Brick Tea


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Brick Tea

 

black or green tea that has been pressed into small bricks. Black brick tea is manufactured from the screenings and crumbs that remain after the sorting of black baikhov tea. Green brick tea is made from the leaves that remain after the harvesting of the high-grade tea leaves (in the autumn and spring during the forming of the tea bushes). The leaves undergo withering, rolling, initial drying, fermentation, and final drying. The semifinished product is then placed in steam chambers at a temperature of 95°–100°C, pressed in molds on hydraulic presses, and dried in special chambers to a moisture content of not more than 11 percent. In Mongolia and the USSR (Altai Krai and the Tuva ASSR) milk, lard, salt, and various spices are ingredients of green brick tea. Black brick tea is not manufactured in the USSR.

References in periodicals archive ?
By the time of the Western Han dynasty (206 BC-9 AD), the handmanufacturing of brick tea was developed, which greatly facilitated the trade in the commodity and made tea a prized beverage for the ruling classes.
In this way, the unpleasant smell of brick tea was dispersed, greatly improving tea's aroma.
Unlike other major producers such as India, Sri Lanka, and Kenya, which concentrate almost entirely on the production of black tea, China produces the full gamut of teas from light non-fermented green teas, which must be refrigerated to retain their freshness and aroma, all the way through to post-fermented compressed brick teas which can be stored for lengthy periods of time.
In its compact form which is so conducive for transport across long distances and through extreme climactic conditions, brick tea can vary in shape from square, oblong, round, to bowl-shaped.
The Tibetans cut up, pound and boil the brick tea, strain off the brew, and add it to a mixer containing butter and table salt.
The July 1983 notice of the government in Inner Mongolia announcing the price increases, stated that the retail price of brick tea had not been adjusted since being fixed in the 50's.
One tea professor we met classifies teas into six categories: green, black, oolong, white, yellow, and brick teas.