A tea tree planting and management method to improve tea quality

Abstract

This invention provides a tea tree planting and management method to improve tea quality, belonging to the field of tea tree planting and management technology. The method involves pruning mature tea trees in autumn to level the canopy, followed by spraying a protective solution prepared from black bean fermentation extract, peppermint oil, α-phellandrene, superphosphate, and potassium dihydrogen phosphate. Subsequently, urea, potassium dihydrogen phosphate, sodium nitrophenolate, black bean fermentation extract, and compound trace elements are applied as foliar fertilizer. This invention overcomes the shortcomings of existing technologies, increases the content of effective components in tea leaves, and increases the weight of 100 buds, achieving a certain degree of high yield while improving tea quality and increasing the economic benefits of tea tree planting.

Description

Technical Field

[0001] This invention relates to the field of tea tree planting and management technology, specifically to a tea tree planting and management method for improving tea quality. Background Technology

[0002] Based on differences in appearance and color, tea leaves are classified into six major categories: green tea, white tea, black tea, yellow tea, oolong tea, and dark tea. Based on the degree of fermentation, tea leaves are classified into non-fermented tea, slightly fermented tea, lightly fermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea. Based on the shape of the tea leaves, they are classified into brick tea, bundled tea, secondary tea, loose tea, and cake tea. However, regardless of how tea is classified, the quality of the leaves produced by the tea tree directly affects the quality of the final product.

[0003] The current quality classification of tea is mostly determined by flavor evaluation. However, the flavor of tea leaves picked at different times and with different tenderness varies greatly, such as single bud, one bud and one leaf, and one bud and two leaves. The evaluation is highly subjective. Therefore, the detection of the physicochemical properties of tea, such as the content of tea polyphenols, amino acids, caffeine, and water extracts, can provide relatively stable evaluation standards. Generally speaking, the higher the content of effective components in tea, the better its quality. In general, the quality of tea leaves produced by the same type of tea tree in different places and growing environments will also vary. In order to improve the economic benefits of tea planting, optimizing the planting methods of tea trees is a major research direction in tea planting at present. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a tea tree planting and management method to improve tea quality, increase the content of effective components in tea leaves, and increase the weight of 100 buds. This method improves tea quality while achieving a certain degree of high yield, thereby increasing the economic benefits of tea tree planting.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A tea tree planting and management method for improving tea quality, the method comprising the following steps:

[0007] S1. Formula of protective agent: 3-5g / L black bean fermented extract + 2-4mL / L peppermint oil + 200-300mg / L α-phellandrene + 15-20g / L superphosphate + 10-12g / L potassium dihydrogen phosphate + water;

[0008] S2. Preparation of foliar fertilizer: 20-30g / L urea + 10-15g / L potassium dihydrogen phosphate + 2-6g / L sodium nitrophenolate + 1-3g / L black bean fermentation extract + 100-200mg / L compound trace elements + water;

[0009] S3. In autumn, prune mature tea trees to a height of 3-5cm, and cover the pruned tea tree branches and leaves on the pruned surface.

[0010] S4. Spray a protective agent on the upper part of the tea tree 1-2 weeks after pruning, and spray it again after 15-30 days.

[0011] S5. Apply foliar fertilizer once at the end of January of the following year and 10-15 days before tea picking.

[0012] The above-mentioned black bean fermentation extract was obtained by fermenting steamed black beans with Bacillus belye and Bacillus cereus.

[0013] Preferably, the composite trace elements in step S2 are obtained by mixing iron, zinc, copper, manganese, boron and molybdenum in a mass ratio of 4:2:1:1:0.05.

[0014] Preferably, the tea tree pruning in step S3 is carried out in mid-to-late November of the same year, and the pruning is carried out on a cloudy evening.

[0015] Preferably, the amount of protective agent sprayed in step S4 is 20-40 mL per plant.

[0016] Preferably, in step S5, the amount of foliar fertilizer applied once is 30-80 mL / plant, and the foliar fertilizer is applied to both the front and back of the leaves.

[0017] Preferably, the preparation method of the black bean fermentation extract includes the following steps:

[0018] S1-1. Cook black beans with hot steam, then grind them with water to make black bean paste for later use.

