On the basis of the high-temperature wrapped starter production process, in the traditional wheat koji-making raw materials, 0%, 5%, 10%, 15%, and 20% of the weight of the wheat are added to the dark tea culture medium containing Eurotium cristatum. The changes of main microbial groups, enzyme activities and conventional physical and chemical indexes in the process of culture management were investigated. The results showed that, within 28 days of culture management, the number of microbial groups (mold, yeast, bacteria and E. cristatum), conventional physical and chemical indexes (culture temperature, Koji moisture, acidity and starch content) and enzyme activity (fermentability, liquefying enzyme activity and saccharifying enzyme activity) of each dark tea fungus addition group were changed in varying degrees, compared with the traditional Daqu control group. Moreover, there were different degrees of changes among different groups. In that traditional high-temperature wrap koji, the dark tea fungus culture containing E. cristatum is adopt for strengthening. At the 28th day after the end of culture management, the number of mold, bacteria and yeast in the 15% and 20% dark tea fungus addition groups was significantly different from that in the traditional Daqu control group (P < 0.05), indicating that the addition of dark tea fungus could significantly promote the growth and reproduction of mold in Daqu and inhibit the growth of fine yeast in Daqu Growth and reproduction of yeasts and yeasts. in addition, the liquefying power and saccharifying power of 15% and 20% dark tea fungus addition groups were significantly different from those of traditional Daqu control group (P<0.05), indicating that the addition of dark tea fungus could also significantly improve the liquefying power and saccharifying power of Daqu.