The management of spring tea trees starts from the following aspects to ensure the increase of spring tea production and increase the income of tea farmers.
How to manage tea trees in spring?
1. Shallow tillage and fertilization. Through shallow tillage, the soil can be loosened, the soil temperature can be raised, and the early spring tea can be promoted. The shallow tillage time is generally carried out from the end of February to the beginning of March. In shallow ploughing, combined with Shichun tea germination fertilizer, the tea garden where the base fertilizer was not applied in the autumn and winter last year, the spring tea germination fertilizer and the base fertilizer were applied at the same time, and the fertilization amount was determined according to the tea yield. Generally, 300 kg of vegetables were applied to the tea garden with 100 kg of famous tea per year. The cake is used as a base fertilizer, and 50 kg of urea is added as a top dressing. Fertilization time: The early-growing tea garden is applied before the end of February, and the medium and late-type tea gardens are applied from the end of February to the beginning of March. Fertilization method: It is advisable to apply and cover the soil after shallow tillage in the tea garden (deep 3-5 cm) to prevent the loss of fat. Too dense tea gardens, such as the use of throwing, must be carried out on cloudy days and rainy days, otherwise it is easy to burn tea leaves and fat loss.
2. Tea tree pruning. For early harvesting, more famous tea, generally mature tea garden will be pruned before spring tea to spring tea, pruning time is generally carried out before May 20, should be sooner rather than later, otherwise it will affect the growth of tea trees. For the young tea gardens of clonal elites, during the spring tea period, the tea trees should be fixed and pruned, and the topping should be supplemented with the topping to quickly cultivate the canopy to form a flat picking surface. Pruning method: The first shaping and pruning is carried out when the tea seedlings are transplanted and planted, and the main branches are cut off 15-20 cm from the ground. The second shaping pruning is carried out from the end of February to the beginning of March in the second year after the planting of the tea seedlings. Cut off from the ground 30-35 cm, the third type of pruning is carried out in the third year after planting, cut off from the ground 45-50 cm, spring tea supplemented with topping, general spring tea to stay in the second leaf is good .
3, beware of spring frost damage. The spring snow in March last year damaged the production of early tea gardens in our city. In particular, the loss of snow in the early morning tea varieties of Wu Niu, the anti-snow or "cold spring" became an important work during the spring tea period. Control measures: (1) Covering frost-proof, covering the surface of the canopy and the tea line with straw, weeds, shading nets, mulching film, etc. before the cold wave, to promote the temperature rise of the tea garden and reduce the frosting effect of the tea garden; the amount of grass is more than 1500 kg per mu. It is advisable not to expose the ground; the tea garden can be covered in the weather at a temperature above 0 °C or in the presence of the sun. (2) Anti-freezing of smoked tobacco. The method is to ignite the turf pile at the margin of the inland, well-placed tea garden before the night frost, to make the smog diffuse and reduce the nighttime radiation heat, which can effectively prevent the night frost from harming the tea garden. (3) Soil heat preservation, strengthen the management of fertilizer cultivation in tea gardens, apply sufficient base fertilizer, increase guest soil, thicken living soil layers, and establish protective forest belts at the windward entrance of tea gardens.
4, tea machine configuration and maintenance. Before the spring tea, we must do a good job in the tea factory mechanical configuration, tea machine maintenance, factory cleaning and other work to ensure a clean environment for tea processing, in order to prevent contamination during the tea frying process.
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