Dimapur, October 13: A Nagaland University-led multi-institutional research has unveiled the hidden health potential of tea blossoms often discarded as agricultural waste — contain powerful bioactive compounds with immense potential for use in health supplements, herbal teas, and functional beverages.
The study, published in the Food Research Journal, marks the first systematic analysis in Assam, one of the world’s largest tea-producing regions, focusing on the biochemical richness of tea blossoms from seven premium cultivars, rather than the traditional emphasis on tea leaves.
The research, spearheaded by Dr. Sagarika Das from the Centre for Biotechnology and Bioinformatics at Dibrugarh University, was conducted in collaboration with renowned tea biochemist Monoranjan Goswami of Tocklai Tea Research Institute, Jorhat, and Prof. Tanmoy Karak of the Department of Soil Science, School of Agricultural Sciences, Nagaland University.
The study found that tea blossoms are rich in polyphenols, catechins, terpenoids, and L-theanine, all known for their health-enhancing properties. Notably, the flowers contain lower caffeine levels than traditional tea leaves, making them ideal for natural health formulations.
Dr. Das explained, “Tea blossoms are abundant in compounds that promote mental clarity, relaxation, and stress reduction. Repurposing them could minimise agricultural waste, boost rural incomes, and diversify the tea industry through nutraceutical and herbal innovations.”
Prof. Karak noted that the research demonstrates the versatility of tea blossoms as ingredients for dietary supplements, infused oils, and wellness formulations, which could stimulate economic growth and employment in rural tea-growing regions.
Highlighting the study’s broader implications, Nagaland University Vice Chancellor Prof. Jagadish K. Patnaik said, “This pioneering research underscores how innovations from our region can drive global change. By exploring the untapped benefits of tea blossoms, our scientists are advancing health and wellness in sustainable ways.”
The collaborative project also involved experts from the University of California, ICAR-Indian Agricultural Statistics Research Institute (New Delhi), Dibrugarh University, and Nagaland University’s departments of Horticulture, Soil, and Water Conservation, reflecting a strong alliance for scientific excellence.
The team now plans to move toward clinical trials and industrial-scale applications across the food, pharmaceutical, and wellness sectors. As global demand grows for eco-friendly, plant-based health products, the study positions India as a potential leader in functional foods derived from its rich tea biodiversity.
