Insights into the functional role of tea microbes on tea growth, quality and resistance against pests and diseases


  • Xiaoyang ZHANG Jiangxi Agricultural University, Nanchang 330045; Jiujiang Agricultural Technology Extension Centre, Jiujiang 332000 (CN)
  • Haozhi LONG Jiangxi Agricultural University, Nanchang 330045 (CN)
  • Da HUO Jiangxi Agricultural University, Nanchang 330045; College of Tea and Food Science (Wuyi University), Nanping 354300 (CN)
  • Masood I. AWAN University of Agriculture Faisalabad, Department of Agronomy, Sub-Campus Depalpur, Okara, Faisalabad (PK)
  • Jinhua SHAO Jiangxi Agricultural University, Nanchang 330045; China Guangxi Hydraulic Research Institute, Key Laboratory of Water Engineering Materials and Structures, Nanning, 530023 (CN)
  • Athar MAHMOOD University of Agriculture Faisalabad, Department of Agronomy, Faisalabad (PK)
  • Shuang LIU Jiujiang Agricultural Technology Extension Centre, Jiujiang 332000 (CN)
  • Jigang HUANG Jiujiang Agricultural Technology Extension Centre, Jiujiang 332000 (CN)
  • Alia PARVEEN University of Agriculture Faisalabad, Department of Agronomy, Sub-Campus Depalpur, Okara, Faisalabad (PK)
  • Muhammad AAMER Jiangxi Agriculture University, Research Center on Ecological Sciences, Nanchang 330045 (CN)
  • Muhammad U. HASSAN Jiangxi Agriculture University, Research Center on Ecological Sciences, Nanchang 330045 (CN)



AMF, disease, growth, microbes, quality, tea


Tea is an economical and most widely used beverage across the globe owing to its unique fragrance and flavor. Plant microbe interaction has emerged as an important topic which got the attention of scientists to improve plant performance. Tea microbes remained a prominent research topic for scientists over the years as tea microbes helps in nutrient cycling and stress management which in turn improve the tea growth, yield and quality. The roots of tea plants are colonized by various microbes including arbuscular mycorrhizal fungi (AMF), bacterial communities, and endophytes increase root growth, development and nutrient uptake which in turn improve tea growth, yield and quality. These microbes also increase the concentration of nutrients, amino acids, soluble proteins, flavonoids, catechuic acid, glucose, fructose, sucrose contents caffeine, and polyphenols concentration in tea plants. Besides this, these microbes also protect the tea plants from harmful pest and diseases which in turn leads to an appreciable improvement in plant growth and development. The most important goal of any farming system is to establish a system with production of maximum food while minimizing impacts on the environment. The present review article highlights the role of various microbes in improving the growth, yield and quality of tea plants. In addition, we also discussed the research gaps to improve our understanding about the role of tea microbes in improving tea growth, yield, pest and diseases resistance. We believe that this review will provide a better insight into the existing knowledge of tea microbes in improving tea growth and yield.


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How to Cite

ZHANG, X., LONG, H., HUO, D., AWAN, M. I., SHAO, J., MAHMOOD, A., LIU, S., HUANG, J., PARVEEN, A., AAMER, M., & HASSAN , M. U. (2022). Insights into the functional role of tea microbes on tea growth, quality and resistance against pests and diseases. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 50(4), 12915.



Review Articles
DOI: 10.15835/nbha50312915

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