Fine varieties of tea

Breeding and popularizing fine tea varieties is a fundamental measure to improve the quality and yield of tea and increase the economic benefits of growing tea. From a large number of production practice and scientific research results, it is proved that the selection of excellent tea varieties plays an important role in tea production in many aspects.

First, it can increase production. Tea yield is determined by comprehensive factors such as the number and weight of buds and leaves per unit area, the growth rate of buds and leaves in the annual growth period, the length of vegetative growth period and so on. Under the same conditions, the yield factors of different varieties were different, so the yield was high and low. Under the same environmental conditions and management level, the yield of improved tea varieties can increase by 20%, or even more than double, compared with ordinary varieties.

Second, improve the quality. The relevant chemical components in tea bud leaves are the material basis of the color, aroma and taste of finished tea, and their shape is also directly related to the characters of tea bud leaves.

Third, improve the stress resistance of tea trees. The improved tea varieties have different degrees of resistance to drought, freezing and diseases and insect pests. The resistance of tea plant mainly depends on the heredity of the variety.

Fourth, planting according to the appropriate proportion of early, middle and late bud varieties can adjust the labor force of tea-picking and improve the utilization rate of tea-making equipment; fifth, it is conducive to improve the efficiency of tea-picking and realize mechanized tea-picking. The characteristics of the same improved tea garden, such as early or late germination, growth speed, tea clump height and bud size are relatively consistent, so the labor efficiency is improved, and the operation of mechanical tea picking is easy.

Advanced cultivation techniques and tea-making techniques can only be brought into full play through tea trees and their buds. Only under the condition that the tea variety itself has the genetic characters of high quality and high yield, the goal of high quality and high yield can be achieved.

Chongqing and Sichuan are rich in tea variety resources, and the variety work has a considerable foundation, but at present, the popularization rate of improved tea varieties is very low, the phenomenon of mixed varieties is still very serious, and the promotion of improved varieties is very weak. From the perspective of tea production and development strategy, we should establish and improve the breeding system of improved varieties as soon as possible, give full play to the advantages of rich variety resources in Chongqing and Sichuan, and gradually increase the proportion of improved varieties of tea garden according to tea regionalization and variety layout. fundamentally improve the natural quality of tea, in order to enhance the strength position in the fierce competition.

1. A brief introduction to the main improved tea varieties

The main results are as follows: (1) Local varieties: tea varieties are formed through long-term natural evolution and artificial selection under certain natural environmental conditions and have extensive adaptability to local conditions. The main local varieties cultivated in the local tea area are: Zaobaijian, Chongqing loquat tea, cowhide tea, Nanjiang big leaf tea and so on.

Zaobaijian: it belongs to the early species of shrubby middle leaves. Sprouting early, hairy and adaptable. The exploitation period of spring tea is 15 days earlier than that of the local general population, the yield is about 10% higher, and the annual growth period is about 250 days. Suitable for making high-grade famous tea, high-quality green tea, made into Kongfu black tea has won the gold medal of international food evaluation.

Shongqing loquat tea: it belongs to the early species of tree-type big leaves. The growth is prosperous, the resistance is strong. The exploitation period of spring tea is about 15 days earlier than that of the local general population, and the yield is more than 40% higher. The black tea is of good quality and has a "Dianhong" flavor.

Cowhide tea: is a shrubby large leaf species, fat bud leaves, tea products resistant to brewing, with chestnut fragrance. The harvest period of spring tea is 10 days earlier than that of the general population, and the yield is more than 30% higher. Suitable for making black tea and green tea.

Nanjiang big leaf tea: belongs to the shrub type middle leaf class early bud species. Strong sprouting ability, vigorous growth and strong adaptability. The exploitation period of spring tea is about 10 days earlier than that of the local general population, and the yield is about 30% higher. Suitable for making green tea and Kongfu black tea.

(2) introduced varieties: varieties introduced and domesticated from other provinces. The introduction of improved varieties can make up for some shortcomings of local varieties and enrich the tea resources in the local tea area. For example, Yunnan Daye tea has a high content of polyphenols and rich contents, which plays a significant role in improving the quality of black broken tea. Fuding Dabai tea is a better variety of famous tea. In addition, the local tea area introduced varieties such as Qianmei 419, 502, Fuyun 6 and so on.

Yunnan big-leaf tea: belongs to the bud species of Arbor-type big leaves. It is native to the southwest of Yunnan Province. Cultivated in southeastern Sichuan, the per unit yield is about 60% higher than that of the local general population, and the black tea is of good quality, and the green tea is the first-class raw material for processing Tuo tea and Pu'er tea.

Fuding Dabai Tea: it belongs to the early species of shrub middle leaves. It originated in Fuding County, Fujian Province. The yield is high, the spring tea is picked early, and the finished tea is white. Strong adaptability, distributed in all tea areas throughout the country. It is a variety of green tea propagated by asexual reproduction, and the quality of black tea is also good.

