“…Therefore, the development of open, standardized, and intelligent [ 3 ] green tea classifications and identification methods is an inevitable trend. New classification and assessment methods for green tea have been emerging, such as physicochemical review methods [ 4 , 5 ], fingerprinting assessment methods [ 6 , 7 ], intelligent sensory review methods [ 8 , 9 ], and infrared spectral imaging technology detection methods [ 10 , 11 ], but these methods have their limitations to a certain extent, such as relevant instruments and cumbersome and complicated operations, and most of them are based on the overall tea leaves. It is necessary to propose an objective, simple, fast, and low-cost method for green tea classification, since most of them are based on the whole tea leaves for review, which requires specific and time-consuming requirements.…”