In Huizhou—a Greater Bay Area gem famed for lychees and tea—farmers have crafted a revolutionary blend: lychee black tea. After two years of refinement, this aromatic fusion captures the region’s essence in every sip.  

Puxin Village bursts with life—juicy lychees glow crimson in orchards, while emerald tea terraces blanket the hills. The air hums with floral sweetness and earthy tea notes. Inside workshops, farmers deftly layer freshly peeled lychees over premium leaves, their natural sugars seeping into the tea through precise fermentation. The result? A velvety brew with a honeyed finish.  

Beyond innovation, this marks a rural transformation. Farmers are pivoting from single-crop harvests to agritourism, blending cultivation, craftsmanship, and experiential sales. It’s a bold, flavorful leap into sustainability—one cup at a time.