Plum rain season vegetable management points

Greenhouse vegetable management points

With the advent of the rainy season, greenhouse vegetables should pay attention to strengthening the shed, timely closure of greenhouses on rainy days, often checking the shed of the greenhouse membrane seal, prevent rain falling into the greenhouse. Regular inspection and dredging of canals on both sides of the canopy will promptly remove accumulated water to prevent rainwater from infiltrating into the greenhouse. Large sheds are encouraged to use full shed mulching to reduce air humidity in the greenhouse. When the rain stops, it is necessary to strengthen ventilation and reduce humidity. Rainy weather does not promote pruning and other agricultural operations, so as to prevent wounds from infecting and infecting in time; due to air humidity and soil moisture, some diseases will occur seriously, and attention should be paid to controlling botrytis, downy mildew and white powder in time. Diseases such as disease, soft rot, sclerotinia, epidemic disease, and blight, and when the weather improves after the rain, attention should be paid to the control of bacterial wilt of solanaceous vegetables. The use of fumigants and dusts for prevention and control is recommended. Smoke agents and dust agents are used to reduce the air humidity in the greenhouses, thereby reducing the degree of disease occurrence; vegetables that can be harvested should be harvested and marketed in time to prevent economic losses caused by diseases and other reasons.

Exposed vegetable management points

Vegetables in open field are mainly used for dredging vegetable fields and drains on both sides of the river to eliminate water accumulation in the field. For high stalk crops, the seedlings should be assisted by cuttings to prevent lodging; attention should be paid to controlling botrytis, downy mildew, powdery mildew, and soft rot in time. Diseases such as disease, sclerotinia, epidemic disease, and blight, etc., and when the weather improves after the rain, attention should be paid to the control of bacterial wilt of solanaceous vegetables. Vegetables that can be harvested should be harvested and marketed in time to prevent economic damage caused by diseases and other reasons. loss.

Hojicha

Hōjicha is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. The process was first performed in Kyoto, Japan, in the 1920s and its popularity persists today.

Hojicha is often made from bancha ("common tea"),tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and kukicha, tea made from the twigs of the tea plant rather than the leaves.

Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process.The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea.Because of its mildness, Hōjicha is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.

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