Abstract: The application of exogenous enzymes in tea processing is mainly reflected in the field of tea deep processing. In recent years, with the rapid development of exogenous enzyme technology and in-depth study on the characteristics of different exogenous enzymes, a variety of exogenous enzymes play an important role in catalyzing the synthesis of catechins and theaflavins, assisting the extraction of theanine, tea polysaccharide and tea saponin, and improving the flavor and quality of tea drinks. The utilization rate of effective components and functional components of tea has been further improved. In this paper, the application of exogenous enzymes in tea deep processing is reviewed, in order to provide theoretical basis for improving the utilization rate of tea functional components and reducing costs in the future, and lay a solid foundation for the continuous and industrial preparation of tea natural components.