attributes, such as “medicinal and edible chrysanthemum,” “regional specialty flower tea,” and “natural functional beverage,” and form differentiated advantages through distinctive brand expression and packaging design.

In terms of functional positioning, Hangbaiju tea beverages can rely on active components such as flavonoids and polyphenols to emphasize concepts such as eye care, soothing effects, light wellness, and antioxidation, thereby meeting consumer demand for healthy beverages. Case studies of new-style tea beverage brands show that successful differentiation often combines “Chinese-style tea beverages+cultural symbols,” transforming regional culture into a brand moat and increasing consumer repurchase intention (Cheng, 2025). Therefore, Hangbaiju tea beverages can be positioned around concepts such as “regional functional flower tea,” “Chinese herbal wellness tea,” and “Oriental floral ready-to-drink health beverage,” integrating local stories, cultural IP, and health concepts into the product system to form a clear value proposition.

In terms of product image design, packaging style, product specifications, and brand expression should be optimized according to the characteristics of the target market. For middle-aged and elderly consumers, traditional wellness and health-preserving value can be emphasized through classic and functional tea beverage products. For younger consumers, fashionability, convenience, low-sugar features, and personalization can be highlighted through compound fruit-flower teas, cold-brew teas, and ready-to-drink tea beverages. Research on precision marketing for tea beverages shows that market segmentation, product pricing, and communication methods should be matched with consumers’ needs for health, brand experience, and emotional resonance (Huang, 2025; Yang, 2025). Therefore, Hangbaiju tea beverages can establish a layered product system: daily affordable products for mass health consumption, mid- to high-end boutique products for the gift market, and culturally co-branded or innovative products for younger consumers. This can help occupy multiple market segments while maintaining the core brand identity of Hangbaiju.

5.3 Innovation in diversified marketing models

The development of Internet technologies and digital consumption models has brought new opportunities for the marketing of Hangbaiju tea beverage products. Traditional sales models relying on distributors and physical channels can no longer fully meet modern market demands, so enterprises should actively build an integrated online and offline marketing system. Research on localized marketing of tea beverages emphasizes that brand stories integrating local culture and emotional narratives can enhance brand recognition and consumer loyalty while supporting regional market expansion. Studies of Chinese-style tea beverage brands based on the AISAS model also find that physical stores remain important touchpoints for brand awareness, while digital platforms and applications are also crucial for brand discovery, user engagement, and purchase conversion. Therefore, Hangbaiju marketing should combine offline themed stores, tourism festivals, and product tasting experiences with online storytelling, short video promotion, livestreaming sales, and interactive marketing to increase brand exposure and market coverage.

In brand communication, cooperation with new-style tea beverage brands, cultural and creative brands, healthy lifestyle platforms, and local cultural tourism institutions can be strengthened to carry out co-branded product development and cross-boundary marketing activities. Case studies of new-style tea beverages show that co-branding, social media communication, O2O integration, and diversified promotion are important ways to break through market homogenization (Yang, 2025). At the same time, treating “products as content and consumption as communication” and connecting brands with city IP, cultural scenes, or festival activities can create strong user stickiness at relatively low cost (Cheng, 2025). Therefore, Hangbaiju tea beverages can launch seasonal limited products, themed gift boxes, cultural and creative derivatives, and co-branded drinks to enhance consumer interaction and brand topic visibility.

Offline experiential marketing is also an important means of enhancing brand influence. Enterprises can establish experience zones in supermarkets, scenic areas, tea culture museums, specialty agricultural product exhibition centers, and major Hangbaiju producing areas, enhancing consumer experience through product tasting, cultural displays, tea beverage preparation experiences, and educational activities. Research on agricultural enterprise brands shows that innovation capacity, digital marketing, and “Internet+” strategies can significantly promote brand visibility and growth. Therefore, Hangbaiju tea beverages should build a diversified marketing model integrating “online flagship stores+livestreaming e-commerce+offline experience spaces+cultural tourism scenarios+community operation.” By integrating traditional culture, digital tools, and multi-channel distribution, a sustainable brand communication system can be established to promote the healthy development of the Hangbaiju tea beverage industry.

