Drinking Kung Fu tea is the way people in Chao-Shan receive guests, and people in Puning not only drink tea but also grow, make, and sell it. Wufengshan fried tea, as a highly representative variety of Jieyang fried teas, is a favorite among many seasoned tea drinkers. Among the various tea villages that produce “Wufengshan fried tea,” “Bai Shui Chi high-mountain fried tea” has a particularly good reputation.

According to records in the “Chaozhou Prefecture Annals” and the “Puning County Annals,” county residents have had a tradition of growing and making tea for a very long time. The Wufengshan fine Green Tea leaves from the Lihu area within the county were especially well-known, with locals having a particular fondness for brewing them. Before economic reform and opening up, tea was an important cash crop for foreign exchange in the mountainous areas of Wufengshan. Even earlier, during the Ming and Qing dynasties, “Bai Shui Chi high-mountain fried tea” was taken by people from Puning to Nanyang as their most cherished possession, serving as a taste of home to soothe homesickness. As a result, Wufengshan Bai Shui Chi and the later formed Lihu tea market became a significant node on the Maritime Silk Road, earning a reputation across Southeast Asia. Wufengshan fried tea has undergone several hundred years of development history and has consistently been one of the most important sources of livelihood for the local community, maintaining a fairly high standard.

The unique production process and techniques of Bai Shui Chi fried tea have been passed down through generations as valuable practical experience. Bai Shui Chi high-mountain fried tea requires picking before the morning mist has fully dissipated, with the best leaves being those shaped like a closed bud. The picked leaves are then placed into an iron Wok for initial processing. They are rubbed until they become moist, after which they are slowly kneaded using a tea cloth and both hands. The leaves must be spread out and loosened every three minutes before kneading again, with the process taking no less than thirty minutes. After this initial processing, the leaves are returned to the iron wok and heated over a fire until they become dry tea. They are then left to cool for approximately 24 hours. Next, the tea is sorted according to its parts: the tender tips, the broken leaves, and the older leaves. Finally, the tender tips are placed back into the iron wok and stir-fried over low heat for more than eight hours. Due to the heavy firing during the process, the tea's nature changes from bitter and cold to warm and mellow, making it gentle on the stomach even when consumed in large quantities. The finished tea has a tightly coiled shape resembling grains of rice, a deep gray color with a frosted appearance, and produces a golden, clear infusion with a fragrant and intense flavor. Bai Shui Chi fried tea improves with age; the longer it is stored, the more the bitterness and astringency fade, and the tea's color darkens to a rich luster. The infusion becomes richer in color and flavor, with a more pronounced sweetness.

Growing and making tea is a traditional industry in Bai Shui Chi Village, and preserving the unique production process and techniques of Bai Shui Chi fried tea is significant for promoting economic development in Bai Shui Chi Village, upgrading the quality of Puning's teas, and stabilizing the growth of the tea trade.

The Green Tea Making Skills (Bai Shui Chi Fried Tea Making Skills) were announced as the sixth batch of intangible cultural heritage projects at the municipal level in Jieyang City by the Jieyang Municipal People's Government in 2025. The project currently has a municipal-level representative inheritor, Hong Ziheng.