The best varieties of green

Millions of inhabitants of the planet Earth drink tea every day. But for some reason, we, immigrants from the Soviet Union, have nostalgic memories of that very black tea "with an elephant," about samovars and bagels, about a tart, bitter brown drink. Even now, most Russians prefer black (aka red) tea, while they refuse green.

But in vain. After all, good green tea is a real treasure. In China, Japan and India, it is valued much higher than other varieties. All thanks to the amazing benefits and more subtle effect that low-fermented varieties give.

GREEN TEA IN CHINA, JAPAN, GEORGIA, INDIA, SRI LANKA

Green tea from China

Celestial Empire is considered to be the birthplace of tea camellia: tea began to be drunk here more than 4 thousand years ago. When the Chinese say the word "tea" they mean exactly green. China is the world's main supplier of elite and rare green varieties. Four green teas are among the top ten Chinese varieties.

We will talk about the types and features of Chinese green tea a little later. In the meantime, the most valuable representatives of other countries.

In Japan

And in Japan, only green varieties are produced. And the technology is quite unusual: the tea leaves are exposed to hot steam, which gives the tea an unusual, specific taste and a darker color of the infusion. And here is a list of varieties worthy of special attention of connoisseurs:

• September. The production volume is about 2/3 in Japan. A classic tea, outwardly it looks like thin needles of a rich green color. Its aroma is woody, the taste is sweet with a slight bitterness.
• Gekuro. Translated as "pearl drop". This is a rarer and more expensive tea. Raw materials for it are collected strictly at the beginning of spring. 20 days before harvest, tea bushes shade, which reduces the concentration of tannin in the leaf. Thanks to this, a more delicate and sweet taste, devoid of bitterness, is achieved.
• Matcha. Exotic tea powder, which is not only brewed, but also added to desserts. The steamed leaves are cleaned of stems and veins, and then ground into powder. Despite its strange appearance, there is nothing chemical in it.A small pinch is enough for brewing: the concentration of this tea is very high.
• Gemmaitya. It is a mixture of senti and fried rice. Previously, only poor Japanese drank it: rice increased the satiety of the drink, and with the addition of salt, such tea was something of a first course. Now everybody drinks gemmaitya.

In Georgia

Georgian tea plantations are one of the northernmost in the world. Here green tea began to be produced in the 16th century. Now there are several dozen varieties, which are classified by numbers: from 10 to 125. The higher the number, the better the tea. The best of the numbered ones is # 125, but there are varieties that are even more valued, for example, Extra and Bouquet of Georgia.

In the country of the mountains, green tea is often produced in the form of bricks, just like Chinese pu-erh tea. So it is stored longer, retaining its useful properties.

In India

But in India, light varieties have not taken root among the locals. Small volumes are produced in the north of the country: mainly for sale to neighboring states.

In Sri Lanka

Ceylon tea ... How much quality lies in this combination of words. Ceylon (the old name of Sri Lanka) produces large-leaved, elite varieties of green tea. The product with the romantic name "Pearl of the Ocean" stands out among them. It has a tart floral taste, rich and very intense. Ceylon tea with sausepa extract, an exotic fruit, is also interesting, illuminating and bright.

HOW IS GREEN TEA PRODUCED? From collection to packaging

The purpose of green tea production is to prevent leaf oxidation during the first stage of processing. Whereas black is fermented immediately after harvest.

There are so many varieties of green tea, there are so many unique recipes for their production. With all this diversity, several main stages can be identified that underlie it.

Collection of raw materials

The raw materials for green tea are young flushes (from English - shoots), shamrocks. Most often, the collection begins in early spring, but the exact time depends on the specific variety. There are strict rules for collecting tea. For example, some varieties require leaves collected at a strictly defined time of the day, when there is no precipitation and the established temperature regime is observed.

Steaming: 2-3 minutes

The goal is to prevent oxidation of the sheet and make it elastic to shape. Tea is steamed in special devices that generate hot steam (about 95-100 degrees). The sheet is placed in the equipment: just 2-3 minutes is enough for the tea to acquire new properties necessary for subsequent drying.

Drying: 10-15 minutes

After steaming, the leaves are dried at a humidity of 60-62%, a temperature of 90-95 degrees. Objective: to reduce the moisture content for the next stage - curling. Drying of the sheet is carried out in special devices.

Twisting: 60-80 minutes

In the process of twisting, the surface of the sheet is damaged and juice is released from it. If black tea is rolled intensively and for a long time, then for green tea, one or two drying is used. To do this, it is placed in special rollers.

Drying in the oven

Final drying takes place in special ovens. Purpose: final dehydration of the sheet. As a result, the moisture content drops to 2-5%, the raw material acquires a darker olive color.

Packaging

It all depends on the standards in force at a particular plant or private farm. Often, one batch is sorted into several categories according to the quality of raw materials: for example, large-leaf categories 1, 2, 3, small-leaf categories 2 and 3. The lowest quality tea is in the form of crumbs. It is the large leaf that is highly valued by lovers of green varieties: it gives a more aromatic, bright, rich infusion.

WORLD OF CHINESE GREEN TEA

Green tea is a Chinese national drink, the record holder for popularity among residents. The Celestial Empire is the birthplace of tea in general, and green tea in particular. The first mention of him in historical sources falls on the 1st century AD, during the reign of the Han dynasty.It was at this time that the hieroglyph "cha" appeared, which initially looked like this - "荼".

For centuries, Chinese green tea was only available to the imperial family and courtiers. The Celestial Empire remains its main producer to this day. But red varieties are less popular here.

In China, tea drinking is a ritual, a ceremony that came to us from Buddhist monks and has much in common with meditation and other spiritual practices. There is no doubt that it was green tea that was the first drink for ceremonies and first appeared in China.

Historians have established that the flowering of tea culture falls on the 7-10th centuries. Initially, green tea was used as a medicine. Many literary sources speak of the high value of tea in China: poems and treatises have been written and are being written about it, Confucius's aphorisms have survived to this day, who considered it the best drink "to relieve fatigue and pacify the spirit."

Taste and aroma

The most delicious thing about sugar-free green tea is the sense of your own superiority. I don’t know exactly whose words these are, but I’m sure this person has never tasted real Chinese green tea. It is pleasant to drink it not only because of the realization of the high benefits, but also because of its delicious, exciting taste that can transport you to another dimension.

“A tea bouquet is like an expensive wine. It cannot be repeated, the secrets of its preparation are available only to the author. "

Caitlin Turner

For all the variety of varieties of Chinese green tea, each of them has similar notes: floral, herbal, refreshing and delicate.

Early tea (spring) often has a lighter aroma and sweet taste, and summer and autumn varieties have a peculiar bitterness and astringency. The infusion has a green hue: from light green to emerald green.

The best varieties of Chinese green tea: TOP 5

Is it realistic to list and taste all the varieties of this limitless variety of tea? Unlikely, but why not aim for it? And you should start with the charming five of the brightest and most popular.

1. Mao Feng... This is a real gem of the mountainous regions of Anhui province. This tea is one of the ten most popular varieties in the world. It is harvested in early spring, when the first leaves are just beginning to bloom on the bushes. Processing of tea begins on the day of collection: thanks to this, the infusion does not lose its aroma and freshness. The final stage of production is drying the leaves in ovens. Mao Feng's aroma is clear, pronounced, its taste is transparent and light.

