Huoshan Huangya has a long history. Its production can be traced back to the Western Han Dynasty, which is more than 2,000 years old. "Historical Records" records that "there are Huangya in the mountains of Shouchun, which can be boiled and drunk. Long-term consumption can make you immortal." At that time, Huoshan was under the jurisdiction of Shouzhou, so it was called Shouchun Mountain. Huoshan Huangya flourished in the Tang and Song Dynasties and was listed as a tribute in the Ming and Qing Dynasties. In the Tang Dynasty, Li Zhao's "National History Supplement" recorded that "Shouzhou has Huoshan Huangya, Qizhou has Qimen Tuanhuang, but Fuliang merchants do not have it", which shows that Huoshan Huangya was a local famous tea in the Tang Dynasty and was favored by foreign merchants. In the Song Dynasty, Huoshan Huangya changed from steamed green tea to loose tea, and the tea making method was more refined and unique. However, the process of killing green tea was mostly steamed tea. In the Ming and Qing Dynasties, the production skills of Huoshan Huangya had been greatly improved, and the technology was becoming more and more perfect. In terms of production methods, the "killing green" was changed from steaming to frying, and there was a "steaming yellow" process, and the drinking of tea was changed from cooking to brewing. The Ming Dynasty was a glorious era when Huoshan Huangya continued to develop. During the Wanli period, the county magistrate Wang Piweng "personally managed tea and repaired tribute affairs". His "Poem on Roasting Huangya Tea" said: "The buds are slender and green when they are budded, and the leaves are old and the picking must be busy. Every family has a bonfire under the window, and every spring, the county is fragrant", which reflects the prosperity of tea and the high quality of Huangya at that time. In the Qing Dynasty, Huoshan Huangya was designated for internal use. During the Shunzhi period, Huoshan Huangya entered the court and was enjoyed by the royal family. The modern handcraft of Huoshan Huangya basically follows the tea making method of the Ming and Qing Dynasties, which is the inheritance and development of the ancient tea art. In the fourth year of the Republic of China, Huoshan "Baoer Zhongxiu" Huangya won the gold medal at the Panama World Expo. However, from the war years to the eve of liberation, Huoshan Huangya was only known by name but not seen due to the interruption of the craft inheritance mechanism, and was on the verge of being lost. In 1971-1972, the county government organized tea experts, old tea workers, and old tea farmers to go deep into the production areas of Huangya such as Jinji Mountain and Wumijian to explore historical famous teas and restore the traditional production process of Huoshan Huangya tea. Huoshan Huangya requires more than ten processes from raw materials to finished tea. These processes have been continuously evolved and improved for more than a thousand years. Huoshan Huangya is different from other teas in that its main characteristics are "muffled yellow" and "stacking", which are important processes for the quality of Huoshan Huangya tea. Huoshan Huangya tea culture is an important part of Chinese tea culture. The hardworking people of Huoshan have formed the unique process of Huoshan Huangya tea through continuous exploration and summary in long-term production practice, adding a wonderful touch to the connotation of my country's tea culture. There are many poems, legends, and records about Huoshan Huangya in history, which are full of charm and are a precious spiritual wealth.