A Review and Commentary on Technologies and Methods for Tea Quality Evaluation

This article reviews the current status in China on the technologies and methodologies applied for tea quality determination. Comments were made aiming to provide a reference for our colleagues in their effort to usher in the new era of the critical application for the tea industry. The conventional panel sensory, physical, and chemical evaluation methods as well as the advanced technologies such as intelligent sensing with electronic nose and tongue, computerized vision, near infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging are described and analyzed. With the highlighted information and comments, a well-thought-out direction for future research and development in the field of study might evolve to further promote the tea commerce in the nation.