Abstract: This study explored changes in the microbial community in samples from the upper, middle and lower layers and mixed samples as well as pile temperature, water content and pH during the pile fermentation of Qingzhuan tea. The results showed that microbial quantities in different pile layers were quite different. The number of fungi in the upper layer before the first pile turning was the highest, where microbial activity mainly occurred, while the numbers of microbes in the middle and lower layers were extremely low, where hygrothermal reaction mainly occurred. The number of molds and yeasts in the upper layer reached its maximum in the early stage of pile fermentation while the number of bacteria and actinomycetes reached its maximum in the late stage. Overall, during the whole fermentation process, bacteria were the most dominant species, followed in turn by actinomycetes, mold and yeast. These results are beneficial to regulating the pile fermentation process of Qingzhuan tea.

Key words: Qingzhuan tea, microorganism, microbial community, pile temperature, pH value