2. Signs when ash tree flowers should be picked (1) If sunny, ash tree flowers are dark in color when young, and are grayish black. After the cap has grown, there is a round of white and white edges on the outer edge of the cap. This round The small white edge is the growing point of the cap. With the growth of the cap, the cap changes from dark gray to yellow-brown, the white side of the growing point becomes darker, and the edges curl slightly inwards, which can be picked at this time.
(2) If the light is insufficient, the gray tree flower is young, the color is whiter, and the growth point is not obvious. When the cap is large, it depends on whether the back of the cap is porous. If the bacteria hole happens to happen, it can be picked at this time; If the tube is already very long, it indicates that the ash tree has been aged. Aging ash tree flowers not only have poor quality, but also affect the oyster mushroom, so they should be harvested in time.
3. Methods for harvesting Grifola frondosa When harvesting Grifola frondosa, both hands are stretched, inserted under the fruiting body, and slightly applied on both sides of the root, while tending in one direction, the mycorrhizal is broken. Be careful not to injure the mycorrhiza. Some mycorrhiza can grow ash tree flowers several times. Check the debris and weeds, etc., once in 1 to 2 days on a large water, keep mushrooming conditions as usual, over 20 to 40 days can be out of the tide mushroom. The fresh ash tree flowers will be freshly sold by removing the mud and sand from the roots and the weeds on the fruit bodies.
4. Storage and transportation of Grifola frondosa Fresh ash tree flowers should be stored in closed boxes or baskets. Each ash tree flower should be discharged in a single layer. Try not to pile them too high and cause extrusion. When intensive discharge is required, the mushroom should face downward and the root of the mushroom should face upward. Grifola frondosa storage temperature of 4 ~ 10 °C is appropriate, the temperature is too high, fresh mushrooms continue to grow and therefore aging. The transportation of fresh flowers of Grifola frondosa strives to be stable. Each box (basket) shall be discharged in a single layer or double layers to avoid extrusion, collision and jolting. Dried and salted are the main processing methods of Grifola frondosa.
China Green Coffee Beans
flavor: mellow and balanced, with fruit acid flavor, nuts, honey, chocolate, citrus;
Variety:Aribica
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
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.
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