Key techniques of cultivation and management of tea in greenhouse
1. Garden selection: choose flat or gentle slope with fertile soil, sufficient water and good soil permeability. It is best to choose mountains in the north and open terrain in the south to block the cold wind in winter and avoid the tea garden in the tuyere plain. Windbreaks should be set up in the north of the tea garden.
II. Age: The tea garden is dominated by strong age, with strong tree potential, strong growth, high tea yield and tea garden coverage of more than 85%.
Third, greenhouse mode: mainly winter warm greenhouse, generally shed width of about 13 meters, length should not exceed 50 meters, in order to facilitate management. Shed film should be selected high-quality drip-free film.
4. Greenhouse management: The time for covering the shed is in early November. The tea fertilizer covered with shed is mainly high-quality farm manure. Fertilization amount is twice that of open-air tea garden, about 6000 kg per 1/5 hectare (1 mu), combined with watering and hoeing, and then covering grass between rows, grass thickness is about 20 cm, and appropriate amount of soil pressure. The temperature in the shed is not lower than 5℃ at night, 20~25℃ during the day, and the relative humidity is about 70%.
V. Pruning: Greenhouse tea autumn harvest should be light and less, in order to store more nutrients, which is conducive to improving spring tea yield. Autumn tea should be pruned after harvest. At the same time, the pruning time should also be postponed from before spring tea harvest to after spring tea harvest. Generally, deep pruning should be carried out once every 2 years or so, and heavy pruning should be carried out once every 7 years or so, and the tree height should be controlled about 80 cm.
VI. Harvesting: Generally, harvesting begins when the tea buds grow to the standard of frying.
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Use of tea machine
In the whole process of mechanized processing of high-quality tea from fresh leaves to finished tea, it is necessary to deal with two relations: one is the relationship between heat and water vapor, and the other is the relationship between mechanical force and shape. The heat energy causes the biochemical change of the tea, and the force is to change the appearance of the tea by external force. In the specific use, attention should be paid to: 1. Before operation, each machine should be trial run, and observe whether the temperature and other technical parameters can meet the technological requirements of famous and high-quality tea, such as the killing time of fresh leaves, the general spring tea is 1: 10, summer tea is 50 "~ 1, Maofeng tea is baked.
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The acquisition and processing of Keemun Black Tea
The processing technology of Qihong is fine. The bud leaves of one bud, two leaves and three leaves are picked as raw materials. After withering, kneading and fermentation, the bud leaves change from green to copper red, the aroma is transparent, and then baked until dry. After the black hair tea is made, it must be refined, and the refining process is complicated and takes time, such as wool sieving, shaking sieving, sieving, door tightening, sieving, cutting, wind selecting, picking, fire replenishing, breeze cleaning, spelling and packing. The shape of high-grade Qihong is tight and thin, the color is dark, the tea is red after brewing, and the aroma is fresh and fragrant.
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