2. Ku ding... The name of tea is translated from Chinese as "bitter tear". But such a sad name has nothing to do with its energy and aroma. The piercing taste is tart, even slightly bitter, but fragrant notes favorably emphasize this bitterness. Ku Ding is a real healing source. It removes toxins from the body, normalizes blood pressure, lowers cholesterol, and helps to lose weight. It has been noticed that a freshly brewed infusion helps to quickly eliminate a hangover.
3. Longjin... This representative wins the hearts of men and women, amateurs, connoisseurs and beginners who are taking their first steps in acquaintance with the Chinese tea culture. The harmonious, sophisticated taste is saturated with floral, herbaceous shades, but the notes of roasted pumpkin seeds come to the fore. Longjin is great as a refreshing, invigorating, everyday drink. It raises the mood and tunes in to the creative wave.

4. Zhu Ye Qing. "Freshness of bamboo leaves ”- this is how its name is translated from Chinese. This invigorating green tea has a sunny, delicate, sophisticated taste with nutty and meadow notes. Labor-intensive production and careful selection of raw materials (ideally even young leaves are used) put Zhu Ye Qing in the elite of green varieties. This tea is for connoisseurs, lovers of elegant and sophisticated notes.
5. Bi Lo Chun.Tea with a poetic name, which translates as "emerald spirals of spring", distracts from the usual rhythm with its unique aroma.The raw materials for it are tender young buds and leaves. Tea bushes grow among fruit trees: coincidence or not, the taste of Bi Lo Chun is filled with fruity and floral notes, light honey notes.

COMPOSITION AND USE

Are there foods in the world that have been studied as thoroughly as tea? I doubt. It would seem that its chemical composition has been studied from and to, but until now scientists from different countries do not calm down and find more and more new properties characteristic of certain varieties.

Analysis of the results of tea research showed that green Chinese tea contains 5 main components that have a beneficial effect on the human body.

5 components of green tea for health

• Vitamins. We will not go into long listings: it is enough to compare the concentration of vitamins in tea and other products. For example, vitamin P in one of its mugs is 4 times more than in an orange, A is 6 times more than in carrots, and vitamin E is practically the same as in walnuts.

Impressive?

• Trace elements. Drink 1-2 cups of fresh green tea daily, and say no to dietary supplements and minerals. Even during processing and fermentation, all useful substances are preserved in the leaf: fluorine, iodine, potassium and calcium, magnesium and even gold (albeit quite a bit). Such a rich composition more than compensates for the lack of these substances in the body, and this is an excellent prevention of many diseases and loss of strength.
• Tannins. These are polyphenols, which are stored in green varieties twice as much as in dark ones. They have a beneficial effect on the skin and digestion, which are interconnected in themselves.
• Amino acids. Green tea contains 17 amino acids, mostly glutelins, but there are also water-soluble albumin. During processing, the content of the latter increases by 10%. By the way, green tea contains more proteins than black. Among the tea amino acids there is glutamine, which actively restores the emotional background, reduces nervous tension.
• Alkaloids. Taine, caffeine, theobromine, theophylline - we owe them to them for a mild, but sustained vigor and revitalizing effect after drinking a glass of fragrant infusion.

Invigorating green tea: about tea caffeine

For some reason, many people think that black (red in Chinese) tea invigorates more than green tea. And this is a mistake: try to drink it at night, and you will be convinced of it. The reason is the higher content of alkaloids in it, including caffeine.

“So caffeine is bad!” - many will say. Let's make some adjustments: only "coffee caffeine" (sorry for the tautology), which causes tachycardia, can cause harm, and if you overdo it, you can cause temporary clouding of mind and nausea. Greens are high in theine, a type of caffeine. It acts much softer, giving a steady, but not sharp vigor, which does not entail a breakdown.

Thus, by replacing coffee with tea, you get the vigor you need, avoiding bad side effects. However, we still do not recommend drinking green varieties at night.

Theine content depends on the specific variety, place of growth, production technology, collection time. On average, one cup contains 60 to 85 mg of this alkaloid.

Benefit and harm

The benefits of green tea are much more than the potential harm. To feel it, it is enough to drink 1-2 cups of high-quality and properly brewed drink daily.

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Green tea is one of the most popular drinks in the world. Its history is much longer and more colorful than coffee, and its homeland has been established reliably.Today, the production of this product is carried out in many countries of the world, but China still holds the first place in quality, production volume and a special attitude towards tea drinking.

Varieties and producers

In the store, you can buy packaged, small-leaf and large-leaf green tea at a variety of prices. If you look at the cost, then in Russia you can buy a really high-quality varietal product in the range from $ 7 to $ 800 per 100 grams. Moreover, the most expensive is Chinese elite twisted tea, followed by Japanese, Indonesian, and Ceylon tea.

The largest producers, like tea plantations, are concentrated in China, both in the south of the country and in the north. Hundreds of types of tea are produced here, from rare and expensive, to simple, affordable, designed to be consumed every day. Good green tea is always large-leaved, and the more it is twisted, the stronger the infusion will be, the softer the taste and the healthier the drink itself.

Green differs from black in that it almost does not go through the fermentation stage, that is, it does not oxidize under the influence of external factors and its own enzymes. This allows the sheet to preserve all the useful components without changing and transforming into other compounds. In order to prevent fermentation, the harvested leaf is slightly wilted under natural conditions, and later exposed to high temperatures. This can be roasting in the oven, after which the leaves are manually rolled and dried completely.

Depending on the type of curling, teas are distinguished:

• strongly twisted along the sheet;
• strongly twisted across the sheet;
• slightly twisted.

If the leaf is twisted along the axis, it takes the form of twigs, sticks, spirals. This option is very popular in Japan, and the famous Gekuro and most of its varieties are a prominent representative.

Plantations in China have existed for more than one millennium

When the leaf is rolled across, it can resemble balls, scales and is marked in China as Gunpowder, and in Japan as Sencha. In China, such teas are also called pearl, and if there are many tips in their composition, then they are called golden or imperial. Balls can be of different sizes and shapes, their variety is very great.

Loosely rolled tea is a product that is naturally dried, so it can look like flattened blades of grass. It either does not curl at all, or wrinkles slightly. The most popular product is called Long Jing.

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The leaves are curled not only to increase their presentability. This is a way to keep healthy tea components inside longer and increase shelf life. Weakly rolled leaves give a weak infusion, delicate, with a light floral or citrus aroma. Strongly curled are always richer, with a rich multifaceted aroma and taste. The color of green tea can vary from light green with a silvery tinge to dark green.

If, when brewed correctly, the taste of tea is pronounced herbal, this is a low-grade product. A good and expensive product has a whole bouquet of aromas from citrus fruits to floral and light herbal ones, natural sweetness and honey flavor may be present.

The most famous varieties

In the tea industry, there are many ways to draw attention to a product. This is mainly a beautiful packaging, an original slogan. But for many centuries there have been varieties of tea that are in constant demand and love without any popularization.

