Effects of phosphorus supply on the quality of green tea

► Effects of P supply on the quality of green tea were investigated. ► P-deficient tea had decreased levels of total polyphenols, total free amino acids and Thea. ► P-deficiency increased total polyphenols/total free amino acids ratio, and GABA and Pro levels. ► The sensory and biochemical qualities of green tea were lowered by P-deficiency.