Abstract: Iron is one of the essential elements for the growth of tea trees, and its dynamics in soil are intricately regulated and influenced by microorganisms and various related factors. To explore the characteristics of soil iron bacterial communities and their influencing factors in various rock tea production areas of Fujian Province, this study focused on soils from the Zhengyan tea, Banyan tea, and Zhou tea production areas in Mount Wuyi. The study measured the valence states of iron, iron content and physicochemical properties of soils at depths of 0-15 cm (upper layer) and 15-30 cm (lower layer). High-throughput sequencing technology was used to analyze the soil iron bacterial communities. The results are as follows: (1) The soil moisture content in the lower layer of the Zhengyan tea, Banyan tea, and Zhou tea production areas in Mount Wuyi were 13.1%±0.4%, 21.2%±1.1%, and 15.8%±2.1%, respectively. In the upper layer, the soil moisture content in the Banyan tea production area was significantly higher than that in the Zhengyan tea production area (p<0.05). (2) The Fe(Ⅲ) content in the upper layer of the Zhengyan tea, Banyan tea, and Zhou tea production areas were (0.17±0.10), (0.32±0.18), and (0.47±0.30) g/kg, respectively. In the lower layer, the Fe(Ⅲ) contents were (0.19±0.13), (0.35±0.19) and (0.48±0.16) g/kg, respectively. The Fe(Ⅲ) content in the soils of the Zhou tea production area was significantly higher than that in the Zhengyan tea production area at all depths (p<0.05). (3) In the Zhengyan tea production area, both the Fe(T) and Fe(Ⅱ) contents in the soil showed a significant negative correlation with electrical conductivity (p<0.05). In the Banyan tea production area, soil moisture content was significantly negatively correlated with bulk density (p<0.05). (4) The abundance of the iron-oxidizing bacterial genus Mariprofundus showed a significant positive correlation with soil pH (p<0.05), while the abundance of the iron-reducing bacterial genus Bacteroides showed a significant negative correlation with soil moisture content (p<0.05). The abundance of iron-oxidizing and iron-reducing bacterial communities at the genus level was significantly correlated with soil Fe(Ⅲ) and Fe(Ⅱ) contents, respectively (p<0.05). Redundancy analysis indicates that soil bulk density and Fe(Ⅱ) content are the main factors affecting the soil iron bacteria community. This study demonstrates a significant interrelationship between soil iron valence states, the iron bacteria community, and physicochemical properties in the Wuyi Mountain rock tea production areas. The research results of this study can expand the current theories of soil iron metabolism cycle.