The “Law of Tea Making in the Qing Dynasty and Ming Dynasty” contains: “The origin of green tea (ie Oolong tea): The working people in Anxi, Fujian created and invented green tea during the 3rd to 13th years (1725-1735) of Yongzheng in the Qing Dynasty. Into Taiwan Province.”

Because of its excellent quality and unique fragrance, Tieguanyin has copied each other from various places, and it has spread throughout the oolong tea areas of southern Fujian, northern Fujian, Guangdong, and Taiwan.

In the 1970s, Japan saw the “Oolong tea fever“, and Oolong tea became popular all over the world. Some green tea regions in Jiangxi, Zhejiang, Anhui, Hunan, Hubei, and Guangxi have introduced oolong tea production technology one after another to carry out the “green to Wu” (that is, green tea to oolong tea).

China’s oolong tea has four major producing areas, including southern Fujian, northern Fujian, Guangdong, and Taiwan. Fujian has the longest production history, the most output, and the best quality. It is especially famous for Anxi Tieguanyin and Wuyi Rock Tea. 

At the end of the Tang Dynasty and the beginning of the Song Dynasty, there was a monk surnamed Pei (common name) who lived in Anchangyuan in Shengquanyan on the east side of Sima Mountain in Anxi. In the sixth year of Yuanfeng (1083), there was a severe drought in Anxi. Master Puzu was invited to pray for the experience of Huguo. The villagers stayed Master Puzu at Qingshuiyan. He built temples and repaired roads to benefit the villagers. He heard about the medicinal effects of holy tea, not far from a hundred miles away to Shengquanyan to ask the villagers to grow tea and make tea, and transplant holy trees.