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.