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Publishing Language: Chinese | Open Access

A Review on the Application of Internet of Things in Tea Planting and Processing

Youcang JIANG Jiaqi YINGHuimin ANYuan CHENYiwen HUANGJiashun LIUZhonghua LIU ( )Jian'an HUANG ( )
Key Lab of Tea Science, Ministry of Education, National Research Center of Engineering Technology for Utilization Ingredients from Botanicals, Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Hunan Agricultural University, Changsha 410128, China
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Abstract

Science and technology are the key productive forces to promote the development of intelligent agriculture. The tea industry is a specialty industry in China’s agricultural field. The current status of this industry is characterized by varying scale and uneven development among tea enterprises. With the development of intelligent agriculture, in order to further explore a scientific path for the development of the tea industry, digital technology represented by big data, Internet of Things (IoT) and artificial intelligence has been applied to tea planting, processing, sale and traceability, which has promoted the intelligent development of the tea industry to a certain extent. This paper focuses on the application of IoT in tea planting and the processing of six kinds of tea and scented tea. Finally, the problems existing in the application of IoT in the tea industry are discussed, which provides a reference for the subsequent integration of IoT technologies into the tea industry.

CLC number: TS272.4 Document code: A Article ID: 1002-6630(2025)09-0401-10

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Food Science
Pages 401-410

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Cite this article:
JIANG Y, YING J, AN H, et al. A Review on the Application of Internet of Things in Tea Planting and Processing. Food Science, 2025, 46(9): 401-410. https://doi.org/10.7506/spkx1002-6630-20240904-037

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Received: 04 September 2024
Published: 15 May 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).