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What new flower varieties are there for spring? This article explains in detail
Spring has arrived, and quite a few new varieties have hit the market. This special issue presents some of them for our readers. Black-eyed Susan (Rudbeckia hirta) 'Denver Daisy' variety introduction: early flowering, long flowering period, blooming from late spring all the way until the first frost, widely adaptable, strong heat tolerance and drought resistance, simple cultivation and management, short growing time
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What are the key technical measures for ensuring a full stand of cotton seedlings in spring?
Seed preparation. Choose superior seeds; high-quality seeds are the prerequisite for ensuring the emergence rate and for uniform, complete and strong seedlings. Therefore, choose seeds produced and sold by large manufacturers, with standardized packaging, good maturity and plumpness, and a high germination rate. For chemical seed dressing, you can use 50% carbendazim WP at 0.5% of the seed amount, 30% Miaojundi WP, or a mixed dressing of 50% thiophanate-methyl WP at 0.6% of the seed amount and 75% 3911EC at 0.8% of the seed amount, with 2 to 3 kg of water per 100 kg
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After spring tea harvesting, attention should be paid to summer management of the tea garden.
After spring tea harvesting is finished, summer tea garden management work should be done promptly. 1. Fertilize in time. Apply 15-20 kg of urea per mu, or 25 kg of Zhongcha No. 1 fertilizer. Do not apply compound fertilizer with a high proportion of phosphorus and potassium, otherwise it will accelerate the reproductive growth of tea plants. During midsummer, carry out foliar topdressing. 2. Cultivate and weed. After June, apply chemical weed control once every 25 days. Commonly used herbicides include 10% glyphosate and 25% paraquat aqueous solution, etc. In July, deep-plow the tea garden once, which can both
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How to carry out early-stage spring tea management? A detailed explanation of nine steps
Spring tea is the tea crop with the highest yield and the best quality of the year, fetching high prices and delivering good economic returns. Practice has proven that doing a good job of early-stage spring tea management plays a major role in increasing spring tea yield and improving spring tea quality and profitability. Therefore, it is essential to promptly complete tea garden management before the Spring Festival. 1. Apply additional and early topdressing. The time for applying the bud-forcing fertilizer is generally 15-30 days before the tea plant buds break, that is, before the end of February, applying 25-30 kg of urea per mu or 50-60 kg of ammonium bicarbonate or 50 kg of special compound fertilizer for tea plants.
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After spring tea is picked, the tea plant branches and stems need even more protection
Whether or not tea plants are managed after the spring tea harvest makes a big difference, because after the spring tea harvest the plant body has already consumed a large amount of nutrients. If management cannot keep up at this time, it will not only affect the yield and quality of summer and autumn tea, but also affect the yield and quality of next year's spring tea. Based on our farm's practical experience, the following key points should be carried out after the spring tea harvest: 1. Reasonable topdressing. According to measurements, producing every 50 kg of dry tea requires absorbing about 2.5-3 kg of nitrogen, 0.9-1.2 kg of phosphorus, and 1.1-1.5 kg of potassium from the soil. Between the tea plants, 30 cm
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Ten early technical measures for spring tea management
Good spring tea management is the key to ensuring a bumper tea harvest throughout the year. Practice has proven that applying the "ten early" techniques in spring tea management gives very good results. 1. Apply base fertilizer early. Apply base fertilizer early after the tea season ends to replenish the nutrients consumed by that year's tea growth, so that the tea plants have sufficient nutrient reserves, while also strengthening the tea plants' activity in autumn and winter, enhancing their photosynthetic capacity and improving their cold resistance through the winter, which helps the next year's spring tea sprout early and grow vigorously. Base fertilizer should be applied before the autumn equinox, when the root rapid-growth period arrives, and no later than the end of September. Organic fertilizer should be the main type; for mature
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How can dried tea leaves be used to distinguish spring tea, summer tea, autumn tea, and winter tea?
Spring tea: The strips are tightly twisted, the buds, leaves, and stems are plump, strong, and heavy, the aroma is rich and fragrant, and occasionally young fruits the size of mung beans are mixed in - these are the characteristics of spring tea. Summer tea: The strips are loose, the tea leaves are light and bulky, the tender stems are thin and long, the tea fruits are the size of prayer beads, the bud tips often have fine hairs, and the aroma is slightly coarse and mature. Autumn tea: The tea leaves vary in size, the leaf blades are thin, light, and small, the aroma is mild, and occasionally tea flower buds and flowers are mixed in. Winter tea: The appearance of the tea leaves is slightly pale emerald green, the crude tea contains somewhat more yellow flakes, and the overall color is relatively uneven.
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Detailed Explanation of Spring Tea Production Characteristics and Technical Countermeasures
Spring is the beginning of the tea plant's annual growth cycle, and it is also the key season when tea accounts for a large proportion of the year's total output and is of good quality. Usually, spring tea output accounts for 40%-50% of the annual total, and its output value exceeds 50% of the annual total. Therefore, great importance must be attached to spring tea production. After winter dormancy, by spring the nutrients accumulated in the tea plant reach their highest level; in addition, abundant spring rainfall, mild climate and few pests and diseases constitute the conditions for high yield and high quality of spring tea. Spring tea begins in April and ends in mid-to-late May, and in just over 1 month it must be picked
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How can you distinguish spring tea, summer tea, autumn tea and winter tea after brewing?
Spring tea: when brewed, the tea leaves sink relatively quickly, the aroma is strong and lasting, the taste is mellow, the liquor is clear and bright, the brewed leaves are soft and thick, there are many normal buds and leaves, and the leaf veins are fine and dense with inconspicuous serrations on the leaf margin. Summer tea: when brewed, the tea leaves sink relatively slowly, the aroma is not high enough, the taste is somewhat bitter and astringent, the brewed leaves are thin and rather hard, there are relatively many opposite leaves (with inconspicuous terminal buds), the leaf veins are coarser, and the serrations on the leaf margin are obvious. Autumn tea: the aroma is not high, the taste is light and slightly astringent, there are many opposite leaves, the serrations on the leaf margin are obvious, and the leaf blades vary in size. Winter tea: the aroma tends toward a light fragrance type, and the taste is smooth and softer than spring tea
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How can you tell spring tea, summer tea, autumn tea and winter tea apart?
Spring tea: Because spring temperatures are moderate and rainfall is plentiful, and because the tea plant has rested and recovered through autumn and winter, spring tea's buds and leaves are plump, its color is emerald green, the leaf texture is soft, the taste is fresh and brisk, and the aroma is intense. In our country's historical documents through the ages, there are records that "spring tea is prized." Summer tea: Because the weather is hot, the tea plant's buds and leaves grow rapidly, and the extractable substances that dissolve into the tea liquor are relatively reduced, so the taste of the tea liquor is not as fresh and brisk as spring tea, the aroma is not as rich as spring tea, and the taste is rather bitter and astringent. However, summer tea contains higher levels of tea catechins and caffeine, making it suitable
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