Our team is mainly engaged in research on the quality formation mechanism during the initial processing and deep processing of tea, focusing on the changes of phenolic substances, amino acids and their derivatives, and aroma substances in the tea processing, especially in dark tea and black tea. At the same time, our team also conducted relevant testing and risk assessment of fungal toxins in dark tea, scientifically demonstrating the topic of consumer concern about the safety of dark tea consumption. Our team has also attempted to develop some new fermented tea wines and tested the flavor changes during their processing, in order to provide some assistance for the healthy development of the tea industry.