According to the Jing County Gazetteer, "In the second year of Qing Shunzhi (1645), from Mopanshan to Yongxi, an area of over 30 li produced fine teas and timber." This tea originated in the Ming Dynasty and became an imperial tribute during the Qing Dynasty, once listed among China’s Top Ten Famous Teas.

Jing County merchants refined traditional Huizhou green tea processing by rolling and pressing the leaves into tightly packed oval shapes. Upon brewing, they unfold like orchids, with bright liquor and a lingering fragrance that leaves a sweet aftertaste. In 2010, its production technique was recognized as a provincial-level intangible cultural heritage.

There is a local legend about Yongxi Huoqing: A scholar named Liu Jin, known as "Luohan Mister," once found a unique "gold-silver tea" tree with half-yellow, half-white leaves on Wantoushan. Without proper tools, he roasted the leaves in a rice pot over high heat, creating a tea shaped like pearls or snowballs, with a dark green hue and exposed white hairs. As it made a sound when dropped into a plate, he named it "Huoqing" (Fire Green). It was later presented to the emperor and gained fame.

Duyun Maojian tea is produced in Qiannan
Prefecture, Guizhou Province.

Duyun, meaning "City of Colorful Clouds" in the Bouyei language, is known for its karst landscapes with many mountains and caves, making transportation difficult and keeping this fine tea relatively hidden for a long time.
Main production areas include Luosike, Tuanshan, Shaojiao, and Dacao, characterized by rolling hills at 1,000 meters altitude, mild temperatures, and annual rainfall exceeding 1,400 mm. The soil is rich in iron and phosphates.

Harvested around Qingming Festival, premium Duyun Maojian requires one bud and one leaf picking standard. Each 500 grams of high-grade tea requiring about 53,000–56,000 buds. Processing includes harvesting, spreading, shaqing, rolling, shaping, removing fine hairs, and drying: all
performed in the same wok, emphasizing the traditional “one-shot cooking” technique.

Tea gardens lie along stream valleys, shaded by evergreen trees, providing ample moisture and diffused sunlight. The tea variety is mid-sized leaf type, with early budding and strong tenderness.

The production of Xihu Longjing tea is refined and delicate. Generally, the production of Xihu Longjing requires nine steps: spreading, green pan-firing, shaping, moisture returning, final pan-firing, sifting, length sorting, piling, and dust removal. Among these, the "green pan-firing" and "final pan-firing" are the most critical steps.

Green Pan-firing:

When the pan temperature reaches 100–120°C (212–248°F), a small amount of spread fresh leaves is added. Using mainly grabbing and shaking hand motions, some moisture is evaporated. Then, the process switches to pressing, lifting, shaking, and tossing to begin shaped. The pressure starts light and gradually increases to straighten the leaves into flat, smooth strips. When the leaves are about 70% dry, they are removed for moisture returning. To make 0.5 kg of Longjing, one person alone needs about 5–6 hours of hand-frying.

Final Pan-firing:

The moisture-returned tea leaves are placed back in the pan for further drying and shaping — this is known as the final pan-firing stage. Normally, 150–250 grams of leaves are used per batch, and the pan temperature is maintained at 60–70°C (140–158°F). The temperature goes through three phases: low, high, then low again, with gradually increasing hand pressure. The main techniques include grabbing, flipping, rubbing, pressing, and pushing. The key well expressed in the saying “hands never leave the tea, tea never leaves the pan.” The tea is cooked until the fuzz falls off, the surface becomes smooth and flat, the tea aroma is released, and the leaves break cleanly when folded.

West Lake Longjing is a delicate green tea that easily absorbs moisture and deteriorates, so proper storage is crucial. For home storage of loose Longjing tea, containers such as tin cans, porcelain jars, bamboo or wooden boxes, or paper boxes can be used. If the container has a double-lid structure, it will preserve the tea even better. It is best to store the tea with solid lime blocks for drying. If stored properly, high-quality Longjing tea can retain its fragrant aroma and mellow taste for more than one year.

The quality of Xinyang tea has been appreciated since the Han Dynasty. The Tongjun Lu records that the warm-hearted people of Xinyang treated guests with tea and noted the superior and pleasant quality of the tea: “There is foam on the tea soup, and drinking it is delightful.”

The tea industry in Xinyang developed rapidly during the Tang and Song Dynasties, mainly due to the high quality and demand, leading it to become a tribute tea. It is mentioned many times in The Classic of Tea.

