A Nagaland University-led multi-institutional research initiative has unveiled the hidden health potential of tea blossoms — delicate flowers often discarded as agricultural byproducts — revealing them to be rich in potent bioactive compounds with promising applications in health supplements and functional beverages.

While tea leaves have long dominated global research and consumption, tea blossoms remain largely overlooked. This marks the first systematic effort in Assam, one of the world’s largest tea-producing regions, to analyse the biochemical richness of tea blossoms from seven premium cultivars, shifting focus from the traditional study of leaves to the flowers.

The findings, published in the Food Research Journal (https://doi.org/10.1016/j.foodres.2025.117337), demonstrate that tea blossoms are abundant in health-enhancing compounds, including polyphenols, catechins, terpenoids, and L-theanine — all of which contribute to improved mental clarity, relaxation, and stress reduction. The study also found that tea blossoms contain lower caffeine levels than conventional tea leaves, making them a promising alternative for wellness-based beverages and nutraceutical products.

The pioneering research was spearheaded by Dr Sagarika Das from the Centre for Biotechnology and Bioinformatics, Dibrugarh University, in collaboration with renowned tea biochemist, Monoranjan Goswami from the Tocklai Tea Research Institute, Jorhat, and Prof Tanmoy Karak from the Department of Soil Science, School of Agricultural Sciences, Nagaland University.

The team included contributors from prestigious national and international institutions such as the University of California (US), ICAR–Indian Agricultural Statistics Research Institute (New Delhi), and the Departments of Horticulture, Soil and Water Conservation, and Chemistry from Nagaland University and Dibrugarh University. Co-authors of the paper include Sagarika Das, Monoranjan Goswami, Ranjit Kumar Paul, Md Yeasin, Animesh Sarkar, CS Maiti, Saumik Panja, Manoj Dutta, Jiban Saikia, and Tanmoy Karak.

The research presents far-reaching implications for both health and the economy. Nutraceutical companies could harness tea blossom extracts to develop natural energy boosters, relaxation aids, and skin-health products. Moreover, the initiative offers a new income avenue for smallholder tea farmers through the collection and processing of blossoms — often left unused during cultivation — thus transforming agricultural waste into value-added products.

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“This groundbreaking research highlights the potential of innovation originating from our region to effect significant global change,” said Prof. Jagadish K Patnaik, Vice Chancellor of Nagaland University.

“By tapping into the often-overlooked benefits of tea blossoms, our dedicated scientists are pioneering advancements in health and wellness that could revolutionize dietary supplements and natural remedies. This effort not only broadens the scope of scientific inquiry but also fosters opportunities for rural entrepreneurship, empowering local communities to engage in sustainable agricultural practices and create new economic avenues,” he stated.

Prof Patnaik added that Nagaland University is proud to collaborate with esteemed institutions across India and abroad to promote research that enhances scientific understanding while addressing societal challenges. “Together, we are not just advancing the field of science; we are building a more resilient and sustainable future for our communities and beyond,” he said.

Elaborating on the findings, Dr Sagarika Das explained, “Tea blossoms are known to be abundant in health-enhancing compounds, featuring notably higher concentrations of polyphenols, catechins, terpenoids, and L-theanine, while also having lower caffeine levels compared to traditional tea leaves. By repurposing tea blossoms, there is potential to minimize agricultural waste, increase rural incomes, and diversify the tea industry through the development of nutraceuticals, herbal teas, and dietary supplements.”

Adding to this, Prof Tanmoy Karak noted, “The study highlights the potential of tea blossoms as versatile ingredients that can be transformed into a variety of products, including herbal teas, infused oils, dietary supplements, and unique wellness formulations. Rich in antioxidants and essential amino acids, tea blossoms show great promise as effective solutions for stress relief, cognitive enhancement, and the prevention of chronic diseases such as diabetes and cardiovascular issues.”

He further emphasized that tea blossoms should not be regarded merely as by-products of tea cultivation. “They represent valuable nutraceutical resources with significant commercial potential. With further clinical validation to substantiate their health benefits, tea blossoms could play a crucial role in promoting overall wellness. Moreover, developing products derived from tea blossoms could stimulate economic growth in rural areas where tea is cultivated, supporting local farmers and creating job opportunities,” Prof. Karak added.

The researchers underscored that utilizing tea blossoms not only promotes environmental sustainability but also contributes to a circular bioeconomy, reducing agricultural waste and creating value through eco-friendly innovation. With the global demand for plant-based, sustainable health products on the rise, India stands well-positioned to become a leader in functional foods and nutraceuticals derived from tea blossoms.

The team plans to move the research forward into clinical trials, explore synergies with other nutraceutical ingredients, and scale up applications for the food, pharmaceutical, and wellness industries.