6 Integrated Development Pathways for the Hangbaiju Tea Beverage Industry

6.1 Integration of Agriculture, Culture, and Tourism

The integration of agriculture, culture, and tourism is an important pathway for promoting the transformation and upgrading of the Hangbaiju industry and improving its overall benefits. Hangbaiju not only has economic value, but also contains rich historical, cultural, and ornamental value. Studies on agro-cultural-tourism integration and agritourism show that combining agricultural production, local culture, and leisure experiences can promote county-level sustainable development, optimize industrial structure, and stimulate consumption and investment vitality (Qiu et al., 2021; Wang et al., 2023; Wang et al., 2025). Therefore, relying on large-scale cultivation bases in major Hangbaiju producing areas such as Tongxiang, Zhejiang, distinctive agricultural landscapes themed around chrysanthemum culture can be created, integrating traditional agricultural production with cultural display and leisure tourism. During the flowering season, large areas of blooming chrysanthemum fields can form unique rural landscape resources, attracting tourists for sightseeing and injecting new vitality into local tourism development.

In the process of agro-cultural-tourism integration, cultural theme parks, sightseeing bases, and characteristic towns centered on Hangbaiju culture can be developed, along with chrysanthemum viewing festivals, tea beverage experience activities, and traditional cultural exhibitions. Relevant case studies show that “agriculture as the foundation, culture as the core, and tourism as the engine” is an important logic for agro-cultural-tourism integration; that is, integrated industrial bases and differentiated products can be built by relying on characteristic agricultural products and cultural symbols (Bin, 2023; Qin et al., 2025). Studies related to the tea industry also indicate that tea culture tourism and tea garden tourism can promote industrial upgrading and form practical models such as “tea culture+basic tourism,” “tea culture+participatory experience,” “tea culture+health and wellness,” and “tea culture+knowledge-seeking study” (Zhang et al., 2022; Huali, 2023; Yang et al., 2025). Drawing on the experience of tea-tourism integration, the Hangbaiju industry can strengthen tourists’ understanding of its products and brands by showcasing cultivation history, processing techniques, tea beverage preparation, and wellness culture.

In addition, digital technologies should be integrated with the cultural tourism industry. Short videos, livestreaming platforms, digital exhibition halls, and online interactive activities can be used to promote Hangbaiju culture and industrial characteristics, thereby expanding brand influence. Research has pointed out that building themed routes, experience-oriented tea gardens, and tea tourism brands, while strengthening publicity platforms, helps deepen integration in terms of functions, culture, talent, and branding (Yang et al., 2025). Therefore, Hangbaiju can develop an industrial model of “cultivation base+cultural experience + leisure tourism + product sales,” combining flower landscapes, tea beverage experiences, cultural and creative products, and souvenir sales to achieve coordinated development of primary, secondary, and tertiary industries, promote rural economic growth, and increase farmers’ income.

6.2 Integration with the health and wellness industry

With the deep implementation of the Healthy China strategy and the acceleration of population aging, the health and wellness industry has become a new economic growth point. As a medicinal and edible plant, Hangbaiju is associated with soothing and wellness-related qualities and is highly compatible with the development needs of the modern health and wellness industry. Studies on agritourism and tea tourism emphasize that health, ecology, and sustainability are important competitive advantages and consumption drivers of agritourism and tea culture tourism (Huali, 2023). Agritourism, by utilizing natural, organic, and ecological attributes, can not only meet people’s health needs but also help improve the “health” of rural settlements and ecological environments (Ciolac et al., 2019). Therefore, Hangbaiju tea beverage products can be deeply integrated with health management, wellness services, rehabilitation and healthcare, and ecological tourism, thereby expanding industrial development space.

