Xishan tea is produced in Xishan Mountain, Guiping, Guangxi, a famous scenic spot. Because of its tree species and superior natural environment, the quality of tea is excellent. Xishan tea plantation faces east, with abundant sunshine; The terrain is high, and there is often fog. The sunlight is refracted by the fog to form scattered light, which is easy to keep the tea young. Tea grows luxuriantly, which is known as "the mountains have good scenery and the tea has good taste".

Xishan tea is divided into super grade, first grade and second grade. According to the different grades of tea, the requirements for picking are different, but the buds and leaves should be kept intact, fresh and uniform, without scales and fish leaves. Xishan tea is picked before long summer and after beginning of autumn, so it is not suitable for picking.

Xishan tea is made of seven processes: spreading and drying (7-8 hours in spring, shorter in summer and autumn), deactivating enzymes, rolling (light-heavy-light rolling with different strength), initial drying (quick drying at high temperature), shaping (artificial frying), full drying (slow drying at low temperature) and flavoring (high temperature to low temperature).

The dried tea strips are tight and symmetrical, and the front seedlings are exposed. Fat, green, tender and full of luster. The soup is green, clear and bright. The taste is mellow, with floral and fruity fragrance. The buds at the bottom of leaves are green, and the color is even and fresh. Storage method: Xishan tea should be stored dry at low temperature, protected from light and squeezed dry.