Xie Di, a descendant of the 49th generation, was influenced by his grandfathers' skills in making Huangshan Mao Feng since childhood. 1973 became a tea farmer after graduating from high school. Under the careful instruction of the older generation of tea farmers, he seriously studied and mastered the cultivation of tea trees, the management of tea gardens and the production technology of Huangshan Mao Feng. Huangshan Guangming Tea Factory was first established in 1987 Huizhou District. While inheriting the traditional skills of Huangshan Mao Feng, Huangshan Mao Feng crude tea made by traditional technology was processed into refined Huangshan Mao Feng tea through ring screening, shaking screening, air separation, machine selection and other processes, and put on the market. 1993 registered the trademark of "Qian Qiu Spring", and the brand of "Qian Qiu Spring" Huangshan Mao Feng passed the certification of green food and organic food successively. 1994 took the lead in breaking the traditional picking rule in Huangshan City, and mobilized tea farmers to pick a large number of fresh bud leaves before Tomb-Sweeping Day, and introduced famous tea equipment. Combined with the traditional skills of Huangshan Mao Feng, a new mechanized processing technology of Huangshan Mao Feng was successfully developed, and industrial production was realized on the basis of inheriting the traditional skills, which greatly improved the color, fragrance, taste and shape of Huangshan Mao Feng. In 2005, in order to inherit the ancestral method of Huangshan Mao Feng Xie Jia, the trademark of "Lao Xie Jia Cha" was registered. In 2006, a clean and standardized processing workshop was built in Mao Feng, Huangshan, which not only inherited the traditional skills, but also realized the automatic, clean and environmentally-friendly new process production in Mao Feng, Huangshan. In order to create a fine product of Huangshan Mao Feng, the "Huangshan Mao Feng Tea Aroma Extraction Machine" with independent intellectual property rights was developed, and in 2008, it obtained the national utility model patent. On the basis of the traditional slow drying of bamboo cage with charcoal fire, this machine uses the original wood and bamboo materials and hot air principle to re-dry the newly dried Huangshan Mao Feng, which not only further improves the color, fragrance and shape of Huangshan Mao Feng, but also maintains the traditional flavor of Huangshan Mao Feng tea. The innovative technology of Huangshan Mao Feng green tea won the national invention patent of 20 10. Xie Sishi is now a tea-making engineer, an associate researcher and the only inheritor of Huangshan Mao Feng, a national intangible cultural heritage.