The cultivated lychee originated in southern China, especially in sub-tropical province of Guangdong where lychee is one of the main species, the output of which takes up about 70% of the country's total. Lychee has a history of more than 2,000 years and over 100 breeds.

Lychees are cultivated for their very popular fruit, and have a long history of acceptance in China and many parts of Southeast Asia. The large, bright red fruit with small seeds and crisp, sweet flesh are irresistible. The value of lychee lies in its rich content of sugar, protein, minerals (particularly Ca and P) and vitamins C, A, B1 and B2. It also has high medical value, effective to the treatment of anemia, insomnia and cardio palmus, etc.

China also has substantial lychee canning factories. A large proportion of the crop in China was traditionally dried as dried lychee nuts. Its fruit can also be processed into pickles, preserves, ice cream, yoghurt, juice and wine.