Zhangyuan Mingcha Tea Garden is located in Yanmabang, Chayuan Village, Tanghui Street, Jiaxing Economic Development Zone. It is the only tea-producing area in the Jiaxing plain. In the early Qing Dynasty, there was a Mr. Zhang in Yanmabang, Tanghui, who was both good in character and learning. He was invited by a private school in Shangbafu and taught there for many years. He was deeply respected by local people and students. When Mr. Zhang returned home in his old age, his students asked him what he needed. Mr. Zhang replied: "I love the tea from your place." To thank Mr. Zhang, the students presented him with mountain tea trees and managed to transport them to Zhang's home with mud and soil by Shaoxing farm boats. They were transplanted in Yanmabang. After several generations of careful cultivation by the Zhang family, the tea trees are lush and green. The main tools for making Zhangyuan Mingcha are earthen stoves, large iron pots, large plaques, small plaques, dusters, fire tongs, and straw. The production process is: dry the picked tea leaves, clean up the debris, and make finished tea leaves on the same day. During the first roasting, the fresh tea leaves picked are put into the pot for roasting (about 1 kg of fresh tea leaves are put in at a time), and the fire is high. When the leaves can be twisted together, they are removed from the pot and rubbed in a small bamboo plate to make the leaves curl up, and then placed in the plate to dry. After cooling, they are put into the pot for roasting for the second time. The second roasting is done with a slow fire. Two tea roasters take turns to roast evenly until the tea leaves are dry. After that, they are removed from the pot and placed in the plate to cool. After removing impurities, they are packaged. Zhangyuan Mingcha has a green color and a mellow and fragrant taste. It won the gold medal at the Nanjing Industrial Exposition (China's earliest exposition) in the second year of the Xuantong reign of the Qing Dynasty (1910). In the early days, Zhangyuan Mingcha produced about 20 kg of dry tea per year. After the founding of New China, due to proper management, the output reached 50 kg and was sold in Jiaxing, Shanghai and other places. For more than 200 years, Zhangyuan Mingcha has not only attracted tea lovers from far and near, but also attracted literati to write poems and essays for it, and folk legends have added interest to it. It is said that when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he passed by the tea garden Tao Yongqiao. He got off his horse because he was thirsty and went to a farmer's house to ask for tea. A peasant woman gave him a teacup made of tea wood and filled it with Zhangyuan tea. After drinking it, he found it very delicious and praised it as "tea in tea". Wang Tan (Zhongqu, 1760-1817), a famous poet of the Xiushui School of Poetry, who was known as one of the "Three Poets after Qianlong", once wrote a poem "Drinking Tea Behind the Temple in Linmei Residence on a Cold Day, Probably Produced Behind the Xuwang Temple". There is a line in the poem: "Three bows behind the Xuwang Temple, a taste of spring on the top of Luowei Mountain." The tea produced here is praised as comparable to the purple bamboo tea produced in the Guzhu Mountain area of Changxing, Huzhou, a traditional famous tea in Zhejiang. Tanghui Zhang Yongguan is a representative inheritor of the Zhangyuan tea making technique. The Zhangyuan tea making technique has been included in the third batch of Jiaxing City's intangible cultural heritage list. Information source: Jiaxing Library Information source: Jiaxing Library