Is there any way to chemically check sweetness level in any drink or water or tea etc?
As asked by the OP, I think the answer to the question has to be no. If it was known that a drink contained only glucose as a sweetener, then it would presumably be possible to measure accurately the glucose concentration in the drink. But maybe other substances in the drink would be interferences in the measurement. Following on, as @Alchimista commented, perhaps a Scoville-type sweetness test could be used. But the possible interferences problem complicates this as well. In addition, perceptions of sweetness may also be affected by seemingly innocuous substances in the drink, e.g., I find that a dash of table salt makes watermelon taste sweeter and I have no clue how that might arise.

Then there is the matter of inorganic substances. The old fashioned name for lead acetate was ‘sugar of lead’. Poisonous though it is, it earned its deadly sweet name. As well, some salts of beryllium ('glucine'; all berylium salts are highly poisonous) and yttrium are sweet tasting: see wiki. So it is not just various organic substances that can taste sweet and who knows what else is sweet tasting: no sane chemist (nowadays) tastes chemical substances.

My guess is that there are quite a few chemicals that would taste sweet, but we will probably never know what they are. Then how would sweetness levels of two lead acetate aqueous solutions be compared? I don’t see how it can be assumed, a priori, that sweetness is directly proportional to lead ion concentration and no one should do such an human subjects experiment anyway. And what about a drink containing glucose and lead acetate? Even if the lead acetate did not interfere with the quantification of the glucose concentration, the drink would be sweeter than expected from just the glucose measurement result.