A sugar vinegar liquor for controlling eulophia leucipna and a preparation process thereof

Abstract

This invention discloses a sugar-vinegar liquor for controlling the tea geometrid moth and its preparation process, belonging to the field of green pest control technology for tea gardens. It addresses the problems of existing sugar-vinegar liquors for controlling the tea geometrid moth, such as weak targeting, short-lasting effect, incomplete control, imperfect formulation and application process, and unreasonable cost control. The method includes the following steps: weighing sugar, vinegar, liquor, and water according to the volume ratio of the basic components; adding sugar to water and stirring until completely dissolved to obtain a sugar-water solution; adding vinegar and liquor sequentially to the sugar-water solution and stirring evenly to obtain a basic sugar-vinegar liquor; sequentially adding a targeted attractant, a long-acting slow-release factor, and an environmentally friendly killing factor to the basic sugar-vinegar liquor, stirring for 10-15 minutes after each addition to ensure thorough mixing, resulting in a sugar-vinegar liquor for controlling the tea geometrid moth. This invention significantly improves the trapping specificity and efficiency by optimizing the basic ratio, selecting targeted raw materials, and adding a tea geometrid moth-specific targeted attractant.

Description

Technical Field

[0001] This invention relates to the field of green prevention and control technology for tea garden pests and diseases, and more specifically, to a sugar-vinegar liquor for controlling tea geometrid moths and its preparation process. Background Technology

[0002] The tea geometrid moth is one of the most prevalent lepidopteran leaf-eating pests in tea gardens. Its larvae feed on the tender leaves of tea trees, and in severe cases, can completely defoliate the tea plantations, leading to reduced tea yield and lower quality. Each year, approximately 50% of the total chemical pesticides used in tea gardens are used to control this pest, causing significant losses to tea production. Currently, the main control methods for the tea geometrid moth include chemical control, biological control, and physical trapping. Among these, physical trapping is widely used because it is green, pollution-free, and does not harm beneficial organisms, aligning with the current mainstream demand for green pest control in tea gardens. Sugar-vinegar-alcohol trapping is one of the most common physical trapping methods. Its core principle is to utilize the adult tea geometrid moth's attraction to scents; the mixed scent of sugar, vinegar, and alcohol attracts the adults to the trap, thus achieving the control objective. In existing technologies, the conventional preparation method for sweet and sour wine solution is to mix sugar, vinegar, wine, and water in a volume ratio of 3:2:1:10, or to use a 20-fold diluted honey solution as a substitute bait. The trap is usually suspended at a height parallel to or 30cm above the tea bush surface. This method is simple to operate and low in cost, and has achieved some effectiveness in controlling the tea geometrid moth. Meanwhile, some optimization attempts have been made in existing technologies, such as molding the sweet and sour wine formula onto agar gel to improve stability, but the core defects have not yet been resolved.

[0003] However, existing sugar-vinegar liquor solutions and their application processes for controlling tea geometrid moths still have many shortcomings, making it difficult to meet the needs of tea gardens for efficient, long-lasting, and precise control. The trapping effect is weak. The conventional sugar, vinegar and alcohol solution has a broad insect attraction spectrum, but it is not very specific to the tea geometrid moth. It is easy to mistakenly attract beneficial organisms such as bees and ladybugs. In addition, the scent has weak penetration, the trapping range is limited, and the trapping efficiency is low. It has a short duration of effect, and the conventional formula does not have a slow-release function. It is easily washed away in rainy weather and easily evaporates in sunny weather. Usually, the bait needs to be added once every 2-3 days. The cost of manual replenishment is high, and it is not suitable for use in large-scale tea gardens. The control effect is not thorough. Most of the existing sugar-vinegar-wine solutions are "only for attracting but not killing". Some adult tea geometrid moths that fall into the trap can escape and continue to lay eggs and reproduce. Some solutions add highly toxic pesticides to achieve the killing effect, which will cause pollution of tea garden soil and tea trees, which violates the concept of green control. The formula and application process are not perfect, the selection of conventional raw materials is not targeted enough, the honey dilution has weak attraction and is easily oxidized and deteriorated, the suspension method is simple and has not been optimized in combination with the activity pattern of the tea geometrid moth, which further affects the control effect. Inadequate cost control and the fact that some optimized formulas have problems such as expensive raw materials and complex preparation make them difficult to promote and implement among farmers. Summary of the Invention

[0004] To overcome the above problems, this invention aims to propose a sweet and sour wine solution for controlling the tea geometrid moth and its preparation process. The purpose is to solve the problems of weak targeting, short duration of effect, incomplete control, imperfect formula and application process, and unreasonable cost control of existing sweet and sour wine solutions for controlling the tea geometrid moth.

