The mid-Qing Dynasty was a period of rapid development of tea production in Henan. Tea-making technology is becoming more and more exquisite, and the quality of tea-making is becoming more and more exquisite. During the Guangxu period of the Qing Dynasty, Cai Zuxian, director of Xinyang Anti-smuggling Bureau of the former Qing government and a member of the Old Tea Office, put forward an initiative to grow tea in the mountains. Gan, then director of Xinyang Ye Quan Research Institute and with abundant funds, responded positively. Together with the landlord Peng Qingge, he resumed planting tea in the northern foot of Xinyang, founded a teahouse, and invited a tea teacher named Yu from Anhui to guide the planting and production of tea trees.

Later, Gan invited, Wang Xuanqing and others to Xinyang Camel Store to discuss tea planting, organized Hongji Tea House, sent Wu Shaoqu to Lu 'an, Anhui Province to buy tea seeds, and invited tea teachers Wu Jishun and Wu Shaotang from Lu 'an to help guide tea planting and tea making.

At this time, the method of making tea is basically frying, and the small flat pot is divided into raw pot and cooked pot for frying. Tea-frying tools use broomsticks, green pots use two broomsticks, one in each hand, and stir fry. Use a big broom handle for cooking pot, without kneading dough. This made the excellent Xinyang Maojian tea.

Under the new technology, Xinyang Maojian tea has also been divided into several grades, such as super grade, first grade, second grade, third grade, fourth grade and fifth grade.