The production method of Gongcheng Camellia oleifera is particularly particular. Tea leaves picked in Qingming and Grain Rain seasons were soaked in a little boiling water for 5- 10 minutes to reduce the smell of fireworks and bitterness. Then put a little lard in the tea pot to heat it, add ginger, garlic and soaked tea leaves, stir-fry, then chop them, boil them in water to taste, season them with refined salt, and filter them into a bowl with a bamboo funnel. After the prepared Gongcheng Camellia oleifera is served, it first smells a unique fragrance of chopped green onion and coriander. After import, it was bitter at first, then sweet and delicious, with endless aftertaste. ?

After drinking a pot of tea, you can also add water to the pot and boil it. This repeated cooking can reach five or six pots. In this way, the taste of camellia oleifera is not as rich as before, which can be regarded as fulfilling the saying that "one pot is bitter, two pots are bitter, and three pots and four pots of good tea". In recent years, with more and more tourists visiting Gongcheng, Gongcheng Camellia oleifera has gained a good reputation and spread widely.