Symptoms occur in the tea regions of Jiangxi, Zhejiang, Jiangsu, Anhui, and Hunan. It mainly damages young shoots, leaves and shoots of spring tea. The diseased diseased parts of the tip and leaf margin were yellow-brown at first, and then expanded into irregular spots with no obvious edges. The diseased leaves were distorted or curled upwards and downwards, and they were easily broken, and dark spots were found on the later spots. Shoots, scales, and fish leaves become brownish, causing atrophy of the diseased buds to no longer stretch, and turning dark brown and brown in the late stages. Dark brown spots appear in the diseased part.

The pathogen Phyl10sticta germmiphliae Chen et Hu called a leaf spot fungus, a fungus belonging to the subphylum Fungi. The black spot on the front of the lesion is the pathogenic conidiospore, which is buried under the epidermis. When the spores mature, they break through the epidermis. Conidiophores spherical to oblate spheroid, with orifice, size 90-245μm, thin wall, membranous. There are many uncoloured, round, to oval conidiospores, of size 2-62-4 (μm), with 1-2 oil spores. The spores of this fungus are small, but the conidiophores and their orifices are large. They only infect the buds and young leaves and are not harmful to the stems. They are different from other leaf spot molds or stem molds that harm tea plants. The growth of the bacteria is suitable for a temperature of 27-27°C. Above 29°C, the mycelia cannot grow.

Transmission routes and pathogenic conditions The pathogens are overwintering in diseased leaves and overwintering buds with mycelia or conidia. From March to April in Hunchun, the temperature rose to 10°C and the relative humidity was about 80%. Conifers began to form. They were released under water and wet conditions and spread through rainwater and air currents to infest young shoots. Days of incubation, resulting in lesions. The disease is a cold-type disease, mainly occurs in the spring tea. In late March and early April each year, the germination period of spring tea begins to develop. In mid-April to early May, when spring tea is harvested, the temperature reaches 20-25°C and enters the peak period. After mid-June, the maximum temperature exceeds 29°C. At that time, the condition spread stagnant. In addition, the high content of amino acids in the spring tea leaves is beneficial to the growth and development of pathogenic bacteria, and the occurrence and spread of Lee's disease. After entering the summer tea period, the content of tea polyphenols in tea increased, then the germination of conidia was inhibited, and the disease stopped expanding. There is a significant difference in disease resistance among varieties. Fuzhou daffodils, Wudeng pit, Dahao tea, Qimen reserve leaves and other late budding varieties are more resistant to disease. Potherb seed, Fuding seed, Huang Ye Zao, Longjing No.

Prevention methods (1) Selection of disease resistant tea varieties. Rukeng, Fujian Narcissus, Zhenghe, Longjing Longye, Yihong 1, Taicha 7th, Taicha 9th, Taicha 13th. (2) Spring tea promotes early harvesting and diligence, and leaves as few buds as possible in the tea tree to reduce the chance of infection and reduce the incidence. (3) When the age of the old leaf of the spring tea sprouts is 4% to 6%, spraying 50% benomyl wettable powder 1500 times or 50% thiophanate-methyl wettable powder 1000 times, 70% methyl Topozin WP 900-1000 times, 50% carbendazim WP 700 times. (4) Non-picked tea gardens can be sprayed with 1:0.5:100 half Bordeaux mixture or 47% Garnett's wettable powder 700-800 times solution, and 30% green deconcentration suspension agent 400-500 times solution. In addition, 20-30 days before the tea is harvested, the Sanghak harvested liquid fertilizer 500 times.

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