Overview of our organic tea harvesting process that incorporates lab-grown fungus and homemade pesticides:
Preparation of Soil and Plants
Soil Enrichment: Before planting, enrich the soil with organic compost and natural fertilizers to boost nutrient content.
Planting: Use disease-resistant tea plant varieties to minimize the need for chemical interventions.
Use of Lab-Grown Fungus
Beneficial Fungi Introduction: Introduce lab-grown beneficial fungi, such as mycorrhizal fungi, trichoderma etc.. to the tea plants. These fungi enhance nutrient absorption and promote healthy growth while suppressing harmful pathogens.
Application Method: Apply the fungi in the planting holes or as a soil drench during the initial growth stages.
Homemade Pesticide Preparation
Ingredients: Create homemade pesticides using natural ingredients such as neem, azadirachta, hibicus plant, bataceae, agetatina, papaya plant etc.
Mixing: Combine these ingredients with water to create a natural spray that deters pests without harming beneficial insects.
Harvesting
Timing: Harvest tea leaves in the early morning when moisture levels are ideal for retaining flavor.
Handpicking: Carefully handpick the young, tender leaves and buds to ensure quality while minimizing damage to the plants.
Post-Harvest Treatment
Immediate Processing: Process the harvested leaves quickly to preserve freshness and prevent spoilage, applying homemade pesticide if necessary to ward off any pests that may have been introduced during harvesting.
Monitoring and Maintenance
Regular Checks: Continuously monitor plants for pest activity and fungal health, reapplying homemade pesticide as needed.
Fungi Reinforcement: Periodically introduce more lab-grown fungi to maintain healthy soil microbiomes.
This process ensures that the tea is cultivated organically, leveraging the benefits of lab-grown fungi for enhanced growth and homemade pesticides for pest control, all while maintaining the integrity of organic practices.
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