Tea is one of the most popular beverages globally and in Bangladesh majority of produced tea is black tea. This study is conducted in Black Tea Factory of Bangladesh Tea Research Institute with three different leaf quality (GL80%, GL50%, GL30%) to assess the difference of made tea volume and made tea quality due to different green leaf quality. The volume of made tea varies with the green leaf quality. Tea volume of individual each grade (FBOP, BOP, GBOP, OF and Dust) was lowest in GL80% while highest in GL30% leaf quality. Total polyphenols (16.23%), theaflavin (0.89%), brightness (27.77%) and caffeine (3.17%) found highest in green leaf with 80% good leaf. A fundamental quality criterion for determining the body, color, strength, brightness, and briskness of black tea beverage is the TF/TR ratio. Best ratio of TF:TR (1:10.39) was found in green leaf with 80% while the low quality of made tea with 1:12.47 ratio was found in low quality of green leaf (30% good leaf). Strongest positive relation (0.93***) was found between total polyphenols and good leaf percentage. Correlation Coefficient (r) were +0.88*** and +0.80***, respectively for caffeine and organoleptic score against good leaf (%) also explaining the presence of strong positive relationship between them. It can be concluded that, the volume and the quality, both biochemical and organoleptic of made tea mostly depends on the green leaf quality.