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三、岩茶土壤特性: (一)岩土的剖面性状岩土的剖面层次主要有A—B—C_1—C_2和A—B—C两种,少数还有A—C型。A层,一般的腐植质层,该层是活动层,在种茶熟化过程中随逐次的填山使此层向上发展。B层,过渡层,此层大多是自然土壤的B层,也可能混杂原来的A或C层。种茶时受到不同程度的翻动,若其下有C_1层则翻动更大,而且也受到茶根生长的作用,加深过渡层的发育。
Third, the rock tea soil characteristics: (A) the cross-section characteristics of rock and soil Rock and soil profiles are mainly A-B-C_1-C_2 and A-B-C two, there are a few A-C type. A layer, the general humus layer, the layer is the active layer, in the tea maturation process with the successive filling of the layer to the development of this layer. B layer, transition layer, this layer is mostly natural soil layer B, may also be mixed with the original A or C layer. Tea is subject to varying degrees of turning, if there is a larger flip under the C_1, but also by the growth of tea roots, to deepen the development of the transition layer.