[0019] S1-2. Inoculate the above black soybean slurry with 0.1%-0.2% of the total weight of black soybeans with Bacillus belyi and Bacillus cereus, and ferment for 24-30 hours to obtain fermented material for later use.

[0020] S1-3. Press, filter and dry the above fermented material to obtain black bean fermented extract.

[0021] Preferably, in step S1-1, the black beans are cooked by steaming them at 102-110°C for 15-20 minutes.

[0022] Preferably, the viable count of Bacillus belyceae and Bacillus cereus in steps S1-2 is 1×10⁻⁶. 8 -1×10 10 per g.

[0023] Preferably, the tea trees are fertilized once before pruning and once at the end of January of the following year.

[0024] Preferably, the fertilizer used for supplemental fertilization is a mixture of well-rotted sheep manure and urea in a mass ratio of 10-12:1, and the amount of fertilizer applied at one time is 10-15g / plant.

[0025] This invention provides a tea tree planting and management method to improve tea quality, which has the following advantages compared with the prior art:

[0026] This invention uses black bean fermentation extract, peppermint essential oil, α-phellandrene, superphosphate, potassium dihydrogen phosphate, and other ingredients as protective agents, which are sprayed on tea trees after pruning. This effectively promotes the occurrence of new buds and enhances the accumulation of effective ingredients in the new buds. Subsequently, urea, potassium dihydrogen phosphate, sodium nitrophenolate, black bean fermentation extract, and compound trace elements are sprayed as foliar fertilizers. This not only effectively improves the growth of tea tree buds but also further enhances the quality of tea leaves, thereby comprehensively improving the economic benefits of tea tree cultivation. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the tea tree pruning in an embodiment of the present invention;

[0028] Figure 2 This is a schematic diagram showing the budding status of tea trees in planting area 1 before harvesting on March 12, 2025, in an embodiment of the present invention.

[0029] Figure 3 This is a schematic diagram of the tea infusion for sensory evaluation of single buds in various planting areas in an embodiment of the present invention. From the bottom left to the top right in the diagram, the tea infusions are the single bud tea leaves of planting areas 1-7.

[0030] Figure 4 This is a schematic diagram of the tea soup for sensory evaluation of one bud and one leaf in each planting area in an embodiment of the present invention. From left to right in the diagram, the tea soup is made by steeping one bud and one leaf of tea leaves in planting areas 1-7.

[0031] Figure 5 This is a schematic diagram of the tea soup for sensory evaluation of one bud and two leaves in various planting areas in an embodiment of the present invention. From left to right in the diagram, the tea soup is made by steeping one bud and two leaves of tea leaves in planting areas 1-4.

[0032] Figure 6 From left to right, these are schematic diagrams of tea steeping in planting area 1 of the present invention, showing one bud and two leaves, a single bud, and one bud and one leaf. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] The Bacillus belyceae used in the following examples has the accession number CGMCC No. 24303 and a viable count of 1×10⁻⁶. 9 CFU / g; Bacillus cereus preservation number is CCTCC NO: M2023699, viable count is 1×10⁻⁶. 9 pcs / g;

[0035] The composite trace elements are obtained by mixing iron, zinc, copper, manganese, boron and molybdenum in a mass ratio of 4:2:1:1:0.05.

[0036] Example:

[0037] Tea tree planting and management experiment:

[0038] 1. Selection of test site:

[0039] The Yunkang No. 10 tea tree planting area in Menghai County, Xishuangbanna Prefecture was selected as the experimental site. The Yunkang No. 10 tea tree in this area has been planted for 4 years, and 7 planting areas were divided in this area.

[0040] 2. Raw material preparation:

[0041] 2.1 Preparation of the extract:

[0042] HD-1: Black beans are steamed for 15 minutes under hot steam at a temperature of 102-110℃. Then, 5 times the volume of water is added to grind the black beans into a paste to obtain black bean paste. 0.1% of Bacillus belyi and 0.2% of Bacillus cereus by weight of black beans are added to the black bean paste. Fermentation is carried out at 35℃ for 28 hours. The mixture is then pressed and filtered. The filtrate is dried at 40℃ to constant weight to obtain HD-1.

