Wucheng Tea Dry is a traditional specialty of Huangshan. The five-city tea has been famous since ancient times. When Emperor Qianlong of the Qing Dynasty visited Jiangnan, he ate the five-city bean tribute of the Jiangnan officials, and he was full of praise and sighed "a must in Jiangnan." Since ancient times, the Five Cities has been the water and land terminal and the official residence of the waterfront. The tea merchants, cloth merchants, salt merchants and mountain goods merchants from the south to the north made the five city tofu famous in all parts of the Yangtze River. The dried tea is famous for its ingredients, fine production, and beautiful color and fragrance. It is prepared by filtering the soybean milk slurry, pressing it with traditional methods, and adding ingredients. The main raw ingredients are high quality soybean, raw sauce, rock sugar, sesame oil, clove, cinnamon, and fragrant. Contains a variety of nutrients such as plant protein and reducing sugar.

The dried tea is famous for its ingredients, fine production, and beautiful color and fragrance. It is filtered by soy milk slurry, pressed by traditional methods, and boiled with ingredients. The raw soybeans should be collected in the same year, and the old beans should not be used. Soy sauce or the use of the bean curd crude oil in the Hongchang Sauce Garden of the town, or purchased from the Tunxi Cheng Dexin Sauce Park. Cinnamon, fennel, cloves, rock sugar and other spices should be carefully selected, oil is not tea seed oil or small sesame oil, vegetable oil is generally not used. The production of Wucheng tea is done through soaking beans, refining, making blanks, wrapping, pressing, and lo mei. Each process is exquisitely crafted, with exquisite workmanship and diverse colors. The varieties are spiced, stinky, open, and shrimp. The ham, shiitake mushroom, cinnamon and other series have the characteristics of continuous folding, no cracks, tearing and silky lines, aroma, sweet taste, rich nutrition and endless aftertaste.