Integrating satellite images and spectroscopy to measuring green and black tea quality

► The study quantifies the effects of green and black tea quality parameters using statistical modelling, remote sensing and NIR spectroscopy. ► Relationships could be observed between Normalised Difference Vegetation Index (NDVI), NIR spectroscopy and the green and black tea quality parameters. ► Statistical analysis showed that liquor brightness is affected by the levels of catechins, theaflavins and caffeine content. ► NDVI and Near Infrared (NIR) spectroscopy have a large potential to be used for monitoring tea quality in the future.