[0005] Therefore, the specific technical solution adopted by the present invention is as follows: According to one aspect of the present invention, a sweet and sour wine liquid for controlling the tea geometrid moth is provided, comprising a basic component and a functional component. The basic component, by volume ratio, is sugar:vinegar:wine:water = 4:3:1:8. The functional component comprises a targeted attractant, a long-acting sustained-release agent, and an environmentally friendly killing agent. The targeted attractant accounts for 0.5%-1% of the total volume of the sweet and sour wine liquid, the long-acting sustained-release agent accounts for 0.3%-0.5% of the total volume of the sweet and sour wine liquid, and the environmentally friendly killing agent accounts for 0.5%-2% of the total volume of the sweet and sour wine liquid.

[0006] Optionally, the sugar is maltose, the vinegar is aged rice vinegar, and the wine is low-alcohol rice wine of 10-15 degrees; the targeted attractant is an extract of the feeding preference of the tea geometrid moth or a natural sex pheromone analog; the long-acting sustained-release factor is food-grade sodium carboxymethyl cellulose; and the environmentally friendly killing factor is a food-grade foaming agent or a 1000-fold concentration of Bacillus thuringiensis (Bt) diluted solution.

[0007] Optionally, the preparation method of the tea geometrid moth feeding preference extract is as follows: after crushing the tender tea leaves that the tea geometrid moth larvae often feed on, add 3 times the volume of water and soak for 24 hours, filter and take the supernatant, which is the tea geometrid moth feeding preference extract; the natural sex pheromone analog is methyl jasmonate, which accounts for 0.1%-0.2% of the total volume of the sugar and vinegar wine.

[0008] Optionally, the food-grade foaming agent is a soapberry extract, which accounts for 1%-2% of the total volume of the sweet and sour wine liquid; the 1000-fold concentration of Bacillus thuringiensis (Bt) dilution accounts for 0.5%-1% of the total volume of the sweet and sour wine liquid.

[0009] Optionally, the sweet and sour wine liquid can be replaced with a honey dilution substitute, wherein the honey dilution substitute has a volume ratio of honey:water:targeting inducing factor = 1:15:0.1, and the honey dilution substitute contains 0.2% vitamin C by its total volume.

[0010] A process for preparing a sweet and sour wine liquid for controlling the tea geometrid moth includes the following steps: Step 1: Weigh the sugar, vinegar, wine, and water from the basic components according to the volume ratio. Add the sugar to the water and stir until completely dissolved to obtain a sugar solution. Step 2: Add vinegar and wine to the sugar solution in sequence, stir well, and you will get the basic sweet and sour wine solution. Step 3: Add the targeted attractant, long-acting sustained-release agent, and environmentally friendly killing agent to the base sweet and sour wine liquid in sequence. Stir for 10-15 minutes after each addition to ensure that the components are fully mixed and obtain the sweet and sour wine liquid for controlling the tea geometrid moth.

[0011] Optionally, in step 3, the stirring temperature is controlled at 20-25℃ and the stirring speed is controlled at 150-200r / min to ensure that each functional component is evenly dispersed in the base sweet and sour wine liquid and to avoid stratification.

[0012] Optionally, when preparing a diluted honey substitute, the preparation process includes the following steps: Step 1, weigh honey, water and targeting inducing factor according to the volume ratio, add honey to water and stir until completely dissolved to obtain a honey aqueous solution; Step 2, add targeting inducing factor and vitamin C to the honey aqueous solution and stir evenly to obtain a diluted honey substitute.

[0013] Optionally, the prepared sweet and sour wine liquid or honey diluted substitute liquid should be placed in a sealed container and stored in a cool and ventilated place, with the storage temperature controlled at 10-30℃, and the storage period should not exceed 7 days.

[0014] Optionally, when using the sweet and sour wine liquid or honey diluted substitute solution, a trap is used for hanging. The hanging height of the trap is adjusted according to the season, and the hanging density is adjusted according to the degree of tea geometrid moth infestation. The outside of the trap is coated with a light yellow or light green environmentally friendly paint, and fresh tea leaves dipped in the sweet and sour wine liquid or honey diluted substitute solution are pasted into the opening.