[0043] HD-2: Black beans are steamed for 15 minutes under hot steam at a temperature of 102-110℃. Then, 5 times the volume of water is added to grind the black beans into a paste to obtain black bean paste. 0.1% of Bacillus vesiculus by weight of black beans is added to the black bean paste and fermented at 35℃ for 28 hours. The paste is then pressed and filtered, and the filtrate is dried at 40℃ to constant weight to obtain HD-2.

[0044] HD-3: Black beans are steamed for 15 minutes under hot steam at a temperature of 102-110℃. Then, 5 times the volume of water is added to grind the black beans into a paste to obtain black bean paste. 0.2% of the total mass of Bacillus cereus is added to the black bean paste and fermented at 35℃ for 28 hours. The paste is then pressed and filtered, and the filtrate is dried at 40℃ to constant weight to obtain HD-3.

[0045] HD-4: Black beans are steamed for 15 minutes under hot steam at a temperature of 102-110℃. Then, 5 times the volume of water is added to grind the black beans into a paste. After standing for 12 hours, the paste is pressed and filtered, and then dried at 40℃ to constant weight to obtain HD-4.

[0046] HD-5: Grind black beans into a paste with 5 times the volume of water to obtain black bean paste. Add 0.1% of the total mass of black beans of Bacillus belyi and 0.2% of the total mass of black beans of Bacillus cereus to the black bean paste. Ferment at 35℃ for 28 hours, press and filter, and dry the filtrate at 40℃ to constant weight to obtain HD-5.

[0047] 2.2 Preparation of protective agents:

[0048] Protective agent-1: 3g / L HD-1 + 2mL / L peppermint oil + 200mg / L α-phellandrene + 15g / L superphosphate + 10g / L potassium dihydrogen phosphate + water;

[0049] Protective agent-2: 5g / L HD-1 + 4mL / L peppermint oil + 300mg / L α-phellandrene + 20g / L superphosphate + 12g / L potassium dihydrogen phosphate + water;

[0050] Protective agent-3: 3g / L HD-2 + 2mL / L peppermint oil + 200mg / L α-phellandrene + 15g / L superphosphate + 10g / L potassium dihydrogen phosphate + water;

[0051] Protective agent-4: 3g / L HD-3 + 2mL / L peppermint oil + 200mg / L α-phellandrene + 15g / L superphosphate + 10g / L potassium dihydrogen phosphate + water;

[0052] Protective agent-5: 3g / L HD-4 + 2mL / L peppermint oil + 200mg / L α-phellandrene + 15g / L superphosphate + 10g / L potassium dihydrogen phosphate + water;

[0053] Protective Agent-6: 3g / L HD-5 + 2mL / L peppermint oil + 200mg / L α-phellandrene + 15g / L superphosphate + 10g / L potassium dihydrogen phosphate + water;

[0054] Protective agent-7: 3g / L HD-1 + 15g / L superphosphate + 10g / L potassium dihydrogen phosphate + water.

[0055] 2.3 Preparation of Foliar Fertilizer

[0056] Foliar Fertilizer-1: 20g / L urea + 10g / L potassium dihydrogen phosphate + 2g / L sodium nitrophenolate + 1g / L HD-1 + 100mg / L compound trace elements + water;

[0057] Foliar Fertilizer-2: 30g / L urea + 15g / L potassium dihydrogen phosphate + 6g / L sodium nitrophenolate + 3g / L HD-1 + 200mg / L compound trace elements + water;

[0058] Foliar Fertilizer-3: 20g / L urea + 10g / L potassium dihydrogen phosphate + 2g / L sodium nitrophenolate + 1g / L HD-2 + 100mg / L compound trace elements + water;

[0059] Foliar Fertilizer-4: 20g / L urea + 10g / L potassium dihydrogen phosphate + 2g / L sodium nitrophenolate + 1g / L HD-3 + 100mg / L compound trace elements + water;

[0060] Foliar Fertilizer-5: 20g / L urea + 10g / L potassium dihydrogen phosphate + 2g / L sodium nitrophenolate + 1g / L HD-4 + 100mg / L compound trace elements + water;

[0061] Foliar Fertilizer-6: 20g / L urea + 10g / L potassium dihydrogen phosphate + 2g / L sodium nitrophenolate + 1g / L HD-5 + 100mg / L compound trace elements + water.

