Robusta Green Coffee Beans
flavor: Moderate taste, good balance;
Variety: Robusta(Viet Nam/Myanmar;
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
SIZE:13#(B 5%)
18#(B 3%)
In 1892, French missionary father Tian Daneng preached in Dali, Yunnan Province, China. In order to drink coffee, he taught local villagers to grow and drink coffee. Up to now, coffee has been planted in Yunnan Province of China for more than 100 years, with an area of 120000 mu. Most of the varieties planted in Yunnan are ccatimor, with an altitude of 1000-1500m, The coffee produced in Yunnan has a balanced taste, rich nut and citrus flavor, some of which are very sweet, with obvious taste of chocolate, toffee and maple sugar. It is one of the high-quality coffee producing areas. Our coffee is produced at the junction of Puer and Burma - the Myitkyina original jungle beans at 1500-1750, with a rich flavor, high aroma and high sweetness. The 2019 international coffee cup Masters Tournament (China finals) is sponsored by beans.
Strong Coffee Beans,100 Robusta Coffee Beans,Premium Green Coffee Price,Roasted Robusta Coffee Beans Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com
Tea Tree "Crown" Cultivation and Pruning
Naturally grown tea trees often have sparse canopies, with dominant growth buds and uneven branching. This results in a weak, scattered structure that is difficult to manage for efficient harvesting, leading to low yields. By applying proper pruning techniques, it's possible to regulate light exposure, remove diseased or weak branches, and restore the balance between the above-ground and underground parts of the tree. This encourages the tea plant to break out of its natural growth pattern, reinvigorate its growth potential, and develop a dense, well-structured canopy, ultimately improving both yield and tea quality.
Pruning methods are generally categorized into shaping pruning, light trimming, deep trimming, heavy shearing, and Taiwan pruning. Each serves a specific purpose depending on the tree’s age, condition, and desired outcome.
Shaping pruning is the foundational step in cultivating a strong, structured canopy. When the main stem of a two-year-old tea tree reaches a diameter of 0.4–0.5 cm and has one or two lateral branches, the main branch should be cut 12–15 cm above the ground, leaving 1–2 strong branches. In the second year, a second pruning is performed at a height of 25–30 cm, using hedge shears. The third pruning is done about a year later, increasing the height by around 10 cm. During this phase, weak and diseased branches are removed to reduce nutrient consumption and promote better growth.
Light and deep trimming are used to maintain the health and productivity of the canopy during the picking season. These involve cutting back small, thin branches while preserving the lateral buds. Pruning is typically done once a year or every other year, with cuts made 1–3 cm from the surface. Timing is crucial—pruning should occur after the spring harvest or during the autumn rest period to avoid damaging new buds. In early spring, care must be taken not to harm the tender shoots, and pruning should be done carefully to prevent frost damage.
When the canopy becomes too dense, with fine, multi-nodular twigs, deep trimming is used to rejuvenate the crown. This involves cutting back the top layer to stimulate new growth and improve germination.
Heavy shearing and Taiwan pruning are more aggressive methods used when the tree is old, unproductive, or suffering from poor management. Heavy shearing involves cutting the upper part of the tree 30–40 cm above the ground, allowing new shoots to grow and be managed through light shearing. Taiwan pruning, on the other hand, removes all branches near the base, encouraging the tea plant to regenerate from the rootstock. This method is particularly effective for old, low-yield gardens where traditional practices no longer work.
Another advanced technique is the “three-year two-head†pruning, which aims to enhance early spring tea production. This method involves pruning only during the spring harvest, promoting the development of early buds. As a result, the next year’s harvest begins 7–8 days earlier than usual, giving a competitive edge in the market. Although this approach may temporarily affect the yield of lower-grade teas, it significantly boosts the value of high-quality tea.
To ensure success with these pruning techniques, several key points should be followed: prune immediately after the spring harvest, especially for older gardens; adjust the height gradually over time; apply sufficient fertilizer (100–500 kg per acre for young plants, and 1,000–1,500 kg of manure for mature ones); and maintain good field hygiene to control pests and diseases. With proper care, these methods can revitalize tea plants and improve long-term productivity.