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Background and aims <p>Phyllosphere microbiota of tea plants play a key role in the formation of tea flavor. However, the specific microbial taxa driving flavor transformations in Tieguanyin oolong tea remained unclear, especially under the interactive influence of soil health and processing stressors associated with tea production. This study addresses this knowledge gap by investigating the soil-phyllosphere continuum and revealing the key microbial taxa that influence tea quality.</p> Methods <p>Soil and tea samples were collected from Tieguanyin tea gardens and high-throughput sequencing was used to characterize the microbiome of the tea garden ecosystem, and GC–MS based techniques were used to indentify tea flavor related compounds.</p> Results <p>Soil pH of the studied tea gardens was highly correlated with soil microorganisms. Soil was a significant source of the tea phyllosphere microbial community. Fixing, a high-temperature process that reduces enzyme activity in tea manufacturing, was identified as a key driver in forming the unique flavor of Tieguanyin oolong tea. Phyllosphere microbial dynamics significantly affected flavor-related indices, with the bacteria, <i>Sphingomonas</i> and <i>Massilia</i> and the fungi, <i>Pseudozyma</i> and <i>Massarina</i> being key functional taxa during tea processing, having a role in the regulation of tea flavor and enzymatic activity.</p> Conclusion <p>To our knowledge this is the first study to reveal that specific phyllosphere taxa directly modulates flavor compound dynamics during Tieguanyin oolong tea processing. These findings provide a better understanding of the role of microbes in flavor optimization of Tieguanyin oolong tea, and provides theoretical support for microbial driven agricultural management in tea agroecosystems.&#xa0;</p>

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Interactions between soil and phyllosphere microbiomes modulate flavor formation of Qingxiang Tieguanyin Oolong Tea

  • 期刊论文

  • 发表日期：

    2025年7月13日

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  • Zhao Zhang,
  • Xin-Rong Huang,
  • Ming-Kang Jin,
  • Le-Yang Yang,
  • Jing-Jun Deng,
  • Hu Li,
  • Zhi-Ming Chen,
  • Huo-Gui Su,
  • Liang-De Xiao,
  • Jin-Long Tang,
  • Shun Li,
  • Roy Neilson,
  • Xiao-Ru Yang

摘要

Background and aims

Phyllosphere microbiota of tea plants play a key role in the formation of tea flavor. However, the specific microbial taxa driving flavor transformations in Tieguanyin oolong tea remained unclear, especially under the interactive influence of soil health and processing stressors associated with tea production. This study addresses this knowledge gap by investigating the soil-phyllosphere continuum and revealing the key microbial taxa that influence tea quality.

Methods

Soil and tea samples were collected from Tieguanyin tea gardens and high-throughput sequencing was used to characterize the microbiome of the tea garden ecosystem, and GC–MS based techniques were used to indentify tea flavor related compounds.

Results

Soil pH of the studied tea gardens was highly correlated with soil microorganisms. Soil was a significant source of the tea phyllosphere microbial community. Fixing, a high-temperature process that reduces enzyme activity in tea manufacturing, was identified as a key driver in forming the unique flavor of Tieguanyin oolong tea. Phyllosphere microbial dynamics significantly affected flavor-related indices, with the bacteria, Sphingomonas and Massilia and the fungi, Pseudozyma and Massarina being key functional taxa during tea processing, having a role in the regulation of tea flavor and enzymatic activity.

Conclusion

To our knowledge this is the first study to reveal that specific phyllosphere taxa directly modulates flavor compound dynamics during Tieguanyin oolong tea processing. These findings provide a better understanding of the role of microbes in flavor optimization of Tieguanyin oolong tea, and provides theoretical support for microbial driven agricultural management in tea agroecosystems.