Assessment of Tenderness and Anthocyanin Content in Zijuan Tea Fresh Leaves Using Near-Infrared Spectroscopy Fused with Visual Features

Focusing on the characteristic tea resource Zijuan tea, this study addresses the difficulty of grading on production lines and the complexity of quality evaluation. On the basis of the fusion of near-infrared (NIR) spectroscopy and visual features, a novel method is proposed for classifying different tenderness levels and quantitatively assessing key anthocyanin components in Zijuan tea fresh leaves. First, NIR spectra and visual feature data were collected, and anthocyanin components were...