To ensure the continuous and vigorous growth of tea plants, it is essential to maintain a well-structured canopy over time. This helps in efficient management and extends the high-yield period of the tea plantation. In addition to proper fertilization, annual pruning plays a crucial role in optimizing growth and productivity.
In closely planted tea gardens, once the canopy closes, lower leaves receive insufficient light, leading to reduced yield potential. To enhance bud development and increase the number of harvests, it's important to utilize apical dominance while minimizing damage to new buds during pruning. Light pruning, especially targeting weak branches and leggy shoots, allows for better use of overwintering apical and axillary buds. This method causes minimal leaf loss, preserves wintering buds, and can advance the first spring harvest by 5–7 days, increasing overall production by more than 20%. Branch pruning can be done anytime throughout the year and helps resolve conflicts between individual plants in dense plantings.
When tea trees grow too tall after years of pruning, deep pruning can be used to reshape the canopy. This involves cutting back the green layer by 10–15 cm, depending on the variety, which helps maintain a productive picking surface. For large-leaf varieties, the cut may need to be deeper, up to 20–30 cm. Deep pruning is typically done every three years, as it temporarily reduces yields. In regions like Guizhou, it’s often performed after the spring harvest, allowing the plants to recover quickly during the warm and rainy summer months.
Light pruning is usually done annually in late autumn or early winter, but can also be spaced every other year. In certain areas, such as mountainous regions where early spring tea is desired, pruning can be delayed until late May to optimize timing. Using hedge trimmers (such as those from Hangzhou or Sichuan) or electric models (with Japanese components) ensures efficient and precise trimming. Proper pruning not only improves yield but also enhances the quality of fresh leaves, making it an essential practice for long-term tea cultivation.
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