[0015] Compared with the prior art, this application has the following beneficial effects: To address the shortcomings of existing technologies, such as weak targeting, misattracting beneficial organisms, and low trapping efficiency, this invention significantly improves trapping specificity and efficiency by optimizing the basic formulation, selecting targeted ingredients, and adding a tea geometrid moth-specific targeting attractant. The basic formulation reduces the water content to increase bait concentration and enhance scent penetration. Targeted ingredients such as maltose, aged rice vinegar, and low-alcohol rice wine are used to further align with the tea geometrid moth's scent-attracting habits. The addition of the targeting attractant utilizes the tea geometrid moth's "same-species feeding traces" attraction or simulates damage signals from tea trees, significantly improving the specific attraction to adult tea geometrid moths, reducing misattracting of beneficial organisms, effectively expanding the trapping range, and improving trapping accuracy.

[0016] This invention significantly extends the shelf life of sweet and sour wine by adding a long-acting, sustained-release agent and optimizing the raw material ratio. The addition of food-grade sodium carboxymethyl cellulose makes the wine slightly viscous, adhering to the inner wall of the trap. This reduces loss during rain and significantly slows evaporation on sunny days, extending the shelf life, greatly reducing the frequency of replenishment, lowering manual replenishment costs, and making it suitable for large-scale use in tea gardens. Simultaneously, the addition of vitamin C to the honey substitute formula delays honey oxidation and deterioration, further extending the shelf life and improving ease of use.

[0017] This invention introduces an environmentally friendly killing agent, achieving a unified approach of "precise attraction + efficient killing," with no chemical residues and a green, environmentally friendly solution. It employs two environmentally friendly methods: a food-grade foaming agent (physical killing) or a diluted Bacillus thuringiensis (Bt) solution (biological killing). Both methods meet the green pest control standards for tea gardens, avoiding the problem of adult insects escaping and laying eggs caused by the existing "attracting but not killing" approach, and eliminating environmental pollution caused by the addition of highly toxic pesticides. Furthermore, the diluted Bacillus thuringiensis (Bt) solution achieves a dual effect of "attracting adult insects + controlling larvae." Even if some adults do not die immediately, they will lay eggs carrying Bt bacteria, and the hatched larvae will be infected and die, further enhancing the thoroughness of control and improving the effectiveness compared to conventional simple trapping methods.

[0018] This invention optimizes raw material selection and application processes, balancing simplicity and low cost, and is easy to promote and implement. The core raw materials (maltose, aged rice vinegar, low-alcohol rice wine, honey, sodium carboxymethyl cellulose, etc.) are all readily available and low-cost materials. The preparation process is simple, requiring no complex equipment, and farmers can quickly master it. Simultaneously, by combining the activity patterns of adult tea geometrid moths, the hanging height, density, and direction of the traps are optimized, and color-attracting behavior is incorporated to enhance auxiliary trapping measures, further improving trapping efficiency without increasing additional costs. Optimized replenishment and cleaning processes reduce bait waste, enabling the resource utilization of dead insects, further aligning with the ecological pest control concept of tea gardens, and improving the practicality and scalability of the process. Attached Figure Description

[0019] The above-mentioned features, characteristics, and advantages of the present invention, as well as their implementation methods, will become clearer and more readily understood in conjunction with the following description of the embodiments, which are illustrated in detail with reference to the accompanying drawings. Schematic diagrams are shown here: Figure 1 This is a flowchart of a sweet and sour wine liquid for controlling tea geometrid moths according to an embodiment of the present invention, and its preparation process. Detailed Implementation

[0020] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present application.

[0021] Example 1: A sweet and sour wine solution for controlling the tea geometrid moth and its preparation process The sweet and sour wine liquid of this embodiment has the following basic components by volume ratio: maltose: aged rice vinegar: 10-degree low-alcohol rice wine: water = 4:3:1:8; the functional components include: the targeted inducing factor is the tea geometrid moth feeding preference extract (accounting for 0.5% of the total volume), the long-acting sustained-release factor is food-grade sodium carboxymethyl cellulose (accounting for 0.3% of the total volume), and the environmentally friendly killing factor is soapberry extract (accounting for 1% of the total volume).

