Abstract:Tea is susceptible to physicochemical and microbiological influences during storage and marketing，which seriously hinders the development of the tea industry.However，the tea have short shelf life and industry has not been able to completely eliminate the microbiological safety hazards which seriously hinders the development of tea industry.The study aimed to summarize the meaning and content of the primary or secondary models of microbial growth and analyze the influencing factors of tea quality and established the predictive model of tea shelf life from the perspective of microbiology.To better explore the model of tea microbial growth and predict the shelf life of tea，this study laid a preliminary foundation for the development of the quality and safety of tea or improve the health of tea detection for extending the shelf life.