Tea trees are perennial evergreen crops. From October to March of the following year, although the growth of the shoots has stopped, the root system is still constantly absorbing nutrients. At this time, the absorbed nutrients can account for about 30% of the total absorption of the whole year and are stored. In the root system, it has a decisive effect on early spring tea. Non-polluted tea gardens must pay attention to the application of basal fertilizers and should be “early, deep, full, and goodâ€.
Early application of base fertilizer can increase the utilization of the tea tree to the fertilizer, which is conducive to the cold resistance of tea trees and the formation and sprouting of new shoots of spring tea. Base fertilizers are expected to be applied in mid-October.
The depth of deep fertilization should be appropriately increased. Tea trees are deep-rooted crops, and the roots are obviously fat-tolerant. The use of base fertilizers must take advantage of the characteristics of the tea tree's root system to fertilize the tea roots to deepen the roots and expand the range of root activity and absorption capacity in order to increase the resilience of tea plants.
To meet the needs of tea tree growth for nutrients, a sufficient amount of basal fertilizer should be applied. The amount of general basal fertilizer should not be less than 50% of the annual amount. Usually, 50 kg of compound fertilizer and 100 kg of vegetable cake are used per mu of tea garden.
Good basic fertilizer quality is better. The basal fertilizer selected for the pollution-free tea plantation should not only improve the soil but also provide nutrients to the tea tree slowly. The base fertilizer may be mixed with some nitrogen-containing organic fertilizers.
In the kitchen, mushrooms are usually fried, roasted, boiled or fried in various dishes to produce a variety of flavors. However, all of these techniques require the use of butter or oil, which ultimately increases their fat value, which increases the amount of cholesterol consumed. However, like vegetables, mushrooms are cholesterol-free foods. Edible mushrooms in edible mushrooms have a cholesterol-lowering effect, probably due to dietary fiber such as beta-glucan, which may increase intestinal motility and reduce the absorption of bile acids and cholesterol.
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