Introduction to the Characteristics of the Longjing 43 Tea Tree Variety

Clonal variety. Shrub type, medium-leaf class, extremely early-sprouting variety. Bred by the Tea Research Institute of the Chinese Academy of Agricultural Sciences from the Longjing variety using systematic breeding. In 1987, it was examined and approved (recognized) as a national variety by the National Crop Variety Approval Committee, with approval number GS13007-1987, and it has won the National Science Conference Award.

Characteristics: Medium-sized plant, semi-spreading tree posture, dense branching, leaves growing in an upward-slanting arrangement. Leaves elliptical, dark green in color, flat leaf surface, leaf body flat with slight inward folding, leaf margin slightly wavy, leaf tip gradually pointed, leaf teeth dense and shallow, leaf quality medium. Buds and leaves slender, green with a slight yellow tinge, a pale red dot at the base of the spring shoot, few hairs, the weight of 100 buds with three leaves is 39.0g.

Traits: Strong bud and leaf growth capacity, tolerant of picking, relatively poor tenderness retention, the peak period for one bud and one leaf is in late March. High yield, can reach 300kg per mu. Dry samples of spring tea one bud and two leaves contain approximately 3.7% amino acids, 18.5% tea polyphenols, 12.1% total catechins, and 4.0% caffeine. Suitable for making green tea, producing flat-shaped teas such as Longjing and Qiqiang, with excellent quality. Strong cutting propagation capacity.

Suitable planting areas: Green tea regions both south and north of the Yangtze River.

Cultivation points: Suitable for planting in single-row tea garden specifications, choose soil with deep soil layers and rich organic matter for cultivation. Need to pick tender shoots in batches and in a timely manner. After continuous picking for several years, the canopy surface needs light pruning and trimming. In spring, timely control of tea weevils and anthracnose, and in summer, prevent high-temperature scorching.