A multi-institutional study led by Nagaland University has uncovered the untapped health benefits of tea blossoms, commonly discarded as agricultural byproducts. According to an update received here, the research highlights that these delicate flowers are rich in bioactive compounds, making them promising sources for health supplements, cognitive wellness products, and antioxidant-rich beverages.
Traditionally, tea research has focused on leaves, but this study marks the first systematic effort in Assam – one of the world’s largest tea-producing regions – to analyze the biochemical properties of blossoms from seven premium tea cultivars.
The findings indicate that tea blossom extracts could be used to develop natural energy boosters, relaxation aids, skincare products, and other functional foods. Beyond their health potential, the blossoms present economic opportunities for smallholder farmers by creating new income streams through collection and processing, while also reducing agricultural waste and promoting environmental sustainability.
Dr Sagarika Das, of the Centre for Biotechnology and Bioinformatics at Dibrugarh University, led the research, collaborating with tea biochemist Monoranjan Goswami from Tocklai Tea Research Institute, Assam, and Prof. Tanmoy Karak from Nagaland University’s Department of Soil Science. Contributions also came from the University of California (USA), ICAR–Indian Agricultural Statistics Research Institute (New Delhi), and other departments of Nagaland University and Dibrugarh University. The study has been published in the peer-reviewed Food Research Journal (https://doi.org/10.1016/j.foodres.2025.117337)
Prof Jagadish K Patnaik, Vice Chancellor of Nagaland University, said, “This groundbreaking research demonstrates how local innovation can create global impact. By exploring the potential of tea blossoms, our scientists are pioneering advancements in wellness and dietary supplements while fostering rural entrepreneurship. This work not only broadens scientific inquiry but also empowers communities to engage in sustainable agricultural practices, opening new economic avenues.”
Dr Das explained, “Tea blossoms are rich in polyphenols, catechins, terpenoids, and L-theanine, with lower caffeine levels than leaves. L-theanine, especially in combination with caffeine, can enhance mental clarity, relaxation, and stress reduction. Repurposing these blossoms could reduce waste, boost rural incomes, and diversify the tea industry through nutraceuticals, herbal teas, and dietary supplements.”
Prof Tanmoy Karak added, “Tea blossoms are versatile ingredients for products such as herbal teas, infused oils, and wellness formulations. Their antioxidants and essential amino acids make them promising for stress relief, cognitive enhancement, and prevention of chronic diseases like diabetes and cardiovascular disorders. With further clinical validation, tea blossoms could become a key component in global plant-based health solutions, benefiting both consumers and rural economies.”
The research team plans to advance into clinical trials, explore synergies with other nutraceuticals, and scale up industrial applications across the food, pharmaceutical, and wellness sectors.
The Research Collaborators are Dr Sagarika Das – Centre for Biotechnology and Bioinformatics, Dibrugarh University, Assam; Monoranjan Goswami – Department of Biochemistry, Tocklai Tea Research Institute, Jorhat, Assam; Dr Ranjit Kumar Paul & Dr Md Yeasin – ICAR–Indian Agricultural Statistics Research Institute, New Delhi; Dr Animesh Sarkar, Prof CS Maiti, Prof. Manoj Dutta & Prof. Tanmoy Karak – School of Agricultural Sciences, Nagaland University, Medziphema, Nagaland; Dr Saumik Panja – University of California, San Francisco, USA; and Dr Jiban Saikia – Department of Chemistry, Dibrugarh University, Assam.