Xi Hu Long Jing - large leaf green tea from Xihu

Below are the top ranked green teas:

• Xi-Hu Long Jing is a Chinese large-leaved plant from Lake Xihu.Collected and produced since ancient times, today it is divided into 13 varieties, the best of which are the first three, represented by a large content of unblown buds collected in early spring. This tea has the lightest color of the infusion, which can set off emerald. The taste is very intense, the aroma is thick floral. It is brewed for about a minute and served in clear glasses to enjoy the subtle shade of the infusion.
• Taiping Hou-Kui is a tea that is harvested on a limited number of plantations and only on a sunny day. There are strict rules for the selection of raw materials. This is a tea bud, which is embraced by two young, freshly blossomed leaves of the same size as the bud. This product is called hot tea.
• Bi-Lo-Chun - passes the stage of manual twisting, from which the tea leaves take the form of small coiled spirals, which are also called snails. Within the variety, there is a division into 7 sub-varieties, and the lower the species, the weaker the taste and aroma. When brewing, Bi-Lo-Chun gives a light emerald color of the infusion, fresh aroma, thick, rich taste. Its taste contains fruity notes. It is also customary to serve the drink in transparent glasses. The largest plantation is located in Jiangxi province.
• Yongwu is one of the most expensive Chinese teas. It is grown on small plantations located on damp and damp mountain slopes, where the sun's rays rarely fall. Goes to the domestic market, therefore it is rare outside the country.
• Gunpowder - tea leaves are similar to balls of gunpowder, refers to pearl teas, it is consumed very sparingly, as it has a very dense and rich taste.
• Chan-Mi is the main loose tea in China, the second name is "eyebrow", which is obtained for the shape of the tea leaves. Has a classic taste and aroma, mixed with flowers, herbs and citruses.
• Huang Shan Mao Feng is the highest mountainous Chinese tea, the tea leaves have a light yellowish color, sweetish taste, fresh and rich aroma. Tea leaves resemble passerine tongues.
• Maojian is a large group of teas produced by the upper bud with a leaf. After brewing, the infusion acquires an amber color, delicate taste with a pleasant aftertaste. To get the true Maojiang for 1 cup, you need to take 2 tsp. tea leaves.
• Tien Shan Yin Hao is a natural flavored jasmine tea. The infusion is light and transparent, the taste is classic, and the aroma is rich floral.
• Dong Yuang Dong Bai is a light yellow drink with a bright floral aroma and a multifaceted aftertaste.

Chinese teas are considered the most aromatic and delicate in taste. In this country, a huge number of varieties are produced, different in organoleptic properties and unimaginable in shape. Japanese teas are darker in color and less aromatic. The most popular are Sencha, Bancha and Gekuro. The product from India is considered the lowest grade, although it is in demand due to its affordable price. It can produce a light spicy taste and aroma.

Beneficial features

Green tea is the most useful due to its content of vitamins, amino acids, essential oils, antioxidants. It is rich in fluoride, iodine, zinc, calcium, potassium, and antimicrobial components. It has a high biological activity, which is expressed in the following effects on the human body:

• strengthens the immune system;
• makes vessels elastic and reduces their permeability;
• heals the mucous membranes of the gastrointestinal tract;
• activates mental and physical performance;
• useful for losing weight;
• has an antitumor effect;
• removes toxins, including salts of heavy metals;
• strengthens the skeletal system.

Green teas retain their beneficial properties only when brewed correctly. Boiling water is destructive for them. The water temperature should be from 60 to 80 degrees, and the infusion time lasts from 1 to 3 minutes. If the drink is overexposed, it can become bitter due to its high caffeine content. Water is an important ingredient in brewing.It must be soft and springy, so as not to spoil the taste of the drink.

A cup of green drink promotes weight loss

You need to know what time it is best to drink this tea. This time is from morning to 16-18 pm. Green tea is a highly tonic drink, so it is not recommended in the evening. Pregnant women and children should not get carried away with tea.

Best Green Tea

If we talk about which green tea is better, then this is a product of an early spring harvest with a large number of tips. It is considered the most aromatic, delicate in taste and useful. Such raw materials are always treated with care, excluding the likelihood of spoilage, since ready-made tea is expensive and is purchased by people who know a lot about it.

The best green tea is produced in China, and this has been done for more than one millennium. Many works of Chinese sages are devoted to the benefits and beauty of tea leaves. In Russia, 50% of the product sold on the market is purchased in China, the rest in Sri Lanka, Georgia, Vietnam, Japanese varieties are very rare.

According to the 2016 rating, the following are the best brands of green tea:

1. Greenfield Flying Dragon is a leafy Chinese plantation in Hunan province. Gives a light infusion color, light floral aroma with herbal notes. Does not have bitterness and astringency;
2. Princess Java Best - inexpensive Chinese with a mild taste, light infusion, good tonic;
3. Ahmad Green Tea - represented by the Chinese variety Chang Mi, which has a mild pistachio aroma. Gives a light infusion with light astringency.

When buying tea, you must pay attention to the completeness of the information provided on the package. It is best to opt for loose teas, which are sold through a network of specialty boutiques. Here you can not only see tea leaves, but also taste the desired variety. It is important to check the timing of tea production, the less time has passed since the collection, the more aromatic and useful the drink will be, because a long shelf life under the wrong conditions can spoil the taste of the most expensive variety. It is even dangerous to buy such tea.

Homemade green tea

In Russia, black and green tea has long been prepared from a variety of plant materials. The most popular was fireweed, although using a similar technology, tea leaves can be prepared from currant leaves, cherries, raspberries, and medicinal herbs. To make green leaf tea yourself, you must:

• during the flowering period, collect the leaves of the fireweed;
• spread them on a flat surface in a warm room for several hours so that they wither and lose some of the juice;
• then they are laid out on a baking sheet and sent to the oven for frying to stop the oxidation process;
• after roasting, final drying takes place, which can be done with or without hand-rolled leaves.

Store tea in glass or tin cans in a dark cabinet at room temperature. You can add dried currant leaves, cornflower flowers, oregano and other aromatic natural additives to them.

Reviews

Irina: Green tea for me can only be pure - without aromas, pieces of fruit and other nonsense. Stopped at Hayles English large leaf. I am glad that there is never garbage in the pack. All tea leaves are dense, even, with a pleasant aroma, not hay. The infusion is quite gentle, the taste is mild, there is no bitterness. The price is also pleasing, it is very affordable and the pack never disappears from the shelves. There are no difficulties with the search. I am used to its classic taste, it tones up and refreshes well, especially in the heat of summer.

Marina: I tried Dilmakh, Greenfield, Maisky, but I haven't found better Ahmad yet. It's really delicious. I drink it without sugar, hot and cold, it tones up well, has a light green aroma. I love.

Ivan: You can buy good tea only by weight. I always check its color, aroma, sometimes I ask to have it brewed for tasting. I love Chinese snail and other emerald teas.

Olga: It is difficult for an inexperienced person to distinguish cheap Indian tea, the packaging of which often indicates that it is Chinese. But it is enough to try the latter once to drink only it. It is really delicate, floral and citrusy at the same time. There is no smell or taste of dried hay in it. I order this only on the Internet.

Apples are not only delicious, but also very healthy fruits. In addition, frost resistance and unpretentiousness make it possible to grow them without problems in most of the territory of Russia. Selection does not stand still, and new varieties are constantly appearing. Therefore, the most difficult thing for a gardener is to make the right choice. One of the main criteria is the appearance and taste of the fruit. Some people prefer red sweet apples, others prefer green ones with sourness.

