Chaozhou Dancong tea, a type of oolong tea, includes Phoenix Dancong tea and Raoping Dancong tea. Experts found that four tea groves on the peak of Phoenix Mountain could date back to the Song Dynasty more than 700 years ago. The earliest records of Dancong tea are an article on Raoping County in the History of Chaozhou Prefecture written in the Jiajing period and the History of Raoping County written in the Kangxi period. They detailed how the locals had planted and appreciated the Tea and the geographical and climatical settings of the plantation. To process tea leaves, you need to go through seven steps: 1. Harvesting - Tea leaves are usually picked in the afternoon on a sunny day; 2. Sun withering - The leaves are put in the afternoon sun at 4-5 p.m.; 3. Indoor withering - Leaves are put indoors for one to two hours; 4. Tossing - Semi-withered leaves get initial fermentation; 5. Fixation – It is when the essence of tea is set; 6. Rolling – Roll the tea leaves evenly into wrinkled strips; and 7. Drying – Small amounts of tealeaves are baked in a charcoal oven at least twice. Rare as it was, in the Jiajing period of the Ming Dynasty, Dancong tea was only available to the imperial family. Nowadays, Dancong tea, an essential component of the local culture, has considerable economic benefits as well. In 2013, it was selected into the 5th batch of provincial intangible cultural heritage. The city has several representative inheritors of the traditional craft, among whom two are at the provincial level and four are at the municipal level.