Planting Technology Lists
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Tea from steaming to stir-fried
Compared with cake tea, the aroma of tea is better preserved in steamed green powder tea. However, the use of steaming green method, there is still a disadvantage that the aroma is not strong enough, so the use of dry heat to give full play to the aroma of tea fried green technology. In the Ming Dynasty, the method of stir-frying green tea is becoming more and more perfect, which is recorded in detail in Zhang Yuan's Tea record, Xu Cishu's Tea Shu and Luo Lin's Tea interpretation. Its preparation method is generally: high-temperature green, kneading, re-stir-frying, baking to dry, this process is very similar to the modern stir-fried green tea method.
2019-01-15 -
Yellow tea review
The shape of yellow tea is obviously different due to different varieties and processing techniques. For example, Junshan Silver Needle Tea is in the shape of a needle, the bud head is fat and full of hair, and the bud is thin and flat, little is bad. The masked yellow buds are flat and straight, the buds are strong, and the buds are curved and thin. Luyuan tea with the cable tight knot curling ring, Xianhao for the best, the strip is loose and straight, not obvious for the poor. In Huangda tea, it is better to have thick leaves, long and strong stems and connected leaves, while leaves like leaves, thin and short stalks, separated stem leaves or broken stem leaves are worse. The color is drier and darker than yellow, golden yellow is the best, and the color is dry and dark.
2019-01-15 -
At present, it is necessary to carefully control cotton aphids.
Due to the recent low rainfall and high temperature, the number of cotton aphids increased sharply, which was significantly higher than that in the same period last year. If there is continuous high temperature and little rain, the number of cotton aphids will increase, which will lead to the occurrence of summer aphids. If the control is not timely, the cotton yield will be affected. Therefore, farmers should carry out prevention and control in time to achieve careful prevention and heavy prevention. 1. Chemical control. ① is sprayed with 1000-1500 times of acetamiprid or 10% imidacloprid EC, ② is sprayed with 1000-1500 times of 2.5% medium aphid trackless EC, and ③ is sprayed with 30% poison.
2019-01-15 -
Occurrence and control of tea mites in greenhouse
In the production of fruits and vegetables in the greenhouse, it is often seen that the growing points of some seedlings are curled and shrunk, and the fruits are deformed and cracked, which cause serious losses to the production. Because the temperature and humidity in the shed is very suitable for the growth and reproduction of tea yellow mite, fruits and vegetables are its main targets, the mite is very small, and people can not see it, so it can not be prevented and controlled in time. Therefore, the area of damage has become larger and larger in recent years, which should be paid great attention to by the majority of producers. Tea yellow mite is a harmful micropest of arachnida, acaridae and tarsus acaridae. Mainly harms cucumber, eggplant and Xihong in greenhouse vegetables.
2019-01-15 -
Control of tea caterpillar
Tea caterpillar is also known as tea yellow moth and swinging head worm. It belongs to the family Lepidoptera. It is distributed in all the tea-producing provinces in China, and it is an important pest in tea areas in China. Mainly harm tea, but also harm Camellia oleifera, oranges and so on. The young larvae bite on the old leaves of tea trees to form a semi-permeable film, and then bite on the tender shoots to form leaves. Larvae cluster damage, often tens to hundreds of heads gather on the back of the leaves to feed. When it is serious, the leaves of tea trees are completely eaten up. The morphological characteristics of the adult are about 10 mm in length and 28 mm in wingspan. The female moth is slightly larger with yellowish-brown wings, while the male moth is slightly smaller and yellowish brown. Front
2019-01-15 -
"Bashan morning" tea
Variety source: individual systematic breeding characteristics of cluster-planted tea: "Bashanzao" tea belongs to small trees, middle leaves and extra-early new varieties. The variety has the advantages of semi-open posture, dense branches, long internodes, strong buds and fat leaves, oval leaf shape, leaf surface uplift, leaf edge microwave, yellow-green and curly bud leaves, neat germination, strong sprouting ability and good tenderness in germination density. It is 18-20 days earlier than that of Fuding Dabai tea, and its yield is equal to that of Fuding Dabai tea, and it is similar to other new varieties selected from Sichuan tea population (such as Tianfu 28,
2019-01-15 -
New technology of indoor shelf clinker cultivation of Pleurotus ostreatus
Jinfu mushroom is a kind of rare mushroom newly developed in recent years, which is suitable for cultivation from late spring to mid-autumn because of its high temperature, which solves the problem of annual cultivation in mushroom house and less cultivation area and varieties of edible fungi in summer. can not meet the market demand, the development prospect is broad. At present, there are a variety of cultivation methods and management methods, so the mushroom production and yield are also very unstable, especially in the primordium stage. As the indoor temperature difference between day and night is small (especially the effect of cultivating mushrooms with clay walls is better), it will not be caused by the sudden high temperature outside.
2019-01-15 -
Cultivation techniques of Pleurotus ostreatus in summer
Pleurotus ostreatus is a large rare fungus in the tropics. Its summer cultivation techniques are introduced as follows: 1. Choose the right production period. Pleurotus ostreatus belongs to high temperature type, the mycelium growth temperature is 15: 36 ℃, the best is 25: 30 ℃, the fruiting body formation temperature is 15: 33 ℃, and the best is 23: 28 ℃. The seeds were planted when the temperature was not lower than 15 ℃ from March to April in spring, and the peak growth period was from June to September. two。 Choose raw materials. The raw materials for the cultivation of Pleurotus ostreatus should be rich in fiber
2019-01-15 -
Successful cultivation of Morchella
After years of efforts, the scientists and technicians of Mianyang Edible Fungi Research Institute in Sichuan Province have finally developed the cultivation technology of Morchella. The success of this technology indicates that China's biotechnology has reached the international leading level, and it will have a great impact on economic and social benefits and the development of biotechnology. Morchella used to grow in the wild and grew in forests in mountainous areas. due to the limitations of geography, environment, climate and other conditions, Morchella grows only once a year, the yield is very small, and it is very difficult to collect, most of which are not.
2019-01-15 -
Disease Pathology and Control techniques of Pleurotus ostreatus
Pleurotus ostreatus, also known as Pleurotus ostreatus, is a fashionable and rare mushroom product welcomed by domestic and foreign markets in recent years, and has become the highlight of cultivated varieties. However, the mycelium and fruiting body of the mushroom contain a smell of almond, so there are many diseases and insect pests, most of which are caused by the infection of pathogens and pests, which are called infectious diseases. Growers often fail to identify pathogens and pathogens, so they blindly use chemical pesticides to treat them. As a result, they not only fail to effectively control them, but also lead to damage to mushrooms, excessive agricultural residues and cultivation benefits.
2019-01-15