Abstract: The Maillard reaction is a non-enzymatic reaction between amino acids and reducing sugars, which widely existing in heated food processing. Tea is an important agricultural product, and the Maillard reaction plays an important role in the formation of its fragrance, color and flavor. Simultaneously, along with the extensively studies about the Maillard reaction in food industry, most people focus on the functionality and safety of its products. In the present review, the fragrance, color, flavor and safety of tea from the products of the Maillard reaction were discussed. And insight into enhancing the Maillard reaction utilization and reducing the adverse impact in tea processing was given.