For two years’ effort, the experiment “cultivating mushroom using tea branches replacing sawdust “ has made a preliminary progress, which is done in Gutian Hetangminyan Tea cooperatives and presided by professor Wenjing Zhang who works in Fujian Academy of Agricultural Sciences, Institute of Tea .
It is reported that this technology not only increase fruiting rate, but also improve mushroom quality. Phenols in tea branches can reduce bacterial contamination rate of mushroom, the highest drop reached 13.7% for Shiitake, 6.67% for Oyster Mushroom, the producing cost decreased by 10%. Additionally, this technology provides a way to reasonably utilize tea branches, abating environment pollution, and benefiting ecological preservation owing to relieving the contradiction of mushroom and tea-tree competition on land.