Jixi County has been producing tea since ancient times, and tea gardens are widely distributed. In 1850, Wang Yutai, founded in Shanghai, named the tea produced in Shangjin Mountain in Shangzhuang Town as Jinshan Shiyu in 1868. Due to its high quality, the tea was sold well in more than ten countries and regions such as San Francisco, Hong Kong, Japan, and the South Pacific Islands. The main production area of the green tea "Jinshan Shiyu" is located in Shangzhuang Town, adjacent to Huangshan, with an average altitude of 500m. Jixi County has excellent ecology, with a forest coverage rate of 76.5%. All water in the county flows out, and no guest water passes through. It is an international green industry demonstration zone, a national ecological construction demonstration county, a national food safety demonstration county, and a national green food raw material (tea) standardization demonstration zone. It has a profound cultural heritage and is an important birthplace of Hui culture. It also gave birth to the top-quality tea Jinshan Shiyu. Jinshan Shiyu has a perfect appearance and unique production techniques. The picking time is generally from late March to mid-to-late April. The picking standard is one bud and two leaves just unfolding. The local dialect calls it "Eagle's Beak Armor". There are about 2,000 buds per kilogram. The production process includes eight steps: killing green, rolling, frying the first bud, re-rolling, frying the second bud, spreading, breaking the old pot (shaping), and picking. The whole process takes about 6 hours. It has the quality characteristics of "tight and uniform appearance, shaped like a bun, oily and visible hair, high and long-lasting floral fragrance, clear and bright soup color, fresh and mellow taste, refreshing and sweet taste, and bright and tender yellow leaves".