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The flavor profile of tea is influenced not only by different tea varieties but also by the surrounding soil environment. Recent studies have indicated the regulatory role of soil microbes residing in plant roots in nutrient uptake and metabolism. However, the impact of this regulatory mechanism on tea quality remains unclear. In this study, we showed that a consortium of microbes isolated from tea roots enhanced ammonia uptake and facilitated the synthesis of theanine, a key determinant of tea taste. Variations were observed in the composition of microbial populations colonizing tea roots and the rhizosphere across different seasons and tea varieties. By comparing the root microorganisms of the high-theanine tea variety Rougui with the low-theanine variety Maoxie, we identified a specific group of microbes that potentially modulate nitrogen metabolism, subsequently influencing the theanine levels in tea. Furthermore, we constructed a synthetic microbial community (SynCom) mirroring the microbe population composition found in Rougui roots. Remarkably, applying SynCom resulted in a significant increase in the theanine content of tea plants and imparted greater tolerance to nitrogen deficiency in Arabidopsis. Our study provides compelling evidence supporting the use of root microorganisms as functional microbial fertilizers to enhance tea quality. [Display omitted] • Tea-plant root microbial populations vary across seasons and tea varieties • Nitrogen-metabolizing taxa are abundant in the roots of Rougui with high theanine • A synthetic community from Rougui roots, SynCom, was reconstituted • SynCom promotes NH 4 + homeostasis and theanine synthesis Xin et al. show that a synthetic microbial community mirroring the native microbial population found in Rougui tea-plant roots enhanced ammonia uptake and facilitated the synthesis of theanine, a key determinant of tea taste. [ABSTRACT FROM AUTHOR]