The history of Yibin tea has its roots to be dug, and it is a long story. Here, the Wuchi Ancient Road is the Ancient Tea-Horse Road, where the thousand-year-old tea trees are still there. The original Zhubo people made tea as tribute, the Qin people learned to drink tea from Shu, and tea drinking became popular in the Tang Dynasty. In the Song Dynasty, there was already a tea-horse trade, and famous and high-quality products emerged in an endless stream! Yibin has been a tea town since ancient times. The ancient tea trees in Huangshan Mountain in Yibin County and Hanwang Mountain in Gao County have gone through the vicissitudes of time, but they are still full of life today: the vigorous branches and mottled moss make people feel the age of the tea trees and touch the information of the long-standing tea affairs. The water, soil and climate in southern Sichuan are pleasant, and special tea trees have taken root, and the Ancient Tea-Horse Road has emerged. As a hub, Yibin can connect Tibet, Yunnan, Guizhou and Guangdong, and the information about tea has brewed the tea customs of the tea town. During festivals, guests come to "tea": in addition to drinking tea, such "tea" is also supplemented by candies and cakes, which has derived many artistic tea sets and promoted the art of bamboo carving and wood carving. In addition, when her parents’ birthday comes, a daughter must go home to “make tea”; when planting rice seedlings, she must “drink tea”; when visiting relatives and friends, she must “send tea”; when getting married, she must “send tea”; when arguing and mediating disputes, she must “invite people to drink tea”; when sending guests away, she must “send tea money”; when playing with dragon lanterns during the New Year, she must “set up tea”; when meeting acquaintances at the market, she must “set up tea”; when appreciating the moon during the Mid-Autumn Festival, she must “set up tea”; and on the 15th day of the seventh lunar month, she must “offer tea to the gods”. Tea is the top etiquette for entertaining guests. Drinking tea is always regarded as a polite behavior. Teahouses in Yibin flourished in the late Qing Dynasty along with the heyday of the Jianghu Pao Ge, and now it is unprecedented: teahouses are not only everywhere in towns, but also settled everywhere in the countryside. There are too many Yibin tea customs. Some customs are intriguing. The famous Yibin teas in historical records include Yunlian Huangya Tea, Jiang’an Meiling Tea, and Gongxian Luming Tea. After the Tang Dynasty, Yibin set up a market to trade salt, tea, and horses. Yunlian is also a famous tea-producing area. According to the records, in the fifth year of Hongwu in the Ming Dynasty (1372), Yunlian set up a tea collection bureau, which collected 296,000 kilograms of tea from local and neighboring areas. It is said that during the Wanli period of the Ming Dynasty, the army of the Ming Dynasty that was fighting against the Bo people discovered a better tea-making method in Caoying, Gong County, and then presented the tea to Emperor Wanli. Hearing that there was "the best fairy mountain" and "the sound of deer", the tea was named Luming Tea. Later, the production process of Luming Tea was passed on to the legendary "Peach Blossom Old Man" in Luoping Mountain, Yuhua. He continued to explore and improve, forming a very complete set of stir-fried green tea production technology, and passed it down from generation to generation in his family until it was passed on to Yang Falian and Tang Shuyun, a couple from Yuhua before the founding of New China. In 1966, the Yang couple passed it on to Peng Zhixiang of Yongxing Tea Farm in Sichuan. Since then, large-scale modern production of Luming Tea has begun in Yongxing Tea Farm. The production of Luming Tea is very particular: the raw materials must be fresh buds and leaves picked early in the morning before or after the Qingming Festival. The main production steps include picking, kneading, and roasting with rough fire, full fire, and low fire. The finished tea leaves are compact and symmetrical in appearance, with exposed tips and gray-green color. The brewed tea has a bright green soup color, fresh fragrance, and is pleasing to the eyes. Make spring into a beverage and show the soup color of a cup of good tea. Making spring tea into a culture requires a lot of profound knowledge! Zhang Xingming