Research Progress on the Influence of Microbial Fermentation on Tea Quality

Microbial fermentation technology plays a vital role in tea processing. By decomposing and transforming tea components, it enhances the flavor and taste of tea while producing a variety of beneficial nutrients. These transformations significantly improve the overall quality of tea and enhance its health-promoting value. This paper reviews the working mechanisms of microbial fermentation technology from the perspectives of different types of fermentative microorganisms and varying fermentation conditions. Particular attention is given to the roles and mechanisms of bacteria, yeasts, molds, and other microorganisms during the tea fermentation process. Furthermore, the effects of fermentation time, temperature, and environmental factors on tea quality are discussed. Through this analysis, the study aims to provide new insights and technical support for optimizing tea fermentation processes, improving the quality of fermented tea beverages, and innovatively developing functional tea products.