[PERSON]  
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
[PERSON]  
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
[PERSON]  
1 State Key Laboratory of Remote Sensing Science, Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China; [EMAIL_ADDRESS] (S.L. ); [EMAIL_ADDRESS] (X.H. ); [EMAIL_ADDRESS] (Y.X.) [PERSON]  
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
[PERSON]  
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
Liang Zhao  
1 State Key Laboratory of Remote Sensing Science, Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China; [EMAIL_ADDRESS] (S.L. ); [EMAIL_ADDRESS] (X.H. ); [EMAIL_ADDRESS] (Y.X.) [PERSON]  
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
[PERSON]  
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
[PERSON]  
1 State Key Laboratory of Remote Sensing Science, Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China; [EMAIL_ADDRESS] (S.L. ); [EMAIL_ADDRESS] (X.H. ); [EMAIL_ADDRESS] (Y.X.) [PERSON]
4 Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; [EMAIL_ADDRESS]  
[PERSON]  
4 Key Laboratoryimportant compounds such as tea polyphenols (TPs) and amino acids (AAs). These compounds are known for their health benefits, including antioxidant effects, cancer prevention, improved bone strength, and helping to relieve stress or anxiety [1; 2]. Furthermore, the content of these components plays a significant role in determining tea quality and market value [3; 4]. Measuring TPs and AAs is essential for evaluating tea quality [5]. However, traditional chemical testing methods have several drawbacks. They are often destructive, meaning the sample cannot be reused after testing, which is problematic for high-value teas [6]. In addition, these methods require advanced equipment, special chemicals, and trained personnel, making them expensive and time-consuming. Such limitations hinder the application of these methods for real-time, large-scale quality assessments. Spectroscopy offers a faster and more sustainable alternative [7; 8]. This technique analyzes the interactions between electromagnetic waves and chemical bonds (e.g., C-H, N-H, and O-H), generating unique spectral patterns that allow researchers to correlate specific bands with chemical components. For example, [PERSON] et al. (1999) demonstrated that near-infrared (NIR) spectroscopy could be used to predict the levels of polyphenols and alkaloids, and [PERSON] et al. (2018) successfully employed an optimized PLSR model to estimate theanine content in oolong tea [9; 10]. Most previous studies have focused on processed tea products such as powder or dried leaves, where water content is less problematic. In contrast, fresh tea leaves present additional challenges because water interferes with the spectral signal. Fresh leaves represent a critical stage in tea production, where proper management can significantly influence final quality.