Comparative Profiling of Surface-Sterilized Leaf-Associated Microbiota and Flavor-Associated Metabolites in Two Gougunao Tea Cultivars across Fresh and Fermented Leaf Stages
This study characterizes leaf-associated microbiota and flavor-related metabolites of two Gougunao tea cultivars. Leaf samples at fresh and fermented stages were surface-sterilized to exclude epiphytic microbes. We conducted comparative analysis to explore the variation of endophytic microbiota and flavor metabolites during tea fermentation, and uncover the potential correlations between microbial communities and flavor formation. The omics datasets generated in this project provide fundamental resources for understanding the microbial-driven flavor metabolism of Gougunao black tea.