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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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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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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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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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The peel-off fragrant pear is a distinctive pear variety originating from the cold northern region.
In the past, we only knew that peaches could be peeled and eaten, and had never heard that pears could be peeled too. But now, Wang Shuyuan, an old horticulturist from Youyi County, through years of unremitting efforts, has crossbred and developed the Fragrant Pear (code name 12-7) whose skin can easily be peeled off entirely, and it is also of superior quality, cold-resistant and high-yielding. The 12-7 pear fruit is gourd-shaped, ripens on September 11, with yellow skin and a red blush on the sunny side, weighing 50-80 grams per fruit, with the largest reaching 150 grams. When first ripe it is of the sweet and crisp type; once it turns soft and fragrant, not only is peeling it easier than peeling a peach,
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A Detailed Explanation of the Origin and Development History of Black Tea ⟧2⟧Black tea originated in the Ming Dynasty in the 16th century. During the tea manufacturing process, it was discovered that sun-drying could replace the fixing (kill-green) step
Black tea originated in the Ming Dynasty in the 16th century. During tea manufacturing, it was discovered that sun-drying could replace fixation (kill-green), and after rolling the leaves turned red, thus producing black tea. The earliest black tea production began with Souchong black tea in Chong'an, Fujian. In the Qing Dynasty, Liu Jing's "Pian Ke Yu Xian Ji" records: "At the ninth bend of the mountain there is Xingcun town, where tea experts gather. Tea produced elsewhere in the province such as Shaowu and Jiangxi Guangxin, with black leaves and red soup, locally called Jiangxi Wu, is all privately sold to the various firms of Xingcun." After the appearance of Xingcun Souchong black tea, Congou black tea gradually evolved. In the 1920s, India crushed tea leaves during processing to make broken black tea, and in the 1950s our country also began trial production of broken black tea.
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How is white tea produced? A detailed explanation of the origin and history of white tea
The so-called white tea in the Song Dynasty referred to tea made from leaves picked from white-leaf tea trees discovered by chance, which is different from the white tea that was later developed and made without pan-firing or rolling. By the Ming Dynasty, a type of white tea similar to today's had appeared. Tian Yiheng's "Boiling Spring Notes" records: "For tea, firing is inferior, sun-drying is superior, and it is also closer to nature... clear, emerald and bright, especially lovely." White tea originally referred to "Baihao Yinzhen" (Silver Needle), whose dry tea surface is densely covered with white downy hairs and whose color is silvery white. Later, through development, other varieties such as White Peony, Gongmei, and Shoumei also emerged.
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The Akizuki pear is a pear variety originally from Japan.
In Japan in 1991, it was selected by crossing Niitaka with Hosui, and then crossing that with Kosui. In 1998, it was officially registered as a variety. The fruit is oblate, weighs around 500g, and the skin is yellow-red-brown with a clean surface. The flesh is white and soft-textured, with a soluble solids content of 12%. It has a delicate, fragrant taste. It ripens in late September, 10d later than Hosui and 7d earlier than Niitaka. The tree is vigorous, with few flower buds on short fruiting branches, so artificial pollination is required. The flowering period is the same as that of Hosui, the fruit set rate of white flowers is low, and it has good productivity.
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Origin Processing Methods and Technical Key Points for Angelica sinensis
The processing of Angelica sinensis directly affects the quality and medicinal efficacy. Because fresh Angelica sinensis contains more than 60% water and the medicinal component volatile oil, if processing is not timely or not done well, it will become moldy and deteriorate. Processing methods and procedures for Angelica sinensis: 1. Sorting and bundling. The recovered Angelica sinensis should be sorted promptly, and roots that are rotten, especially water-rotted, should be picked out to prevent the spread and infection of water rot. The selected Angelica sinensis is spread under the eaves in a dry, ventilated place to air-dry for about 7 days so that the moisture evaporates and the roots become soft, then they are bundled with willow twigs or tree bark. Each bundle of fresh
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