Measures to prevent tea trees from blooming

In summer and autumn every year, tea trees not only have tea buds and flower buds in the same year, but also have fruits developed and matured last year, forming the phenomenon of "carrying a baby", which affects the yield and quality of Ding Xianye. In order to improve the yield and quality of tea, the measures to prevent tea from blooming are introduced as follows:

1. Spray gibberellin. During the peak period of physiological differentiation of flower buds, gibberellin 100 mg / kg per mu plus 2% urea aqueous solution 75% 100 kg was sprayed evenly on the front of the leaves. Gibberellin can stimulate the elongation and division of primordial cells of tea buds, promote the differentiation of vegetative buds and increase the yield of tea. Two points should be paid attention to when spraying gibberellin: first, although gibberellin can promote vegetative growth, it can not replace fertilizer, fertilizer must be added in production to improve tree potential; second, it should be sprayed in the peak period of flower bud physiological differentiation, and the effect is the best.

two。 Reasonable picking and pruning. Flower buds are concentrated on the pair of short branches missed in the first and second rounds, and the number of flower buds of a tea tree on the side and side branches accounts for about 82% of the total. The short internodes missed in early spring are the branches with the most flower buds in that year and the most fruit in the next year, so it is required to open the garden and pick early in early spring. In this way, it can not only increase the yield of spring tea, but also reduce the flower bud differentiation in the same year. In winter pruning, side branches can be properly trimmed to reduce flower and fruit branches, so that nutrients can be concentrated to supply tea buds with fluffy noodles.

3. Chemical flower removal. If the drug is not used in the period of physiological differentiation of flower buds, 600 mg / kg ethephon can be sprayed before the flower buds turn white. This can reduce the number of fruits, reduce the nutrient consumption of fruits, benefit the development of tea buds, and improve the yield and quality of tea.