Planting Technology Lists
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Planting techniques of Baiya Qilan Tea
Tea tree is a perennial crop, and the construction of a new tea garden is the basis of tea production. As long as it is planted well, long-term economic benefits can be obtained. Therefore, we must seriously pay attention to the quality, start from the basic work, seriously select the land and open the garden, in order to achieve the goal of long-term high yield and high quality. The growth and development of Baiya Qilan is an entity with the external environment. The quality of the garden is closely related to its quality. Therefore, when selecting the garden, we should focus on whether the climate, soil, water quality, topography and other conditions are suitable for cultivation, according to the characteristics of Baiya Qilan tea.
2019-01-11 -
The Processing Technology of Haoming Tea
Haoming Tea is jointly developed by Haoming Tea Company of Yizheng City, Jiangsu Province and Nanjing University. It is produced in the west of Yangzhou, an ancient city in Jiangbei Tea District. Affected by the unique geographical environment, the quality is green in color, flat and straight, fragrant and lasting, clear and bright in soup color, fresh and refreshing in taste, tender and uniform in leaf bottom, and durable and resistant to bubbles. The tea was designated as the special tea for the rostrum of the 11th Asian Games in 1990 and won the title of China in 2000.
2019-01-11 -
Manufacturing technology of black tea
Black tea in China includes Kongfu black tea, black broken tea and small black tea, and their preparation methods are more or less the same, with four processes: withering, rolling, fermentation and drying. The quality of all kinds of black tea is characterized by red soup and red leaves, and the formation of color and aroma has a similar chemical change process, but there are differences in the condition and degree of change. Taking Gongfu black tea as an example, this paper briefly introduces the manufacturing technology of black tea. (1) withering refers to the process in which fresh leaves lose water for a period of time and make certain hard and brittle stem leaves wilt and wither. It is the first preparation of black tea.
2019-01-11 -
Current production management technology of spring tea
Early exploitation and early listing of spring tea, so as to increase the output and output value of spring tea, is the key to increase the income of tea farmers in the tea industry. Combined with the reality of tea production in Fuyang City, before spring tea mining, we should mainly do a good job in tea garden fertilization, tea tree pruning, freezing injury prevention, tea factory tea machine maintenance and so on. 1. Shallow ploughing and fertilization. Through shallow ploughing, the soil can be loosened, the soil temperature can be increased, and the early development of spring tea can be promoted. The shallow tillage time is generally carried out from the end of February to the beginning of March. When shallow ploughing is combined with spring tea sprouting fertilizer, in the tea garden without base fertilizer last autumn and winter, spring tea sprouting fertilizer and base fertilizer are applied at the same time, and the amount of fertilizer application depends on the tea yield.
2019-01-11 -
Longjing tea processing
Longjing tea is a kind of tea endemic to Zhejiang. In addition to Xihu Longjing Tea tea area, Chun'an and Lin'an also have a small amount of production. In 1960, we expanded the production of some high-grade Longjing tea in some areas of Fuyang, Xiaoshan and Yuhang, with an annual output of 250 tons. In 1965, in order to maintain the reputation of Longjing famous tea, it was only produced in Hangzhou Xihu Longjing Tea tea area. The production in Wenjiayan and Changhe area of Xiaoshan was renamed "Xianghu Flag Gun". The production in other areas was not used as Longjing tea, and the output decreased accordingly. In 1981, in order to meet the market demand for Longjing tea
2019-01-11 -
Aroma-increasing Technology of Natural liquid Tea
There are a large number of glycosides with monoterpene enols and aromatic alcohols as ligands in fresh tea leaves. In the process of tea processing, these substances are hydrolyzed by endogenous glycosidase to release volatile ligands, which is an important source of aroma of all kinds of tea flowers and fruits. It has been proved that there are β-glucosides, β-primroside and a small amount of other disaccharides in fresh tea leaves, which are mainly composed of cis-3-hexenol, linalool, methyl salicylate, geraniol, benzyl alcohol and 2-phenylethanol. After picking fresh tea leaves, they should be processed into all kinds of finished tea leaves.
2019-01-11 -
Timely remedy of famous spring tea after freezing
There are 1.2 million mu of tea gardens in Hunan Province, mainly Bai Miaozao, Qianye Qi, Bixiangzao and other varieties, generally more than-10 ℃ will freeze to death. However, due to the large-scale rain and snow and low temperature freezing, it has brought varying degrees of impact on the tea garden overwintering, especially the tea garden in the mountain area has suffered a more serious freezing disaster. Generally speaking, the branches and leaves of tea trees are frozen, and the trees are affected, which will affect the mining period of famous and high-quality tea in early spring and reduce the yield and quality of spring tea. All relevant tea farmers should take corresponding measures according to the local freezing injury.
2019-01-11 -
Tea light pruning
Light pruning is a kind of shaping and pruning on the basis of stereotyped pruning in order to continue to cultivate tea tree crown and picking noodles. The cutting position is generally increased by 4cm to 8cm over the previous year. Spring tea leaves to pick, leave spring shoots, cut off summer and autumn shoots. Spring tea leaves no leaves but summer tea leaves to pick, cut off the summer and autumn shoots left above the true leaf tip. If the leaves of spring and summer tea are picked, then the net increase in the height of the crown shall prevail for pruning, and it is not advisable to leave the pile too high. Light trimming should be trimmed horizontally once and the cut should be smooth. Light trimming should be done at the end of autumn or
2019-01-11 -
Tea varieties: early white tip
It is a sexual reproduction line. Also known as early white. It is a state-level seed. Originated in Junlian County, Sichuan Province. Configuration characteristic: Shrub type, middle leaf, early bud seed. The tree opens, the spring tea germinates in the middle of March, and one bud or two leaves can be picked every year on March 20. The bud leaves are light green and hairy, and the weight of 100 buds is 33.5 g. It has strong tenderness, suitable for making "Maojian" green tea, beautiful appearance, tender hair, fresh aroma and fresh taste. The quality characteristics of spring tea leaves: tea polyphenols 27.3%, amino acids 2.3%, caffeine 4.5%, catechu
2019-01-11 -
South roadside tea manufacturing
South roadside tea is a kind of pressed tea produced in Sichuan and sold exclusively in Tibetan areas. In the past, it was divided into six colors: hairy tip, fine bud, Kang brick, gold jade and gold warehouse, but now it is simplified to Kang brick and Jinjian. In the past, it was mainly produced in Ya'an and Leshan, but now it has been expanded to the tea areas of the whole province. in Ya'an, Yibin, Chongqing, Wanxian and other state-owned tea farms (factories) centralized processing. The raw material of south roadside tea is crude and contains some tea stalks. Because of the different processing methods of fresh leaves, Maocha is divided into two kinds: unsteamed and kneaded after killing green leaves.
2019-01-11