Driving Transformation in the Tea Industry: Nongda Fertilizer Demonstrates Its Expertise

Pucheng was once renowned as Fujian’s “Ten-Thousand‑Dan Tea County.” Today, it boasts 37,500 mu of tea‑cultivation area and is a key tea‑producing county in Fujian Province. With a tea‑growing tradition spanning more than 1,700 years, coupled with its exceptional ecological advantages and favorable geographical conditions, Pucheng has earned a reputation for producing high‑quality tea.

In Pucheng County, Nanping Prefecture, Fujian Province, there is a specialized tea cooperative called Baishilong. Its director, Wu Xiaohua, cultivates several thousand mu of tea, with the main varieties including Rougui, Huang Guanyin, Zihongpao, and Dahongpao.

In recent years, many cooperatives have blindly pursued higher yields, relying heavily on chemical fertilizers, which has steadily eroded the quality of their tea. Anticipating future challenges, Mr. Wu, president of the Pucheng Tea Association, recognized that improving quality is the key to winning over customers—and the more he thought about it, the more anxious he became.

After being introduced and consulting with others, Mr. Wu learned that humic acid fertilizers can boost yields and improve the quality of tea crops. Following online research and gathering information from various sources, he reached out to a sales representative at Shandong Nongda Fertilizer Co., Ltd.

Through a detailed explanation by a professional agronomist, he learned that humic acid promotes the formation of soil colloids, loosens the soil, and fosters the development of a crumbly soil structure. It replenishes soil organic matter, adjusts soil pH, and optimizes the growth environment for soil microorganisms and root systems, thereby encouraging the emergence of new tea roots and deep root penetration. Humic acid also helps raise soil temperature and enhances the soil’s water‑ and nutrient‑retention capacity, boosting the tea plants’ resistance to drought and cold. Applied in spring, it stimulates the sprouting of new buds and the emergence of fine feeder roots, mitigates damage from late‑spring frosts, and advances the market launch of early‑season tea. At the same time, it increases the levels of proteins, amino acids, organic acids, sugars, and tea polyphenols in the leaves, improving flavor while enhancing both yield and quality.

With a “let’s give it a try” attitude, Mr. Wu allocated 500 mu of land for a pilot project, applying Nongda’s 20-5-15 active humic acid compound fertilizer. At the same time, he reduced the application rate by 20 jin per mu, from last year’s 100 jin to 80 jin. After one year of experimentation, Mr. Wu found that his tea yield remained virtually unchanged compared with the previous year, yet the quality was remarkably superior: bud‑break rates were higher, the foliage was more uniform, and the leaves exhibited greater flexibility. The resulting tea boasted significantly enhanced aroma, elevating the overall quality to a new level. As a result, buyers gave unanimous praise, and prices accordingly rose.

Mr. Wu told me with great enthusiasm that, thanks to the support of Nongda Fertilizer, his tea factory has been able to embark on a path of high‑quality transformation. Going forward, he plans to switch entirely to Nongda fertilizers, ensuring his tea gardens thrive. He also intends to fulfill his role as president of the local tea association, leading by example and helping to drive the development of the Pucheng tea industry.