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 ?
The black brick tea is provided by the Experiment Center of Hunan Agricultural University.
The pieces of black brick tea were inoculated inversely on improved soluble starch culture medium plate (Yun and Han, 2006) at 30C for 5 days.
In this research, two fungi were isolated and purified in the black brick tea.
To further study the functions of fungi isolated from Dark Brick Tea on human indigestion system, the five identified fungi were fermented singly and mixed.
The earliest western record of brick tea that I could trace is by William Moorcoft who made his observations in Leh in 1819:
Brick tea imported by Ladakh is also mentioned in the Tibet-Ladakh trade agreement of the year 1853 (Shakabpa, 1984, p.
Despite the fact that I could not find an early source on the use of brick tea in Tibet, it is likely that the production of tea bricks in China goes back many centuries.
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.
Border tea (bianxiaocha) is the name given to the various types of compressed or brick teas sold to China's minority nationalities.