[0062] 2.4. Supplementing with fertilizer:

[0063] Fertilizer: It is obtained by mixing well-rotted sheep manure and urea in a mass ratio of 11:1.

[0064] 3. Management Experiment:

[0065] On November 15, 2024, fertilize the tea trees in each planting area with 15g of fertilizer per tree; on the evening of November 20, prune the top of the tea trees evenly (remove 3-5cm), selecting and retaining the pruned branches and leaves in the crown of the tea tree (e.g., Figure 1 (As shown); then on November 30, a protective agent was sprayed on the top of the tea tree canopy (40 mL / tree); then on December 22, a protective agent was sprayed on the top of the tea tree canopy again (20 mL / tree);

[0066] On January 22, 2025, the tea trees in each planting area were fertilized once, with 10g of fertilizer applied to each tree. Then, on January 25, foliar fertilizer was sprayed on the tea trees. When spraying, the sprayer was controlled to spray the top and bottom of the leaves so that both the top and bottom of the tea leaves could be in contact with the foliar fertilizer (80mL / tree). Foliar fertilizer was sprayed again on February 25 (80mL / tree).

[0067] Throughout the entire planting experiment, no tea tree diseases or pests affected any of the planting areas, and the daily management was the same for all of them.

[0068] The specific selection of protective agents and foliar fertilizers for each planting area is shown in Table 1 below:

[0069] Table 1

[0070]

[0071] 4. Tea picking:

[0072] The first spring tea picking will take place on March 12, 2025, with picking done according to single bud, one bud and one leaf, and one bud and two leaves.

[0073] Tea leaves were prepared from single buds, one bud and one leaf, and one bud and two leaves from different planting areas. The specific preparation process is as follows:

[0074] Fixation: A continuous drum fixation machine is used for fixation (drum wall temperature 250℃, outlet temperature 80℃, fixation time 2min).

[0075] Rolling: Use a 6CR-45 rolling machine. Follow the principle of "light-heavy-light" during rolling until the tea juice adheres to the leaf surface and the tea strips are tightly rolled. After rolling, perform initial drying in a dryer with a hot air temperature of 110℃, a leaf thickness of 2-3cm, and a drying time of 10 minutes. Then, spread the leaves out to cool.

[0076] Shaping: Place the cooled tea leaves in a tea-stripping machine with a pan temperature of 90℃ and process for 5 minutes;

[0077] Drying: Place the shaped tea leaves in an aroma-enhancing machine, control the temperature at 65℃, and process for 70 minutes to obtain green tea.

[0078] 5. Tea testing:

[0079] 5.1 The weight (fresh weight) of 100 buds (single bud, one bud and one leaf, and one bud and two leaves) harvested from each planting area was measured. The specific results are shown in Table 2 below:

[0080] Table 2

[0081]

[0082] As shown in Table 2 above, the overall weight of 100 buds is the best for single buds, one bud and one leaf, and one bud and two leaves picked from planting areas 1 and 2, indicating that the new tea buds in planting areas 1 and 2 have the best growth.

[0083] 5.2. Physicochemical properties of green tea made from one bud and two leaves harvested from various planting areas were tested:

[0084] Determination of water extractives: Tested according to GB / T 8305—2013 standard;

[0085] Determination of free amino acids: Tested according to GB / T 8314—2013 standard;

[0086] Caffeine determination: Tested according to GB / T 8312—2013 standard;

[0087] Tea polyphenols determination: Tested according to GB / T 8313—2018 standard;

[0088] Catechin component determination: High performance liquid chromatography was used, and the determination was carried out in accordance with the standard GB / T 8313—2018 (epigallocatechin gallate (EGCG), which is the most abundant catechin component and is considered to be the main antioxidant active substance in green tea, was calculated based on EGCG content). The specific results are shown in Table 3 below:

[0089] Table 3

[0090]

[0091] As shown in Table 3 above, the content of tea water extract and tea polyphenols in the tea leaves of the different planting areas are not significantly different. The content of free amino acids and EGCG in the tea leaves of planting area 1 and planting area 2 is relatively high. In addition, the caffeine content in planting area 1 and planting area 2 is relatively low. Caffeine is the main component of purine alkaloids in tea and the main taste substance that gives tea a bitter taste. Therefore, the tea leaves of planting area 1 and planting area 2 have a lower bitterness.

