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Key Technical Points and Methods for Light Pruning of Tea Plants

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Light pruning is a shaping and pruning operation carried out on the basis of formative pruning, with the aim of continuing to develop the tea plant canopy and the plucking surface. The cutting position is generally raised 4-8 cm above the previous year's cut. For spring tea harvested with leaves retained, keep the spring shoots and cut off the summer and autumn shoots. For spring tea harvested without leaves retained while summer tea is harvested with leaves retained, cut off the shoot position above the true leaves retained from the summer and autumn shoots. If both spring and summer tea are harvested with leaves retained, pruning should be based on the net increase in height of the canopy surface, and the stubble left should not be too high. Light pruning is done with horizontal shears in a single pass to cut level, and the cuts should be smooth. Light pruning is best carried out in late autumn or

Light pruning is a shaping and pruning operation carried out on the basis of formative pruning, with the aim of continuing to develop the tea plant canopy and the plucking surface. The cutting position is generally raised 4-8 cm above the previous year's cut. For spring tea harvested with leaves retained, keep the spring shoots and cut off the summer and autumn shoots. For spring tea harvested without leaves retained while summer tea is harvested with leaves retained, cut off the shoot position above the true leaves retained from the summer and autumn shoots. If both spring and summer tea are harvested with leaves retained, pruning should be based on the net increase in height of the canopy surface, and the stubble left should not be too high. Light pruning is done with horizontal shears in a single pass to cut level, and the cuts should be smooth. Light pruning is best carried out in late autumn or early spring during the dormant period of the tea plant. After pruning, fertilizer and cultivation management of the tea garden should be strengthened. Light pruning every other year or at intervals of more than two years, with spring tea harvested with leaves retained, can advance the start of spring tea plucking, increase spring tea yield and improve economic returns.

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