Microbiome‐Based Characterization of Microbial Community Structure and Diversity in White Tea ( Camellia sinensis )

Aging storage plays a crucial role in enhancing both the flavor and health benefits of white tea. However, the microbial mechanisms underlying this process remain poorly understood, particularly regarding intervarietal differences in microbial succession. We investigated bacterial and fungal communities in two white tea cultivars—Shoumei and Baihao Yinzhen—aged for five years, employing amplicon sequencing (16S rDNA and ITS), co‐occurrence network analysis, and functional prediction using PICRUSt2. Bacterial abundance exceeded fungal abundance in aged white tea, based on detected amplicon sequence variants (ASVs) and species richness. Baihao Yinzhen exhibited higher bacterial richness but lower diversity than Shoumei. No significant differences were observed in fungal richness or diversity between the two cultivars. Shared dominant taxa included Methylobacterium–Methylorubrum and Sphingomonas (bacteria), as well as Ascomycota ‐unclassified and Pleosporales ‐unclassified (fungi). Network analysis identified Bosea (bacteria) and Erythrobasidium (fungi) as keystone taxa, while functional profiling linked microbial activity primarily to amino acid metabolism. Our findings reveal cultivar‐specific microbiome dynamics during white tea aging and their potential role in flavor modulation, providing a scientific foundation for optimizing fermentation protocols and quality control in tea production.