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Study on Microbial Diversity of Mild Liubao Tea Based on Microscope Image Analysis

Liupao tea is a kind of dark tea in Guangxi. Its quality characteristics of "red, thick, aging, and mellow" originate from the special production process of two “wort piles” and two “steaming”. The important use of microorganisms in the stacking process and later storage. The enzymes produced by microbial life activities transform tea components and affect the quality and health benefits of tea. However, there are few studies on the microbial diversity of moldy Liupao tea. In this paper, based on the image analysis method of electron microscope, the microbial composition, species and biodiversity of moldy Liupao tea are analyzed experimentally.