In the 49th year of Emperor Qianlong's reign (1784), Xuanen Wujiatai tea was presented to the court. Emperor Qianlong praised the tea after tasting it, and personally inscribed "Imperial Grace" and bestowed a plaque on Wu Changchen, the tea business and producer, which gave the name Wujiatai tribute tea. Wujiatai tribute tea tastes sweet, the soup is clear and bright green, and it smells like ripe chestnuts. The first cup of tea is clear green, sweet and fragrant; the dark green is light yellow, and the ripe chestnut smells rich; the soup is green and fragrant, and its color, fragrance, taste and shape remain unchanged, retaining all the characteristics of new tea. Wujiatai tribute tea has tight, thin and smooth strands, straight like pine needles; the color is lush and green, the appearance is white and exposed, complete and clean, the tea soup is bright green, the fragrance is refreshing, the taste is fresh and mellow, and the bottom of the leaves is green and even. After the fresh leaves are inspected and graded, they are spread thinly on clean bamboo mats. The thickness of the leaves should not exceed 5 cm. The spreading time is 5 to 8 hours, and the leaves should be gently turned every 2 to 3 hours. The degree of spreading is until the bud water content reaches 70% to 75%. Manual withering: Use an inclined pot or electric frying pan to wither the leaves. When throwing the leaves, the pot temperature should be kept at 160 to 170 degrees. The amount of leaves thrown in each pot is 200 grams to 250 grams. After the fresh leaves are put into the pot, stir-fry until the heat rises. Use a combination of shaking and steaming, with more shaking and less steaming. When the water content of the leaves is 50% to 60%, remove from the pot and shake the withered leaves to cool them down in time. Mechanical withering: Use a continuous drum withering machine to wither, with a temperature of 120 to 140 (the temperature in the drum 5 cm from the pot mouth and the bottom of the pot), and a time of 35 to 90 seconds. After withering, the water content of the leaves is controlled at 58% to 60%. It is better to add more leaves at first and then less leaves to avoid excessive temperature and scorching the leaf buds at the beginning. After the withered leaves are taken out of the machine, they are spread to cool to room temperature, and the burnt pieces are removed. 0, the rehumidification time is 30 minutes. Kneading and hand kneading: Hold the leaves in both hands and knead them in a clockwise direction, first light and then heavy, until the leaves are rolled into strips. Mechanical kneading: The kneading machine kneads, and the pressure is air pressure for 5 to 10 minutes, heavy pressure for 10 to 15 minutes, and finally loose pressure. The light and heavy pressure are alternated in the middle. The kneading time is 15 to 35 minutes, until the buds are tightly rolled into strips, and the strip formation rate is above 90%. The primary dried and twisted leaves are dried on the tea drying machine until the moisture content of the primary dried leaves is 45% to 55%, and then spread to cool and rehydrate. Shaping can be done manually or by machine. Manual shaping: shaping temperature is 90 to 170, and the time is 15 to 30 minutes; mechanical shaping: temperature is 120 to 150, the amount of leaves in each slot is appropriate, and the shaping time is about 20 minutes. In the later stage of shaping, the shaped leaves are processed and shaped on the shaping table, or after shaping, the strips are clamped in the hands, and the strips are further straightened by the strip rubbing method to fix the shape, ensuring that the moisture content of the shaped leaves is about 15%. After it is done, the tea dust is quickly removed with a square sieve. Drying Drying temperature is 80 to 100, until the moisture content of the tea leaves is 6% to 7%. After leaving the machine, spread to cool and rehydrate until the moisture distribution in the tea leaves is even. The temperature for aroma enhancement is 100 to 110, and the time is 10 to 20 minutes, or the temperature is 100 to 120, and the time is 5 to 15 minutes. On December 10, 2008, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for Xuanen County's specialty "Wujiatai Gongcha". In 2011, Xuanen Wujiatai Gongcha production skills were selected into the third batch of Hubei provincial intangible cultural heritage list.