Unravelling the microbiome perspective to variations in tea metabolome

Tea ( Camellia sinensis L. O. Kuntz) is one of the most readily available and popular beverages because of its aroma and flavour. It is widely cultivated in Asian, African, and South American countries, with India being its second-largest producer in the world. Despite tea being a rich source of a range of metabolites having valuable medicinal properties, its production is severely challenged by a multitude of abiotic and biotic stresses. Tea plants harbour a diverse microbiome as epiphytic and endophytic communities, which help mitigate the stresses. Besides, the plant-associated microbiome is crucial to determine tea’s quality and flavour. Even during the processing of tea leaves, microbial species modify the flavour-inducing metabolites establishing diverse tea types. Despite the establishment of the contribution of tea microbiome in impacting its quality, the cross talk between the tea-associated microbiome and the plant’s metabolome remains largely elusive. This review aims to understand the critical functions of tea-associated microorganisms in regulating tea growth and quality, especially under stresses. It also attempts to synthesize the knowledge related to correlations between the tea microbiome and the tea metabolome. Such an understanding sets the platform for sustainably enhancing this economically significant plant’s quality and yield. • Assessed the impact of tea microbiome on the metabolomic profile of the plant. • Highlighted the role of tea metabolites in shaping the tea microbiome. • Listed the contribution of tea metabolites in mitigation abiotic & biotic stresses. • Critically analysed the mechanism of tea microbiome-metabolome cross talk. • Offered roadmap for harnessing this interplay for better tea quality.