An experimental study on the use of EIS as a tool for categorizing black tea

Tea taste sensing is a very complex activity usually carried out by industry experts. There have been numerous approaches to develop an electronic tongue in order to automate this process. This paper describes an experimental approach based on electrochemical impedance spectrometry of black tea. The initial experimentation illustrates that the Nyquist plots of the liquid tea display significant differences between the considered various types of black tea. They can easily be categorized into different groups or clusters depending on the real and imaginary impedance at different frequencies as well as their temperature dependencies.