The quality and antioxidative function of dark tea as a unique post-fermented tea in China depend on the transformation of active components mediated by microbial-inducing piled fermentation，and are regulated by the technology of fermentation and raw materials in synergy.This article systematically reviewed the functions and mechanisms of core microbial species during the process of fermentation in dark tea，analyzed the structural characteristics of antioxidants derived from fermentation，and elaborated in depth on the mechanisms of antioxidation regulated by signaling pathway.The directions of studies and application in the future were prospected as well.