Cultivation of rhododendron in Belgium
It is suitable to choose acid soil for cultivation, and it can be used after composting with garden soil, rotten leaf soil, mud or bran cake. it is better to collect mountain mud containing more humus in the gully of forest area.
The planting time is better in winter and spring, and seedlings bought from the market or mailed can be put on the pot directly in early spring. First put tiles on the bottom of the basin (plastic gauze net can also be), add potted soil to plant seedlings, should not be too deep, cover 1 cm-2 cm thick soil above the root, immediately pour water after planting, you can keep it in the shade.
Because the Belgian rhododendron is not very resistant to fertilizer, the growing season can be watered with extremely dilute bean dregs or bran cake water once or twice a month, and it is best to use less chemical fertilizer to avoid root damage and affect growth. If the leaves are not green enough, they can be irrigated with 1% ferrous sulfate water for 1-2 times, and the leaves will turn green. Potted seedlings must be watered until the potted soil is dry, but it must be thoroughly watered. The watering time is better in the evening, followed by in the morning. The water temperature for watering flowers must be close to the air temperature, and the temperature difference should not exceed 5 ℃, which is beneficial to plant growth. It is better to water flowers with river water and Rain Water. If tap water is used, the water should be placed in the tank for 24 hours and then used after the chlorine in the water volatilizes.
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The production of yellow tea
The basic technology of green tea is killing, kneading and drying, when the stir-frying process of green tea is not properly mastered, such as not cooling and kneading in time after killing, or not drying and stir-drying in time after kneading, accumulating for too long, making the leaves yellow and producing yellow leaf yellow soup, similar to the later yellow tea. Therefore, the emergence of yellow tea evolved from the improper preparation of green tea. The history of this evolution is recorded in Xu Cishu's Tea Shu (1597) in the Ming Dynasty.
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Lingyun Baimao tea
In the Lingyun production line of Guangzhou Jingcha Food Co., Ltd., in Dashantun, Jiayou Town, Lingyun County, workers are busy screening the finished black tea that has just been processed. Some are packed, some are busy weighing and registering, and the products are ready to be loaded and shipped to Guangzhou. The head of the company said: since the Jing Tea Food Company was put into production and listed last year, its products have been in short supply and all have been exported to the European Union. Huang Daxiong, general manager of Guangxi Langfu Organic Tea Co., Ltd., expressed his plan to make tea: Lingyun tea has entered the scale and market access system.
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