Tea (Camellia sinensis) is perhaps the most popular and economic beverage in the globe due to its distinctive fragrance and flavour generated by the leaves of commercially farmed tea plants. The tea microbiome has now become a prominent topic of attention for microbiologists in recent years as it can help the plant for soil nutrient acquisition as well as stress management. Tea roots are well known to be colonized by Arbuscular Mycorrhizal Fungi (AMF) and many other beneficial microorganisms that boost the growth of the tea which increases leaf amino acids, protein, caffeine, and polyphenols content. One of the primary goals of rhizosphere microbial biology is to aid in the establishment of agricultural systems that provide high quantities of the food supply while minimizing environmental effects and anthropogenic activities. The present review is aimed to highlight the importance of microbes (along with their phylogeny) derived from cultivated and natural tea rhizospheres to understand the role of AMF and rhizospheric bacterial population to improve plant growth, enhancement of tea quality, and protecting tea plants from pathogens. This review also summarizes recent advances in our understanding of the diversity and profile of tea-associated bacteria. The utilization of the tea microbiome as a "natural resource" could provide holistic development in tea cultivation to ensure sustainability, highlighting knowledge gaps and future microbiome research.
Keywords: Arbuscular mycorrhiza; Microbiome; PGPR; Phylogeny; Tea production.
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