Phyllospheric Microbiome Associated With Flavor Compounds in the Detached Fenghuang Dancong Tea Leaves During Withering

The reassembly of microbial communities in response to short‐term environmental changes within the phyllosphere of detached leaves remains poorly understood. Using the withering process of Fenghuang Dancong tea leaves as a model system, we observed a rapid decline in water content over a 10‐h period under stable temperature conditions. This was accompanied by significant accumulations of water extracts, total soluble sugars, flavonoids, and amino acids. Microbial community analysis revealed an increase in bacterial richness but a decrease in fungal richness, with markedly divergent reassembly patterns between the two groups. Dominant bacterial taxa included Sphingomonas , Methylobacterium – Methylorubrum , Aureimonas , and Acidovorax , whereas Setophoma and Phaeosphaeria were prevalent among fungi. Correlation analysis indicated that bacterial genera such as Allorhizobium–Neorhizobium–Pararhizobium–Rhizobium , Thermobifida , and Geobacillus were significantly associated with water extracts ( p < 0.05). Corynebacterium , Atopostipes , Deinococcus , Ureibacillus , and Thermopolyspora showed positive correlations with flavonoids. Multiple amino acids were positively correlated with Allorhizobium–Neorhizobium–Pararhizobium–Rhizobium , Chryseobacterium , Acidovorax , and Methylobacterium – Methylorubrum . Among fungi, Pseudopestalotiopsis was specifically linked to water extracts, while Phaeosphaeria and Paraphaeosphaeria were correlated with nearly all amino acids. These results explicitly link dynamic microbial reassembly to flavor compound formation in tea leaves postdetachment, providing new insights into phyllosphere ecology and the role of microbial communities in shaping tea quality during processing.