Pay attention to the correct watering of orchids
Watering is an important part of the cultivation process, especially for artificially cultivated plants, we need to pay more attention to the supply of water, because it is unable to provide a natural environment, so the proper control of watering by the host will affect the normal growth of plants. The influence of water is related to the cultivation environment and the use of plant materials, in addition, in different seasons, different periods, as well as the characteristics of varieties, are the focus of consideration, there is absolutely no integrated method. Each climate zone contains many different varieties of orchids, but the growth of each kind of orchid is quite regular. Even if it is not divided by season, the cycle can be divided by plant growth, blooming once a year or many times a year.
When the new bud is ready to grow, there needs to be enough water vapor. If there is not enough water, the new bud will not grow up. If the new bud continues to grow, it is necessary to give enough water until the new bud is fully grown. The best watering time is in the morning, and the best condition before watering is that when the surface of the medium is slightly dry, too much water is a meaningless waste and does no good at all. Orchids are more tolerant to drying early in cold weather, when the activity of the roots weakens, and too much water becomes a burden.
Planting orchid and raising Hui, the control of water is to be dry and wet, and excessive dryness and excessive dampness are not good phenomena. As far as nature is concerned, it doesn't rain every day. Therefore, of course, orchids in nature cannot have water to drink every day, so in order to adapt to the unpredictable climate, each kind of orchid has evolved its own survival law, and its over-artificial cultivation has disrupted their established pace, so love is enough to harm it.
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Processing technology of Mao tea
The processing process of Mao tea is the process of sieving, cutting, selecting, picking and stir-frying. The sequence of each process and the number of repetitions must be carried out in accordance with certain principles. 1. The main purpose of first screening and then air separation is to distinguish the weight of tea and the priority of quality. Only when the length, size and thickness of the tea embryo are the same, can the weight and quality be distinguished most effectively. Therefore, before the wind selection, it must be screened. 2. restore the fire first and then cut off the general sieve surface.
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Long plate flat tea frying and drying machine
The long plate flat tea frying and drying machine first appeared in Xinchang tea area in 2000, and its manufacturers are mainly distributed in Xinchang and Pan'an counties. At present, this tea machine has been widely used in some main producing areas of Longjing tea in the province. The commonly used models of long plate flat tea stir-frying machine are mainly composed of long semicircle stir-fried tea pot, long-shaped leaf frying board, transmission mechanism, heat source device, temperature control instrument and frame, etc. Using this machine to stir-fry Longjing tea, just like manual stir-frying, it is also divided into two main processes: green pot and Hui pot. Stir-fry green pot, reach the temperature of the pot
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