This article reviewed the advance in aging mechanism of dark tea, the changes of sensory quality and main biochemical components during the aging process. With the extension of storage time, the combined effect of moisture, oxygen, light, temperature and microbial factors, the sensory quality of black tea showed certain regularity. The main quality components, aroma components in the process of aging occurred in different trends, varying degrees of change, black tea in a certain range of time and improve the quality, with“gets better” trend. ...