Green apple varieties for growing in the Moscow region

The climate in the Moscow region cannot be called particularly harsh, nevertheless, rather frosty and little snowy winters are not an anomaly in this region. Therefore, cold resistance to at least -25 ° C is one of the main criteria for choosing apple trees.

Folding

It has long been widely known in Europe, the origin of which has not been established. It appeared in Russia in the 19th century from the Baltic states. But it is also known to gardeners as the Baltic and Alabaster. Papirovka is often mistakenly called White filling, but these are different varieties. The state register of the Russian Federation recommends the cultivation of this variety in the European part of Russia.

Folding belongs to the category of early ones. Outwardly, the fruit really closely resembles the White filling, but these apples are larger, with a pronounced side "seam" and are better stored. Trees are less likely to be affected by scab, but they are less winter-hardy.

The fruits of this variety do not differ in transportability, therefore, professional farmers do not grow Papirovka. The tree grows up to 3.5–4.5 m, and the pyramidal crown gradually becomes almost round.

Papirovka is often confused with White filling, but these are different varieties of apples

The weight of the fruit is 90–95 g, but practice shows that with proper care, their weight can almost double. The shape of the apple varies from slightly flattened to rounded-elongated, resembling a glass, and triangular. The skin is very thin, pale green, sometimes with a slight yellowish tint. The presence of multiple whitish or straw subcutaneous points is characteristic. The fact that the fruits are ripe can be judged by the thin layer of whitish bloom appearing on them.

The harvest ripens in early August. The maximum shelf life under optimal conditions if the fruits are removed from the tree 3-5 days before ripening is 2-3 weeks. During the collection process, you should try to avoid the slightest mechanical damage. The first harvest Papirovka brings in the 4th-5th year, the term of the productive life of the tree is about 50 years. The average yield is 60–80 kg, in particularly successful years this figure can reach 150–180 kg. Ripe fruits immediately rot and crumble.

The variety is self-fertile, as pollinators are suitable for Grushovka and Suylepskoye. Significant advantages are good scab resistance and versatility of use. Often, gardeners grow Papirovka for nostalgic reasons, wishing to re-experience the taste familiar from childhood.

Grushovka Moscow

The oldest variety still cultivated today. Bred in Russia more than two hundred years ago. It is widespread not only in the middle lane, but also in the North-West region, fortunately, winter hardiness up to -50 ° C allows. Fruiting is non-simultaneous, begins towards the end of August and lasts about 3-4 weeks.

Apples are prized for their unique sweet and sour taste and delicious smell. They are stored, unfortunately, not for long, a maximum of a month. Then the pulp becomes "cottony" and almost tasteless.

Many people know the taste of Grushovka Moskovskaya from childhood.

Grushovka often suffers from fungal diseases characteristic of the culture, especially in cool and rainy weather, but quickly recovers after that.The productive life of a tree is at least 70 years, only then the yield begins to decline slightly. The variety is early-growing, the first apples (up to 10-12 kg) ripen within 3-4 years after planting. In the heat, the plant definitely needs watering, otherwise it can shed a significant part of the ovaries.

The pear tree is self-fertile, like a pollinator, any apple tree with the same flowering time will do. The tree is large - it grows up to 6–8 m in height, the crown is 4–5 m in diameter, the branches can hang down almost to the ground. The pear tree can be easily identified by its characteristic brownish-red tint of the bark with a yellowish tint. And her young shoots are almost cherry-colored.

The fruits are rather small (60–90 g), but there are also “champions” weighing 125–140 g. The skin is thin. The shade ranges from almost white to lime, with touches of pinkish or crimson "blush" formed in areas exposed to the sun. The pulp is creamy, often with reddish veins. Productivity - 110-170 kg. The plant “rests” every 4–5 years.

Video: description of Grushovka Moskovskaya

Mantet

The variety is originally from Canada, bred in the 30s of the twentieth century, a "clone" of Grushovka Moskovskaya. Outwardly, the fruits are a bit similar, but the Mantet is larger and sweeter. The tree is not too tall (3-4 m), but powerful, with a spreading, not particularly dense crown. Shoots are located in relation to the trunk at an acute angle. Frost resistance - no more than -20–25 ° C.

The weight of the fruit is about 180 g, the apples are elongated, the ribs are difficult to feel, mostly closer to the stalk. The skin is thin, greenish, and may turn yellow during long-term storage. The presence of an orange-pink "blush" is characteristic. A variety from the dessert category - the snow-white pulp is very juicy and sweet, with a slight but noticeable sourness. The "apple" smell is very weak.

Mantet - "improved version" of Grushovka Moskovskaya

The ripening time of the crop stretches from late July to early September. It depends on how warm and sunny it was in the summer. The shelf life of fresh apples is no more than 12-15 days. You need to have time to collect them before they are overripe and crumble. The first crop is harvested 3-4 years after planting. Trees under 15 years of age bear fruit annually, then once every 4–5 years they need “rest”. The yield (40-60 kg) increases if other apple trees grow nearby (Melba, Melba Red, White filling).

Cinnamon New

Widely known since the 70s of the last century, the autumn variety of Soviet selection, obtained from the cross-pollination of Cinnamon striped and Welsey. The tree is oversized, with a thickened crown. Frost resistance - up to -37–40ºС.

Fruits are not particularly large, weighing 130–160 g, symmetrical, round or slightly flattened. The skin is hard, smooth, of a salad-yellow hue, with spots of pale pink "blush". The subcutaneous dots are beige-gray. The pulp is straw-yellow, loose, but juicy, fragrant. The taste is balanced, sweet and sour. Professional tasters rated it 4.4 out of 5 points.

Apple trees of the Cinnamon New variety are valued by breeders for their high winter hardiness

The variety cannot be called fast-growing; the first harvest will have to wait 6–8 years. Fruits are harvested in the middle or in the last decade of September. Ripe apples are firmly attached to the branches. Under optimal conditions, they will not deteriorate within 15-18 weeks. The yield increases as the tree grows from 15–20 kg to 140–180 kg. The advantage of the variety is its high resistance to fungal diseases typical of apple trees, especially scab. When leaving, special attention should be paid to proper watering - if a prolonged "drought" is replaced by an excess of moisture, the fruits crack.

Anise Gray (or Striped)

An old variety originally from the Volga region. Its origin could not be reliably established. It is widely used in modern breeding for breeding new frost-resistant varieties.

The tree is distinguished by its growth rate, reaching 5–6 m in height. The crown is thick, sloppy, reminiscent of a broom put on the handle. Leaves are slightly wrinkled, concave along the central vein.

Anise Gray (Striped) - a variety of apples of national selection

Fruits are not too large (about 130 g), about the same size, strongly flattened, with pronounced ribs. The pale green skin is covered with a pinkish "blush" of spots and streaks. The fact that the apple is ripe can be judged by the presence of a layer of bluish bloom. The pulp is white or greenish, juicy, of good taste and with a characteristic "apple" aroma.

Fruits ripen in late August. For stable fruiting, pollinators are needed - Borovinka, Bellefleur-Kitaika, Iyulskoe Chernenko. The first apples will have to wait 5–6 years. Yield indicators - 240-300 kg, the productive period of a tree's life - 90-100 years. Apples will last for 8-10 weeks, and they tolerate transportation well.

