Carp adult fish pond breeding techniques

1, fish pond conditions. The bottom of the pond is required to have a sandy bottom, with less silt, a water depth of 2-3 meters, and an area of ​​1-3 acres. It is convenient for drainage and irrigation, no inflow of sewage, and a small amount of drowning water. A shallow ditch with a depth of 30-40 cm is also to be dug around the pool for the fishing of carp. 2, pond preparation and feed fish cultivation (1) bait fish 10-12 days before stocking, with lime clear pond. (2) Natural bait cultivation. In the 7 days before the stocking of fry (carp, silver carp, etc.), water is added to 60 cm, and about 150 kg of fertilizer is put into the water surface of each mu to cultivate zooplankton such as rotifers and Cladocera. (3) Cultivation of feed fish. 1 Feed Fish Variety and Stocking Density: Feed fish is generally white sea bass, squid, squid, etc., and the amount of mu fish is about 300,000. 2 Feed the fish into the previous day, add 10 centimeters of fresh water to make the water fresh and rich in natural food. After the fry is placed, it is not necessary to feed it immediately. Observe the density, constitution, growth rate and the number of red worms in the water every day until the number of red worms is reduced. When the fry are foraging around the pond, immediately use the thick slurry to “spout the beach” and Several times a day to check the situation of each feeding point, in the early feed to eat, add, in the later control feed fish specifications to be controlled. General stocks of 8-10 cm of salmon are stocked, and feed fish specifications should be controlled at about 3-4 cm. 3 Forage fish can also be put into some old loach, and the small loach that is produced can be used as a high-quality bait for trout. 4 The proportion of cod farming area and feed pond area is generally 1:3-4. 3. Stocking methods. 1 direct method: about 3 cm of fry under the pond, has been developed into commercial fish. 700-1200 tails per mu. 2 step-by-step method: After raising the fingerlings, raise them to 10 cm and stock them again, 650-800 tails per mu. 4. Feeding technology. 1 Feed supplement fish on a regular basis (1 to 3 days). When the amount of feed fish in the pool was sufficient, the fish ran out of bait on the bottom of the water, so the surface of the pond was only small and small. When listening, the sound of water produced by fish catching feed fish is small, and the time interval is large. If there is a shortage of feed fish in the pool, the carp feeds the feed fish to the water layer, so the water spray is large, the sound emitted is frequent, and the sound is loud. If you see a group of squid hunting for fish at the edge of the pool, it means that the feed fish in the pool have basically finished eating. 3 The palatability of feedstuffs for fish: The specifications are generally about 1/3 of the body length of the carp. When the specifications are not uniform, large-size feed fishes should be screened with a fish screen. 4, water quality management. 1 The quality of water must be kept at a standard of “fat, live, tender and cool” all year round. 2 Maintain the relative stability of the fish pond water level. 3 Install aerators to prevent catfish from anoxic floating heads.


Green Tea Processing
Steaming, Roasting, Baking
Chinese and Japanese green tea processing uses 3 firing methods. What are the advantages and disadvantages of each? 
Unlike Black Tea, green tea is made with minimal oxidation. A process - called firing - applies high heat to kill the leaf enzymes to stop oxidation on its track, which resulted in the high catechins content of green tea.
The three firing methods account for the infinite varieties of green tea that exist in China and Japan today. All three methods were originally developed by the Chinese, as it long history affords it time to experiment and innovate.


Steaming was widely used in Chinese green tea processing until the 16th century. It has regained popularity in recent years, especially for export to Japan.
Early Tribute teas were steamed. Japanese monk Kobo Daishi learnt this when he visited China in A.D. 804 and introduced tea drinking to Japan with the Chinese tea seeds he brought back. Today, the majority of Japanese green tea is steamed.
Advantages: Attractive "three greens": dried leaves, brewed liquor and brewed leaves.
Disadvantages: May smell grassy and taste bitter.


Today, roasting or pan-firing is the most popular firing method for Chinese Green Tea. Like stir-frying Chinese food, the traditional handicraft uses an iron wok on a hot stove.
It was preferred over steaming for 2 reasons: it is quicker to roast and it smells better.
Using several distinct hands movements, a skillful roaster is able to handroast leaves into many different shapes using their bare hands. It is an incredible art form.
The three broad categories are long-roasting (Mei Cha), round-roasting (Zhu Cha or gunpowder green tea) and flat-roasting (Longjing tea, Da Fang tea).
Both Meicha (Hyson) (and Zhucha (Gunpowder) use mature leaves for processing and were developed for export to the Western world.
Advantages: Rich nutty aroma. Stunning varieties of shapes.
Disadvantages: Yellowish green coloration. Very brittle. May be fragmented, burned.

Baking can be done using either a charcoal or an electric oven. It is preferred over roasting when it is important to preserve the shape and texture of the pre-processed tea, such as when making jasmine scented green tea.
Floral and fruity green tea is usually baked rather than roasted.
Advantages: Well preserved. White hairs intact. Better coloration.

Disadvantage: Does not smell as good as roasting.

Many Chinese green tea processing is half-roasted and half-baked, allowing the advantages of each method to be exploited.

While most tea today is machine-made, the best Chinese green tea is still entirely handroasted, allowing the roasters to finetune the tea making process to optimize the quality of the individual leaves.


Green Tea

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