Tea tree pruning method

Tea tree pruning is an essential practice that integrates soil, fertilizer, and water management to ensure optimal growth and productivity in a tea plantation. Based on the natural conditions, age, and growth habits of the tea plants, it's crucial to regulate the distribution and utilization of nutrients within the tree. This helps achieve a balanced allocation of resources, promoting healthy development. However, this process must be closely aligned with proper fertilization, irrigation, and leaf harvesting practices, while also managing pests and diseases effectively. By doing so, the tea tree can recover quickly and grow vigorously. Shaping The first shaping pruning is performed on young tea trees to develop their structure. The height and thickness of the main stem, along with the number of branches, are key factors in determining when to begin. When the two-year-old seedlings reach a height of over 30 cm, have a main stem thickness of 3–4 mm, and have 1–2 lateral branches, the first shaping can be done. The cutting height should be around 15–20 cm from the ground. If the tea tree is not growing well and hasn't met the criteria, the pruning should be delayed. On the other hand, some tea trees with deep soil and good care may meet the standard at one year old and can be pruned earlier. During the first pruning, only the main stem is cut, leaving the side branches intact. The cut should be made close to the lower leaves, avoiding long stubs. The incision should slope inward to encourage lateral bud growth. After the first pruning, careful management is required to promote rapid new growth. The second shaping should raise the cutting height by 15–20 cm, and the third by about 10 cm, leading to a final height of around 50 cm. Combined with topping and light pruning, this creates a well-developed canopy. For small tea trees with strong apical dominance, where shoots grow more vigorously and internodes are longer, the shrub-type pruning method isn’t suitable. Instead, a segmented approach is used. Pruning can begin when the main stem is 4–5 mm thick, or when there are 7–8 leaves, or when the branches are partially lignified. The initial pruning is done at about 30 cm, and if the main stem is over 4 mm thick, it’s cut from 12–18 cm above the ground. Once the tree reaches 20 cm and has 2–3 branches, regular trimming begins every 20–40 days, up to 5–7 times a year. Only 1/3 to 1/2 of the branches meeting the standard are trimmed. The length of the branch after pruning should be between 8–12 cm, with the central branch receiving stronger cuts and the side branches lightly trimmed. After two years of pruning, the canopy is trimmed once the height reaches 60 cm. From then on, only the strongest branches are pruned, combined with leaf picking and cleaning of weak branches, resulting in a dense, balanced production area. In terms of cultivation, three main shaping methods are used for young tea trees. In picking techniques, "leaving leaves in batches" should be practiced, keeping more harvests while focusing on raising, supplementing, and light topping. Two common mistakes should be avoided: one being excessive early picking without considering long-term plant health, which leads to premature decline; the other being insufficient pruning, which prevents the canopy from developing properly. Light pruning is a follow-up to structured pruning, aimed at maintaining the canopy and picking surface. It usually increases the height by 4–8 cm from the previous year. During spring tea picking, summer and autumn shoots are cut, while spring shoots are left. If both spring and summer leaves are harvested, the canopy height should be kept low. Light pruning is best done during dormancy in late autumn or early spring. Afterward, proper management is essential. Prune every other year, and focus on increasing spring tea production to improve economic returns. Deep pruning involves removing old, redundant, or dead branches to stimulate new growth and enhance budding capacity. This is typically done every five years or more. After deep pruning, the crown is lowered by 15–25 cm. It is usually carried out after spring tea picking, allowing one season of regrowth before harvesting again. If done in autumn, the following spring tea should be left untouched. Heavy pruning is suitable for older tea gardens where the main branches are still strong, but the upper parts are messy or unproductive. It is generally done 40 cm above the ground, leaving only the main branches and a few others. Old or thin branches are removed, while strong, renewed ones are retained. Pruning is done during dormancy, using sharp tools to ensure clean cuts. Fertilizer is applied heavily afterward to support recovery. Taiwan-style pruning targets severely aged tea trees. All the canopy is cut off just above the root (within 5 cm), encouraging new growth from the roots. The cut should not be too high, as this may prevent proper sprouting. Sharp knives and saws are used, avoiding damage to the pips. Some trees may naturally regenerate from rhizomes, and these can be selected for renewal. This technique is best done in spring, allowing new shoots to lignify before the next pruning. Soil improvement and organic fertilizers are essential for successful results.

Greenhouse A Hydroponics

If you aspire to start a commercial growing operation, we have designed the System as a beginning package especially for you to get hands-on experience. This unit is very well thought out, easy to assemble and operate, and includes virtually everything you need to get started (comes with a full year of growing supplies). In weeks, the system will be up to full speed, producing some of the best crops you and your customers will have ever seen.

Type A hydroponics,Hydroponic Garden,Hydroponic System

JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , https://www.spgreenhouse.com