Tea plantation ecosystems, as typical human–natural integrated systems, rely on biodiversity to sustain yield, quality, and ecological sustainability. With the global popularization of ecological agriculture concepts, eco-oriented tea production has emerged as a core development direction for the tea industry. However, a systematic elucidation of the mechanisms by which tea plantation biodiversity modulates tea quality, alongside standardized assessment methodologies for this biodiversity, remains inadequate. This paper comprehensively synthesizes how genetic, species, and ecosystem diversity regulate the accumulation of tea polyphenols, amino acids, and aromatic compounds—key determinants of tea quality. It evaluates mainstream assessment frameworks and identifies DPSIR (Driving Forces-Pressure-State-Impact-Response) as the most comprehensive and practical option. This paper further dissects the impacts of genetic, ecosystem, and species diversity (the three core dimensions of tea garden biodiversity) on tea quality formation. Genetic diversity shapes metabolic traits; ecosystem diversity modulates secondary metabolism via microclimate and soil; and species diversity (plants, animals, microbes) exerts synergistic effects on nutrient cycling and pest control. All these collectively improve tea sensory quality, safety, and stability. Future research should focus on plant–microbe interactions, quantitative biodiversity–quality models, and precision ecological management, laying a theoretical foundation for sustainable, high-quality tea production.
Wu et al. (Tue,) studied this question.