Brick tea

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tea leaves and young shoots, or refuse tea, steamed or mixed with fat, etc., and pressed into the form of bricks. It is used in Northern and Central Asia.

See also: Brick

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
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In China, dark or brick tea together with white and yellow teas are considered to be unique products, because of their ancient traditions and the use of terroir specific plant material.
Two kinds of fungi, named strain B and strain Y were isolated and purified from the Black Brick Tea. Under the standardized culture condition for fungus, these two strains were identified by the traditional morphology and the method of phylogenetic tree construction after cloning the 18S rDNA-ITS segment, respectively.
One may conclude from this that Chinese brick tea was not yet known in western Tibet's Guge kingdom at that time.
Brick tea is prepared in former USSR in Republic of China.
For those of you not familiar with this delectable drink, it is prepared by boiling a slab of Chinese brick tea in water with salt, baking soda, and rancid Yak butter.
One of the most fascinating aspects of the industry is the protected status bestowed on border tea, the brick tea transported from tea-producing provinces to border regions such as Tibet, Inner Mongolia and Xinjiang, which are inhabited by minority nationalities who are avid tea drinkers.
Brick tea is boiled in water and strained into a tube.
Within that southern half and in a total of 18 provinces, six main categories of tea are produced - white, green, oolong, black (known as red by the Chinese), scented, and brick tea. And within each category many different individual teas are made from two sub-species of the tea plant.
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.
Compressed tea can be steamed or roasted and flowers added to make a scented brick tea. 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.
One tea professor we met classifies teas into six categories: green, black, oolong, white, yellow, and brick teas. The last two are perhaps less familiar to tea drinkers, and one extravagant yellow tea is to be found in Sichuan, while brick teas, of course, are identified with Yunnan.