"The Genealogy of Xie Family" records that Xie Yanjun, the first ancestor of the Xie family, began to start the mountain growing and making tea in Xie Village, Zhonghu Township, Shexi, Shezhou in the first year of Renshou in the Sui Dynasty (601) and used the "Xie" family as tea. The tea sale account was born, and the "Lao Xie Family Tea" was born.

In the second year of Jianyan in the Song Dynasty (1128), Xie Qi, the 21st generation descendant of the old Xie Family Tea, created the "Xie Family Frying and Roasting Method" in Fuxi. From then on, green tea production skills were born, opening up a new path to the production of green tea loose tea in history.

During the Longqing period of the Ming Dynasty (1567-1573), Xie Citai, the 35th generation descendant of the old Xie family tea, inherited the green tea making skills of Xie's fried roasting method, and created the "Huangshan Defog" tea.

Xie’s fried and roasting method innovates the tea making skills of “three stir-frying tea, three kneading tea, and three roasting tea”.

In the eighth year of Daoguang in the Qing Dynasty (1828), Xie Xiumian, the 44th generation descendant of the old Xie family tea, inherited Xie's fried and roasting method, innovated the tea-making skills of "three-course stir-frying tea, three-course kneading tea, and three-course roasting tea", and created the " Huangshan Maofeng” tea.

In the third year of the Republic of China (1914), Xie Hongfan, the 46th generation descendant of the old Xie family tea, compiled the Xie family roasting method and Mao Feng's production skills into the "Xie family secret book" for the Xie family members to teach it.

In June 2009, Xie Sishi, the 49th generation successor of Lao Xiejia Tea, was awarded the title of "Inheritor of the National Intangible Cultural Heritage Huangshan Maofeng". He is still the only national inheritor of Huangshan Maofeng.

Brand history:

In 1987, the first tea refined factory was established in Huizhou District. While inheriting the traditional skills of Huangshan Maofeng, the Huangshan Maofeng Maofeng Mao tea made from traditional skills is processed into Huangshan Maofeng refined tea through round screening, sieve, air selection, machine picking and other processes, and the Huangshan Maofeng is batched It has greatly increased the income of tea farmers;

In 1993, the trademark was successfully registered. It is also with his efforts that the concept of famous and high-quality tea has gradually become popular on the land of Huangshan;

In 1994, the first in Huangshan City and broke the traditional picking rules, began to mobilize tea farmers to pick a large number of fresh buds and leaves before the Qingming Festival. On the basis of inheriting traditional skills and implementing industrial production, greatly improving the color of Maofeng in Huangshan. The fragrance, taste and shape have also greatly driven the income of surrounding tea farmers and generated good economic and social benefits;

In 2000, the website was successfully registered with the Chinese domain name "Huangshan Maofeng"' and a promotional webpage was created, thus bringing the publicity of Huangshan Maofeng to the world;

In 2005, the trademark "Lao Xiejia Tea" was registered, adhering to the quality policy of "inheriting the essence of a century and creating excellent quality". While inheriting the traditional Huangshan Maofeng skills, it purchased clean production and processing equipment and product quality testing equipment by purchasing famous and high-quality teas. Product packaging equipment and the development of patented products of "Huangshan Maofeng Tea Escent Loading Machine" with independent intellectual property rights, and the application of refrigeration and preservation technologies have developed a new industrial production and processing technology of Huangshan Maofeng, which has greatly improved the color of Huangshan Maofeng It has a fragrance shape and has developed a new product of Huangshan Maofeng series, which is best sold at home and abroad;

In 2006, a new standardized factory for processing and cleaning of Maofeng in Huangshan was built, and while inheriting traditional skills, it realized the production of new processes for automation, cleaning and environmental protection in Huangshan Maofeng. In order to create Huangshan Maofeng fine products, Xie Sishi led the technicians to develop the "Huangshan Maofeng Tea Ellipop Machine" with independent intellectual property rights. Based on the traditional bamboo cage slow drying, the machine uses the original ecological materials and hot air principle of wood and bamboo to enhance the fragrance of the initial and re-drying Huangshan Maofeng foot, which not only further improves the color, fragrance, smell and shape of Huangshan Maofeng, but also It maintains the traditional fragrance of Huangshan Maofeng tea and can be produced in industrialized;

In 2008, the "Huangshan Maofeng Tea Flavoring Machine" obtained the national utility model patent.