Comparative Analysis of Microbial Diversity and Amino Acid Content of Korean Traditional Fermented Tea ‘Chungtaejeon’ Produced by Various Tea Plantations in Jangheung, Jeonnam

Chungtaejeon is a unique microbial fermented tea that has been passed down through generations since ancient times in Korea. Microbial fermentation contributes to the development of its distinct flavor during the fermentation process. This traditional Korean fermented tea is produced in various tea plantations across Jangheung, Jeollanam-do province. This study measured the bacterial community structure and the content of useful substances (amino acids and catechins) in Chungtaejeon produced at four different tea plantations in Jangheung. The analysis of the bacterial community revealed that Pantoea sp. was predominant in all the Chungtaejeon samples, with over 72% dominance, while a few bacterial communities excluding Pantoea sp. were found to be distinct. Also, the analysis of amino acids and catechin content in the Chungtaejeon showed high levels of theanine, L-aspartic acid, L-glutamic acid, γ -aminobutyric acid, ammonia (NH3), L-ornithine, and catechins, with variations observed among samples from different tea farms. These results suggest that the microbial diversity of Chungtaejeon may contribute to the quality and characteristics of the product. Moreover, the results can serve as foundational data for preserving and advancing the value and tradition of traditional Korean microbial fermented teas.