Alpine seedling raising method of Jinji Mountain yellow tea

Abstract

The invention mainly relates to the technical field of yellow tea planting, and discloses an alpine seedling raising method of Jinji Mountain yellow tea. The alpine seedling raising method of the Jinji Mountain yellow tea includes the steps of selecting cuttings, preparing a seedling bed, treating the cuttings, conducting cuttage on the cuttings, and carrying out post-cuttage management; the method is simple, cutting seedling raising can be conducted in the four seasons, the time limit in a traditional cutting method is avoided, the survival rate of cuttings is significantly increased and reaches 97%, and the seedling raising efficiency of the Jinji Mountain yellow tea is significantly improved; biennial to triennial branches are selected to be cut into middle cuttings, cutting strips accumulate a certain quantity of nutrient components, and ducts and sieve tubes grow to be mature, which is conducive to transporting the nutrient components; phloem cells still maintain high vitality, forming of the callus is promoted, and wound healing is facilitated; the inclination angles of seedling beds are large, intervals of cutting base parts can be enlarged, nutrient component competition among the cuttings is reduced, expansion of root systems and absorption of the nutrient components are promoted, the sunshade rate of Jinji Mountain deciduous trees on the seedling beds is guaranteed, and it is ensured that cutting seedling raising can be conducted in the four seasons.

Description

technical field

[0001] The invention mainly relates to the technical field of yellow tea planting, in particular to a method for growing seedlings of Jinjishan yellow tea in high mountains. Background technique

[0002] Huoshan Huangya is one of the famous Chinese teas. Jinji Mountain is one of the four major planting areas of Huoshan Huangya. The Huoshan Huangya produced in Jinji Mountain is also a fine product among Huoshan Huangya. Flowers, shaped like a sparrow tongue, tender green, with long-lasting fragrance, fresh and mellow taste, thick and sweet, the soup is yellow-green, clear and bright, and the bottom of the leaves is bright yellow and bright; the current method of propagation of Jinjishan yellow tea is cutting in autumn. The annual cutting time is very limited, and the survival rate can only reach about 80%, and the time to emerge from the nursery is 10 to 12 months, which obviously increases the planting cost of Jinjishan yellow tea. Therefore, a new Jinjishan ...