In terms of product development, a series of health and wellness tea beverages can be developed for different age groups and health needs. For example, wellness-oriented tea beverages can be launched for middle-aged and elderly consumers, fatigue-relieving and eye-care products for office workers, and low-sugar, refreshing, light-wellness functional beverages for younger consumers. Studies on tea tourism and rural tourism suggest that green, health-oriented, and wellness concepts should be incorporated into tourism products and route design to enhance tourism value and meet wellness-oriented consumption demand (Huali, 2023). Research on tea-related intangible cultural heritage in Anhui also proposes integrating tea culture with health and wellness to develop “tea wellness tourism products,” satisfying healthy lifestyle needs and expanding the market space for tea products (Jia et al., 2025). This indicates that Hangbaiju tea beverages can serve not only as daily health drinks, but also as core consumer products in wellness tourism and health services.

At the same time, the Hangbaiju industry can be integrated with wellness tourism, ecological vacations, and health services to build comprehensive service platforms that combine wellness experiences, health consultation, tea beverage tasting, and leisure vacations. Studies show that agriculture-tourism integration can improve agricultural green productivity and ecological efficiency, especially when combined with rural human capital enhancement and green practices (Jiang, 2022; Wang et al., 2023). Therefore, the Hangbaiju industry can be embedded into a low-carbon, ecological, and wellness-oriented development model, in which organic cultivation, ecological landscapes, and functional tea beverage supply reinforce one another. By connecting cultivation bases, processing enterprises, wellness institutions, and tourism service providers, an integrated industrial chain of “Hangbaiju cultivation-tea beverage processing-health experience-wellness consumption” can be formed, thereby improving overall industrial benefits and market competitiveness.

6.3 Integration of educational programs and cultural communication

Educational programs have become an important form of promoting agricultural cultural communication, improving public scientific literacy, and cultivating industrial talent. The Hangbaiju industry has rich agricultural production practices and traditional cultural resources, making it capable of providing high-quality educational resources for primary and secondary school students, university students and teachers, and the general public. Studies on tea-tourism integration include indicators such as the number of higher education institutions and tea culture museums in evaluating the level of integration, indicating that educational institutions and cultural exhibition spaces play important roles in cultural communication, visitor experience, and innovation support (Yang et al., 2025). Research on the innovative management path of integrating tea culture with rural tourism also emphasizes the need to build routes with functions such as “visiting, learning, popular science education, and recreation,” highlighting science popularization and knowledge-seeking functions (Huali, 2023).

In terms of educational content design, a Hangbaiju-themed curriculum system can be developed by integrating labor education, ecological education, traditional culture education, and food processing science popularization. For example, activities such as flowering-stage observation, harvesting experience, primary processing practice, tea beverage preparation, product packaging design, and cultural interpretation can be organized to improve students’ understanding of modern agriculture, medicinal and edible resources, and rural industrial development. The “tea culture + knowledge-seeking” model has been identified as an important practical form in tea garden tourism, indicating that educational experiences can be institutionally embedded into agricultural tourism products (Huali, 2023). Therefore, major Hangbaiju producing areas can build educational practice bases, agricultural science demonstration parks, Hangbaiju cultural centers, and field internship bases, forming an educational platform that integrates production practice, scientific education, and cultural experience.

Cultural communication is an important support for enhancing the influence of the Hangbaiju industry. Research on industry-education integration in the tea industry suggests that mechanisms such as connecting facilities with job positions, transforming standards, strengthening cultural integration, building dual-qualified teaching teams, and integrating platforms can improve industrial technical skills, brand marketing, and cross-cultural communication capacity (Ou and Chen, 2025). Studies on tea-related intangible cultural heritage also emphasize that cultural and creative industries, film and television works, and cultural products can be used to extend industrial and value chains and increase the visibility and influence of tea culture (Jia et al., 2025). For Hangbaiju, historical documents, folk traditions, and wellness culture resources can be systematically collected and integrated to develop thematic courses, popular science publications, cultural and creative products, short-form video content, and digital exhibition projects. Through the coordinated advancement of educational programs and cultural communication, the industry can not only strengthen its cultural soft power but also cultivate potential consumer groups and professional talent, thereby providing sustained momentum for the long-term sustainable development of the Hangbaiju industry.

