Yanlin Zhang, Danyang Yao

（Hunan Agricultural University）

Abstract：

This article provides a comprehensive review of the microorganisms and quality of Fuzhuan tea. The article focuses on analyzing the microorganisms related to "wo dui" and "fa hua" in the production process of Fu brick tea, summarizes the changes in the quality of Fu brick tea after "wo dui" and "fa hua", and points out the main problems faced by the further development of Fu brick tea.

Key Words：

Fuzhuan tea; wodui; hair flowers; golden flower; guantu sporangium