Pea sprouts are tender and delicious. They can be used with meat, food, steamed foods, cold salads, and fast food vegetables. They are popular among consumers and hotel restaurants. However, indoor production is generally a one-time sowing, with low yield and high cost. We conducted trials and demonstrations of multiple harvests of pea sprouts once in three consecutive years from 1995 to 1997. The results showed that under suitable cultivation conditions, one sowing can be continuously harvested three times, and the yield of buds increased by 120. % ~ 150%, the economic benefits are extremely significant. The specific methods are as follows: 1. Use of improved seed and seed treatment The pea varieties used for indoor shoot production are most suitable for green peas with strong branching. The seeds used require high germination rates, no abnormalities and mildew. Seeds were immersed in warm water at 55°C for 15 minutes and then immersed in cold water for 24 hours. The seeds were then rinsed with water, wrapped in layers of wet gauze, and primed in a germination chamber at a temperature of 25°C. After 1.5 to 2 days, germination occurs, and when more than 90% of the seeds germinate, they can be sowed. Second, the production of containers and reasonable sowing buds production containers to 62 cm long, 24 cm wide, 4 cm high plastic tray is appropriate. Coarse sand was selected as the cultivation substrate. Before sowing, the sand is put in the sun for 2 to 3 days, and the seedling tray is sterilized with high temperature for use. Seed sowing in mid-July. When sowing, first use the hessian pad to lay on the bottom of the seedling tray, and then spread the germinated seeds evenly on top, sow 200 to 250 seeds per plate, after the sowing, dry and wet moderate grit (without clumping, Easy to disperse) Cover the seeds evenly, about 1 cm in thickness. Finally spray the wet sand layer with clean water. Third, production management and environmental control pea sprouts 1 broadcast 3 collection, must be promptly added nutrients. From the first 2 to 3 days before the first cut, the combination of water spray every day, followed by ternary fertilizer 0.5 to 1 gram. In addition, pay attention to controlling the light, temperature and humidity. (1) Illumination: When the sand layer on the top of the pea sprouts grows to a height of 1 cm, the light intensity is controlled to be between 2000 and 3000 lux, so that the sprouts grow stably and the first node is low. When cutting 1st or 2nd, one true leaf or 1 branch must be left. Immediately after cutting, the plants were moved to light at 5000-7000 lux to promote the growth of the first axillary buds or branches. After two days, the axillary buds or small branches were significantly elongated and then moved to 2000-3000 lux light to cultivate. (2) Temperature: The suitable temperature is 18 to 25°C. Maintaining a temperature difference of 2 to 3°C between day and night is conducive to the growth of buds. Due to the high density cultivation conditions in the room, sprouts are likely to cause the accumulation of certain harmful gases. Therefore, regular ventilation and ventilation should be performed. In summer, ventilation should be performed in the evening or in the morning, and in the winter, ventilation should be performed at noon. (3) Humidity: The suitable humidity for sprout growth is about 80%. The use of coarse sand as the substrate for the growth of pea sprouts eliminates the need for frequent watering. Generally, one spray per day or one spray every other day is sufficient. IV. Harvesting and Storage of Sprouts Pea Sprouts must be kept at the base of a single axillary bud or branch at the time of cutting of the first or second crop. The output of the first crop generally accounts for 40% to 50% of the total production, and the yield between the second and the third crop is closer. The pea sprouts have soft stems and leaves, high moisture content, and must be sold immediately after harvesting or sealed in fresh-keeping bags for sale. When there are too many products, the bags of pea sprouts can be stored in a cold room at 0~2°C at room temperature. Usually, they can be stored fresh for 20 to 25 days, and they can also be stored fresh for 10 to 15 days at 5°C.
The Blooming Tea also named as Flower tea or Craft tea, we make this tea together with various flowers by hand, no machine, so the processing cost is very high. According to our customer`s interest, we make our blooming tea with Jasmine flower, Gomphrena Globosa flower, Chrysanthemum flower and so on.
Our Blooming tea has a light tea aroma and a sweet smell flowers, looks beautiful, tastes fresh, drinking our Blooming tea, feel our traditional tea culture, enjoy your life, it`s so great!
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