7 Strategies for the Development of the Hangbaiju Tea Beverage Industry

For Hangbaiju tea beverages, strengthening technological innovation and product research and development means drawing on the development experience of both the traditional tea industry and new-style tea beverage brands. Studies on the Japanese tea industry have shown that long-term survival in a disruptive environment depends on continuous product development based on technological innovation, transforming tea from a bulk commodity into branded, high-value products, and protecting innovation achievements through patents and trademarks. Research on Chinese herbal tea beverages suggests that the industry must increase investment and accelerate the transition from traditional loose tea to fast, convenient, and standardized tea beverage products to meet global demand. Case studies of leading new-style tea beverage brands such as HEYTEA and CHAGEE show that product innovation, health-oriented formulations such as low-sugar products, and original-leaf tea bases or functional bases are core drivers for enhancing competitiveness and promoting international expansion. For Hangbaiju, this means establishing an R&D system that integrates flower-derived functional components into diversified product forms such as ready-to-drink teas, instant beverages, and compound herbal drinks, while using standardized processes and intellectual property protection as support to build a sustainable innovation engine.

Improving the industrial chain coordination mechanism of Hangbaiju requires strengthening supply chain capabilities and promoting effective connections among upstream, midstream, and downstream actors. Quantitative analysis of Chinese tea beverage brands has found that improving supply chain capabilities, including cold-chain coverage and inventory turnover efficiency, can significantly improve brand competitiveness indicators such as store profitability and new product iteration speed. However, resource-constrained regional brands benefit less, indicating that industrial upgrading cannot rely on isolated breakthroughs but requires coordinated advancement. Studies on Mixue and other chain brands emphasize that vertically integrated industrial chains combining R&D, production, warehousing, logistics, and chain operations help reduce costs and support rapid expansion. Research on the global development strategy of herbal tea stresses that standardized and normalized beverage production chains should be established instead of relying on raw material exports, as this is the foundation for sustainable internationalization. For Hangbaiju, establishing industrial alliances, order-based agriculture, shared cold-chain and logistics platforms, and industrial chain information-sharing mechanisms can help transform ecological and cultural advantages into stable supply, efficient cost control, and rapid responsiveness to market changes.

To enhance brand influence and market competitiveness, Hangbaiju tea beverages can draw on proven brand-building and marketing strategies from the new-style tea beverage sector. Case studies and SWOT analyses of leading brands show that strong brand reputation, differentiated cultural positioning, and immersive offline experiences are core elements for standing out in a homogenized market. Brands such as HEYTEA, Nayuki, CHAGEE, and Mixue have built competitive advantages through co-branding, festival and music marketing, “third-space” experiential stores, and integrated multi-channel distribution, while gradually shifting toward omnichannel models and moderate pricing strategies to expand their customer bases. Research on Chinese herbal tea and tea exports further emphasizes that improving international brand visibility, standardizing quality, and using social media and digital tools to attract younger consumers are key to global expansion. For Hangbaiju, this means constructing clear regional and functional brand narratives, leveraging digital marketing and e-commerce, promoting co-branded and culturally themed products, and continuously launching innovative SKUs to maintain market freshness. At the same time, these efforts should be combined with reliable quality assurance to build long-term trust and consumer loyalty.

Conflict of Interest Disclosure

The author affirms that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest.

References

A’yuni Q., Wijaya C.H., Mastuti T.S., and Sukarno, 2022, Sensory and bioactive properties response to reformulation and processing of java-tea-based functional drink: a review, Journal of Functional Food and Nutraceutical, 4(1): 17-35.

https://doi.org/10.33555/jffn.v4i1.99

Aaqil M., Peng C., Kamal A., Nawaz T., Zhang F., and Gong J.S., 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

Bhargava A., Bansal A., Goyal V., and Bansal P., 2022, A review on tea quality and safety using emerging parameters, Journal of Food Measurement and Characterization, 16: 1291-1311.

https://doi.org/10.1007/s11694-021-01232-x

Bin S., 2023, Exploration on the development path of agricultural, cultural and tourism industry integration under the background of rural revitalization: a case study of chaxi village, Hongjiang City, Hunan Province, Frontiers in Business, Economics and Management, 11(2): 22-27.

