Historical records, the late Ming (late 16th century) Wuyishan tea fermentation technology. According the Ming Dynasty Zhou Lianggong (1612 - 1672), documented in the "Min small mind": "Sung magistrate strokes Huangshan monk to loose baskets legal system tea worthy and frame", "Wuyishan the Britain, Zimao, To cage mountains are tea production Monk clumsy baking come, first steamed and then roasted, so the color the multi Zimao red, only worthy for palace complete wash with ear; nearly Song baskets legal system with, depending on the Hong color foot after ten days months, the deficit as before. "This shows that the rule of law to pine baskets tea, tea bubble tea, with purple red color, and the aroma of foot. These records in line with the characteristics of the fermented tea, with purple red liquor color, aroma sufficient. This fermentation technology had been used in the Wuyi Mountain tea technology in the late Ming and Wuyishan tea farmers to produce new varieties of tea.