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 ?
Hence, many Chinese still call these teas "brick tea." Exposed to sweat and rain during many weeks the teas underwent some sort of natural post fermentation, which generated a microbial development improving the flavour and the health benefits of the cups once they had arrived at destination.
Nevertheless, one can consider that dark teas, called Hei Cha in Chinese, are post-fermented teas and mostly marketed as compressed teas or brick teas. To put that particular tea category into perspective, the China Tea Marketing Association's data shows that the 2013 total tea production amounted to about 1.9 million metric tonnes (mt).
Keywords: Black brick tea; Identification; Phylogenetic tree; Aspergillus tubingensis; Eurotium amstelodami
The quality of the brick tea is influenced by microorganism in its manufacturing process.
The black brick tea is provided by the Experiment Center of Hunan Agricultural University.
However he makes no specific reference to brick tea (Petech, Vol.
The earliest western record of brick tea that I could trace is by William Moorcoft who made his observations in Leh in 1819:
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.
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.
In the northwest, such as Tibet and Mongolia, consumers prefer brick teas; green and black tea compressed into a brick making it easy to carry for these nomadic peoples.