https://doi.org/10.54097/fbem.v11i2.12157

Carbone R., Caracciolo F., Di Vita G., D’Amico M., and Spina D., 2025, Consumer trends in the herbal tea market: a systematic literature review, Food Reviews International, 41: 2634-2652.

https://doi.org/10.1080/87559129.2025.2493224

Cheng Z., 2025, Case analysis of the marketing strategy of tea yan yue se, Highlights in Business, Economics and Management, 60: 287-292.

https://doi.org/10.54097/e561k370

Ciolac R., Adamov T., Iancu T., Popescu G., Lile R., Rujescu C., and Marin D., 2019, Agritourism: a sustainable development factor for improving the “health” of rural settlements, case study Apuseni Mountains area, Sustainability, 11(5): 1467.

https://doi.org/10.3390/su11051467

Fu Y., and Song X., 2024, Market strategy analysis of traditional Chinese medicine tea replacement drinks based on corporate strategic management, Academic Journal of Business and Management, 6(5): 199-204.

https://doi.org/10.25236/ajbm.2024.060527

Geng J.Y., Cui H.C., Wang Y.W., Sun H.W., Xu J., Wang W.W., Chen F., Zhao Y., Yin J.F., and Zhang J., 2026, Deciphering the flavor chemistry, processing and quality evaluation methods of milk tea: a comprehensive review, Foods, 15(4): 681.

https://doi.org/10.3390/foods15040681

Gupta A., Sanwal N., Bareen M.A., Barua S., Sharma N., Olatunji O.J., Nirmal N.P., and Sahu J., 2023, Trends in functional beverages: functional ingredients, processing technologies, stability, health benefits, and consumer perspective, Food Research International, 170: 113046.

https://doi.org/10.1016/j.foodres.2023.113046

Huali L., 2023, Research on the integration trend of tea industry and tea garden tourism in China, Journal of Agriculture and Forestry, 2(2): 47.

https://doi.org/10.57237/j.jaf.2023.02.002

Huang Y., 2025, The path of low-cost differentiation for the new tea beverage industry: a case study of Mixue Bingcheng based on producer-consumer dual perspectives, Advances in Economics, Management and Political Sciences, 223: 167-171.

https://doi.org/10.54254/2754-1169/2025.gl27920

Huda H.S.A., Majid N.B.A., Chen Y., Adnan M., Ashraf S.A., 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(10): 6938-6955.

https://doi.org/10.1002/fsn3.4346

Jia B.Y., Zhu Q.Q., and Lu J., 2025, Study on promoting rural revitalization through the integrated development of Anhui’s tea industry and tea-related intangible cultural heritage from the perspective of new quality productive forces, Journal of Humanities, Arts and Social Science, 9(2): 251-257.

https://doi.org/10.26855/jhass.2025.02.007

Jiang G., 2022, How does agro-tourism integration influence the rebound effect of China’s agricultural eco-efficiency? an economic development perspective, Frontiers in Environmental Science, 10: 921103.

https://doi.org/10.3389/fenvs.2022.921103

Kristiningrum E., Setyoko A.T., Adinugroho T.P., Susanto D.A., Isharyadi F., and Ayundyahrini M., 2023, Improvement of the food safety management system for tea-producing SMEs based on HACCP, E3S Web of Conferences, 465: 02039.

https://doi.org/10.1051/e3sconf/202346502039

Leelapattana W., and Asavarachan R., 2025, Enhancing technology transfer and innovation for processing of dried yellow chrysanthemum (Chrysanthemum indicum) flowers: a case study of the mae wang lao community enterprise group, Chiang Rai Province, Journal of Food Processing and Preservation, 2025(1): 3541701.

https://doi.org/10.1155/jfpp/3541701

Liang S., Gao Y., Fu Y.Q., Chen J., Yin J.F., and Xu Y., 2022, Innovative technologies in tea beverage processing for quality improvement, Current Opinion in Food Science, 47: 100870.

