Microorganisms play an increasingly important role in the tea industry, including in the growth and reproduction of tea trees, disease and insect pest control, fertilizer management, tea processing and storage, and the development of health food products. In fact, an entire discipline, tea microbiology, has recently been established. At present, the college microbiology courses available for those majoring in tea-related subjects have several practical problems, such as having content that is too general and of little relevance to the majors. With the Tea major in the Tea College of Guizhou University as an example, this paper explores the reforms to the Tea Microbiology course required to increase its relevance to the tea industry. The proposed course curriculum involves an introduction to basic microbiology and the specific role of microorganisms in tea production, and sets the theme of teaching content. We introduce the project design and highlight the importance of professional teaching practice and content, the use of a flexible learning style, comprehensive teaching ability appraisal to improve the quality of the course, increasing the students’ interest in learning, and strengthening students’ basic theory and professional skills.