Taquan Yunwu Tea originated from Gaofeng Yunwu, a famous local tea in history. According to the "Xuancheng County Chronicles", Taquan Yunwu is also called Gaofeng Yunwu, which was very popular during the Ming and Qing Dynasties. According to historical records, Xuanzhou's tea was already famous throughout the country during the Jin Dynasty, and the history of tea planting has been more than 1,700 years. Xikou Town, Xuanzhou District is the origin of Taquan Yunwu Tea. Local people have been engaged in tea for generations. Long-term tea exchanges and activities, long-term production and life accumulation, have naturally integrated tea making technology and production skills, and formed a unique tea culture. Taquan Yunwu Tea is famous for its emerald color, beautiful shape, high fragrance, refreshing taste, and resistance to brewing. It has been passed down to this day with its unique appearance and excellent quality. There are eight processes in the production process of Taquan Yunwu Tea, namely, picking fresh leaves, spreading, killing green, rolling (shaping), initial baking, cooling, drying, picking, grading and packaging. When picking fresh leaves, the buds and leaves must be fat, uniform and intact, and rainwater leaves, clip leaves and insect leaves should not be picked. After the fresh leaves are picked, they are spread thinly in a clean and cool place at different times according to different fresh leaves, so that the fresh leaves can release moisture appropriately and the aromatic substances contained in them can be revealed. Then they are carefully made into the fragrant and mellow Taquan Cloud Tea according to the production process. To make one pound of dry tea, the tea maker has to work continuously for more than 6 hours, especially in the shaping process, which not only forms the required special shape, but also maintains the color. The shaping gesture, weight and proficiency will affect the formation of the quality of the tea.