采收茶子,是大力发展新茶园、滿足种子需要的一項重要工作。我县茶农从实践中积累了丰富的采收經驗。現将其采收和处理方法介紹如下: 一、采收的时间:一般在“霜降”前后五天,当茶子外果皮已有50%开裂时采收为最适宜。采收过早,茶子未成熟,不但影响产量,而且发芽率低;采迟了,茶子大部份脫落在地上,也会影响品質,造成发芽率不高。二、采收的标准:历年来,有些地方經常发生采收过嫩的情况,影响了茶子的質量。因此,掌握适时采收,就必須鉴别确定采收的标准。成熟的茶子具有以下三个特征:一是外果皮向太阳的一面成棕褐色;二是剝出来的茶子硬壳呈赤褐色而有光 Harvesting tea, is to vigorously develop new tea plantations, seed needs to meet an important task. My county tea farmers from the practice has accumulated rich harvesting experience. Now its recovery and processing methods are described below: First, the harvest time: generally “cream down” five days before and after, when the tea outer pericarp 50% cracking when the harvest is the most appropriate. Early harvest, immature tea, not only affect the yield, and low germination rate; delayed, most of the tea off the ground, will also affect the quality, resulting in germination rate is not high. Second, the harvest criteria: Over the years, in some parts of the harvest often tender situation, affecting the quality of tea. Therefore, to grasp the timely harvest, we must identify the standard to determine the harvest. Mature tea has the following three characteristics: First, exocarp to the sun side brown; Second, the peeled tea crust was brown and bright