Tea tree picking technology

(2) Tea picking: the object of tea picking is the new shoot, which is the main nutritional organ of tea tree and the "factory" for tea tree to produce nutrients. in order to solve this contradiction, the key is to carry out reasonable picking. Reasonable picking is to correctly solve the relationship between picking and retaining leaves according to the growth characteristics of tea trees. Through picking, we can achieve the combination of increasing yield and improving quality, increasing production in the same year and season and prolonging the economic age of tea trees. Tea picking should master the following links.

1. According to the standard timely picking generally with the growth of new shoots, leaf weight increases, but some chemicals beneficial to the quality of tea, such as tea polyphenols, amino acids, catechins and so on, are reduced, that is to say, the quality is declining. Therefore, the fresh leaves must be picked in time in accordance with the requirements of the tea. Generally large quantities of black and green tea require picking one bud, two or three leaves, oolong tea requires picking small noodles, famous tea requires higher requirements for fresh leaves, generally requires picking one bud and one leaf or one bud and two leaves for the first time.

two。 The reasonable time for tea trees to retain leaves should be considered comprehensively with the growth of tea trees, climatic conditions and economic benefits. Generally, leaves can be picked in the later stage of spring tea. And according to the situation of leaves in spring tea, and then leave leaves appropriately in summer tea, some alpine tea gardens or low mountain tea gardens with poor growth can also adopt no or less autumn tea, and implement the method of closing the garden early to retain leaves. It is not good to leave too much or too little leaves. There are too many leaves left, few branches, sparse sprouting, many flowers and fruits, low yield; too few leaves left, although there are early germination and more sprouting in a short time, higher yield can be obtained in the near future, but due to the few leaves left, the area of photosynthesis is reduced, and the accumulation of nutrients is insufficient, tea trees are prone to senescence. The experience of the people in the tea area is that the number of leaves left is generally "not explicit", that is, the leaves of the crown are closely connected to each other, and it is appropriate not to see the branches.

3. A good grasp of the mining period, picking cycle and garden closure period refers to the date of picking the first batch of fresh leaves in each season of the year. The experience of various places is that the mining period should be early rather than late, and it is better to be a little early. In general famous green tea areas, in the case of manual picking in batches, spring tea can be mined when 5% of the new shoots of 10% of the green tea leaves meet the picking standard. Due to the irregular germination of new shoots and long tea season, summer and autumn tea should be mined when about 10% of the new shoots reach the picking standard, and the mining period should be advanced for picking delicate and famous tea raw materials. The picking cycle refers to the interval between picking batches. The picking cycle should be determined according to the growth status of new shoots and the picking standard. Generally large quantities of red and green tea are picked by hand, spring tea is picked every 3-5 days, and summer and autumn tea is picked every 5-7 days. If you use the machine to pick tea, because the existing tea pickers are not selective, it is difficult to pick tea in batches, generally only 1-2 batches of tea per season. The garden closure period refers to the date of cessation of picking. Sooner or later, the garden closure period is mainly related to tea yield and tea tree growth, depending on environmental conditions and tea tree growth. The winter climate is mild, the fattening level is high, and the tea tree grows well. If an appropriate amount of leaves have been left in that year, the last batch of new shoots can be collected in principle; on the contrary, the garden should be closed earlier.

4. After fresh leaves are collected, fresh leaves must be checked and accepted from three aspects: tenderness, evenness and freshness of fresh leaves, and then weigh and register with reference to representative samples. But Ye must return to the heap step by step. Even the fresh leaves of the same grade should be separated from the fresh leaves of different varieties, the sunny leaves from the rainy leaves, the normal leaves from the bad leaves, the adult tea leaves from the aged tea leaves, and the leaves picked in the morning from those picked in the afternoon. If these fresh leaves are mixed together, because the old and tender are different, it will not only bring trouble to the tea processing, but also reduce the quality of the finished tea. In order to maintain the freshness of the fresh leaves and prevent the fever from turning red, the fresh leaves should be shipped to the tea factory for processing according to different levels and types. The utensils carrying fresh leaves should be kept clean and well ventilated. In this way, it can not only prevent the reproduction of bacteria and produce ignorance, but also circulate the air and prevent the tea from turning red. The practice shows that the bamboo mesh basket which is widely used at present is a kind of good tea utensils. Do not pack tight, timely delivery of processing plants, classified according to the requirements to prevent decay and deterioration, which is an important link in the management of fresh leaves.