During the Yuan and Ming Dynasties, tea production declined due to excessive taxation. The term "Maojian" first appeared in the late Qing Dynasty, when locals referred to tea produced in Xinyang as "Benshan Xingjian" or "Maojian." Based on harvesting season and appearance, the tea was also named "Zhenjian" (needle tip), "Gongzhen" (tribute needle), "Baihao" (white hairs), and "Paoshanjian" (mountain tip).

The unique style of Xinyang Maojian formed in the early 20th century. Thanks to the "Eight Major Tea Societies," which focused on introducing and refining production techniques, the processing technology advanced rapidly and the frying method of Maojian tea was gradually perfected. In 1913, high-quality Benshan Maojian tea was produced and named "Xinyang Maojian."

In 1915, tea produced in Cheyun Mountain, Dongjiahe Town, Shihe District, won a gold medal at the Panama-Pacific International Exposition. Since then, tea produced in Dongjiahe's "Five Cloud Mountains," Shihegang's "Two Ponds and One Village," and Tanjiahe’s "One Gate (Tumen)" has been named Xinyang Maojian.

In 1987, archaeologists discovered tea leaves in an ancient tomb in Gushi County, Xinyang. Research showed the tea was over 2,300 years old.

Lushan Yunwu Tea is a traditional famous tea of the Han ethnic group. Originally a wild tea, it was later domesticated by the famous monk Huiyuan of Donglin Temple. It was created during the Han dynasty and was designated as a tribute tea during the Song dynasty. It gets its name from its place of origin: Mount Lushan, located in Jiujiang, Jiangxi Province, China.

Lushan Yunwu Tea is light and pure in nature. It clears internal heat and refreshes the body. Monks drank it to relieve fatigue, purify the mind and body, and revitalize the spirit. It helped them enter meditative states and gain insight.

According to the Records of Mount Lushan, Buddhism was introduced to China during the Eastern Han Dynasty. At that time, Mount Lushan was home to over 300 temples, attracting many monks. They climbed steep cliffs, braved waterfalls, and harvested wild tea. In the depths of the clouds, they carved out valleys, planted tea trees, and processed tea leaves.

By the Eastern Jin Dynasty, Mount Lushan had become one of the centers of Buddhism. The famous monk Huiyuan lived on the mountain for over 30 years, gathering disciples, teaching Buddhist doctrines, and cultivating tea.

By the Tang Dynasty, Lushan tea was already renowned. The Tang poet Bai Juyi once came to Mount Lushan to collect herbs and plant tea. He wrote:

"Under tall pine trees, beside the stream,
A sika deer wears a white linen robe.
The herb garden and tea plantation are my estate,
I mingle with deer and cranes in the forest."

During the Song Dynasty, famous teas like Hongzhou Crane Ridge Tea, Hongzhou Shuangjing Tea, Bailu, and Yingzhao were already known. Although the name "Yunwu Tea" wasn’t explicitly mentioned at the time, Northern Song poet Huang Tingjian wrote poems hinting at the existence of Lushan Yunwu Tea.

By the Ming Dynasty, the name "Lushan Yunwu Tea" appeared in Records of Mount Lushan, proving that the tea has a history of at least 300 years.

In 1971, Lushan Yunwu Tea was officially listed as one of China’s special famous green teas. With its six outstanding features - tightly rolled shape, emerald green colour with fine hairs, bright liquor, tender and even leaves, lasting aroma, and mellow sweet flavour - it gained widespread fame both domestically and internationally.

Huoshan, known as "China’s Yellow Tea Capital," is the birthplace of Huoshan Huangya, one of the representative teas among China’s six major tea categories, with significant historical importance.

Located in the northern Dabie Mountains, at 200-600 meters elevation, the area has a subtropical humid monsoon climate with mild temperatures (~15°C annually) and abundant rainfall (~1,500 mm/year).

The main tea variety is “Jinji” (Golden Rooster), grown in the core production areas of Jinzhu Ping, Jinji Mountain, and nearby valleys known as "Three Golds and One Black." These areas are surrounded by lush forests and misty valleys, ideal for tea cultivation.

Key to its unique flavor is the "yellowing" (menhuang) step, responsible for its yellow colour and sweet, mellow taste. Traditional processing includes spreading, shaqing, shaping, first drying, yellowing, and repeated charcoal baking (up to 4 times) over about 15 days.

The yellowing process requires frequent monitoring, sometimes involving overnight attention to repeatedly unwrap, stir, and rewrap the tea. The use of charcoal heating is essential for success. Finished tea with less than 6% moisture can be stored well under cool, dry, odor-free conditions.