[0092] 5.3 Sensory Evaluation:

[0093] Sensory evaluations were conducted on the green tea processed after harvesting from the aforementioned planting areas (according to GB / T 23776—2018 "Sensory Evaluation Methods for Tea"). Specific scoring and on-site photos are available for reference. Figure 3-5 The tea leaves were scored using a combination of criteria: appearance (25 points), liquor color (10 points), aroma (25 points), taste (30 points), and infused leaf residue (10 points). The total score was calculated, and the results are shown in Table 4 below.

[0094] Table 4

[0095]

[0096] As shown in the table above, the tea processed in planting areas 1 and 2 received the highest sensory evaluation scores.

[0097] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A tea tree planting and management method for improving tea quality, characterized in that, The tea tree planting and management method includes the following steps: S1. Formula of protective agent: 3-5g / L black bean fermented extract + 2-4mL / L peppermint oil + 200-300mg / L α-phellandrene + 15-20g / L superphosphate + 10-12g / L potassium dihydrogen phosphate + water; S2. Preparation of foliar fertilizer: 20-30g / L urea + 10-15g / L potassium dihydrogen phosphate + 2-6g / L sodium nitrophenolate + 1-3g / L black bean fermentation extract + 100-200mg / L compound trace elements + water; S3. In autumn, prune mature tea trees to a height of 3-5cm, and cover the pruned tea tree branches and leaves on the pruned surface. S4. Spray a protective agent on the upper part of the tea tree 1-2 weeks after pruning, and spray it again after 15-30 days. S5. Apply foliar fertilizer once at the end of January of the following year and 10-15 days before tea picking. The above-mentioned black bean fermentation extract was obtained by fermenting steamed black beans with Bacillus belye and Bacillus cereus.

2. The tea tree planting and management method according to claim 1, characterized in that: The composite trace elements in step S2 are obtained by mixing iron, zinc, copper, manganese, boron and molybdenum in a mass ratio of 4:2:1:1:0.

05.

3. The tea tree planting and management method according to claim 1, characterized in that: The tea tree pruning in step S3 is carried out in mid-to-late November of the same year, and the pruning is carried out on a cloudy evening.

4. The tea tree planting and management method according to claim 1, characterized in that: In step S4, the amount of protective agent sprayed once is 20-40 mL per plant.

5. The tea tree planting and management method according to claim 1, characterized in that: In step S5, the amount of foliar fertilizer applied is 30-80 mL per plant, and the foliar fertilizer is applied to both the front and back of the leaves.

6. The tea tree planting and management method according to claim 1, characterized in that: The preparation method of the black bean fermentation extract includes the following steps: S1-1. Cook black beans with hot steam, then grind them with water to make black bean paste for later use. S1-2. Inoculate the above black soybean slurry with 0.1%-0.2% of the total weight of black soybeans with Bacillus belyi and Bacillus cereus, and ferment for 24-30 hours to obtain fermented material for later use. S1-3. Press, filter and dry the above fermented material to obtain black bean fermented extract.

7. The tea tree planting and management method according to claim 6, characterized in that: In step S1-1, the black beans are cooked by steaming them at 102-110℃ for 15-20 minutes.

8. The tea tree planting and management method according to claim 6, characterized in that: In steps S1-2, the viable count of Bacillus belyceae and Bacillus cereus is 1×10⁻⁶. 8 -1×10 10 per g.

9. The tea tree planting and management method according to claim 1, characterized in that: Apply fertilizer to the tea trees once before pruning and once at the end of January of the following year.

10. The tea tree planting and management method according to claim 9, characterized in that: The fertilizer used for supplemental fertilization is a mixture of well-rotted sheep manure and urea in a mass ratio of 10-12:1, and the amount of fertilizer applied at one time is 10-15g per plant.

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