- This study is 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, rather than the traditional focus on the leaves
LUMAMI, NAGALAND, 13th October 2025: A Nagaland University-led Multi-Institute Research has unveiled the hidden health potential of tea blossoms that are often discarded as agricultural byproducts. The study shows that these delicate flowers are abundant in potent bioactive compounds, positioning them as a natural source for health supplements and functional beverages.
While tea leaves dominate global research and consumption, blossoms remain largely overlooked. This study is 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, rather than the traditional focus on the leaves.
Nutraceutical companies could harness Tea blossom extracts to create natural energy boosters, relaxation aids, and skin-health products. Beyond consumer health, the research offers economic opportunities for smallholder tea farmers by opening new revenue streams through blossom collection and processing.
This approach also advances environmental sustainability, as utilising blossoms reduces agricultural waste and contributes to a circular bioeconomy. With global demand rising for plant-based, eco-friendly health products, India has the chance to position itself as a leader in functional foods and supplements derived from tea blossoms.
Dr. Sagarika Das, researcher from the Centre for Biotechnology and Bioinformatics at Dibrugarh University, fronted this groundbreaking research, collaborating with renowned tea biochemist Mr. Monoranjan Goswami from Tocklai Tea Research Institute in Jorhat, Assam, and Prof. Tanmoy Karak from the Department of Soil Science at the School of Agricultural Sciences, Nagaland University.
This transformative study also garnered contributions from prestigious institutions, including the University of California, U.S., the ICAR-Indian Agricultural Statistics Research Institute in New Delhi, and the Departments of Horticulture and Soil and Water Conservation from Nagaland University and the Department of Chemistry, Dibrugarh University, showcasing an extraordinary alliance in the pursuit of scientific excellence. The findings were published in a reputed, peer-reviewed journal, Food Research Journal (https://doi.org/10.1016/j.foodres.2025.117337), in a paper co-authored by Sagarika Das, Monoranjan Goswami, Ranjit Kumar Paul, and Md. Yeasin, Animesh Sarkar, C.S. Maiti, Saumik Panja, Manoj Dutta, Jiban Saikia and Tanmoy Karak
Highlighting Nagaland University’s focus on translational research benefitting the local communities, Prof. Jagadish K Patnaik, Vice Chancellor, Nagaland University, said, “This groundbreaking research highlights the potential of innovation originating from our region to effect significant global change. 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. Nagaland University is particularly proud to collaborate with esteemed research organizations, both within India and internationally, to facilitate this transformative work. Our joint initiatives aim to enhance scientific understanding while simultaneously addressing pressing 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.”
The research team plans to advance into clinical trials, explore synergies with other nutraceuticals, and scale up for industrial applications across the food, pharmaceutical, and wellness sectors.
Elaborating on this research, Dr. Sagarika Das, Centre for Biotechnology and Bioinformatics at Dibrugarh University, said, “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. The presence of L-theanine, particularly in combination with caffeine, is beneficial for promoting mental clarity, relaxation, and stress reduction. By repurposing tea blossoms, there is potential to minimise agricultural waste, increase rural incomes, and diversify the tea industry through the development of nutraceuticals, herbal teas, and dietary supplements.”
Further, Prof. Tanmoy Karak, Department of Soil Science, School of Agricultural Sciences, Nagaland University, added, “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.”
Prof. Tanmoy Karak added, “Our research demonstrates that tea blossoms should not be regarded merely as by-products of tea cultivation; rather, 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, the development of products derived from tea blossoms could stimulate economic growth in rural areas where tea is cultivated, supporting local farmers and creating job opportunities. Additionally, this innovation positions India to strengthen its global leadership in plant-based health products, showcasing the country’s rich biodiversity and commitment to sustainable health solutions.”
RESEARCH COLLABORATORS
This study reflects a multi-institutional effort, with contributions from:
- Dr. Sagarika Das, Centre for Biotechnology and Bioinformatics, Dibrugarh University, Assam
- Mr. Monoranjan Goswami, Department of Biochemistry, Tocklai Tea Research Institute, Jorhat, Assam
- Dr. Ranjit Kumar Paul and Dr. Md. Yeasin, ICAR–Indian Agricultural Statistics Research Institute, New Delhi
- Dr. Animesh Sarkar, Prof. C. S. Maiti, Prof. Manoj Dutta, and Prof. Tanmoy Karak, School of Agricultural Sciences, Nagaland University, Medziphema, Nagaland
- Dr. Saumik Panja, University of California, San Francisco, USA
- Dr. Jiban Saikia, Department of Chemistry, Dibrugarh University, Assam
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