Himalayan Kangra Green Tea: A Review on Phytochemistry, Bioactive Compounds and Health Benefits

Abstract

Kangra green tea (Camellia sinensis (L.) O. Kuntze), is grown in the mountainous range of Himachal Pradesh in the Western Himalaya, represents a distinctive Indian tea known for its rich phytochemical composition and functional properties.  This review summarizes what is currently known about its bioactive components, therapeutic value, agroclimatic impacts, and sustainability issues. High concentrations of polyphenols (30–40% dry weight) are found in kangra green tea, primarily catechins such epicatechin gallate (ECG), epicatechin gallate (EC), and epigallocatechin gallate (EGCG). Strong antioxidant activity and anti-inflammatory, cardioprotective, antibacterial, neuroprotective, and chemo preventive properties are linked to these substances. The presence of methylxanthines (caffeine and theophylline), L-theanine, vitamins, and essential minerals further enhances its nutraceutical value. Agro-climatic factors including altitude, temperature variability, and seasonal fluctuations significantly influence secondary metabolite accumulation and tea quality. However, sustainable production faces challenges from climate variability, labor constraints, ecological imbalance, and land-use pressures. Future interdisciplinary research integrating metabolomics, climate analytics, and clinical validation is required to establish Kangra green tea as a globally recognized functional beverage.