Qianmei 419: it belongs to the late species of small trees and large leaves. It was bred by Meitan Tea Institute of Guizhou Province. It has the advantages of strong resistance to diseases and insect pests, high yield, long growth period, good tenderness of buds and leaves, suitable for making black tea and good quality.

Qianmei 502 is a mesophytic species of small trees and large leaves. It was bred by Meitan Tea Institute of Guizhou Province. Vigorous growth, fast gardening, good tenderness of buds and leaves, suitable for making black tea, good quality.

Fuyun No. 6: it belongs to the early species of small trees and large leaves. It was developed by Fujian Tea Research Institute. It has many hairs, strong germination, fast growth and strong adaptability. Suitable for making black tea and green tea.

(3) newly bred varieties: excellent materials are selected through different breeding methods, and then through the process of contrast test, resistance test, tea-making process test, etc., the variety materials that have made a great breakthrough to the existing varieties are selected, and then the new varieties approved by crop variety approval committees at all levels are applied after regional and city tests. New national tea varieties Shuyong No. 1, No. 2, No. 3, 307, 401, 703, 808 and 906 have been bred by Chongqing Tea Research Institute, and new provincial tea varieties have been bred by Zaobaijian 5, Shang Jian 71 Murray 1, Nanjiang 1 and No. 2. Here is a brief introduction.

Shuyong No. 1 is a mesophytic species of middle leaf of small tree type. The growth period is long, the yield is high, and it is resistant to tea tarsal mite. Black tea has good quality, long aroma, red soup color, strong taste and bright leaf bottom. Yinhao green tea is disclosed with fresh fragrance and is a variety for both black and green tea. The new shoots of this variety mature quickly and should be picked in time when reaching the standard.

Shuyong No. 2: a mesophytic species of small tree type and large leaf type. Fast growth, prosperous growth, high yield, strong tenderness of buds and leaves. Black tea is of excellent quality and is a black tea variety with high quality and high yield. The "fermentation" of this variety of black broken tea is very fast, and it must be baked immediately when the "fermentation" is moderate in the processing process.

Shuyong No. 3: it belongs to the early species of small trees and large leaves. It has many hairy bud leaves, strong tenderness, quick gardening and high yield. It is a high-quality, high-yield, wide range of adaptation and strong resistance to both red and green tea varieties.

Shuyong 307: a mesophytic species of small trees and large leaves. The new shoots have strong tenderness, many and short hairs, high yield per unit area and strong cold resistance. The finished tea has the advantages of fresh taste and good quality, and has the advantages of both red and green tea.

Shuyong 401: a mesophytic species of small trees and large leaves. The garden is formed quickly, the ability of sprouting is strong and the germination is neat. It is a variety of both red and green tea with high quality, high yield, strong resistance and wide adaptability.

Shuyong 703: belongs to the early species of small trees and large leaves. The yield is extremely high, the bud leaves are stout, and the tenderness is strong. The color, aroma and taste of red broken tea are all good, and the quality of green tea is good. The yield of this variety of autumn tea is high, and autumn fertilizer should be applied at the right time.

Shuyong 808: a late species of small trees and large leaves. The yield is very high, the garden is fast, and the ability to resist tea tarsal mite is strong. The aroma of black tea is fresh and fresh, while that of green tea is rich. It is a late-growing variety for both red and green tea.

Shuyong 906: a mesophytic species of middle leaf of small tree type. The bud leaves are neat and fresh green, and the red broken tea is strong and fresh; the green tea has a strong flavor, resistant to brewing, and the bottom of the leaf is tender and bright. The proportion of this variety of spring tea is large, so pay attention to the suitable application of spring fertilizer.

Zaobaijian No. 5: it belongs to the early species of shrub type. High yield, strong adaptability, resistance to small green leafhopper, medium resistance to moire leaf blight and wheel spot. The famous tea has a tight show, emerald green and long-lasting fragrance; green tea has a strong taste and fragrance; red broken tea has a mellow aroma, strong taste and bright leaves. It is an excellent variety of famous tea, green tea and black tea.

Shongxian 71MMI 1: it belongs to the early mesophytic species of middle leaves of small tree type. High yield, strong cold resistance, a wide range of suitable species. The fragrance of green tea is long-lasting; the taste of black tea is strong and the aroma is pure. It is a variety of red and green tea with high flavor.

Nanjiang No. 1: an early species of shrub-type middle leaves. It has dense branches, fast growth, strong tenderness of new shoots, cold resistance and medium resistance to small green leafhoppers. The fragrance of green tea is long-lasting, the taste of mellow soup is green, and the aroma of red broken tea is pure, and the soup is red. It is an excellent variety suitable for making high-quality high-grade green tea and black tea.

Nanjiang No. 2: it belongs to shrub type early bud species of middle leaves. It has dense branches, neat sprouting, strong growth and tenderness, high yield per unit area, cold tolerance and wide adaptability. Green tea has a long-lasting aroma, chestnut fragrance, bright green soup, suitable for making famous tea and high-quality green tea.