Anise Gray is very hardy and unpretentious. Trees are not particularly damaged by heat, drought, frost, they are undemanding to the type of substrate, they are resistant to bacterial cancer, somewhat less - to scab and powdery mildew.

Slav

The variety was bred personally by the most famous scientist I.V. Michurin by means of cross-pollination of Antonovka Ordinary and Renet Pineapple apple trees. It grows up to 3.5–4 m, the crown is neat, symmetrical.

The weight of the fruit is 95–105 g. They are flattened, the ribs are difficult to feel. The skin is tough, greenish, with blurred pale yellow spots. There is practically no "blush". The pulp is sweet, snow-white, especially tender and juicy.

Slavyanka is a variety of apples, the authorship of which belongs to I. V. Michurin

Undoubted advantages:

• good (up to -35 ° C) cold resistance,
• early maturity,
• regularity of fruiting,
• high scab resistance,
• transportability of fruits and the ability to store them for a long time.

The variety is partially self-fertile (pollinators are recommended). Ripe fruits fall off quickly. They ripen at the junction of summer and autumn, and linger fresh until the beginning of winter. Yield indicators - 85-110 kg.

Green apple varieties for central Russia

The climate in this region is quite mild, but still not the same as in the southern subtropical regions. When choosing an apple tree, it is imperative to take into account its frost resistance. Or then you have to reinsure yourself, covering the tree for the winter.

Amazing (Rossosh delicious)

Late-ripening dessert variety, "parents" - Renet Simirenko and Macintosh. Apples take at least four to five months to ripen. The shelf life is long - 8 months or more.

The tree grows up to 4–5 m. The crown is close in shape to a regular ball, not too thickened. There are relatively few shoots.

Apples of the Izumitelnoe variety have a very long shelf life.

Fruit weight - 185–230 g. Fruits of approximately the same weight, symmetrical, in the form of a rounded cone. The greenish skin is partially hidden by a reddish "blush" in the form of vague spots. Beige subcutaneous dots are clearly visible. The skin is thin, matte. The pulp is creamy, not particularly aromatic, sweet and sour, literally melts in your mouth.

Cold resistance up to -25ºС. There is an "innate" immunity to scab and powdery mildew. The variety is self-fertile. April, North Sinap are suitable for pollination. The harvest of the Amazing apple tree yields stable, average indicators - 90–125 kg, maximum - up to 160 kg. Fruit is transportable. Regular fruiting begins 6–8 years after planting.

Spartacus

One of the most common autumn varieties in the Volga region. Known since the 40s of the last century. The tree grows up to 4–5 m, has a pyramidal crown, not too thickened. Skeletal branches are located at an acute angle, so they often break.

Fruit weight - 90–130 g. On trees under 10 years old - 220–240 g. The skin is thin, but strong, glossy shiny. A significant part of the greenish skin is covered with a thick layer of "blush" of different shades - from dull red to deep scarlet. There are whitish spots under the skin, but they are almost invisible, because they are too small. The pulp is whitish-yellow, fine-grained, loose, sweet.

Apple trees of the Spartak variety rarely suffer from scab

Fruits ripen towards the end of September, lie until February. Then the taste gradually deteriorates. The first apples are tried 3-4 years after planting. Frost resistance - up to -25ºС. Trees are extremely rarely infested with scab.

Video: Spartak apple tree

Sinap North

Late variety with a very long shelf life. The apples can lie until next summer. "Clone" of the Kandil-Kitayka apple tree. The result turned out to be very successful: the taste of these apples is better than that of the “southern” varieties of Sinap, which are widespread in Crimea.

Trees up to 6–7 m high, the crown is in the form of a pyramid, wide. Fruit weight 100–130 g, slightly elongated shape. The skin is smooth, slightly oily. It is painted in a salad green color and is partially hidden by a pinkish-red "blush". Subcutaneous dots are pale green.

Sinap Severny apples cannot be harvested ahead of schedule

The harvest does not ripen earlier than at the beginning of October. There is no need to rush to harvest it - unripe apples are not so tasty and are much worse stored. Collected on time, they will calmly finish until the beginning of next May. Practice shows that if in summer it was warm enough, and in autumn there were sharp drops in morning and daytime temperatures, apples of this variety turn out to be very beautiful, with brightly colored skins. The yield is high - 150-180 kg. Fruiting begins 5–8 years after planting in the ground.

Regular and competent pruning is one of the main components of agricultural technology. Otherwise, the apples become smaller, the frequency of fruiting is noted. The variety is partially self-fertile, but the presence of pollinators has a positive effect on yield. The apple tree is characterized by good winter hardiness, but it does not tolerate drought very well.

Bogatyr

One of the many varieties bred at the Michurin Research Institute of Genetics and Breeding of Fruit Plants. The tree grows up to 4 m. The crown is not thickened, but wide, 6 m in diameter or even more. The first fruits ripen 4–5 years after planting.

The weight of an apple varies from 125–160 g to 190–220 g. Fruits are symmetrical, almost round, widening towards the base and with well-felt ribs. The skin is green with a yellow tint. Where the sun hits the apples, stripes and strokes of raspberry "blush" appear. The pulp is hard, crispy, white. It does not differ in juiciness, but the smell is simply amazing. The taste is balanced, sweet and sour. It fully unfolds during storage, only by the beginning of winter.

The apple tree of the Bogatyr variety is a fairly large tree

The yield is not bad - 80–95 kg. Fresh fruits are stored for 6 months or more. Another significant advantage is the presence of immunity to scab. Frost resistance at the level of -20 ° C. Fruits transfer transportation easily.

Video: description of the Bogatyr apple tree

Rosemary Russian

One of the many "clones" of the Antonovka Obyknovennaya, bred in the 90s of the last century. Fruit weight - 130-210 g, shape - from almost spherical to rounded cone. The skin is almost white, thin, as if oily. Subcutaneous points are small, whitish. The presence of a thick crimson-raspberry "blush", which can cover a significant part of the skin, is noted.

The high taste qualities of apples of the Rosemary Russian variety are confirmed by professionals

A variety from the dessert category. The taste was highly appreciated by professional tasters - 4.8-4.9 points out of five. The pulp is greenish, as if pearlescent, fine-grained, very juicy and crunchy, with a pronounced aroma. Its sweetness is emphasized by a subtle sourness.

Apples can easily be transported, the shelf life is 8-12 weeks. The yield is high - 135–160 kg of fruits from an adult tree. Trees rarely suffer from diseases typical of a crop. Frost resistance up to -35ºС.

Kutuzovets

A late winter variety native to Samara, it is very popular with farmers who grow fruit on an industrial scale. It is widespread not only in Russia, but also in many former Soviet republics. The tree is low (about 4.5 m), the crown is neat, spherical. It doesn't grow too fast.

Fruits are not particularly large, about 100–110 g each, maximum 150 g. They are slightly flattened, well pronounced ribs. The skin is thin, pale green. If the fruit is kept for a long time, it turns yellow, a pattern of thin strokes of a burgundy or cherry hue appears on it. The pulp is greenish, fine-grained, the aroma is practically absent. The taste is sweet and sour, with a spicy aftertaste. It is not recommended to eat apples immediately after they are removed from the tree - the pulp is very tough. Better to wait until November. In general, fruits can lie until the next harvest.

