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Longfumai No. 8 wheat variety (original name Longfu 90-83199)
Breeding institution: Crop Breeding Institute, Heilongjiang Academy of Agricultural Sciences. Approval status: approved by the Heilongjiang Provincial Crop Variety Approval Committee in 1998, and by the National Crop Variety Approval Committee in 2000. Variety approval number: Guoshenmai 20000011. Variety source: young ears of the pure wheat line K202 were used as explants, irradiated with cobalt-60 rays, and through in vitro induction and tissue culture, selected and bred. Characteristics: spring type, plant height about 100 cm, awnless, yellow glume,
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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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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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Introduction to the Origin and Variety Characteristics of Yuncheng Xiangzao Jujube
Xiangzao jujube is produced on the plains at the northern foot of the Zhongtiao Mountains and along both banks of the middle reaches of the Sushui River, and is named after its main producing area, Beixiang Town. The history of cultivating Xiangzao jujube here spans about 3000 years. Xiangzao jujube has excellent quality and was once presented to emperors as tribute, hence it is also called "tribute jujube." Xiangzao jujube is purple-red in color, with large fruit in a short cylindrical shape; generally about 10 of them weigh about 500 grams. The sugar content of fresh jujube is as high as 30-40%, and after drying, if the jujube is broken open, it can stick back together. Xiangzao jujube stores well, and locally there are Xiangzao jujubes that have been preserved for more than a hundred years. Xiangzao jujube
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Introduction to the Yumai 49 wheat variety, originally named Wenmai No. 6
Breeding unit: Agricultural Technology Station of Xiangyun Town, Wen County, Henan Province. Approval status: approved by the Henan Provincial Crop Variety Approval Committee in 1996, and by the National Crop Variety Approval Committee in 2000. Variety approval number: Guoshenmai 20000006. Variety source: selected from a mutant single plant of Wen 2540. Characteristics: semi-winter type, plant height about 80 cm. Long awns, white glumes, white grains, spindle-shaped spike, 1000-grain weight about 37 g. Medium maturity, strong lodging resistance, moderately susceptible to stripe
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Lingyun Baihao Tea Variety Characteristics and Origin Introduction
At the Lingyun production line of Guangzhou Jingcha Food Co., Ltd. in Dashan Tun, Anxiang Village, Jiayou Town, Lingyun County, workers are busy sorting the freshly processed finished black tea. Some are packing, some are busy weighing and registering for warehouse dispatch, and the products are being prepared for loading and transport to Guangzhou. The company manager said: Since Jingcha Food Company began production and entered the market last year, demand has exceeded supply, and all products are exported to the EU. Huang Daxiong, general manager of Guangxi Langfu Organic Tea Co., Ltd., laid out his tea-making plans: Lingyun tea has already entered a model of large-scale operation and market access system management. What is needed now is to develop high-tech, high-end tea products based on organic tea, develop mid-range products based on pollution-free tea gardens, follow the path of group-based development, and make Lingyun Baihao Tea a flagship tea product of China.
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How Is Yellow Tea Produced? Understanding the Origins of Yellow Tea in One Article
The basic process for green tea is fixation, rolling, and drying. When the green tea processing technique is not properly controlled - for example, if after fixation the leaves are not spread to cool and rolled in time, or after rolling they are not dried or pan-fired in time and are left piled too long - the leaves turn yellow, producing yellow leaves and a yellow brew, similar to the yellow tea that appeared later. Therefore, the emergence of yellow tea evolved from improper green tea processing methods. Xu Cishu of the Ming Dynasty recorded this history of evolution in his "Tea Commentary" (1597).
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Taigu Huping Jujube Variety Characteristics and Origin Introduction
Taigu Huping jujube also has a very long history. Legend has it that jujube trees were already cultivated here during the Spring and Autumn and Warring States periods. Su Qin said to Marquis Wen of Yan: "South of Yan there is the abundance of Jieshi and Yanmen, and in the north there are the benefits of jujubes and chestnuts; even if the people do not farm intensively, they have enough jujubes." Because the Huping jujube is large at the bottom and small at the top, slightly narrower at the middle waist, and resembles a huping (pot-shaped flask), it got its name. The advantages of the Huping jujube tree are its large tree body, high yield, and long lifespan. The average yield per tree is more than 50 kg, and each fruit weighs 17 g on average, with the largest reaching 30 g. Its characteristics: dark red color, fruit thin at the top and thick at the bottom, shaped like a huping flask.
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Introduction to the Origin and Characteristics of Dangshan Suli Pear
Originally from Dangshan, Anhui. Cultivated in Shanxi, Shaanxi, **, and Yunnan, with excellent quality. It is a high-quality, high-yield, and highly adaptable variety in China. The fruit is large, with an average single fruit weight of 238.7 grams. The fruit is oblong. The fruit stalk is medium-long, and the sepals fall off. The peel is greenish-yellow, turning pale yellow after storage. The flesh is white, the core is relatively small, the texture is somewhat coarse and crisp, juicy, and sweet. It contains 12.4% soluble solids, 7.35% soluble sugars, 0.1% titratable acid, and 2.21 mg/100 g vitamin C. Quality
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Introduction to the Chuanmai 107 wheat variety, original code 89-107
Variety source: 246/80-28-7. Characteristics: spring habit, plant height about 90 cm, medium tillering ability. Long awn, white shell, white grain, large spike, about 40 grains per spike, 1000-grain weight about 40 g. Maturity period comparable to the control Mianyang 20. Immune to stem rust, moderately resistant to powdery mildew, susceptible to leaf rust, highly susceptible to stripe rust and Fusarium head blight. Test weight 750 g/L, protein content 12%, wet gluten content 16.3%, sedimentation value 17 ml, water absorption 55.6%, dough stability time
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