[0022] The preparation process includes the following steps: Step 1, Preparation of tea geometrid moth feeding preference extract: Select fresh tender leaves of Longjing tea tree (the species commonly fed by tea geometrid moth larvae), crush them, add 3 times the volume of water, soak at room temperature for 24 hours, filter with gauze, take the supernatant, seal and set aside for later use; Step 2, prepare the basic sweet and sour wine liquid: Weigh 400mL of maltose, 300mL of aged rice vinegar, 100mL of 10-degree low-alcohol rice wine, and 800mL of water according to the volume ratio. Add the maltose to the water and place it in an environment of 20℃. Stir at a speed of 150r / min until completely dissolved to obtain a sugar solution. Add the aged rice vinegar and low-alcohol rice wine to the sugar solution in sequence and continue stirring for 10 minutes to mix the components evenly to obtain the basic sweet and sour wine liquid. Step 3, Add functional components: Add 7 mL of the prepared tea geometrid moth feeding preference extract (total volume 1600 mL × 0.5%), 4.8 g of food-grade sodium carboxymethyl cellulose (corresponding to total volume 0.3%), and 16 mL of soapberry extract (total volume 1%) to the base sweet and sour wine solution in sequence. After each component is added, stir at 150 r / min for 10 minutes to ensure that each component is fully dispersed and dissolved without stratification, and obtain the sweet and sour wine solution for controlling tea geometrid moth. Step 4, Storage: Pour the prepared sweet and sour wine into a sealed plastic container and store it in a cool, ventilated place at a temperature of 10-20℃ for later use.

[0023] Instructions for use: Fill the prepared sweet and sour wine solution into the trap. Coat the outside of the trap with a light yellow environmentally friendly paint (made with food-grade yellow pigment). Attach a fresh tea leaf (dipping it in a small amount of the sweet and sour wine solution described in this example) to the opening. During the spring tea season (when the tea geometrid moths are overwintering adults), hang the trap 20cm above the tea canopy. During periods of low pest infestation (≤50 moths per 100 tea trees), hang one trap for every 15 tea trees, with adjacent traps arranged in a triangular pattern. The trap opening should face inwards towards the tea canopy, avoiding strong winds. Replenish the bait every 7 days on sunny days, adding 1 / 3 of the trap's capacity. Check within 24 hours after rain; if more than 50% of the bait has been lost, replenish immediately. Each time you replenish the bait, clean out any dead insects inside the trap, rinse the inner wall with clean water, and let it dry before adding more bait.

[0024] Effect Test: A 10-mu (approximately 1.65 acres) Longjing tea garden was selected and divided into an experimental group (using the sugar-vinegar-wine solution of this embodiment) and a control group (using conventional sugar-vinegar-wine solution, sugar:vinegar:wine:water = 3:2:1:10, without functional components, hanging height 30cm, without auxiliary trapping measures), with 5 mu (approximately 0.25 acres) in each group. Other management conditions were the same, and monitoring was carried out continuously for 10 days. The test results are shown in the table below: ; Example 2: A sweet and sour wine solution for controlling the tea geometrid moth and its preparation process The sweet and sour rice wine liquid in this embodiment has the following basic components by volume ratio: maltose: aged rice vinegar: 15-degree low-alcohol rice wine: water = 4:3:1:8; the functional components include: the targeting inducing factor is methyl jasmonate (0.2% of the total volume), the long-acting sustained-release factor is food-grade sodium carboxymethyl cellulose (0.5% of the total volume), and the environmentally friendly killing factor is a 1000-fold concentration of Bacillus thuringiensis (Bt) diluted solution (1% of the total volume).

[0025] The preparation process includes the following steps: Step 1: Weigh out 400mL of maltose, 300mL of aged rice vinegar, 100mL of 15% low-alcohol rice wine, and 800mL of water according to the volume ratio. Add the maltose to the water and place it in an environment of 25℃. Stir at 200r / min until completely dissolved to obtain a sugar solution. Add the aged rice vinegar and low-alcohol rice wine to the sugar solution in sequence and continue stirring for 15 minutes to mix the components evenly to obtain the basic sweet and sour wine solution. Step 2, Add functional components: Add 3.2 mL of methyl jasmonate (total volume 1600 mL × 0.2%), 8 g of food-grade sodium carboxymethyl cellulose (corresponding to 0.5% of total volume), and 16 mL of 1000-fold diluted Bacillus thuringiensis (Bt) solution (total volume 1%) to the base sweet and sour wine solution in sequence. After each component is added, stir at 200 r / min for 15 minutes to ensure that each component is fully dispersed and dissolved to obtain the sweet and sour wine solution for controlling tea geometrid moth. Step 3, Storage: Pour the prepared sweet and sour wine into a sealed glass container and store it in a cool, ventilated place at a temperature of 20-30℃ for later use.

