The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Read the version notes for the article published in the biosensors Stay informed about updates and revisions made to this article. The most comprehensive contribution for the study of the fermentation stage in black tea manufacturing is given by ghosh et al We summarize the progress of the application of intelligent technologies in tea industry, analyze the existing challenges and gaps, and suggest future research trends. Technologies like sensor and spectral analysis are currently applied to tea quality detection
Integrating ai with emerging technologies for efficient tea quality detection remains a key research focus.
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