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Rhododendron species introduction: What kind of plant is the Chinese azalea (Rhododendron molle)
It belongs to the subgenus Rhododendron subg. Pentanthera. Deciduous shrub, 0.5-2 m tall. Branchlets slender and sparse. Covered with soft hairs and bristles. Leaves papery, tender green, long elliptic-lanceolate, 5-12 cm long, 2-4.5 cm wide, apex obtuse, with a protruding tip, base cuneate, margins ciliate, petiole, leaf surface and leaf underside all covered with soft hairs. Terminal racemose umbel, with 5-9 flowers, blooming in early May, about 10 days later than the red azalea (Rhododendron simsii), flowering before leaves or flowers and leaves appearing together, corolla broadly campanulate, 5-6 cm in diameter, golden yellow to orange-yellow
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What kind of tea is Pingyang Tezao Tea? An introduction to its variety characteristics
Small tree type, medium-leaf class, extremely early-sprouting variety. It was bred by the Pingyang County Agriculture Bureau of Zhejiang Province from the population variety of Daping Village, Aojiang Town in that county, using the single-plant breeding method. In 1998 it was recognized as a Zhejiang Province tea tree variety. It has been introduced in small amounts to other tea areas within the province and to places such as Anhui. The main characteristics of this variety are: (1) The plant is medium-sized, with a semi-open tree posture, relatively dense branching, and leaves growing in an upward-slanting arrangement. The leaves are elliptical, 6.5-8.9 cm long and 3.1-4.0 cm wide, dark green in color, glossy
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Origin Characteristics and Quality Introduction of Xinyang Maojian Tea
Xinyang Maojian tea is one of China's traditional famous teas and one of Henan Province's well-known local specialties. It is named "Maojian" because its strips are slender and elegant, round and straight with peak tips, and fully covered with white down; it is also named "Xinyang Maojian" because its place of origin is Xinyang. It has long been renowned at home and abroad for its unique style of "slender, round, tight, straight, with abundant white down, high fragrance, rich taste, and green color." As early as 1915, it won a gold award at the Panama Universal @#@119@#@; in 1959 it was honored as one of China's top ten famous teas; in 1982, 1986, and 1990 it was rated a national famous tea by the Ministry of Commerce for three consecutive times; in 1985 it won the Silver Award of the National Quality Award; in 1990 it won the Gold Award of the National Quality Award [2]; and in 1999 it again won a gold award at the Kunming World Horticultural Exposition.
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What kind of tea is Nandan County Liulong tea? Origin and characteristics introduction
Liulong tea is produced in the Longma mountain group of Liuzhai Town, Nandan County, at the southern foot of the Yunnan-Guizhou Plateau. It has a long cultivation history of more than 800 years. The Longma mountain group is shrouded in clouds and mist all year round, with abundant rainfall and a large temperature difference between morning and evening. Its ecological environment is uniquely favorable, making it a pure, natural, and pollution-free high-quality tea-producing area. The Longma tea leaves, processed with modern technology and traditional craftsmanship, are of excellent quality and have characteristics such as a jade-green liquor color and fresh and tender quality. When brewed, the buds and leaves can be seen gradually unfurling, rising and sinking one after another. It smells fresh and tender with a rich fragrance, and drinking it is fresh and refreshing with a sweet aftertaste, making one feel relaxed and happy, with a sense of ethereal delight.
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An introduction to the characteristics and advantages of the high-quality fish species ayu
The ayu (Plecoglossus altivelis) belongs to the class Osteichthyes, order Salmoniformes, family Plecoglossidae. It is an important small, valuable economic fish in China. Its flesh is tender and its body color is beautiful, and along its dorsal ridge runs a cavity filled with aromatic fat that gives off an enticing delicate fragrance, hence its name. After being dried over fire, the ayu turns golden yellow, excellent in color, aroma and taste, with a unique flavor, and is known as one of the "Five Treasures of Yandang." The ayu is a sub-cold-water fish, preferring to inhabit medium-sized sea-connected rivers with clear water, swift currents, relatively low water temperatures and gravelly riverbeds. It is characterized by a short food chain, fast growth, and adaptability to temperature
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What kind of fish is the Singapore red tilapia? An introduction to its breed characteristics
Singapore red tilapia: it is a red tilapia selected and bred from Southeast Asian strains. Its body shape resembles that of Nile tilapia or hybrid tilapia, with a high back, large and transparent scales, and a pink or orange-red body color. The red color rate is over 99%, and the body color segregation rate in its offspring is low. In winter during low-temperature seasons, adult fish may turn gray, but after the water temperature rises and the fish are cultured for a period of time, they can revert to red. Among red tilapia, this fish has the fastest growth rate and a large individual size. Fry of the year can grow to more than 500 grams, and sexually mature individuals reach 350 grams. It also has a white peritoneum and particularly tender flesh, making it an excellent aquaculture variety worth promoting.
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What varieties of snakehead fish are there? An introduction to common snakehead varieties
Scientific name: Channa Striatus. Malay names: Haruan, Aruan, Ruan, Taman Paya. English name: Striped Snakehead. Common names: striped snakehead, snakehead murrel. Other names: black fish, cai fish, wu bang, spotted snakehead, snakehead fish, xiao fish, sang yue, mo tou fish, etc. The snakehead is a valuable freshwater fish of the family Channidae, notable for its large size, fast growth, high yield and high economic value.
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Introduction to the Characteristics of the Mianshu No. 5 Sweet Potato Variety
(1) Variety source: It was bred by the Mianyang Municipal Institute of Agricultural Sciences through hybridization using Zhezhou 84-64 as the female parent and Mianfen No. 1 as the male parent. The original line number was 89-1524. (2) Characteristics: The starch extraction rate is 19.01%, the rate of marketable tubers is over 82%, and the drying rate of tubers is 33.6%; its resistance to black spot disease and storage tolerance are superior to Nanshu 88. The cooked food quality is relatively good, and it is a variety used for both processing and feed. (3) Yield performance: In the two years of provincial regional trials in 19% and 1995, the average fresh tuber yield per mu was 170
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Potato Variety Introduction: Jizhangshu No. 2 (Bashu No. 10)
Late-maturing variety, with a whole growth period of 108 days. In field cultivation it shows resistance to immune disease and relatively strong resistance to ring rot; the plant type is upright, plant height 80 cm, main stems thick and strong, branching moderate, corolla white. Average yield is 1500 kg per mu, with high yields reaching 2500 kg. The rate of large and medium tubers reaches about 75%, the dormancy period is relatively long, and it stores well. The tubers are round and slightly flat, the skin and flesh are light yellow, the skin is smooth, and the eye depth is medium; it is the preferred variety for starch processing and utilization. Suitable for Zhangjiakou, Beijing, Inner Mongolia, Guizhou, Jiangxi, Shanxi, Shaanxi and other areas
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Introduction to the Jinshu No. 14 Potato Variety
Characteristics: Plant type erect, few branches, sturdy stems, large leaves, light green leaves, white corolla, plant height about 75-90 cm, few natural fruits, tuber shape oblong, yellow skin and white flesh, medium eye depth, concentrated tuber set, 4-5 tubers per plant, relatively large tubers, large and medium tuber rate about 90%. Mid-late maturing variety, about 110 days from emergence to maturity. Relatively strong drought resistance, good storage tolerance. Quality analysis by the Vegetable Quality Supervision and Testing Center of the Ministry of Agriculture: crude protein
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