Jinhua formation during the storage (JFDS) was found in two Yunnan teas that were defined as jinhua ripened Pu-erh tea (JRIPT) and jinhua white tea (JWT), respectively. Integrated multi-omics of metagenomics, volatilomics and metabolomics was developed to elucidate JFDS mechanism. Overall, JFDS caused significant differences in characteristic flavor, microbial community structure and volatile organic compounds (VOCs) profile. Among 14 co-critical fungi, Eurotium repens was regarded as the golden-flower fungus for JFDS, and had higher relative abundance in Yunnan jinhua teas over 50 %. Based on 291 VOCs and 83 odor-active compounds, E. repens directly promoted glycoside hydrolysis and carotene degradation to formulate β-linalool, β-ionone and 3,4-dehydro-β-ionone for jinhua fungus aroma of JWT. With Arxula adeninivorans synergy, E. repens activity contributed to Chinese medicine-like smell of JRIPT through sesquiterpenes and methoxybenzenes accumulation. Additionally, E. repens activity in the JFDS accelerated catechins oxidative polymerization, and other flavonoids conversion to enhance mellow taste.