Apple trees of the Kutuzovets variety are easily restored, having received damage in winter

The first time an apple tree pleases a gardener is 5–7 years after planting. Productivity - about 150 kg. Fruit is removed at the very end of September. The tree is not very susceptible to drought and heat, practically does not get infected with fruit rot, almost does not get sick with scab and powdery mildew. Average frost resistance (up to -25 ° C), but the damaged tree “heals the wounds” during the next summer.

Green apple varieties for the Urals

The climate in the Urals is harsh, this region deservedly bears the name "zone of risky agriculture". But selection does not stand still, and quite a few varieties have appeared that are distinguished by high frost resistance, while the size and taste of apples are practically not inferior to specimens from areas with more suitable conditions for gardening. Old, time-tested varieties do not give up their positions either.

Antonovka Ordinary

A very widespread variety of apple trees of national selection in Russia, cultivated since the 19th century. The characteristic aroma and sweet and sour taste are familiar to many from childhood. Plant height - 6.5–8 m, the crown in the form of a pyramid gradually turns into a spherical.

The apples are not particularly large, 115–145 g each. The skin is greenish-yellow, with prolonged storage it turns yellow. There is practically no "blush". The shape of the fruit ranges from almost perfectly round to conical, cylindrical and “faceted”.

Antonovka Ordinary - the most widespread variety of apples in Russia

The pulp is straw-yellow, very juicy. Professional tasters describe the taste as "tartaric". This makes the apples well suited for home canning: the blanks take on the "trademark" flavor. The fruits of this variety are also added to salads, sauces for meat dishes.

Harvest (up to 220 kg per tree) is removed from the tree in September or October. The apple tree brings its first harvest 7–8 years after planting. Practice shows that the farther north Antonovka is grown, the longer it is stored. The variety is partially self-fertile, good pollinators - Welsey, Autumn Striped, any variety of Pepin and Anise. Frost resistance - up to -40 ° C.

Amber

The variety was bred in the Sverdlovsk region especially for the Ural region. Apples are good for long-term storage. They are harvested slightly unripe, in the last decade of August. Then they will lie until mid-winter. Plucked in 15–20 days, they will deteriorate after a month.

Plant height - up to 5 m, sparse crown, not too compact. Fruits are small (45–70 g), tapering towards the base. The weight of the fruit is highly dependent on the quality of the soil. The skin is smooth, lettuce, and if the apples are stored for a long time, it turns yellow. In principle, there is no "blush". The pulp is tough, homogeneous, juicy. The taste is balanced, sweet and sour.

The Amber apple variety was bred specifically for the Ural region

For the first time, an apple tree bears a harvest 6-7 years after planting. Annually, you can count on 110 kg of fruit or a little more. Scab is very likely to develop in damp and cold summers. Frost resistance is practically record-breaking (up to -50 ° C), due to which the variety is in great demand among breeders. For pollination, Renet Simirenko or other apple trees are planted nearby, blooming at the same time as described.

Snowdrop

An early winter apple tree popular in the Urals and Siberia, bred on the basis of Vydubetskaya Plakucha. It is a natural dwarf, growing to a maximum of 1.5–2 m. The crown is spreading, and the shoots are drooping. The tree needs constant formative pruning.

The variety is fast-growing, the fruit is harvested within 3-4 years after planting. Young plants up to 15 years of age bear fruit annually, then they periodically need "rest". Productivity - 75–90 kg. The apple tree is self-fertile, as pollinators are recommended varieties Kovrovskoe, Sokolovskoe, Prizemlenny. Frost resistance - up to -40–45 ° C. The plant tolerates heat and drought well, but often suffers from pathogenic fungi (with the exception of scab) and harmful insects.

Apple trees of the Snowdrop variety often suffer from fungal diseases.

The approximate weight of the fruit is 145–180 g. The shape is symmetrical, conical, the ribs are implicitly expressed. The skin is thin, glossy, green with vague pale straw spots. The pulp is tough, white, fine-grained. Sweet and sour taste earned a professional rating of 4.3 points out of five. Fruits are harvested at the very beginning of September, they can be stored for 4–5 months. But gradually the pulp softens, becomes "cottony", loses its taste.

The president

Columnar apple tree, one of the best achievements of Russian breeders in this area. It appeared in the public domain at the beginning of the twentieth century. Despite the fact that the variety is zoned in the Central Region, if you correctly choose a place on the site and cover the apple tree for the winter, then there is a great chance of getting a good harvest of the fruits of this variety in the Urals. The tree grows up to 2 m, the crown diameter is no more than 30 cm, and has a stable harvest for 12-17 years. The variety is self-fertile.

Apples are quite large, weight varies from 135 g to 260 g. Fruits are symmetrical, slightly flattened. The skin is thin, glossy, pale green, the "blush" can be light pink or crimson. The pulp is white with pinkish blotches, fine-grained, juicy. The taste is balanced, sweet and sour. The tree bears fruit the next summer after planting, the maximum yield is 10-15 kg.

The President is a very compact apple tree, but this does not affect the size of the fruits.

Fruits ripen in the first half of September and are stored for 10-12 weeks. Winter hardiness - at the level of Antonovka. The apple tree has an "innate" immunity, but it needs proper care, especially with regard to watering and fertilizing.

Video: how to grow a columnar apple tree in the Urals

Green apple varieties for Ukraine

The climate in almost the entire territory of Ukraine is much milder than in Russia. Therefore, local gardeners choose apple trees, focusing mainly on yield, presentability and taste of the fruit. Recently, varieties that have long been grown in Europe and the United States on an industrial scale are gaining popularity.

Renet Kubansky

Late winter Russian dessert variety. If you create optimal storage conditions, the fruits will last until early next summer. Apple tree up to 3 m or slightly more, low-growing, with a neat crown. Fruits on one tree can be both elongated and flattened. The skin is bright green, the subcutaneous points - they are more like spots - are whitish. Often the surface is covered with a rich burgundy "blush". The pulp is transparent greenish, tough and juicy, fragrant. The taste is wonderful, sweet, with a spicy sourness. Fruit size is medium to large. A mature tree yields 130–160 kg annually. The percentage of marketable apples is 90% or even a little more. The presence of other varieties of apple trees nearby (Idared, Jonagold, Golden Delicious) has a positive effect on the yield. Scab resistance is not bad, but preventive treatments cannot be abandoned, especially if the weather in summer contributes to the development of the disease.

Granny Smith

Winter variety, the harvest of which ripens in the first decade of October. Apple tree up to 3 m high, the crown is lush, spreading. The yield is not very high - 35-50 kg. Fruiting is annual.An apple weighing 280-300 g, with a dense, bright green skin. The appearance of a "blush" of a brick color is possible. The taste is probably familiar to everyone. The tree does not tolerate heat well, if at the same time it is not watered, the fruits turn yellow and wrinkle. Nutritionists appreciate these apples for their low sugar content and high vitamin content. The variety is a good pollinator; next to it, Red Delicious, Pink Lady, Ligol apple trees are planted to increase yields.

