Using the Yunnan special green tea "Zijuan" as raw material with water,we conducted a solid-state fermentation.This study also analyzed the microorganisms influence on the physicochemical properties and spectroscopy properties of theabrownin in different fermentation stages.The results show that,with the fermentation time increased,the number of bacteria,mold,yeast in "Zijuan" tea increase at first and then decreased.Same trend of the amount of theabrownin was also observed.The variations of theabrownin polysaccharide,protein and tea pigment composition are obvious;the change in the amount of single amino acid varies;the content of mineral,such as sulfur,phosphorus,potassium,magnesium,zinc,manganese decreased;calcium,iron,copper increase gradually and then decrease gradually.The content of total carboxyl increases in the first and then decrease.UV-vis spectrum shows that "Zijuan" theabrownin have a max peak absorption at 200nm and a characteristic absorption peak at 280nm,which indicate the existence of the protein.IR spectrum shows that "Zijuan" theabrownin belongs to phenolic substance and it has a characteristic absorption peak of polysaccharide residue.The physicochemical changes of theabrownin have a close connection with microbial growths,and mould,yeast and fungi played an important role in it.