Dynamic evolution and interplay between the microbiome and flavor components of Chenxiang Tieguanyin during long-term storage

The aging process of Chenxiang Tieguanyin is closely linked to microbial activity; however, significant gaps remain in our understanding of the mechanisms underlying the aging of this tea variety. The study aimed to elucidate the role of microorganisms in shaping tea flavor during long-term storage. To achieve this, we analyzed tea-associated epiphytic microbes and evaluated flavor-related chemical indicators of Chenxiang Tieguanyin across different storage durations. Our findings revealed a marked increase in aroma compounds during the pre-aging phase (6 and 9 years), with levels peaking at the 18-year mark before gradually declining thereafter. Furthermore, the phyllosphere microbial community diversity reached its maximum in the 18th year of storage. The microbial community was found to exert a substantial influence on flavor composition and enzyme activities. Pseudomonas and Cyberlindnera were identified as key microbial taxa driving the development of aged aroma and sweet taste during the aging process. The targeted application of beneficial functional microorganisms offers a promising strategy for enhancing the sensory quality of Chenxiang Tieguanyin.