Planting Technology Lists
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Skillfully applying foliar fertilizer to improve the quality of tea
If famous tea is contaminated, especially the export products, its output value and reputation will be seriously compromised. In order to improve the quality and output of tea, in addition to planting green manure in tea gardens, covering and moisturizing, applying sufficient farm manure after each harvest, and improving tea-making technology, foliar fertilizer should also be used skillfully, which is a good way to use less fertilizer, quick results and high profits. generally, the yield can be increased by more than 20% and 30%. The technology is: fertilization time. In spring, summer and autumn, when the new shoots sprout and grow, choose the early morning and evening on a windless sunny day.
2019-01-15 -
Processing technology of kumquat fruit tea
(1) Raw materials and formula kumquat pulp: 10% 15%; carrot pulp: 5% 15%; carrot pulp: 5% 10%; granulated sugar: 8% 10%; citric acid: 0.10%; citric acid: 0.10%; sodium citrate: 0.05%; β-cyclodextrin: 0.05%; carboxymethyl cellulose: 0.05%; carboxymethyl cellulose: 0.03%; pectin (high fat): 0.10%; potassium sorbate: 0.12%
2019-01-15 -
Mechanism and technology of flat tea
At present, pot-trough multi-function machines are mostly used in the processing of flat tea. The machine has the advantages of convenient operation, low cost and high output, so it is welcomed by the majority of tea farmers. The technological process of processing flat tea with pot-trough multi-function machine, including spreading fresh leaves-- green pot (green and shaping)-- drying and returning to moisture--
2019-01-15 -
Discrimination of spring tea, summer tea, autumn tea and winter tea
Spring tea: due to moderate temperature and abundant rainfall in spring, coupled with the recuperation of tea trees in autumn and winter, spring tea buds and leaves are fat, emerald-green, soft, fresh and fragrant. In the literature of all previous dynasties in China, there are records of "spring tea is the most expensive". Summer tea: due to the hot weather, tea buds and leaves grow rapidly, and the extracts that can be dissolved in the tea soup are relatively reduced, so that the tea taste is not as fresh as spring tea, the aroma is not as strong as spring tea, and the taste is more bitter. But summer tea is high in theanine and caffeine, so it is suitable for
2019-01-15 -
Processing technology of Lingtou Dancong tea
The "honey rhyme" of Lingtou Dancong tea is formed in the processing technology, and the main key processes are green and baking, which are very important for the formation and development of "honey rhyme" characteristics, complement each other and complement each other. The main results are as follows: (1) Green is the key process of the formation and development of "honey rhyme". When the sun-drying is over, the sun-dried leaves give off a distinctive characteristic smell of varieties. With the increase of the normal times of making green, the smell of green slowly changes from light to strong, the smell of grass fades, and the sweet fragrance of nectar is revealed, especially after the removal of green. The green leaves have a mellow.
2019-01-15 -
Control of tea false-eyed small green leafhopper
Tea false-eyed small green leafhopper alias false-eyed small green floating dust, small green leafhopper and so on, is one of the most important insect pests of tea in Fujian Province. The adult and nymph were mainly used to suck the juice of the tender shoot of the tea tree, and the female adult laid eggs in the stem of the tender shoot, which hindered the growth of the tea tree, curled and hardened the leaves of the damaged buds, and scorched the leaf tip and leaf edge, which affected the yield and quality of tea. The insect occurs for many generations a year in Fujian Province, and the generations overlap. It occurs 12-13 generations a year in low mountain tea areas, and the damage peak period is from May to June and September to October.
2019-01-15 -
Storage skills of new tea
1. Quicklime storage method. Wrap and tie the tea in thin Kraft paper, arrange the layered ring around the dry and closed ceramic altar, put the quicklime bag in the middle of the tea bag, seal the jar mouth, and place the altar in a dry and cool place. The raw lime bag is changed every 1-2 months, so that the tea can be preserved for a long time without going bad. two。 Charcoal storage method. Put the charcoal 1kg into a small cloth bag, put it into the bottom of the tile altar or small iron box, then arrange the packaged tea on it layer by layer, until the jar is full, and then seal the jar mouth. Wood
2019-01-15 -
Refined processing of Mei Tea
The shape of its product is called eyebrow tea. Mei tea is one of the major export teas of Zhejiang green tea. Mei tea is made from long fried green (Hangzhou fried green, then fried green, warm fried green) as raw materials, refined and blended. The refined processing adopts the way of single-stage payment and multi-stage recovery of the finished product, and its processing technology is as follows: raw material blending, grading, dividing itself, garden body, long body, sub-mouth and tendon. The processing operation is divided into Mao tea reheating rolling strip, sieving, screening, shaking sieving, cutting, picking, fan, toning train color, breeze cutting, semi-finished product, etc.
2019-01-15 -
Processing Technology of Pu'er Tea
When it comes to the unique quality characteristics of Pu'er tea, it mainly depends on two aspects: one is to make Pu'er tea, which must be Yunnan big leaf tea. Because the contents of tea polyphenols, catechins, caffeine, theanine and water extract in large-leaf tea trees in Yunnan are generally higher than those in small and medium-sized tea plants. The second is the special production technology of Pu'er tea. The production technology of Pu'er tea can be divided into traditional technology and modern technology. With regard to the traditional technology of Pu'er tea, Zou Hongjie, a famous Pu'er tea expert and professor of Yunnan Agricultural University, wrote this in the book Yunnan Pu'er Tea.
2019-01-15 -
Distinguish spring tea, summer tea, autumn tea and winter tea by brewing
Spring tea: when brewing, the tea sinks quickly, the aroma is strong and lasting, the taste is mellow, the soup color is clear and bright, the bottom of the leaf is soft and thick, there are many normal buds, the veins are dense, and the green sawtooth is not obvious. Summer tea: when brewing, the tea sinks slowly, the aroma is not high, the taste is bitter, the bottom of the leaf is thin and hard, the "terminal bud is not obvious" is relatively more, the leaf vein is thicker, and the leaf margin is serrated obviously. Autumn tea: the aroma is not high, the taste is light and slightly astringent, there are many opposite leaves, the leaf margin is serrated obviously, and the leaf size is different. Winter tea: mild aroma and softer taste than spring tea
2019-01-15