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春茶是一年中质量最好、最受消费者欢迎的季节茶。要想春茶增产提质,可以采用如下新技术: 1.推迟轻剪 常规的茶树冠面轻修剪均选择在冬季的12月至翌年2月进行。大量实践表明,按常规技术修剪一是修剪后枝叶易受冻害,影响春芽萌发时间和萌发数量;二是剪除了越冬芽,使春芽萌发时间推迟;三是剪去了茶树冠面枝条已积累的养分,影响春芽萌发力和粗壮度,最终影响春茶产量与质
Spring tea is the best quality of the year, the most consumers of seasonal tea. To improve the quality of the spring tea, you can use the following new technologies: 1. Postpone the light cut conventional tea tree crown pruning are selected in the winter from December to February the following year. A lot of practice shows that, according to conventional techniques, first pruning branches and leaves are vulnerable to frost damage, affecting the spring germination time and germination quantity; the second is cut off the winter buds, so that the spring bud germination time delayed; third cut the crown of tea branches have been cut Accumulation of nutrients, affecting spring bud germination force and robustness, and ultimately affect the yield and quality of spring tea