[0026] Instructions for use: Fill the prepared sweet and sour wine solution into the trap. Coat the outside of the trap with light green environmentally friendly paint (made with food-grade green pigment). Attach two fresh tea leaves (dipping them in a small amount of the sweet and sour wine solution used in this example) to the opening. During the summer tea season (first generation adult tea geometrid moths), hang the trap 40cm above the tea canopy. During periods of severe infestation (more than 50 moths per 100 tea trees), hang one trap for every 10 tea trees, with adjacent traps arranged in a triangular pattern. The trap opening should face inwards towards the tea canopy, avoiding strong winds. Replenish the trap every 7 days on sunny days, adding 1 / 3 of its capacity. Check within 24 hours after rain; if more than 50% of the bait has been lost, replenish immediately. Each time you replenish the trap, clean out any dead insects, collect and crush them to make bio-fertilizer, rinse the inner wall with clean water, and dry before refilling.

[0027] Effect Test: A 10-mu (approximately 1.65 acres) white tea garden was selected and divided into an experimental group (using the sugar-vinegar-wine solution of this embodiment) and a control group (using conventional sugar-vinegar-wine solution, sugar:vinegar:wine:water = 3:2:1:10, without functional components, hanging height 30cm, without auxiliary trapping measures), with 5 mu (approximately 0.25 acres) in each group. Other management conditions were the same, and monitoring was carried out continuously for 10 days. The test results are shown in the table below: ; Example 3 Honey dilution substitute and its preparation process The honey dilution substitute in this embodiment has a volume ratio of honey:water:methyl jasmonate = 1:15:0.1, and contains 0.2% vitamin C by volume.

[0028] The preparation process includes the following steps: Step 1: Weigh 100mL of honey, 1500mL of water, and 1.1mL of methyl jasmonate (total volume 1601.1mL × 0.1%) according to the volume ratio. Add the honey to the water and place it at 22℃. Stir at 180r / min until completely dissolved to obtain a honey aqueous solution. Step 2: Add methyl jasmonate and 3.2 mL of vitamin C (total volume 0.2%) to the honey solution, and continue stirring for 12 minutes to mix the components evenly, thus obtaining a diluted honey substitute solution; Step 3, Storage: Pour the prepared diluted honey substitute into a sealed plastic container and store it in a cool, ventilated place at a temperature of 15-25℃ for later use.

[0029] The method of use is the same as in Example 1. The effect test shows that the honey diluted substitute solution has a lasting effect of up to 8 days, and the number of adult tea geometrid moths trapped is 298 per mu, while the number of beneficial organisms accidentally trapped is 21 per mu. Compared with the conventional honey diluted 20 times (lasting effect of 2 days, number of trapped moths 156 per mu, number of accidentally trapped moths 48 per mu), the trapping efficiency is increased by 91%, the lasting effect is extended by 300%, and the number of accidentally trapped moths is reduced by 56%. The effect is significantly better than conventional honey bait.

[0030] In summary, the sweet and sour wine liquid and its preparation process of the present invention effectively solve many defects of the prior art through formula optimization and process innovation, and achieve precise, efficient, long-term and green control of tea geometrid moth. Moreover, the preparation is simple, low-cost and easy to promote and implement, and can be widely used in the control of tea geometrid moth in various tea gardens. It has extremely high practical value and promotion prospects.

[0031] Although the present invention has been disclosed above with reference to preferred embodiments, the embodiments are merely examples for illustrative purposes and are not intended to limit the present invention. Those skilled in the art can make various modifications and refinements without departing from the spirit and scope of the present invention. The scope of protection claimed by the present invention should be determined by the claims.

Claims

1. A sweet and sour wine solution for controlling the tea geometrid moth, characterized in that, It includes basic components and functional components. The basic components, by volume ratio, are: sugar: vinegar: alcohol: water = 4:3:1:

8. The functional components include a targeted inducing factor, a long-acting sustained-release factor, and an environmentally friendly killing factor. The targeted inducing factor accounts for 0.5%-1% of the total volume of the sugar-vinegar liquor, the long-acting sustained-release factor accounts for 0.3%-0.5% of the total volume of the sugar-vinegar liquor, and the environmentally friendly killing factor accounts for 0.5%-2% of the total volume of the sugar-vinegar liquor.