Renet Simirenko

An old, time-tested late winter variety. The tree is vigorous, 5–7 m high, the crown is dense, wide, reminiscent of an inverted cauldron. Fruits are slightly flattened, weighing 220-280 g. Skin color varies from pale to bright green. The peculiarity of the variety is the presence of small rusty "warts" on the fruit, two or three on an apple. A pale scarlet "blush" is rare. The pulp is snow-white, very juicy, with a slight wine-spicy aftertaste. The apple tree does not suffer from drought and heat, but it often suffers from scab. Productivity - more than 200 kg, fruit marketability - 85-90%. The apple tree is self-fertile. For pollination, you can plant nearby Idared, Golden Delicious, in Memory of Sergeev.

Mutsu (or Mutsu)

A common Japanese self-fertile variety. The tree grows up to 3.5–4 m. The crown is not particularly thickened, in the form of a pyramid. In order for the fruit to be tied, the varieties Gloucester, Bradburn, Gala, Champion are planted nearby. A very bountiful harvest most often indicates that next year there will be no fruit at all or very little on the tree. The crop is removed towards the end of September. Under optimal conditions, apples lie until mid-spring; this does not affect their appearance and taste in any way. You can count on about 120-150 kg, the weight of the fruit varies from 180 g to 320 g. The skin is tough, bright green with a yellowish tint. Often there is a pastel pink "blush" in the form of fuzzy stripes. The pulp is pale yellow, loose, very sweet with a light honey flavor and aroma. For some reason, pests are especially partial to this apple tree, although it relatively rarely suffers from pathogenic fungi.

Calvil Snow (also known as Snow White or White)

The apple tree was bred in Ukraine on the basis of one of the oldest French varieties. It grows up to 6 m, thickened crown, wide. The shoots are rather thin, drooping. The harvest ripens in late September. The weight of the fruit is 175–210 g, the skin is thin, glossy greenish, covered with spots of a pale pink "blush". If the apples are kept for a long time, its shade changes to creamy yellow. The pulp is snow-white, very tender, sweet and sour, with a pronounced spicy aftertaste. Apples must be picked on time, otherwise they will quickly crumble. The tree tolerates drought well, but requires annual pruning. If you do not engage in crown formation, the apples become very shallow. Excess moisture negatively affects the taste of the fruit.

Photo gallery: varieties of green apples popular with Ukrainian gardeners

Green apple varieties for Belarus

The Belarusian climate almost does not differ from the Russian one, so it is quite possible to grow any varieties suitable for the middle lane there. But the republic's gardeners traditionally give preference to the achievements of domestic breeding, although not always.

Verbnoe

The tree is low, the crown is neat, not spreading. Fruits of different sizes, weighing 140-225 g, symmetrical, almost round. The skin is green-yellow with a dull "blush". The pulp is pale green, fine-grained, balanced sweet and sour. The tree bears about 200 kg of fruit every year. The apple tree never gets sick with scab, but it often suffers from other pathogenic fungi. If you create an optimal microclimate, fruits will last until spring.

Belarusian Sinap

The variety belongs to the late winter, harvesting occurs at the end of September. The tree is powerful, but the crown is not particularly thickened. Fruits are symmetrical, elongated. The skin is dense, even tough, greenish, with rare spots of pinkish "blush".The flesh is white-green, crispy, not particularly juicy. The taste is not bad, with a noticeable sourness. It does not suffer even during long-term storage. The main advantages of the variety are cold resistance and high resistance to the scab pathogen.

Zarya Alatau

The variety is originally from Kazakhstan. Its undoubted advantages include cold resistance, a quick entry into fruiting, and a good yield. The apple tree reaches 4.5-6 m in height, the crown is symmetrical, spherical. Fruits weighing 95-135 g, slightly flattened. The skin is greenish-yellow, the flesh is white, very juicy and aromatic. The taste is sweet, with a slight sourness. Keeping quality is good, until about April. A significant disadvantage is low scab resistance. A prerequisite for stable fruiting is competent agricultural technology.

Imrus

The variety is often grown on an industrial scale, among its undoubted advantages - "innate" immunity to scab and high resistance to powdery mildew. The tree grows up to 4 m, has a wide crown and strongly curved shoots. The variety is self-fertile; any apple trees blooming at the same time are suitable as pollinators. The apples are medium-sized (140–170 g), strongly flattened, similar in shape to a turnip. The skin is thin, slightly oily, light green in color, covered with spots of crimson or pale scarlet "blush". The pulp is yellowish-creamy, tough, very tender. The taste is balanced, sweet and sour, estimated at 4.5 points. The harvest time is at the end of September, fruits can be stored until February-March. An adult tree produces about 40 kg of apples.

Winter Lemon

The variety stands out for its very high frost resistance and disease resistance. The tree grows up to 4 m, but in the absence of pruning, the crown thickens quickly. Begins to bear fruit from the age of five. The weight of an elongated apple is 170-200 g, if the year is especially fruitful, the fruits become smaller. During storage, the bright green hue of the skin changes to lemon. The pulp is pale green, tough, very juicy. The taste depends on how warm the summer is - the colder, the more sour the apples. Shelf life - until mid-winter, then the taste begins to deteriorate.

Photo gallery: green apples grown in Belarus

French varieties of green apples

France is one of the countries where apples are widely grown on an industrial scale. The most popular varieties are mainly cultivated (Granny Smith, Bradburn, Golden Delicious and others), but there are also their own green varieties, for example, the elite Pomme du Limousin AOP (Limousin AOP apples). They are grown exclusively in this region. The unique mountain climate, fresh air and sudden changes in day and night temperatures give the fruit a completely unique taste - very delicate, balanced, sweet and sour.

Pomme du Limousin AOP - an elite French variety

The flesh is strong and crispy, white-green, salad-colored skin. Sometimes there is a light pastel pink "blush". The apples are round in shape. They weigh 280–300 g each. The fruits are versatile in purpose. The variety is late. The crop is harvested in October, it is stored until the middle of next summer.

Another popular local variety is Delbar Jubile. The peel of these apples is also green, but it is practically invisible under a layer of bright pink "blush". Late winter variety, appreciated for its frost resistance, drought insensitivity, disease resistance, presentability, large size and excellent fruit taste. The tree is undemanding to care.

The peel of Delbar Jubilee apples is green, but this is almost invisible

The average weight of an apple is 180–240 g. The shape is regular and round. The taste is sweet, gourmets find it bland, but highly rated (4.8 points out of five). Apples are stored until spring, but only if conditions are ideal or close to them. Otherwise, all kinds of diseases develop rapidly.

Crop care tips

Growing green apples is not much different from growing apples in general.The tree prefers areas well warmed by the sun with a fairly light but nutritious soil. The ideal option for him would be loam. Any apple tree categorically does not tolerate stagnant moisture at the roots, including groundwater, approaching the surface closer than 1.5 m.

Apple trees are planted both in autumn and spring. It depends on the climate in the region. The optimal dates are from the last ten days of April or from mid-September to mid-October. The planting hole must be prepared in advance by introducing organic and mineral fertilizers into it.

Apple trees are fed four times per season - in mid-April, immediately before flowering, 5-7 days after it, and 10-12 days after harvest. The first time nitrogen-containing fertilizers are used, then the plant needs potassium and phosphorus. It is advisable to alternate organic and mineral fertilizing. Once every 2-3 years in the spring, humus is poured into the trunk circle to increase the fertility of the soil.

