“…The selected eight phenotypic traits used were, %RWC, caffeine, catechin and tea tasters’ scores (aroma, astringency, brightness, briskness, and colour) which are associated with black tea quality and drought tolerance traits. All the individuals in both the discovery and validation populations were genotyped using 1 421 DArTseq markers (Koech et al , 2018; Koech et al , 2019).…”