Abstract:

 Intelligent sensory analysis is an emerging technology in tea quality evaluation. It can achieve rapid detection
and classification of tea quality by simulating human senses. Statistical data analysis, as the core of intelligent evaluation,
determines the efficiency and accuracy of evaluation results. This paper is focused on reviewing the application of statistical
analysis techniques (data dimensionality reduction, pattern classification, and information fusion) in intelligent evaluation of
tea quality and future prospects and further research directions of statistical analysis technique are also proposed.

Key words: tea quality, statistical data analysis, data dimensionality reduction, pattern classification, information fusion