Planting Technology Lists
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The production method of sour citrus tea
Many people know that the Great Lake in Miaoli County is rich in strawberries, but they do not necessarily know that the Great Lake has another kind of "sour citrus tea", which has a special flavor and strong Hakka nostalgia. In the mountains of Taoyuan, Hsinchu, Miaoli and Pingtung in Taiwan Province, where there are Hakkas, there is the production of "sour citrus tea." Sour mandarin is a plant of the family Rutaceae, also known as "mandarin". It is native to sour oranges in southern Asia in Meixian County, Guangdong Province, China. It is larger than ordinary oranges, with a diameter of about 100-150 mm and a thick pericarp of about 10.
2019-01-15 -
Spiced tea eggs
① ingredient standard: duck egg or egg 100g, salt 100g, tea 100g, soy sauce 400g, cinnamon 100g, fennel 25g, water 5kg. ② processing method: put salt, tea, soy sauce, cinnamon and fennel in the pot, add water to put the eggs and boil them. When boiling for about 5 minutes, remove the eggs with a leaky spoon. Gently break the eggshell, put it back into the pot, continue to cook over low heat, and after 30 to 60 minutes, you can make five-spiced tea eggs with unique flavor and strong aroma.
2019-01-15 -
Identification and control of tea aphid
Tea aphid is also known as orange aphid. Belongs to Homoptera, Aphididae. It is harmful to absorb juice on the tender shoots and leaves, and when the tea trees are seriously damaged, the tender shoots and leaves atrophy and curl, the growth stops, affecting the yield, reducing the quality, the dried tea made from the damaged buds is dark, the soup is turbid and tastes fishy, the color, aroma and taste are very bad, and the aphid excreta "honeydew" pollutes the bud leaves, causing the breeding of coal disease. The winged adult of tea aphid is about 2 mm long, yellowish brown and glossy. The base of each node of the antennae is yellowish. The midvein of the forewing is bifurcated. There are 4 pairs of black spots on the dorsal side of the abdomen. The winged nymph is brown and the wing buds are milky white.
2019-01-15 -
Technical measures for snow and frost prevention of mulberry, tea and fruit crops
1. Fruit: (1) Citrus: spray steam inhibitor on tree crown before freezing, smoke in garden, improve antifreeze effect. in case of orange freeze injury, timely remove curled freeze dead leaves and dead shoots, bandage snow pressure damaged branch, prune and prune crushed branches, treat wound with wound protector, spray foliar fertilizer in time, strengthen fertilizer and water management, topdressing lightly frozen trees with 0. 5% urea for 2-3 times, and applying thin fertilizer separately for heavy frozen trees for many times. (2)Loquat: by cultivating soil or by using straw to dish trees
2019-01-15 -
Varieties of Longjing tea
Longjing tea is a treasure of tea, and "Xihu Longjing Tea" is famous for its "green color, fragrance, mellow taste and beautiful shape". The quality characteristics of high-grade Longjing tea are as follows: the appearance is quite sharp, flat and smooth, Miao Feng is exposed, the color is green and slightly yellow, the aroma is high, fresh and quiet, the taste is sweet and fresh, the soup color of apricot green is clear and bright, and the bottom of the leaf is tender and even into flowers. Because Longjing tea has a unique style, strict quality requirements and strong seasonality, it is also very particular about the choice of varieties. Generally speaking, the varieties suitable for making Longjing tea should have
2019-01-15 -
Longjing long Leaf, a New High quality, early Health and Cold resistant Longjing Tea Variety
Longjing long Leaf is a new green tea variety with early birth, high quality, cold resistance, disease and insect resistance selected by Tea Research Institute of Chinese Academy of Agricultural Sciences. it was examined and approved by the National Tea Variety examination and approval Committee in 1994. 1. Quality characteristics: suitable for making flat-shaped famous green tea and bulk green tea with high quality. Made of Longjing tea, the shape is handsome, sharp, flat and smooth, the color is green and yellowish, the aroma is clear and prominent, and the taste is fresh and mellow. Its biochemical composition, spring tea fresh leaves contain 4.1% amino acids, tea polyphenols 18.6%.
2019-01-15 -
Occurrence and damage of tea caterpillar and its integrated control
In recent years, with the development of pollution-free tea and organic tea production, the number and number of chemical pesticides used in tea gardens decreased, and some tea gardens even did not use chemical pesticides, which led to the aggravation of tea caterpillar damage in a short time. The tea caterpillar damage occurred in the tea garden of the author's county for several years in a row, and only bald branches were left in the damaged tea trees, which greatly affected the economic income of tea farmers. The main results are as follows: 1. The tea caterpillar bites the leaves with larvae, resulting in missing leaves and bald branches. 1the 2nd instar larvae gathered on the back of the leaves to feed on the mesophyll, leaving only the epidermis and veins, and the damaged leaves were transparent.
2019-01-15 -
Tea bark beetle
The adults and larvae of tea bark beetle drill into the branches of litchi and longan, and the branches with a diameter of 1 cm to 2 cm suffer the most, and a large number of near-round small wormholes can be seen in the appearance. If the damaged branches are cut open, a number of horizontal tunnels that have been drilled into a near ring will be found in the xylem, and there are often dark brown beetles thinner than rice grains or milky white legless larvae and pupae. The damaged branches are weakened due to the obstruction of water and nutrient transport, and often cause withered branches, broken branches, and even found that the whole young tree was killed. Tea bark beetle in recent years
2019-01-15 -
Control of White scale in Tea
The tea white scale belongs to the family Coccidae of Homoptera. It is distributed in most tea-producing provinces in China, and it is an important tea pest in East and Southwest China. In addition to harming tea, it also harms citrus, pear, apple and other plants. It is harmful for nymphs and female adults to prick and suck juice on the branches of tea trees. The injured tea tree sprouted sparsely, the tree was weak, aged at the end, fell leaves in large numbers, and even withered. The shell of the female worm is gray-white, about 1.5 mm long, narrow and slightly eggplant-shaped, with a slightly wider end and a brown shell spot at the front end.
2019-01-15 -
Main technological parameters of instant scented tea
The main results are as follows: (1) countercurrent extraction: green tea and deionized water extract 15min according to the ratio of green tea to deionized water at 1:15, and the temperature of water is 90 ℃. In the commonly used instant tea production process, the extraction operation is carried out intermittently, so it is difficult to complete the discharge and the separation of tea soup and tea residue in 15min, which leads to the retention time of tea in high temperature tea soup for too long, the loss of aroma, the bitter taste of tea soup and the strong taste of stuffy soup, which greatly reduces the quality of instant tea. The horizontal continuous countercurrent extractor is developed to reduce leaching.
2019-01-15