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《谢氏家谱》记载，谢氏一世祖谢彦俊，于隋朝仁寿元年（601年），在古歙州歙西中鹄乡谢村开始开山种茶、制茶，并以“谢”氏为茶号卖茶，从此诞生了“老谢家茶”。

宋代建炎二年（1128年），老谢家茶第21代传人谢玘，在富溪首创“谢氏炒焙法”，从此诞生了绿茶制作技艺，开辟了史上制作绿茶散茶的新径。

明代隆庆年间（1567-1573年），老谢家茶第35代传人谢赐太，传承谢氏炒焙法的绿茶制技艺，创制了“黄山去雾”茶。

谢氏炒焙法，创新“三道炒茶、三道揉茶、三道烘茶”的制茶技艺 。

清代道光八年（1828年），老谢家茶第44代传人谢修绵，传承谢氏炒焙法，创新“三道炒茶、三道揉茶、三道烘茶”的制茶技艺，创制了“黄山毛峰”茶。

民国三年（1914年），老谢家茶第46代传人谢洪范，将谢氏炒焙法和毛峰之制作技艺编撰成“谢氏家传秘笈”，供谢氏族人传授。

2009年6月，老谢家茶第49代传人谢四十，荣膺“国家级非物质文化遗产黄山毛峰传承人”，至今是黄山毛峰国家级唯一传承人。

品牌历程：

1987年，在徽州区创办了首家茶叶精制厂。在继承黄山毛峰传统技艺的同时，将传统技艺制成的黄山毛峰毛茶，经过圆筛、抖筛、风选、机拣等工艺加工成黄山毛峰精制茶，把黄山毛峰成批量地推向市场，大大增加了茶农收入；

1993年，成功注册了商标。也正是在他的努力下，名优茶的观念在黄山大地上逐渐深入人心；

1994年，在黄山市首家并打破传统的采摘规律，开始在清明节前发动茶农大量采摘鲜芽叶，在继承传统技艺的基础上并实行产业化生产，大大提高了黄山毛峰的色、香、味、形，此举也极大带动了周边茶农的收入，产生了良好的经济和社会效益；

2000年，以“黄山毛峰”’的中文域名成功注册了网址，制作了宣传网页，从而使黄山毛峰的宣传走向世界；

2005年，注册了“老谢家茶”商标，坚持“传承百年精髓、创造卓越品质”的质量方针，在继承传统黄山毛峰技艺的同时，通过购置名优茶清洁化生产加工设备、产品质量检测设备、产品包装设备和开发出拥有自主知识产权的“黄山毛峰茶叶提香机”专利产品，应用冷藏保鲜等技术，研发出黄山毛峰产业化生产加工新工艺，极大地提升了黄山毛峰的色香味形，并开发出黄山毛峰系列新产品，畅销国内外；

2006年，新建了黄山毛峰加工清洁标准化厂房，在继承传统技艺的同时实现了黄山毛峰自动化、清洁化、环保化新工艺生产。为打造黄山毛峰精品，谢四十带领技术人员用了两年多的时间，研发了拥有自主知识产权的“黄山毛峰茶叶提香机”。该机在传统竹笼慢烘的基础上，以木、竹原生态材质和热风原理将初烘、复烘后的黄山毛峰足烘提香，不但进一步提高了黄山毛峰的色香味形，且保持了黄山毛峰茶的传统香味，并得以产业化生产；

2008年，“黄山毛峰茶叶提香机”获得国家实用新型专利。

According to Xie's genealogy, in the first year of Renshou (601), Xie Yanjun, the first ancestor of Xie's family, began to grow and make tea in Xie village, Zhonghu Township, Western Shezhou, and sold tea under the name of "Xie". From then on, "old Xie's family tea" was born. In the second year of Jianyan (1128) in the Song Dynasty, Xiejia, the 21st generation successor of Xiejia tea, initiated the "Xiejia roasting method" in Fuxi. Since then, the production technology of green tea has been born and a new way of making green tea loose tea has been opened up. In the reign of Longqing (1567-1573) in the Ming Dynasty, Xie chitai, the 35th generation of old Xiejia tea, inherited the green tea making technique of Xie's roasting method and created the "Huangshan defog" tea. Xie's fried and baked method innovates the tea making techniques of "three fried tea, three kneaded tea and three baked tea". In the eighth year of Daoguang (1828), Xie Xiumian, the 44th generation successor of old Xiejia tea, inherited Xiejia's fried and baked method, innovated the tea making techniques of "three fried tea, three kneaded tea and three baked tea", and created the "Huangshan Maofeng" tea. In the third year of the Republic of China (1914), Xie Hongfan, the 46th generation successor of the old Xie family tea, compiled Xie's cooking and baking methods and Mao Feng's production techniques into "Xie's family secrets" for the Xie family to teach. In June 2009, Xie 40, the 49th generation successor of Lao Xiejia tea, was honored as the "inheritor of Huangshan Maofeng national intangible cultural heritage" and is the only inheritor of Huangshan Maofeng national heritage. Brand history: in 1987, the first tea refining plant was established in Huizhou District. While inheriting the traditional skills of Huangshan Maofeng, Huangshan Maofeng Tea made by traditional skills was processed into Huangshan Maofeng refined tea by round screen, buffeting screen, air separation, machine selection and other processes, which pushed Huangshan Maofeng into mass market and greatly increased the income of tea farmers; in 1993, the trademark was successfully registered. It was with his efforts that the concept of famous and excellent tea gradually became popular in Huangshan. In 1994, he was the first in Huangshan City to break the traditional picking law, and started to launch tea farmers to pick a large number of fresh buds and leaves before the Qingming Festival. On the basis of inheriting the traditional skills, he carried out industrial production, which greatly improved the color, fragrance, taste and shape of Huangshan Maofeng, which also greatly promoted the surrounding areas The income of tea farmers has produced good economic and social benefits; in 2000, the website was successfully registered with the Chinese domain name of "Huangshan Maofeng" and a publicity web page was made, thus making the publicity of Huangshan Maofeng go to the world; in 2005, the trademark of "laoxiejia tea" was registered, adhering to the quality policy of "inheriting the essence of a century and creating excellent quality", and inheriting the traditional technology of Huangshan Maofeng At the same time, through the purchase of famous and excellent tea cleaning production and processing equipment, product quality testing equipment, product packaging equipment and the development of proprietary intellectual property rights of "Huangshan Maofeng Tea Fragrance machine" patented products, the application of cold storage and preservation technology, the development of Huangshan Maofeng industrial production and processing new technology, greatly improving the color, fragrance and shape of Huangshan Maofeng, and the development of Huangshan Maofeng Maofeng series of new products sell well at home and abroad; in 2006, a new Huangshan Maofeng processing and cleaning standardization plant was built, which not only inherits the traditional technology, but also realizes the automation, cleaning and environmental protection of Huangshan Maofeng. In order to create Huangshan Maofeng high-quality products, Xie Shi led technicians to develop the "Huangshan Maofeng Tea Fragrance machine" with independent intellectual property rights in more than two years. On the basis of the traditional slow drying of bamboo cages, the machine uses the original ecological materials of wood and bamboo and the principle of hot air to bake and extract the fragrance of Huangshan Maofeng foot after the initial drying and re drying, which not only further improves the color, fragrance and shape of Huangshan Maofeng Tea, but also keeps the traditional fragrance of Huangshan Maofeng Tea, and can be industrialized; in 2008, "Huangshan Maofeng Tea Aroma extractor" obtained the national utility model patent.

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