Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation.

Abstract

Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two primary piling fermentation methods: wet piling with rolled leaves (moisture content around 60%) and dry piling with sun-dried or baked green tea leaves (moisture content below 30%). This study employed sensory evaluation, targeted and non-targeted metabolomics, and fungal Internal Transcribed Spacer (ITS) sequencing to investigate changes in quality components and fungal composition in Tibetan tea processed by both wet and dry-piling methods. The results revealed that 3,7-Dimethyl-1,5,7-octatriene-3-ol and D-limonene were identified as key volatile metabolites contributing to the aroma variations between the dry and wet-piled teas. More pronounced differences were observed in non-volatile components, with 407 differential metabolites identified between the wet- and dry-piled teas. Linear discriminant analysis effect size (LEfSe) identified Rhizomucor, Aspergillus, Thermomyces, Setophoma, and Debaryomyces as the key fungal genera with significant differences between the two piling methods, also dominating in abundance and playing a crucial role in the fermentation process of Tibetan tea. Correlation analysis between microbial communities and differential metabolites showed that Debaryomyces, Thermomyces, and Setophoma were significant contributors to the aroma differences between the teas produced by the two piling methods, while Rhizomucor and Aspergillus had a greater influence on non-volatile metabolites. Since Rhizomucor and Aspergillus were the most dominant fungi in the wet (63.05%) and dry-piled (68.70%) samples, respectively, and showed opposite correlations with major non-volatile differential metabolites, they may underlie the flavor differences between the two piled teas, such as mellowness, thickness, and sweet aftertaste. This study sheds light on the chemical and fungal mechanisms underlying the quality formation of Ya'an Tibetan tea processed by wet and dry piling methods, providing theoretical guidance for the improvement, standardization, and potential enhancement of production efficiency of Ya'an Tibetan tea production.