2. The sweet and sour wine solution for controlling the tea geometrid moth according to claim 1, characterized in that, The sugar is maltose, the vinegar is aged rice vinegar, and the wine is low-alcohol rice wine of 10-15 degrees; the targeted attractant is an extract of the feeding preference of the tea geometrid moth or a natural sex pheromone analog; the long-acting sustained-release factor is food-grade sodium carboxymethyl cellulose; and the environmentally friendly killing factor is a food-grade foaming agent or a 1000-fold concentration of Bacillus thuringiensis (Bt) diluted solution.

3. The sweet and sour wine solution for controlling the tea geometrid moth according to claim 2, characterized in that, The preparation method of the tea geometrid moth feeding preference extract is as follows: after crushing the tender tea leaves that the tea geometrid moth larvae usually feed on, add 3 times the volume of water and soak for 24 hours, filter and take the supernatant, which is the tea geometrid moth feeding preference extract; the natural sex pheromone analog is methyl jasmonate, which accounts for 0.1%-0.2% of the total volume of the sugar and vinegar wine.

4. The sweet and sour wine liquid for controlling the tea geometrid moth according to claim 2 and its preparation process, characterized in that, The food-grade foaming agent is saponin extract, which accounts for 1%-2% of the total volume of the sweet and sour wine liquid; the 1000-fold concentration of Bacillus thuringiensis (Bt) dilution accounts for 0.5%-1% of the total volume of the sweet and sour wine liquid.

5. The sweet and sour wine solution for controlling the tea geometrid moth according to claim 1, characterized in that, The sweet and sour wine liquid can be replaced with a diluted honey substitute, which has a volume ratio of honey:water:targeting inducing factor = 1:15:0.1, and contains 0.2% vitamin C by its total volume.

6. A preparation process for a sweet and sour wine liquid for controlling the tea geometrid moth as described in any one of claims 1-5, characterized in that, Includes the following steps: Step 1: Weigh the sugar, vinegar, wine, and water from the basic components according to the volume ratio. Add the sugar to the water and stir until completely dissolved to obtain a sugar solution. Step 2: Add vinegar and wine to the sugar solution in sequence, stir well, and you will get the basic sweet and sour wine solution. Step 3: Add the targeted attractant, long-acting sustained-release agent, and environmentally friendly killing agent to the base sweet and sour wine liquid in sequence. Stir for 10-15 minutes after each addition to ensure that the components are fully mixed and obtain the sweet and sour wine liquid for controlling the tea geometrid moth.

7. The preparation process of a sweet and sour wine liquid for controlling the tea geometrid moth according to claim 6, characterized in that, In step 3, the stirring temperature is controlled at 20-25℃ and the stirring speed is controlled at 150-200r / min to ensure that each functional component is evenly dispersed in the base sweet and sour wine liquid and to avoid stratification.

8. The preparation process of a sweet and sour wine liquid for controlling tea geometrid moth according to claim 6, characterized in that, When preparing a diluted honey substitute, the preparation process includes the following steps: Step 1, weigh honey, water and targeting inducing factor according to the volume ratio, add honey to water and stir until completely dissolved to obtain a honey aqueous solution; Step 2, add targeting inducing factor and vitamin C to the honey aqueous solution, stir evenly to obtain a diluted honey substitute.

9. The preparation process of a sweet and sour wine liquid for controlling tea geometrid moth according to claim 6, characterized in that, The prepared sweet and sour wine liquid or honey diluted substitute liquid should be placed in a sealed container and stored in a cool and ventilated place. The storage temperature should be controlled at 10-30℃, and the storage period should not exceed 7 days.

10. The preparation process of a sweet and sour wine liquid for controlling the tea geometrid moth according to claim 6, characterized in that, When using the sweet and sour wine solution or honey diluted substitute solution, a trap is used for hanging. The hanging height of the trap is adjusted according to the season, and the hanging density is adjusted according to the degree of tea geometrid moth infestation. The outside of the trap is coated with a light yellow or light green environmentally friendly paint, and fresh tea leaves dipped in the sweet and sour wine solution or honey diluted substitute solution are pasted into the opening.

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