Wugui Mountain black tea was first planted in April 1977, when the Wugui Mountain Baitiaoao Youth Farm led the planting of 160 mu (about 10.7 hectares) of tea trees on the back mountain, naming it Wugui Mountain black tea. A local specialty of Wugui Mountain, this tea was originally called "black tea" when it was first created. During the processing of black tea, a series of chemical reactions occur centered around the enzymatic oxidation of tea polyphenols. The chemical composition of fresh tea leaves undergoes significant changes: tea polyphenols decrease by over 90%, and new components such as theaflavins and thearubigins are produced. The aroma compounds increase significantly compared to the fresh leaves. Therefore, Wugui Mountain black tea has the characteristics of red tea, red infusion, red leaves, and a sweet, mellow flavor.