Tea is one of the world’s three most popular beverages, so the detection of its quality (physical, chemical, microbiological, and classified parameters), as well as its safety (inorganic and organic contaminants), is a very crucial process. Emerging technologies (spectral technology, computer vision, electronic nose, electronic tongue, and electrochemical methods) have provided a fast, nondestructive (or light damaging) and convenient method for the detection of tea products, including fresh, fermented, and processed tea leaves, and commercial tea. These technologies are beneficial for automating the tea processing process, improving the quality and production of tea, and increasing the economic benefits for the industry. Furthermore, it can also provide ideas regarding the detection and evaluation of other food products.