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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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Six key technical points for spring tea management
Weeding and loosening the soil: After 4-5 months of rain and snow, the tea garden soil has become compacted, and some weeds have already grown. At this time, the soil temperature is relatively low. Therefore, weeding and loosening the soil before the spring tea harvest helps to loosen the soil, raise the soil temperature, eliminate weeds, and reduce the consumption of water and nutrients, which promotes earlier sprouting of spring tea. Weeding and loosening the soil is generally carried out from the end of February to early March, with a depth of 10-15 cm. Applying bud-promoting fertilizer: The bud-promoting fertilizer should be applied early rather than late, with a trench opened 15-20 cm from the tea plant roots
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How to remedy famous premium spring tea after frost damage in time
Hunan Province has 1.2 million mu of tea gardens, mainly planted with varieties such as Baihaozao, Zhuyeqi and Bixiangzao, and the plants usually freeze to death only when temperatures exceed -10°C. However, due to this large-scale rain and snow and low-temperature freezing, overwintering of tea gardens has been affected to varying degrees, and tea gardens in mountainous areas in particular have suffered relatively severe freezing disasters. Overall, the branches and leaves of the tea plants have frozen, and the plants have been affected, which will affect the picking period of famous premium tea in early spring and reduce the yield and quality of spring tea. Relevant tea farmers should take corresponding measures according to local frost damage conditions.
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Current key technical points for spring tea production management
Early picking and early marketing of spring tea, thereby increasing spring tea yield and output value, is the key to improving tea industry efficiency and increasing tea farmers' income. Combined with the actual tea production situation in Fuyang City, before spring tea picking, the main tasks are tea garden fertilization, tea tree pruning, freeze damage prevention, and tea factory and tea machine maintenance. 1. Shallow tillage and fertilization. Through shallow tillage, the soil can be loosened, the soil temperature raised, and early sprouting of spring tea promoted. Shallow tillage is generally carried out from late February to early March. When shallow tilling, combine with applying spring tea bud-promoting fertilizer. For tea gardens where base fertilizer was not applied in the previous autumn and winter, apply the spring tea bud-promoting fertilizer and base fertilizer at the same time. The amount of fertilizer applied depends on tea yield.
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How to Tell Spring, Summer and Autumn Tea Apart? This Article Teaches You to Distinguish Them with Ease
In winter, the main growing part of the tea plant is the root, and amino acids are synthesized in the root of the tea plant and then transported to the tips. After winter dormancy, the tea plant has stored many nutrients internally; in winter and spring, sunlight is weak and the tea plant grows slowly, which is a main factor in the formation of certain aroma substances in tea. Therefore, spring tea has the advantages of a lustrous and oily color, a rich and fragrant aroma, a thick taste with a sweet aftertaste, and a soft and thick leaf base. In addition, spring tea is generally rather plump, stout and heavy, with more downy hairs, fine and dense leaf veins, and inconspicuous serrations along the leaf margin. In summer, temper
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How are spring tea, summer tea and autumn tea divided?
The division of spring tea, summer tea and autumn tea is mainly determined by the seasonal changes and the intervals of new shoot growth of the tea plant. Under the climatic conditions of our country, except for a few areas in the South China tea region, in the vast majority of tea-producing areas, the growth of tea plants and the picking and processing of tea leaves are seasonal: in the Jiangbei tea region, the tea picking and processing period runs from early May to late September; in the Jiangnan tea region, from late March to mid-October; and in the Southwest tea region, from late January to early December. Tea regions that belong to the subtropical and temperate zones, including the Jiangbei tea region, the Jiangnan tea region and the Xiyie tea region, are usually divided by picking and processing time into the three seasonal teas: spring, summer and autumn. But the standards for dividing seasonal teas are not consistent. Some divide by solar terms: from Qingming to Xiaoman is spring tea, from Xiaoman to Xiaoshu is summer tea, and from Xiaoshu to Hanlu is autumn tea; some divide by time: tea picked and processed before the end of May is spring tea, tea picked and processed from early June to early July is summer tea, and tea picked and processed after mid-July is autumn tea. In the South China tea region of our country, because it is located in the tropics, the four seasons are not very distinct, and tea leaves can be picked and processed almost all year round; therefore, in addition to the distinction of spring tea, summer tea and autumn tea, there is also a classification by the order of new shoot growth of the tea plant and the earliness or lateness of picking and processing, divided into first-round tea, second-round tea, third-round tea and fourth-round tea.
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