Overview

• Researchers reported notably high levels of polyphenols, catechins, terpenoids, and L-theanine in tea blossoms compared with traditional leaves.
• The multi-institution effort involved Nagaland University, Dibrugarh University, Tocklai Tea Research Institute, the University of California, and ICAR-IASRI.
• Results were published in the peer-reviewed Food Research Journal, according to the study’s coverage.
• The team plans clinical trials, formulation studies with other nutraceuticals, and scale-up for food, pharmaceutical, and wellness applications.
• Using blossoms that are typically discarded could reduce agricultural waste and open new income streams for smallholder tea farmers in Assam.