Abstract: Tea is one of the three internationally recognized healthy drinks. Tea cannot avoid microorganisms in the environment during production， reprocessing， transportation， storage， and other processes， and some microorganisms can produce toxins. Therefore， microbial contamination of tea has received widespread attention. So far， research on tea microbial contamination and its control was relatively limited and scattered. Research progress in the field of microbial pollution and control of tea was summarized from three aspects： microbial pollution in tea， sources of microbial pollution in tea， control of microbial contamination in tea. The problems of microbial contamination and control of tea that needed to be paid attention to in the future was discussed. Suggestions were provided to scientifically determine the presence and harm of microorganisms and their toxins in tea.