Liang S., Granato D., Zou C., Gao Y., Zhu Y., Zhang L., Yin J.F., Zhou W., and Xu Y., 2021, Processing technologies for manufacturing tea beverages: from traditional to advanced hybrid processes, Trends in Food Science and Technology, 118: 431-446.

https://doi.org/10.1016/j.tifs.2021.10.016

Liu C.L., Lu W.Y., Gao B.Y., Kimura H., Li Y.F., and Wang J., 2020, Rapid identification of chrysanthemum teas by computer vision and deep learning, Food Science and Nutrition, 8(4): 1968-1977.

https://doi.org/10.1002/fsn3.1484

Liu X., Zhao Y., and Zhao D., 2024, Next-generation tea beverages: innovations in formulation and processing, Journal of Tea Science Research, 14(2): 112-122.

https://doi.org/10.5376/jtsr.2024.14.0011

Lu D., 2022, Analyze the marketing strategies of new-tea drinks industry by the SWOT and PEST tools: take Nayuki as an example, Proceedings of the 2022 7th International Conference on Social Sciences and Economic Development (ICSSED 2022), 2022: 98-101.

https://doi.org/10.2991/aebmr.k.220405.019

Lu J., and Liu C., 2025, Research on the extraction of flavonoids from Hangbaiju (Chrysanthemum morifolium) and the development of functional foods, Medicinal Plant Research, 15(2): 88-98.

https://doi.org/10.5376/mpr.2025.15.0010

Maulida I.D., Marsam M.R.A., Purnama I., and Mutamima A., 2024, A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation, Discover Food, 4(1): 94.

https://doi.org/10.1007/s44187-024-00180-x

Moreira J., Aryal J., Guidry L., Adhikari A., Chen Y., Sriwattana S., and Prinyawiwatkul W., 2024, Tea quality: an overview of the analytical methods and sensory analyses used in the most recent studies, Foods, 13(22): 3580.

https://doi.org/10.3390/foods13223580

Munarso S.J., Elmatsani H.M., Djafar M.J., Kailaku S.I., Lukas A., Susetyo E.B., Setianto W.B., and Warsono S.Y., 2026, Global trends and innovations in anti-inflammatory functional beverages: a bibliometric and consumer insights analysis (2006-2025), Beverages, 12(1): 7.

https://doi.org/10.3390/beverages12010007

Najman K., Sadowska A., Wolińska M., Starczewska K., and Buczak K., 2023, The content of bioactive compounds and technological properties of matcha green tea and its application in the design of functional beverages, Molecules, 28(20): 7018.

https://doi.org/10.3390/molecules28207018

Nosratabadi S., Mosavi A., and Lakner Z., 2020, Food supply chain and business model innovation, Foods, 9(2): 132.

https://doi.org/10.3390/foods9020132

Onsun B., Toprak K., and Şanlıer N., 2025, Kombucha tea: a functional beverage and all its aspects, Current Nutrition Reports, 14(1): 69.

https://doi.org/10.1007/s13668-025-00658-9

Ou L.T., and Chen Y., 2025, Research on the strategy of constructing an efficient model of integration of industry and education in Guangxi tea industry based on the “five integration” mechanism, Journal of Asia Social Science Practice, 1(1): 57-72.

https://doi.org/10.71411/jassp.2025.10

Prabawa S., Raida A., Hartanto R., and Yudhistira B., 2023, The physicochemical quality of yellow chrysanthemum flower (Chrysanthemum indicum) brewed drink, Food Research, 7(3): 12-21.

https://doi.org/10.26656/fr.2017.7(3).840

Qin K., and Zhou L., 2024, Analysis of the high-quality development path of China’s tea export, PLOS ONE, 19(10): e0311629.

https://doi.org/10.1371/journal.pone.0311629

Qin R., Zhong X., and Tang L., 2025, A study on the integrated development model of agriculture, culture, and tourism in Guangxi: based on a case study of four locations in three cities, Journal of Education, Humanities, and Social Research, 2(2): 65-76.

https://doi.org/10.71222/gc8s7829

Qiu P., Zhou Z., and Kim D., 2021, A new path of sustainable development in traditional agricultural areas from the perspective of open innovation: a coupling and coordination study on the agricultural industry and the tourism industry, Journal of Open Innovation: Technology, Market, and Complexity, 7(1): 16.

