Cixi Yangmei has a long history. As early as 7000 years ago, the Cixi generation of the Neolithic Age had the existence of wild bayberry, and artificial cultivation was also more than 1,300 years. Its main variety, Chinese bayberry, is selected from the excellent varieties of the real tree. Because the fruit is purple and black when it matures, it resembles the old ripe color, hence the name. The "Zhejiang Tongzhi" published in the Yongzheng period of the Qing Dynasty contained "the species of Cixi, which has a large fruit shape, a sharp tip, a red color, a micro-flat, and a very sweet taste. It is an excellent variety of red color in China." Early fruit, high yield, good quality, not easy to drop fruit, resistant to storage and transportation, long life, is the best fresh fruit and processing at home and abroad, and ranks first among the four fine varieties of bayberry in Zhejiang Province.