The 20th century saw green tea emerge globally, especially after World War II, as more people became aware of its health benefits. Scientific research began to highlight the high antioxidant content of green tea, linking it to reduced risks of heart disease, cancer, and other chronic conditions. As the global wellness movement gained momentum, green tea found renewed popularity in Europe, North America, and beyond.
Japan and China continued to lead green tea production, while new producers emerged in places like India and Sri Lanka, traditionally associated with black tea. Indian green tea, grown primarily in Assam and Darjeeling, started to gain international recognition in the late 20th century.
