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What kind of bean variety is the Golden Taro Tea Bean?

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Since last year, the Hangzhou Xiaoshan District Dryland Crop Non-Grain Development Collaborative Group began the introduction, trial planting and breeding of the "Tea Bean", and the "Golden Taro" bred this year has performed well. According to trial planting by Hangzhou Yizheng Agricultural Development Co., Ltd., it has vigorous growth, good marketability, excellent quality and high yield. According to investigation: the number of effective pods per plant increased by 6.85 pods compared with "Taiwan 75", the bean yield rate increased by 16.7% compared with "Taiwan 75", and the taste is sweet, crisp and glutinous, with a delicate fragrance, and the quality is better than "Taiwan 75". The "Tea Bean" is named for its tea-colored seed coat when mature,

Since last year, the Hangzhou Xiaoshan District Dryland Crop Non-Grain Development Collaborative Group began the introduction, trial planting and breeding of the "Tea Bean", and the "Golden Taro" bred this year has performed well. According to trial planting by Hangzhou Yizheng Agricultural Development Co., Ltd., it has vigorous growth, good marketability, excellent quality and high yield. According to investigation: the number of effective pods per plant increased by 6.85 pods compared with "Taiwan 75", the bean yield rate increased by 16.7% compared with "Taiwan 75", and the taste is sweet, crisp and glutinous, with a delicate fragrance, and the quality is better than "Taiwan 75".

The "Tea Bean" is named for its tea-colored seed coat when mature. It not only retains the advantages of fresh-eating soybean such as good pod marketability and crisp, fragrant beans, but also has a taro-like aroma when steamed or boiled, with a unique delicate fragrance and taste. At the same time, it is rich in iron, zinc, selenium and other trace elements beneficial to the human body, has high nutritional value, and is a premium fresh-eating soybean. The "Tea Bean" is widely popular in the Japanese market, and its consumption is increasing at a rate of 10% per year, with its price being 1.6-2 times that of ordinary fresh-eating soybeans.

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