As a uniquely Chinese post-fermented tea, Pu-erh tea undergoes profound changes in quality and flavor during aging, a process primarily driven by microbially mediated metabolic transformations. However, the patterns of microbe-metabolite co-evolution spanning a century-long timescale remain unclear. This study employed three samples-S (1920 raw Pu-erh tea), Y (1999 raw Pu-erh tea), and Q (2024 ripe Pu-erh tea)-integrating non-targeted metabolomics and microbiomics technologies to systematically analyze the characteristics of metabolites and microbial communities in century-old Pu-erh tea. The study elucidated the metabolic characteristics at the endpoint of long-term natural aging: the specific enrichment of hydrolyzable tannins, sucrose, and bipyrrole aromatic derivatives, providing a chemical basis for its unique "century-old charm". Microbial community analysis indicated that long-term aging leads to simplified bacterial communities but increased fungal evenness, with the century-old sample specifically enriching for Thermodesulfobacterium and a large number of unclassified fungi. Multivariate statistics further constructed a microbe-metabolite interaction network, confirming significant correlations between key bacterial genera such as Paenibacillus and Bacillus and flavor precursors like sugars and phenolic acids.
Keywords: Pu-erh tea; century-aged Pu-erh tea; metabolomics; microbiomics; non-volatile metabolites.