Pick spring tea to protect the branches.
The postharvest tube of spring tea is very different from whatever, because the postharvest tree of spring tea has consumed a lot of nutrients, if the management can not keep up with it, it will not only affect the yield and quality of summer and autumn tea, but also affect the yield and quality of spring tea in the coming year. According to the practical experience of our field, we should pay attention to the following key points after spring tea harvest:
1. Reasonable topdressing. It is determined that for every 50 kg of dry tea, it is necessary to absorb 2.5-3 kg of nitrogen, 0.9-1.2 kg of phosphorus and 1.1-1.5 kg of potassium from the soil. You can dig trenches at 30cm between tea trees and apply 10-15kg urea, 3000-4000 kg soil miscellaneous fertilizer, 3000-4000 kg pig and cattle fertilizer, and 20-30 kg phosphorus, potash or cake fertilizer per 667m2. If the tree is very weak, it can be sprayed with 0.5% urea and 0.2% UV 0.3% potassium dihydrogen phosphate.
2. Ploughing and weeding. The depth of intertillage is about 10-15 cm, which can be deeper at 30-40 cm from the root neck of the tea tree, and remove all weeds through mid-ploughing to loosen the soil, improve the soil water storage and fertilizer supply capacity, and promote the tree potential to recover as soon as possible.
3. Scientific pruning. Light pruning of the branches retained in the current year, removing the shoots that grew last year, growing branches, withered branches, disease and insect branches, etc., and retaining strong branches on the cluster surface to facilitate bud germination. For aging tea trees, heavy pruning should be carried out to cut off about 1/2 of the tea crown, leaving main branches and side branches. Or take the table cutting method, cut off the part more than 7-10 cm away from the stem base, and then re-apply fertilizer to strengthen management to achieve the purpose of renewal and rejuvenation.
4. Prevention and control of diseases and pests. The main diseases and insect pests of tea in spring are leaf blight, tea caterpillar, leafhopper, tea aphid and so on. The whole garden should be sprayed with stone sulfur mixture and Bordeaux solution to control leaf blight. The tea caterpillar can be sprayed with 1000 times of 90% trichlorfon or 2000 times of dichlorvos. The leafhopper and tea aphid can be sprayed with 2000 times of dimethoate or 1000 times of aldicarb.
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Liulong Tea in Nandan County
Liulong tea is produced in the Longma Mountains of Liuzhai Town, Nandan County, at the southern foot of the Yunnan-Guizhou Plateau. It has a long cultivation history of more than 800 years. The Longma Mountains have been shrouded in clouds all the year round, abundant rainfall, great temperature difference between morning and evening, and unique ecological environment. Longma tea is a pure natural high-quality tea producing area without pollution. Longma tea processed by modern technology and traditional technology is of good quality and has the characteristics of green, fresh and tender soup color. When brewing, you can see the buds and leaves gradually stretch, blossoming up and down, smell the fresh and tender fragrance, drink fresh back to sweet, make people relaxed and happy, have a feeling of ecstasy.
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Variety characteristics of Wuyi Rock Tea
There are many varieties of Wuyi rock tea with different characteristics, some of which are obvious and some have little difference. Therefore, it is not easy to distinguish between varieties, and it takes long-term observation, discrimination and comparison to make the difference clear. The method of discrimination is mainly from the branches, stems and leaves of tea trees, the shape and flavor of finished tea, and the taste of tea. The differences in tea branches and leaves are relatively easy to distinguish, and the differences in aroma types are distinguished by the sense of smell. Zhang Yuan of the Ming Dynasty said in the record of Tea: incense has true fragrance, orchid fragrance, delicate fragrance and pure fragrance.
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