Water the apple tree at least three times per season. If autumn turns out to be dry, moisture-charging irrigation is also carried out. A month before the expected harvest time, watering is stopped so that the apples do not crack.

Correct pruning is very important. Otherwise, the yield is sharply reduced, the apples become smaller. The simplest option is a sparse-tiered crown. In addition to the formative one, one should not forget about sanitary pruning.

Video: recommendations for caring for apple seedlings

Gardeners reviews

The apple tree is an undemanding tree to care for. Even an inexperienced gardener can get a harvest. There are many varieties on the market now, and everyone can find the one that they like best. Green apples can be grown in most regions of Russia, and agrotechnical recommendations practically do not differ from those that are needed for other fruit trees.

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Green grape varieties are grown all over the world and in different climatic regions. This type is represented by a variety of technical and table varieties. The article will present the most popular and best varieties of both types with basic information on their characteristics and features.

What are the characteristics of green grapes?

Green grape varieties are very useful, they contain the same useful substances as other varieties of grapes. True, the color of the berries still slightly affects the beneficial properties. So, for example, green grapes contain the same amount of tannins, vitamins, trace elements as in blue, pink grape varieties, but much less antioxidants.

As part of 200 grams of green grapes, there is about ¼ part of the daily requirement of vitamin K, copper, 15% potassium and vitamin C, 10% carbohydrates, magnesium, iron, tocopherol, manganese and 5% vitamin B1, calcium, phosphorus. But these are only approximate figures, since they differ slightly in different varieties.

Green grapes

Both the pulp and the skin are considered useful in green grapes. And the bones are also often used, but not in food, but in folk medicine. Green varieties are recommended for general strengthening of the body, for people with disruption of the gastrointestinal tract, cardiovascular system and those at risk of tumors.

The most famous varieties of green grapes

Green grapes are very fond of sunlight and warmth. In the northern regions, it is also grown, but very rarely and for the most part it is technical varieties, not table varieties. The reason is that the canteens simply do not have time to pick up the sweets before the collection. What technical green grape varieties are the most popular and widespread?

Grape variety: Aligote

• White Muscat is popular in part because of its time-tested nature. The bunch is cylindrical, loose. The berries are round, light green. The pulp is juicy, sweet. Advantages: taste, versatility, yield, ripening period (140 days). Disadvantages: often sick, attacked by pests, afraid of frost. Used for the production of white wines.
• Aligote is a French variety. The bunch is medium in size, cylindrical in shape. The berries are small, round, light green in color, there may be a blush. The rind is thin but firm. Advantages: high yield (90-150 c / ha), high sugar content of berries (14-22%). Disadvantages: the taste is too simple, no frills, the variety is prone to various diseases. Mostly used in making juice or table wine.
• Riesling is a German variety. It has small or medium-sized clusters, cylindrical in shape. The berries are medium, round, green-yellow. The rind is firm but thin. Advantages: high yield (40-120 kg / ha), taste, aroma, frost resistance. Disadvantages: disease resistance. It is used in the preparation of champagne wine materials, dry table wine.

Some table green grapes are also widespread.

Delight white grapes

• "Husayne White" is a well-known variety due to the shape of its berries - elongated and oblong, hence the second name "Ladies fingers". Has a vigorous bush. Ripening lasts 150-155 days. The bunch is conical, loose, up to 800 g. The berries are large, oblong, green with a yellow tinge. Advantages: delicious taste, resistance to rot. Disadvantages: the variety is capricious and needs painstaking care, tolerates frosts down to -18 degrees.
• "Shasla dore" is an ancient variety originally from Egypt. The bunches are medium, conical, can be elongated, semi-cylindrical. The berries are medium in size, round, yellow-green, sometimes tanned orange on the sunny side. Advantages: transportability, taste, yield (up to 90 c / ha). Disadvantages: instability to diseases, prefers warm climate - average frost resistance.
• "Delight white" has become widespread due to the fact that it can be grown even in northern regions with a bad climate. Withstands frosts down to -27 degrees. It has large, well-developed clusters (400-500 g), ripening in 110-120 days. The berries are large, with a nutmeg flavor. Advantages: yield (up to 120 kg / ha), taste, resistance to drought, gray rot, transportability. Disadvantages: tendency to defeat oidium, phylloxera.

The best table varieties of green grapes

Table green grapes are recommended for consumption fresh, not processed, or for the preparation of all kinds of desserts.

Laura grape variety

• "Bazhena" is a self-fertile hybrid. The berries are very large, up to 15 g. The shape is oblong, the color is pale green. The taste is sugary, with an apple or cherry aftertaste. Advantages: large yields, taste, ripening (100 days), the possibility of transportation over long distances, presentation. Of the shortcomings, only the instability to frost stands out.
• "White Miracle" is a hybrid variety. Bunches of this species can weigh up to 900 g. The color of the grapes is light green, and after the final ripening, yellowish. The pulp is firm. The yield is annual. The advantages include taste, pleasant appearance of bunches, amicable ripening of berries. Disadvantages: average yield, fragility of annual shoots.
• Valentina is growing rapidly. The bunches are large, not dense, weighty, reaching 40 cm in length. The grapes are elongated, light green, and at full ripeness they acquire a yellowish tint. Advantages: the berries do not shrink, the taste is excellent (there is a pleasant sage flavor), few seeds, yield. Disadvantages: Because of the delicate skin, transportability is difficult.
• "Laura" ripens in 110-115 days. The bunches are cone-shaped, up to 1 kg. The berries are greenish, up to 9 g, oblong with a light layer of wax.Advantages: good taste, large bones, frost resistance up to -23 degrees, disease resistance, transportability. Disadvantages: if there are a lot of grapes on the branches, its ripening is delayed, the taste may deteriorate (it will not be so sweet).
• "Kishmish No. 342" has an early ripening period - 110-115 days. Its clusters are small, cylindrical in shape. Berries are 2-3.5 g each, oval and greenish in color. Advantages: no seeds, high yield, taste, frost resistance up to -26 degrees. Disadvantages: Often exposed to disease.

The best technical varieties of green grapes

The best technical green grapes are grown mostly for the production of cognac, wine and sometimes juice.

Sauvignon grape variety

• Chardonnay is considered the best grape for white wine production. The bunches are cylindrical, the berries are greenish. The rind is thin but firm enough. The taste is sugary, a strong aroma is heard. Advantages: yield, early ripening (140 days), taste. Disadvantages: tendency to rot, afraid of frost, tendency to peas.
• "Maxi White" is ranked among the elite varieties (used to make the best wine). Early, has a tight, conical bunch weighing up to 900 g and large berries (up to 5 cm in diameter). The shape of the berries is oval, the peel is yellow-green. The main advantages include high yield (up to 50 kg / shoot), taste, resistance to peas. Disadvantages: susceptibility to various diseases, pests.
• Green Sauvignon produces cylindrical clusters of medium density. The berries are small or medium in size, slightly flattened, not completely round, more oval. The skin color is green. Advantages: pleasant, harmonious taste, yield up to 150 c / ha. Disadvantages: often affected by powdery mildew, gray mold has only average frost resistance. It is used for the production of table wines, raw materials for champagne, high-quality juices.