High mountain clouds and mist produce good tea "is a summary of the long-term experience of tea production by people in mountainous areas. How do low mountains produce good tea? In recent days, the national * low mountain tea garden cloud and mist system, designed and built by Shenzhen Gunai Company and organized by the local agriculture and animal husbandry bureau in Cuiping District, Yibin, has been officially put into use, allowing even low mountains to produce good tea.

Thousands of acres of tea gardens, shrouded in mist and thriving, these scenes can no longer only be seen in high-altitude tea gardens. The Wanmu Tea Garden in Mingwei Township, Cuiping District, Yibin City has officially put into use the low mountain tea garden cloud and mist system this year. Through a specially designed atomizing nozzle, water is sprayed in a mist shape for irrigation, increasing the air humidity in the tea garden and creating the effect of high mountain cloud and mist.

Luo Qing, the head of the Tea and Fruit Station of Cuiping District Agriculture and Animal Husbandry Bureau, introduced that the cloud and mist machine breaks the conventional way and artificially creates clouds and mist, providing a safeguard for improving the quality and increasing production of low mountain tea gardens. After the use of the cloud and mist system in low mountain tea areas, the quality of tea has not only greatly improved, but it is expected to increase production by 20% per mu, with an average output value increase of 2000-3000 yuan per mu, driving farmers to increase their income by about 5000 yuan per year. This is a major research breakthrough in our production process in low mountain tea areas, "said Luo Qing.

The use of cloud and mist machines in low mountain tea areas not only promotes enzyme synthesis, but also helps to increase the content of amino acids and proteins, thereby improving the quality of tea leaves; On the other hand, increasing the formation of chlorophyll is beneficial for the growth and photosynthesis of tea plants. The condensation of sugar compounds formed by photosynthesis is difficult, and cellulose is not easily formed, which helps to maintain the hydrophilic and tender state of tea cell protoplasts. This enables the fresh leaves of tea raw materials to remain fresh and tender for a longer period of time without becoming coarse or old, improving the biological yield and quality of tea, thereby avoiding the increase of respiration under low humidity conditions, the consumption of organic matter, and the reduction of yield and quality.