Analysis of quality-related parameters at the green leaf-stage and in orthodox-made tea revealed marked quality deterioration with
increasing blister blight severity. Total phenols, catechin(s), total nitrogen, amino acids, and chlorophylls, as well as polyphenol
oxidase activity, declined in tea shoots with increasing disease severity. Depending on disease intensity, orthodox tea made from
infected shoots showed loss in leaf-style. Likewise, theaflavins, thearubigins, caffeine, and high polymerized substances as well as total
liquor colour, brightness and briskness also exhibited marked progressive decline in tea made from shoots with increasing disease
severity. Aroma components, particularly hexene-1-ol, phenyl acetaldehyde, linalool, methyl salicylate, geraniol, indole, β-ionone,
nerolidol, and several unassigned components were also lower in disease affected teas. The magnitude of decline in various aroma
constituents corresponded to disease intensity.