https://doi.org/10.3390/joitmc7010016

Tang Y., Han X., Zhao N., Chen X., Zheng X., and Yan F., 2025, From forest to cup: a comprehensive review of health benefits and quality control of Cyclocarya paliurus tea, Food Reviews International, 42: 988-1013.

https://doi.org/10.1080/87559129.2025.2509867

Tong T., Liu Y., Kang J., Zhang C., and Kang S.G., 2019, Antioxidant activity and main chemical components of a novel fermented tea, Molecules, 24(16): 2917.

https://doi.org/10.3390/molecules24162917

Wang Q., Dang X., Song T., Xiao G., and Lu Y.Z., 2025, Agro-tourism integration and county-level sustainability: Mechanisms and regional heterogeneity in China, Sustainability, 17(10): 4549.

https://doi.org/10.3390/su17104549

Wang Y., Zhao Z., Xu M., Tan Z., Han J., Zhang L.C., and Chen S., 2023, Agriculture-tourism integration’s impact on agricultural green productivity in China, Agriculture, 13(10): 1941.

https://doi.org/10.3390/agriculture13101941

Xiao J., Wang W., and Tsai S.B., 2021, Coupling of agricultural product marketing and agricultural economic development based on big data analysis and “Internet+”, Mobile Information Systems, 2021: 3702064.

https://doi.org/10.1155/2021/3702064

Xu H., Wu M., Wei W., Ren W., and Zheng Z., 2024, Chrysanthemum morifolium Ramat. as a traditional tea material: unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile, Food Research International, 200: 115478.

https://doi.org/10.1016/j.foodres.2024.115478

Yang M.X., Tian X., Zhang M.T., Wei J.H., Niu Y.K., Hou J.L., Jin Y.R., and Du Y.F., 2022, A holistic comparison of flavor signature and chemical profile in different harvesting periods of Chrysanthemum morifolium Ramat. based on metabolomics combined with bioinformatics and molecular docking strategy, RSC Advances, 12(52): 34971-34989.

https://doi.org/10.1039/d2ra05698d

Yang Y., 2025, Analysis of overseas investments of China’s new tea beverage industry, Advances in Economics, Management and Political Sciences, 167(1): 132-138.

https://doi.org/10.54254/2754-1169/2025.21175

Yang Z.D., Wang X.Y., and Xiao J.W., 2025, Measurement of the development level of tea tourism integration, spatiotemporal evolution and obstacle factors in China, PLOS ONE, 20(7): e0329974.

https://doi.org/10.1371/journal.pone.0329974

Ying S., He T., and Wu C., 2022, Intelligent evaluation model based on index system of agricultural industrial chain, IEEE Access, 10: 133720-133732.

https://doi.org/10.1109/access.2022.3231749

Yu X.L., Sun D., and He Y., 2020, Emerging techniques for determining the quality and safety of tea products: a review, Comprehensive Reviews in Food Science and Food Safety, 19(5): 2613-2638.

https://doi.org/10.1111/1541-4337.12611

Zhang J., Lu M., Song Z., and Zhang Z., 2022, Research on the development of tea culture tourism products under the background of cultural and tourism integration, Frontiers in Humanities and Social Sciences, 2(11): 243-252.

https://doi.org/10.54691/fhss.v2i11.2813

Zhang W.E., Zhao M.Y., Chen Y.C., Xu Y.L., Ma Y.Q., and Fan S.S., 2024, Low-carbon ecological tea: the key to transforming the tea industry towards sustainability, Agriculture, 14(5): 722.

https://doi.org/10.3390/agriculture14050722

Zhou J.Y., 2026, A study on the profit model of mixue bingcheng driven by value chain, Advances in Economics, Management and Political Sciences, 258(1): 1-15.

https://doi.org/10.54254/2754-1169/2026.ld31795

Zohora K.F.T., and Arefin M.R., 2022, Tea and tea product diversification: a review, Turkish Journal of Agriculture-Food Science and Technology, 10(12): 2334-2353.

https://doi.org/10.24925/turjaf.v10i12.2334-2353.5280