A review on tea quality and safety using emerging parameters

The world's high-value crop is tea, its aspect plays a powerful role in its marketability. Tea is the utmost extensively absorb aromatic beverage with the legion of health benefit and respond as a remedy for various disease like neurological disorder and cardiovascular. The emerging, spectroscopic and classified approaches for safety and quality assessment determination like electrochemical method, microbial of tea are very effective. These approaches improve the accuracy and sensitivity of the standard and direct technique and increase the speed of the detection process. Also, the approaches are non-destructive, cost-effective, and rapid that provides real-time detection. Application of these approaches in the tea industry from picking, fermentation, sensor evaluation, developing portable devices for real-time safety assessment benefits the tea production mechanism. Recently, colorimetric and chromatography techniques have been reported in several stages of tea processing that are expensive, laborious and inaccurate, and time-consuming. Here, computer vision and deep learning can be explored to overcome inconsistency and inaccuracy. This paper presents an overview of the processing of tea, type of tea, the microbiology of tea, safety & quality evaluation, standard & emerging techniques, and electrochemical detection using separation method, bio electrochemical sensor, and health benefits of tea with distinct tea contaminates. This paper also includes the analytical comparison of distinct approaches proposed by the different researchers for quality analysis of tea and its products. This potential review may guide for evaluation and detection of tea products which further promotes the development of the food industry.