The microbial community in piles of Puer tea， soils from tea garden， and Qingzhuan brick tea was used as bacterial sources to be primarily screened with to tannic acid screening medium to realize the high-value utilization of summer-autumn tea resources and optimize the technology of fermenting dark tea.The rescreening was conducted by measuring the activity of tannase in tea fermented by candidate strains.The characteristics of sensory， components of quality， and antioxidant activity in solid-state fermented tea were analyzed.The targeted strain was identified through morphological observation and 26S rDNA sequence analysis.The results showed that 45 tannase-producing strains were obtained from the primarily screening， and 9 strains with higher activity of enzyme were selected to rescreen the fermented tea.Among them， strain MJ19 had the highest activity of tannase in fermented tea， reaching 21.12 U/g.The sensory quality of tea fermented with MJ19 has significantly improved compared with that in the control， presenting characteristics of sweet， floral， and ester aromas.Its antioxidant activity was significantly enhanced， with the scavenging rate of DPPH radical and ABTS radical， and the reducing ability of FRAP iron increased by 117.44%， 120.04%， and 116.60%， respectively.Meanwhile， the content of gallic acid （GA） in fermented tea increased by 430% compared to that in the control.It is indicated that the strain MJ19 obtained through screening can effectively enhance the activity of tannase during the fermentation of dark tea.Finally， it was identified to be the Debaryomyces prosopidis group， belonging to yeast， which can significantly improve the sensory quality and antioxidant activity of the fermented tea.It will provide excellent microbial resources and a theoretical foundation for the high-value development and utilization of summer-autumn tea resources.